Chicken Quesadillas Baked: Easy Recipe & Baking Tips

Chicken Quesadillas Baked to golden perfection are about to become your new weeknight obsession! Forget standing over a hot stove flipping tortillas – this oven-baked method is a game-changer. Imagine biting into layers of warm, melted cheese, savory chicken, and perfectly toasted tortillas, all without the fuss of traditional quesadilla making.

Quesadillas, a staple in Mexican cuisine, have a rich history dating back to the colonial era. Originally a simple dish of cheese-filled tortillas, they’ve evolved over time to incorporate a variety of fillings, reflecting the diverse culinary landscape of Mexico. While traditionally cooked on a griddle or comal, baking quesadillas offers a convenient and crowd-pleasing alternative.

What’s not to love about Chicken Quesadillas Baked? They’re incredibly versatile, easily customizable to suit your taste preferences, and a guaranteed hit with both kids and adults. The oven-baked approach ensures even cooking and melty cheese throughout, while minimizing the mess and effort. Plus, the crispy, golden tortillas add a delightful textural contrast to the soft, cheesy filling. Get ready to experience quesadillas in a whole new, easier, and equally delicious way!

Ingredients:

• For the Chicken Filling:
• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 packet (1 ounce) taco seasoning
• 1/2 cup chicken broth
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• For the Quesadillas:
• 10-12 large (10-inch) flour tortillas
• 4 cups shredded cheddar cheese (or a Mexican cheese blend)
• Cooking spray
• Optional Toppings:
• Sour cream
• Guacamole
• Salsa
• Pico de Gallo
• Jalapeños, sliced

Preparing the Chicken Filling:

1. Cook the Chicken: You have a few options here! You can either poach the chicken, bake it, or use a slow cooker. My preferred method is poaching because it keeps the chicken incredibly moist. To poach, place the chicken breasts in a large pot and cover with water. Bring to a simmer and cook for about 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Alternatively, you can bake the chicken at 375°F (190°C) for about 20-25 minutes, or until cooked through. If using a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours.
2. Shred the Chicken: Once the chicken is cooked, let it cool slightly. Then, shred it using two forks or your hands. You can also use a stand mixer to shred the chicken quickly – just be careful not to over-shred it!
3. Sauté the Vegetables: While the chicken is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
4. Add the Bell Peppers: Add the chopped red and green bell peppers to the skillet and cook until they are slightly softened, about 5-7 minutes.
5. Combine Ingredients: Add the shredded chicken, black beans, corn, and diced tomatoes and green chilies (Rotel) to the skillet. Stir well to combine all the ingredients.
6. Season the Filling: Sprinkle the taco seasoning over the mixture and stir to coat everything evenly. Pour in the chicken broth and bring the mixture to a simmer.
7. Simmer and Thicken: Reduce the heat to low and let the filling simmer for about 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. This allows the flavors to meld together beautifully.
8. Add Cilantro and Season: Remove the skillet from the heat and stir in the chopped fresh cilantro. Season with salt and pepper to taste. Remember that taco seasoning can be salty, so taste before adding more salt.

Assembling the Quesadillas:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet with cooking spray. This will prevent the quesadillas from sticking.
2. Prepare the Tortillas: Lay out a tortilla on a flat surface. Sprinkle about 1/2 cup of shredded cheese evenly over half of the tortilla.
3. Add the Chicken Filling: Spoon about 1/2 cup of the chicken filling over the cheese on the same half of the tortilla. Don’t overfill the quesadillas, or they will be difficult to fold and bake.
4. Add More Cheese: Sprinkle another 1/4 cup of shredded cheese over the chicken filling. This helps to hold everything together and creates a gooey, cheesy quesadilla.
5. Fold the Tortilla: Fold the empty half of the tortilla over the filling to create a half-moon shape. Gently press down on the quesadilla to flatten it slightly.
6. Repeat: Repeat steps 2-5 with the remaining tortillas, cheese, and chicken filling.

Baking the Quesadillas:

1. Place on Baking Sheet: Arrange the assembled quesadillas on the prepared baking sheet in a single layer. Make sure they are not overlapping.
2. Spray with Cooking Spray: Lightly spray the tops of the quesadillas with cooking spray. This will help them to brown nicely in the oven.
3. Bake: Bake in the preheated oven for 10-12 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly. Keep a close eye on them to prevent burning.
4. Flip (Optional): For even browning, you can carefully flip the quesadillas halfway through the baking time. This is not essential, but it can help to ensure that both sides are golden brown.
5. Remove from Oven: Carefully remove the baking sheet from the oven and let the quesadillas cool for a few minutes before cutting.

