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
Scale
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.
