Easy Baked Chicken and Cheese Quesadillas (Printable)
Crispy oven-baked quesadillas with tender spiced chicken, melted cheese, and colorful peppers. An easy 35-minute meal.
# What You 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
# How-To:
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 chicken mixture, 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.
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 2 minutes, then cut into wedges. Serve warm with salsa, sour cream, or guacamole if desired.
# Expert Advice:
01 -
- The oven method gives you perfectly crispy tortillas without standing over a hot stove
- You can prep everything ahead and bake when you're ready, making it ideal for feeding a crowd
02 -
- Don't overfill the quesadillas or the cheese will leak out and burn on your baking sheet
- Letting them cool for those 2 minutes seems pointless but makes cutting much easier and cleaner
03 -
- Use a pizza wheel to cut the quesadillas—it's faster and cleaner than a knife
- Place your baking sheet in the oven while it preheats for an extra crispy bottom