baked chicken quesadillas

These baked chicken quesadillas are the easiest and most delicious meal-for-a-crowd! Made with shredded chicken, sour cream and plenty of cheese they are always a hit!

Baked Chicken Quesadillas

flour tortillas

chicken (about 1.5 lbs)

chipotle peppers

salt,

cups, 16 oz sour cream, divided

shredded pepper jack cheese or mozzarella

olive oil,

Preheat oven to 425°F.In a large bowl stir together the shredded chicken, 1 1/2 cups sour cream, chipotle pepper, shredded cheese and salt to taste.Line 2 large baking sheets with parchment paper

Grease the parchment with cooking spray or apply olive oil with a brush

Working with one tortilla at a time, add 1/3-1/2 cup filling on one side of the tortilla and fold in half.Arrange quesadillas on prepared baking sheet and brush or spray with oil.Bake on center rack for 15 minutes until golden brown and crispy.Slice into wedges, serve with remaining sour cream, guacamole, salsa or fresh pico de gallo.

Baked Chicken Quesadillas are cheesy, crispy, and delicious. Tender chicken is well seasoned and combined with vibrant bell peppers and silky onions all held together in a tortilla with cheese. Satisfy your Tex-Mex cravings and serve them warm topped with your favorite taco fixings.

chicken breast (about 2 breasts), cut into ½ inch cubes

fajita seasoning*

tablespoon avocado oil (or vegetable oil)

½ medium onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

cooking oil spray (or vegetable oil)

flour tortillas, 8-inches

½ cup Monterey Jack cheese, shredded

guacamole

pico de gallo

sour cream

Preheat oven to 425F. Line a large baking sheet with parchment paper. Grease the parchment paper with cooking oil spray or brush with vegetable oil.

In a large mixing bowl, add the cubed chicken and fajita seasoning. Toss to coat chicken completely in seasoning. Set aside while oven preheats.

In a large skillet, heat oil over medium heat. Add cubed chicken and cook until browned, about 5 minutes. Transfer the cooked chicken to a plate and set aside.

In the same skillet, add onion, red pepper, and green pepper. Sauté until soft, about 3-4 minutes. Return the cooked chicken to the skillet and stir to combine with the veggies. Remove from heat and set aside.

Take one tortilla at a time and spread one-quarter of the filling into one side of the tortilla. Sprinkle with a 1/4 cup of cheddar cheese and 2 tablespoons Monterey Jack cheese. Fold the tortilla wrap in half and place on the lined baking sheet. Use the back of a flat spatula to gently press the tortilla down so that the top sticks to the mixture.

Spray the top of the folded tortillas with more cooking spray oil or brush oil on top to help crisp up the tortillas.

Place the baking sheet in the middle rack of the oven and bake for 15 minutes until golden brown and crispy and the cheese is melted. If during baking you notice that the tortilla tops and flipping up, carefully press them back down using the back of a spatula or spoon.

Cut each tortilla into 4 slices and serve with guacamole, salsa, and sour cream

Made this at home tonight after looking for recipes for leftover chicken.  Followed your recipe and we were very pleased with the outcome and flavor.  Only thing we had that was different were spinach herb tortillas.  We enjoyed very much and will definitely use this recipe again!  Thanks for sharing.  Your website looks like some other interesting recipes so I will be following you on Pinterest and look for other recipes to try another time.

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Baked Chicken Quesadillas

Baked Chicken Quesadillas

Top 2 baked chicken quesadillas recipes from across the web

The most viewed baked chicken quesadillas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Baked Chicken Quesadillas

Baked Chicken Quesadillas

The most viewed baked chicken quesadillas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine