Why You’ll Love This Recipe
Baked Chicken Quesadillas are simple, flavorful, and easy to make. The combination of tender chicken, vibrant bell peppers, onions, and gooey cheese, all wrapped in a crispy tortilla, makes for a crowd-pleasing dish. This recipe is great for beginners, as it’s quick, doesn’t require marinating the chicken, and is ideal for feeding a family in just 30 minutes. Plus, baking them in the oven gives them that crispy texture without the hassle of frying.
Ingredients
- Chicken breast (or thighs)
- Fajita seasoning (or taco seasoning)
- Avocado oil (or vegetable oil)
- Onion
- Red bell pepper
- Green bell pepper
- Cooking oil spray (or vegetable oil)
- Flour tortillas
- Cheddar cheese
- Monterey Jack cheese
Optional:
- Guacamole
- Pico de gallo
- Sour cream
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prep: Preheat your oven to 425°F and line a large baking sheet with parchment paper. Grease the paper with cooking spray or brush with vegetable oil.
- Season the chicken: Toss cubed chicken in fajita seasoning to coat evenly. Set aside while the oven preheats.
- Cook the chicken: Heat oil in a large skillet over medium heat. Add chicken and cook for about 5 minutes until browned. Transfer chicken to a plate and set aside.
- Sauté the vegetables: In the same skillet, sauté onions and bell peppers for about 3-4 minutes until softened. Add the cooked chicken back to the skillet and stir to combine. Remove from heat.
- Assemble the quesadillas: Place tortillas on a flat surface. Spoon the chicken and veggie mixture onto one half of each tortilla. Sprinkle with cheese and fold the tortilla over.
- Bake: Place the quesadillas on the prepared baking sheet and lightly spray with cooking oil. Bake for about 10-12 minutes, flipping halfway, until golden and crispy.
- Serve: Slice into wedges and serve with guacamole, pico de gallo, and sour cream.
Servings and Timing
This recipe makes about 4 servings and can be prepared in 10-15 minutes, with a cooking time of 15 minutes in the oven.
Variations
- Spicy: Add jalapeños or cayenne pepper to the chicken or vegetables.
- Vegetarian: Skip the chicken and add black beans, corn, or sautéed mushrooms for a vegetarian option.
- Cheese variations: Swap out cheddar and Monterey Jack for any of your favorite cheese blends.
Storage/Reheating
Store leftover quesadillas in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to restore their crispiness. You can also freeze the quesadillas for up to 2 months. To reheat from frozen, bake at 375°F for 15-20 minutes.
FAQs
Can I make these quesadillas ahead of time?
Yes, you can assemble the quesadillas ahead of time and store them in the fridge until ready to bake.
Can I use chicken thighs instead of chicken breasts?
Yes, you can use cubed chicken thighs for a juicier, more flavorful option.
Can I use corn tortillas instead of flour?
Yes, corn tortillas can work, though they may be more fragile when baked.
Can I fry these quesadillas instead of baking?
Yes, you can pan-fry them on medium heat for a couple of minutes on each side until golden and crispy.
How do I make these quesadillas spicier?
Add extra jalapeños, hot sauce, or cayenne pepper to the chicken mixture for a spicy kick.
Can I make these quesadillas vegetarian?
Yes, simply omit the chicken and add more vegetables or black beans for a vegetarian option.
How do I store leftovers?
Store leftover quesadillas in the fridge for up to 3 days in an airtight container.
Can I freeze the quesadillas?
Yes, freeze the quesadillas before baking for up to 2 months. Bake them directly from frozen when ready to serve.
What cheese can I use besides cheddar and Monterey Jack?
You can use any cheese you like, such as pepper jack, mozzarella, or a Mexican cheese blend.
Can I make these quesadillas gluten-free?
Yes, use gluten-free tortillas to make this recipe gluten-free.
Conclusion
Baked Chicken Quesadillas are a quick, easy, and delicious meal that will satisfy your Tex-Mex cravings. They’re customizable, family-friendly, and perfect for any occasion. With just a few simple ingredients, you can create a tasty dish that’s crispy, cheesy, and full of flavor!
Print
Baked Chicken Quesadillas
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
These Baked Chicken Quesadillas are a cheesy, crispy, and easy-to-make dish filled with seasoned chicken, sautéed vegetables, and melty cheese, all baked to golden perfection. A quick and family-friendly meal that’s perfect for busy nights!
Ingredients
2 chicken breasts (or thighs), cubed
2 tablespoons fajita seasoning (or taco seasoning)
1 tablespoon avocado oil (or vegetable oil)
1 small onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
Cooking oil spray (or vegetable oil for greasing)
4 flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Optional Toppings:
Guacamole
Pico de gallo
Sour cream
Instructions
Prep: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Lightly grease the paper with cooking spray or brush with vegetable oil.
Season the Chicken: Toss cubed chicken in fajita seasoning until evenly coated. Set aside while the oven preheats.
Cook the Chicken: Heat avocado oil in a large skillet over medium heat. Add the chicken and cook for 5 minutes, stirring occasionally, until browned. Transfer chicken to a plate and set aside.
Sauté the Vegetables: In the same skillet, sauté the sliced onion and bell peppers for about 3-4 minutes, until softened. Add the cooked chicken back into the skillet and stir to combine. Remove from heat.
Assemble the Quesadillas: Place tortillas on a flat surface. Spoon the chicken and veggie mixture onto one half of each tortilla. Sprinkle with shredded cheddar and Monterey Jack cheese, then fold the tortilla over.
Bake: Place the quesadillas on the prepared baking sheet and lightly spray with cooking oil. Bake for 10-12 minutes, flipping halfway through, until golden and crispy.
Serve: Slice the quesadillas into wedges and serve with guacamole, pico de gallo, and sour cream.
Notes
Spicy Option: Add jalapeños or cayenne pepper to the chicken or veggies for extra heat.
Vegetarian Option: Skip the chicken and add black beans, corn, or sautéed mushrooms for a vegetarian-friendly version.
Cheese Variations: Swap out the cheddar and Monterey Jack for other cheeses like pepper jack, mozzarella, or a Mexican cheese blend.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Mexican, Tex-Mex, Family Meal
- Method: Baking
- Cuisine: Mexican, Tex-Mex
