If you’re craving a crowd-pleaser that brings together cheesy goodness, tender chicken, and just the right amount of smoky spice, look no further than this Baked Chicken Quesadillas Recipe. It’s an absolute game-changer for easy weeknight dinners or casual get-togethers, offering a delicious twist on the classic quesadilla with a delightful baked crispiness you just can’t resist. Every bite melts with flavor and texture, making it a sure hit with family and friends alike.
Ingredients You’ll Need
These ingredients are simple and straightforward, yet each plays a crucial role in creating that perfect balance of creamy, spicy, and crunchy textures in your Baked Chicken Quesadillas Recipe. From the tender seasoned chicken to the melty cheese and that touch of chipotle, you’re set for a flavor-packed adventure.
- 8 to 10 wheat flour tortillas, 25 cm each: These hold the filling together and crisp up beautifully in the oven, providing the perfect base.
- 600 g shredded cooked chicken: Tender and protein-packed, this is the hearty heart of your quesadillas.
- 1 tablespoon chipotle peppers in adobo sauce, finely chopped: Adds a smoky, mildly spicy kick that wakes up your taste buds.
- Salt, to taste: Enhances all the flavors for a well-rounded dish.
- 475 g sour cream, divided: Creamy and tangy, part gets mixed into the filling and part serves as a cooling dip.
- 200 g shredded pepper jack cheese or mozzarella: Melts perfectly to bind everything together with gooey, cheesy pleasure.
- Olive oil, for brushing: Brushed on tortillas to ensure golden, crisp exteriors after baking.
How to Make Baked Chicken Quesadillas Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 220 degrees Celsius and allowing it to reach that temperature fully. This high heat is the secret to achieving that crisp, golden crust on the tortillas, while melting the cheese inside just right.
Step 2: Prepare the Flavorful Filling
In a large bowl, combine the shredded chicken with 350 grams of sour cream, finely chopped chipotle peppers, shredded cheese, and a pinch of salt. Mix everything until evenly incorporated—this ensures each quesadilla bite is packed with creamy, smoky, cheesy goodness.
Step 3: Get Your Baking Sheets Ready
Line two large baking sheets with parchment paper, then brush them lightly with olive oil. This extra step keeps your quesadillas from sticking and helps them crisp up beautifully on the bottom.
Step 4: Assemble Your Quesadillas
Place a tortilla flat on your work surface, then spoon around 80 to 120 grams of the filling onto one half. Fold the other half over to enclose the filling. Repeat this with all the tortillas and your filling until none remains.
Step 5: Arrange and Brush
Lay your filled quesadillas in a single layer on the prepared baking sheets. Brush the tops generously with olive oil to promote a golden, crispy finish once baked.
Step 6: Bake to Perfection
Pop the trays into the center of the oven and bake for 15 minutes. You’ll want to watch for that beautiful golden brown color and an irresistible crispness on the exterior. That’s your cue they’re ready!
Step 7: Finish and Serve
Once baked, remove the quesadillas from the oven and slice into wedges. Serve immediately alongside the remaining sour cream and your favorite accompaniments like guacamole, salsa, or fresh pico de gallo for a meal that feels like a fiesta on a plate.
How to Serve Baked Chicken Quesadillas Recipe
Garnishes
Fresh garnishes elevate your quesadillas from tasty to unforgettable. A sprinkle of chopped cilantro, a dash of lime juice, or a spoonful of zesty pico de gallo adds brightness that perfectly balances the richness of the filling. Don’t skip those dollops of sour cream—they add creamy contrast that completes each bite.
Side Dishes
Pair your Baked Chicken Quesadillas Recipe with a crisp green salad, Mexican rice, or charred corn on the cob for a well-rounded meal. These sides complement the bold flavors while adding variety to the table.
Creative Ways to Present
For a fun twist, offer mini quesadilla wedges on a platter as finger foods at parties, served with an array of dipping sauces. You can also stack them and serve with a colorful slaw on the side to add texture and freshness that guests will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover baked chicken quesadillas in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making for a convenient next-day meal or snack.
Freezing
If you want to prep ahead, freeze unbaked assembled quesadillas on a baking tray until solid, then transfer to freezer bags. When ready to cook, bake straight from frozen, adding a few extra minutes to the baking time.
Reheating
To reheat, pop the quesadilla slices back into a hot oven or toaster oven to regain their crispiness. Avoid microwaving if you want to keep that delightful crunch, but in a pinch, it works just fine.
FAQs
Can I use different types of cheese for this recipe?
Absolutely! While pepper jack or mozzarella melts beautifully, you can experiment with cheddar, Monterey Jack, or even a Mexican blend to suit your taste preferences.
How spicy is the chipotle pepper in this recipe?
The chipotle peppers provide a smoky heat that’s moderate and flavorful, not overwhelmingly spicy. You can adjust the amount or omit it if you prefer a milder quesadilla.
Can I make this recipe gluten-free?
Yes! Simply swap out the wheat flour tortillas for your favorite gluten-free tortillas, and the rest of the ingredients stay the same for a gluten-free delight.
Is it okay to use rotisserie chicken instead of shredded cooked chicken?
Rotisserie chicken works perfectly and can save you time. Just shred it well, and you’ll get the same fantastic flavor and texture.
What are the best dipping sauces to serve with baked chicken quesadillas?
Sour cream, guacamole, salsa, and pico de gallo are all excellent choices. You might also try a spicy chipotle mayo or a fresh cilantro-lime crema to mix things up.
Final Thoughts
This Baked Chicken Quesadillas Recipe has quickly become one of my all-time favorites because it captures the essence of Mexican comfort food with ease and flair. The simplicity of the ingredients combined with the baking method results in quesadillas that are crispy, cheesy, and full of flavor every single time. I can’t wait for you to make this at home and enjoy sharing it with your loved ones as much as I do!
Print
Baked Chicken Quesadillas Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This recipe for Baked Chicken Quesadillas features tender shredded chicken mixed with creamy sour cream, spicy chipotle peppers, and melted pepper jack cheese, all enclosed in crispy wheat tortillas baked to golden perfection. Perfect for a delicious and easy-to-make meal or snack that serves the whole family.
Ingredients
Quesadilla Filling
- 600 g shredded cooked chicken
- 1 tablespoon chipotle peppers in adobo sauce, finely chopped
- Salt, to taste
- 350 g sour cream
- 200 g shredded pepper jack cheese or mozzarella
Additional Ingredients
- 8 to 10 wheat flour tortillas, 25 cm each
- 125 g sour cream (for serving)
- Olive oil, for brushing
Instructions
- Preheat Oven: Preheat your oven to 220°C (428°F) and ensure it is fully heated before baking the quesadillas.
- Prepare Filling: In a large mixing bowl, combine the shredded cooked chicken, 350 g of sour cream, finely chopped chipotle peppers in adobo sauce, shredded pepper jack cheese, and salt. Mix everything well until the ingredients are evenly incorporated.
- Prepare Baking Sheets: Line two large baking sheets with parchment paper and lightly brush the surface with olive oil to help prevent sticking and promote browning.
- Assemble Quesadillas: Place one wheat tortilla on a clean work surface. Spoon about 80 to 120 grams of the chicken filling onto one half of the tortilla, then fold the other half over to enclose the filling. Repeat this process for all tortillas and the filling.
- Arrange and Brush: Lay the assembled quesadillas in a single layer on the prepared baking trays. Brush the tops of each quesadilla lightly with olive oil to help them become crisp and golden during baking.
- Bake: Place the baking trays in the center of the oven, and bake the quesadillas for 15 minutes or until they are golden brown and crispy.
- Finish and Serve: Remove the quesadillas from the oven and slice them into wedges. Serve immediately with the remaining sour cream and optional sides like guacamole, salsa, or pico de gallo as desired.
Notes
- Use shredded cooked chicken for convenience; rotisserie chicken works well.
- Adjust the amount of chipotle peppers according to your spice preference.
- Other cheeses such as mozzarella can be substituted if pepper jack is unavailable.
- Serve quesadillas immediately for the best crispness and texture.
- For a crispier texture, brush both sides of the quesadilla lightly with olive oil before baking.
- Leftover quesadillas can be reheated in a skillet to maintain crispiness.
