Description

These baked chicken quesadillas are crispy, cheesy, and packed with flavorful chicken. Perfect as a quick weeknight dinner or a crowd-pleasing appetizer.

Ingredients

Units Scale

2 cups cooked chicken, shredded
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup salsa
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp chili powder
1/4 tsp salt
6 large flour tortillas
2 tbsp olive oil or melted butter (for brushing)

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix shredded chicken, salsa, cumin, garlic powder, chili powder, and salt.
Lay out tortillas and evenly distribute chicken mixture on one half of each tortilla.
Sprinkle cheddar and Monterey Jack cheeses over the chicken mixture.
Fold tortillas in half to create half-moons and press lightly to seal.
Brush both sides of each quesadilla with olive oil or melted butter.
Place quesadillas on the prepared baking sheet and bake for 8-10 minutes.
Flip each quesadilla and bake for another 5-7 minutes until golden and crispy.
Remove from oven, let cool slightly, then slice into wedges and serve.

Notes

Use rotisserie chicken for a quick shortcut.
Serve with sour cream, guacamole, or extra salsa for dipping.
To make it spicier, add diced jalapeños or a pinch of cayenne pepper.

Nutrition

Serving Size: 1 quesadilla
Calories: 320
Sugar: 2g
Sodium: 540mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 20g
Cholesterol: 60mg