Easy Baked Chicken and Cheese Quesadillas (Printable)
Golden, crispy quesadillas with spiced chicken and melted cheese, ready in 35 minutes.
# What You'll Need:
→ Chicken Seasoning
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 & Vegetables
07 - 2 cups shredded Mexican blend cheese
08 - 1/2 cup finely chopped red bell pepper
09 - 1/4 cup chopped green onions
→ Tortillas & Coating
10 - 8 medium (8-inch) flour tortillas
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 - Combine shredded chicken with chili powder, cumin, garlic powder, salt, and pepper in a large bowl. Toss until evenly coated.
03 - Place 4 tortillas on a flat surface. Distribute seasoned chicken, cheese, bell pepper, and green onions evenly, leaving a 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. Transfer to prepared baking sheets.
05 - Bake for 8–10 minutes, then flip and bake an additional 7–8 minutes until tortillas are golden brown and cheese is fully melted.
06 - Let cool for 2 minutes, then cut into wedges. Serve warm with salsa, sour cream, or guacamole if desired.
# Expert Suggestions:
01 -
- The baked method gives you perfectly crispy tortillas without standing over a hot stove flipping each one individually
- Using rotisserie chicken means this comes together in about fifteen minutes on busy weeknights
02 -
- Dont skip the cooling time, otherwise the cheese will ooze out everywhere when you cut them
- The quesadillas continue crisping as they cool on the baking sheet, so do not overbake
03 -
- Use a pizza cutter to slice the quesadillas, it goes through the crispy tortilla without dragging the filling
- If your tortillas are stiff, wrap the whole stack in a damp paper towel and microwave for 20 seconds