Easy Baked Chicken and Cheese Quesadillas (Printable)
Golden, crispy quesadillas with seasoned chicken and melted cheese, ready in just 35 minutes.
# What you'll need:
→ Chicken
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 & Extras
08 - 1/2 cup finely chopped red bell pepper
09 - 1/4 cup chopped green onions
10 - 8 medium (8-inch) flour tortillas
11 - 2 tablespoons melted butter or olive oil
# Directions:
01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - In a large bowl, toss shredded chicken with chili powder, cumin, garlic powder, salt, and black pepper until well combined.
03 - Lay 4 tortillas flat on a work surface. Distribute chicken mixture, cheese, bell pepper, and green onions evenly over each tortilla, leaving a 1/2-inch border around edges. Top with remaining tortillas and press gently to seal.
04 - Brush both sides of each quesadilla with melted butter or olive oil.
05 - Place quesadillas on prepared baking sheets. Bake for 8-10 minutes, flip, and bake another 7-8 minutes until golden and crisp.
06 - Let cool 2 minutes, then cut into wedges. Serve warm with salsa, sour cream, or guacamole if desired.
# Expert Suggestions:
01 -
- The oven method creates the most satisfyingly crispy tortilla without standing over a hot stove
- These come together in under 40 minutes using leftover rotisserie chicken
02 -
- Overstuffing will cause the cheese to spill out and burn on your baking sheet
- Letting them rest for even a minute makes cutting so much cleaner
03 -
- Use a pizza cutter to slice through all layers cleanly without dragging the cheese
- Grating your own cheese from blocks melts much better than pre shredded bags