Serving the Quesadillas:

1. Cut into Wedges: Use a pizza cutter or a sharp knife to cut each quesadilla into wedges. I usually cut them into 3 or 4 wedges, depending on the size.
2. Serve with Toppings: Serve the baked chicken quesadillas immediately with your favorite toppings, such as sour cream, guacamole, salsa, pico de gallo, and sliced jalapeños.
3. Enjoy! These baked chicken quesadillas are perfect for a quick and easy weeknight meal, a party appetizer, or a game-day snack. Enjoy!

Tips and Variations:

• Spice it Up: For a spicier quesadilla, add a pinch of cayenne pepper to the chicken filling or use a spicier taco seasoning. You can also add some chopped jalapeños to the filling.
• Add More Vegetables: Feel free to add other vegetables to the filling, such as mushrooms, zucchini, or spinach.
• Use Different Cheese: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or Oaxaca cheese.
• Make it Vegetarian: Omit the chicken and add more beans and vegetables for a vegetarian version.
• Make it Ahead: You can prepare the chicken filling ahead of time and store it in the refrigerator for up to 3 days. Assemble and bake the quesadillas just before serving.
• Freezing Instructions: You can freeze the assembled, unbaked quesadillas. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 2 months. To bake, thaw them in the refrigerator overnight and then bake as directed. You may need to add a few extra minutes to the baking time.
• Grilling Option: If you prefer, you can grill the quesadillas instead of baking them. Preheat your grill to medium heat. Place the assembled quesadillas on the grill and cook for about 3-4 minutes per side, or until the tortillas are golden brown and the cheese is melted.
• Skillet Option: You can also cook these in a skillet on the stovetop. Heat a large skillet over medium heat. Place a quesadilla in the skillet and cook for about 2-3 minutes per side, or until golden brown and the cheese is melted. Be careful not to burn the tortilla.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and can vary depending on the specific ingredients and portion sizes used.

• Calories: Approximately 450-550 per quesadilla
• Protein: 30-40g
• Fat: 20-30g
• Carbohydrates: 40-50g

Enjoy your delicious Baked Chicken Quesadillas!

Conclusion:

So, there you have it! These Chicken Quesadillas Baked are truly a game-changer for busy weeknights, casual gatherings, or even just a satisfying lunch. I genuinely believe this recipe is a must-try for anyone who loves the cheesy, savory goodness of quesadillas but wants a healthier, less hands-on approach. Forget standing over a hot stove flipping individual quesadillas – this baked method delivers perfectly melted cheese and crispy tortillas for everyone, all at once!

What makes these quesadillas so special? It’s the combination of ease and deliciousness. The prep time is minimal, and the oven does most of the work. Plus, the baking process allows the flavors to meld together beautifully, creating a truly irresistible dish. The chicken stays moist and flavorful, the cheese is gooey and perfectly melted, and the tortillas achieve that satisfying golden-brown crispiness. It’s a win-win!

But the best part? The versatility! Feel free to get creative with your fillings. While I’ve shared my favorite combination, the possibilities are endless. You could add black beans, corn, bell peppers, or even some spicy jalapeños for an extra kick. For a vegetarian option, substitute the chicken with sautéed mushrooms, spinach, or sweet potatoes. The key is to use ingredients you love and that complement each other.

Serving suggestions are also wide open. I personally love serving these baked quesadillas with a dollop of sour cream or Greek yogurt, a scoop of fresh guacamole, and a vibrant salsa. A side of Mexican rice and refried beans would complete the meal perfectly. For a lighter option, serve them with a simple salad dressed with a lime vinaigrette. And don’t forget the drinks! A refreshing margarita or a cold Mexican beer would be the perfect accompaniment.

If you’re looking to elevate your quesadilla game, consider these variations:

* Spicy Fiesta: Add diced jalapeños, a dash of cayenne pepper, and a sprinkle of chili powder to the chicken mixture for a fiery kick.
* BBQ Chicken Quesadillas: Use shredded BBQ chicken instead of plain chicken and add some caramelized onions for a sweet and smoky flavor.
* Breakfast Quesadillas: Scramble some eggs with chorizo and cheese, and use that as the filling for a hearty and satisfying breakfast.
* Pizza Quesadillas: Spread some pizza sauce on the tortillas, add your favorite pizza toppings (pepperoni, mushrooms, olives), and sprinkle with mozzarella cheese.

I’m so confident that you’ll love these Chicken Quesadillas Baked as much as I do. They’re perfect for a quick and easy weeknight dinner, a fun and festive party appetizer, or even a satisfying lunch. The recipe is simple, the ingredients are readily available, and the results are simply amazing.

So, what are you waiting for? Head to your kitchen, gather your ingredients, and give this recipe a try! I promise you won’t be disappointed. And once you’ve made them, I’d love to hear about your experience. Share your photos and comments on social media using the hashtag #BakedQuesadillaBliss. Let me know what variations you tried and what your family and friends thought. I can’t wait to see your creations! Happy cooking!