How do you make crispy oven-baked chicken quesadillas?

Ensure the filling is completely cooled before assembling to prevent steam. Use a hot, lightly oiled baking tray preheated in the oven to crisp the tortillas. Bake at 220°C (430°F) for 8 minutes, flip, then bake another 8 minutes for evenly crispy results without burning.

Can I bake multiple chicken quesadillas at once?

Yes, using two baking trays allows you to bake multiple quesadillas simultaneously. Swap tray positions halfway through baking to ensure even cooking and browning on all quesadillas.

What kind of cheese works best in chicken quesadillas?

Cheddar, Monterey Jack, and pepper jack cheeses are excellent melting cheeses that provide rich flavors. Mozzarella melts well but has a milder taste and can be stringier, so it is less recommended for this dish. For more insights on cheese choices, see Best Cheeses for Melting and Flavor.

Can I use corn tortillas instead of flour tortillas for baking quesadillas?

Corn tortillas can be used, but they tend to be less flexible and may crack when folding. They also crisp differently in the oven. To improve pliability, warm corn tortillas slightly before assembling, and watch baking closely to avoid dryness.

Baked Chicken Quesadillas: Quick One-Pan Weeknight Meal

Description

🌮 Enjoy the satisfying crunch of this one-pan meal, perfect for a busy night without the hassle of multiple pots and pans.
🥙 Packed with protein and fresh veggies, these chicken quesadillas make a complete and delicious meal in minutes.

Ingredients

Scale

400 g (14 oz) chicken, small bite-size pieces
1 tsp cumin powder
1 tsp garlic powder
1/2 tsp cayenne pepper
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
1/2 small onion, diced
1 garlic clove, minced
1 red bell pepper, diced
1 green bell pepper, diced
4 flour tortillas (8–10 inches)
2 cups shredded cheese (Monterey Jack, cheddar, or pepper jack)
Olive oil or spray for brushing
Optional: Sour cream, guacamole, salsa, chipotle peppers, black beans, corn, jalapeños

Instructions

1. Mix the chicken pieces with cumin, garlic powder, cayenne pepper, paprika, salt, and black pepper. Toss until evenly coated.
2. Heat 1 tbsp olive oil in a skillet over high heat. Add diced onion and minced garlic, cooking for about 1 minute.
3. Add diced red and green bell peppers to the skillet, cooking for an additional 2 minutes until softened. Remove veggies from the skillet and set aside.
4. In the same skillet, cook the seasoned chicken until browned all over. Mix the chicken with the cooked veggies and let the filling cool completely.
5. Preheat the oven to 220°C (430°F), or 200°C (390°F) if using a fan/convection oven.
6. Lightly coat a baking tray with olive oil and place it in the oven to heat up.
7. Divide the chicken and veggie filling among the tortillas, sprinkle on the cheese, and fold the tortillas, pressing down slightly.
8. Place the folded quesadillas on the preheated baking tray.
9. Bake in the oven for 8 minutes, then flip the quesadillas and bake for another 8 minutes or until crispy.
10. Serve immediately with your choice of sour cream, guacamole, salsa, or any other preferred toppings.

Notes

🌶️ Ensure the filling is completely cooled to maintain crispiness in your quesadillas.
🔥 Use a hot oven and preheated baking tray for an evenly crispy texture.
🧀 Opt for flavorful cheeses like cheddar or Monterey Jack to enhance the taste of your quesadillas.

Prep Time: 15 minutes
Cook Time: 16 minutes
Cook Time: 16 minutes
Category: Main Course
Method: Oven-Baked
Cuisine: Mexican

Nutrition

Serving Size: 233 g
Calories: 448
Sodium: 561 mg
Fat: 24.3 g
Carbohydrates: 22.8 g
Protein: 35 g
Cholesterol: 105 mg