Easy Baked Chicken Cheese Quesadillas (Print)
Crispy oven-baked quesadillas with seasoned chicken and melty cheese, ready in 35 minutes.
# What You Need:
→ Chicken Filling
01 - 2 cups cooked chicken breast, shredded
02 - 1 teaspoon chili powder
03 - 1/2 teaspoon ground cumin
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Cheese
07 - 2 cups shredded Mexican blend cheese
→ Vegetables & Tortillas
08 - 1/2 cup finely chopped red bell pepper
09 - 1/4 cup chopped green onions
10 - 8 medium flour tortillas (8-inch)
11 - 2 tablespoons melted butter or olive oil
# How To Make It:
01 - Preheat your oven to 425°F. Line two baking sheets with parchment paper.
02 - In a large bowl, toss the shredded chicken with chili powder, cumin, garlic powder, salt, and black pepper until well combined.
03 - Lay 4 tortillas flat on a work surface. Evenly distribute the seasoned chicken, cheese, bell pepper, and green onions over each tortilla, leaving a 1/2-inch border around the edges.
04 - Top with the remaining 4 tortillas and press gently to seal the edges.
05 - Brush both sides of each quesadilla with melted butter or olive oil.
06 - Place quesadillas on the prepared baking sheets. Bake for 8-10 minutes, flip, and bake another 7-8 minutes until golden and crisp.
07 - Let cool for 2 minutes, then cut into wedges. Serve warm with salsa, sour cream, or guacamole.
# Expert Advice:
01 -
- The oven method gives you restaurant style crispy edges without standing over a hot stove flipping individual quesadillas
- You can prep everything ahead and bake them right before serving which makes entertaining almost stress free
02 -
- Let the quesadillas rest for 2 minutes after baking or the cheese will ooze out when you cut them
- A pizza cutter makes the cleanest wedges but a sharp knife works perfectly fine too
03 -
- Do not overfill the tortillas or the cheese will escape and burn on your baking sheet
- Space the quesadillas at least an inch apart so heat circulates evenly for consistent crisping