Easy Baked Chicken and Cheese Quesadillas (Printable)
Crispy oven-baked quesadillas with seasoned chicken, melted cheese, and fresh vegetables ready in 35 minutes.
# What's Needed:
→ Chicken and Seasonings
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 and Extras
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 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 evenly coated.
03 - Place 4 tortillas on work surface. Distribute seasoned chicken, cheese, bell pepper, and green onions evenly over each, leaving 1/2-inch border. 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 carefully, then bake 7-8 minutes longer until golden brown and crispy.
06 - Let cool 2 minutes before cutting into wedges. Serve warm with salsa, sour cream, or guacamole if desired.
# Tips for Success:
01 -
- The oven method gives you that gorgeous crunch on every single quesadilla, not just the ones that got perfect attention on the stovetop
- Using rotisserie chicken means this comes together in about five minutes flat
02 -
- Letting the quesadillas rest for those two minutes after baking makes a huge difference in the cheese staying put when you cut them
- Dont overload the tortillas or youll have cheese escaping onto your baking sheet instead of staying inside where it belongs
03 -
- A pizza cutter makes the fastest work of cutting all those quesadillas into wedges without dragging the cheese around
- Place a baking sheet on the middle rack, not too close to the heating elements, for even browning on both sides