Description
These Baked Chicken Quesadillas are a flavorful and easy-to-make Mexican-inspired dish perfect for a quick weeknight dinner. Tender chicken seasoned with fajita spices is sautéed with bell peppers and onions, then layered with cheddar and Monterey Jack cheeses inside warm tortillas before being baked to golden perfection. Served with classic sides like guacamole, pico de gallo, and sour cream, these quesadillas are crispy, cheesy, and delicious.
Ingredients
Chicken Filling
- 12 ounces boneless skinless chicken breast (about 2 breasts), cut into ½ inch cubes
- 3 tablespoons fajita seasoning
- 1 tablespoon avocado oil or vegetable oil
- ½ medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
Quesadillas
- 4 flour tortillas, 8-inches in diameter
- 1 cup cheddar cheese, shredded and divided
- ½ cup Monterey Jack cheese, shredded
- Cooking oil spray or vegetable oil for greasing and brushing
Serving
- Guacamole
- Pico de gallo
- Sour cream
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and grease it lightly with cooking oil spray or brush with vegetable oil to prevent sticking.
- Season the chicken: In a large mixing bowl, combine the cubed chicken breast with the fajita seasoning. Toss well until all the chicken pieces are fully coated and set aside while the oven preheats.
- Cook the chicken: Heat 1 tablespoon of avocado or vegetable oil in a large skillet over medium heat. Add the seasoned chicken cubes and cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 5 minutes. Remove the chicken from the skillet and place it on a plate.
- Sauté the vegetables: In the same skillet, add the diced onion, red bell pepper, and green bell pepper. Sauté the vegetables until they become soft and slightly caramelized, about 3 to 4 minutes. Return the cooked chicken to the skillet and stir to combine with the sautéed veggies. Remove from heat and set aside.
- Assemble the quesadillas: Take one tortilla and spread one-quarter of the chicken and vegetable filling on one half of the tortilla. Sprinkle approximately ¼ cup of shredded cheddar cheese and 2 tablespoons of Monterey Jack cheese evenly over the filling. Fold the tortilla in half over the filling and place it on the prepared baking sheet. Gently press down on the tortilla with the back of a flat spatula to help it stick and compact slightly.
- Repeat assembly: Repeat the assembly process with the remaining tortillas and filling, placing all folded quesadillas on the baking sheet.
- Prepare for baking: Lightly spray the tops of the folded quesadillas with cooking oil spray or brush with a bit of vegetable oil. This will help make the tortillas crisp and golden when baked.
- Bake the quesadillas: Place the baking sheet on the middle rack of the preheated oven. Bake for about 15 minutes or until the tortillas are golden brown, crispy, and the cheeses inside have melted fully. During baking, if you notice that the tortilla tops start to flap or lift, gently press them back down using the back of a spatula or a spoon to maintain their shape.
- Serve: Remove the baked quesadillas from the oven and let them cool for a minute. Cut each quesadilla into 4 slices. Serve warm with guacamole, pico de gallo, and sour cream on the side for dipping.
Notes
- You can substitute fajita seasoning with a mix of chili powder, cumin, paprika, garlic powder, onion powder, and salt if unavailable.
- Use whole wheat or corn tortillas as a variation, though cooking times may slightly vary.
- Ensure the chicken is fully cooked before assembling to avoid undercooked meat inside the quesadillas.
- To make quesadillas vegetarian, omit the chicken and increase the amount of vegetables or add beans.
- Leftover quesadillas can be stored in the refrigerator for up to 2 days and reheated in the oven or air fryer for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican