Why You’ll Love This Recipe

Baked Chicken Quesadillas are a crispy, cheesy, and satisfying meal perfect for weeknights or gatherings. By baking instead of pan-frying, you get a hands-off approach with evenly golden quesadillas and less oil. These are loaded with seasoned chicken, gooey melted cheese, and your favorite add-ins, making them a flavorful and family-friendly dish.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cooked shredded chicken
shredded cheddar or Mexican blend cheese
flour tortillas
sour cream
salsa or pico de gallo
chopped green onions
chopped cilantro (optional)
olive oil or cooking spray
ground cumin
chili powder
garlic powder
salt
pepper

directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.

In a bowl, mix the shredded chicken with cumin, chili powder, garlic powder, salt, and pepper until evenly coated.

Lay out the tortillas and on one half of each, layer chicken, shredded cheese, green onions, and optional cilantro.

Fold each tortilla in half to create a half-moon shape and place them on the baking sheet.

Lightly brush the tops with olive oil or spray with cooking spray for a crispy finish.

Bake for 8–10 minutes, then flip and bake another 5–7 minutes until both sides are golden brown and the cheese is melted.

Remove from oven, let cool slightly, and cut into wedges.

Serve with sour cream, salsa, or guacamole.

Servings and timing

This recipe makes about 4 quesadillas (serves 4–6).
Preparation time: 10 minutes
Baking time: 15–17 minutes
Total time: 25–30 minutes

Variations

Use rotisserie chicken for quick prep.
Add sautéed peppers, onions, or corn to the filling.
Try with Monterey Jack, pepper jack, or mozzarella cheese.
Use whole wheat or gluten-free tortillas as needed.
Add a layer of refried beans for extra richness.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or toaster oven at 350°F (175°C) for 5–7 minutes for crispiness.
Microwaving works too but may result in a softer texture.
Freeze unbaked quesadillas between layers of parchment for up to 2 months.

FAQs

Can I make these ahead of time?
Yes, assemble them and store in the fridge until ready to bake.

Can I use canned chicken?
Yes, just make sure it’s drained and seasoned well.

What cheese melts best in quesadillas?
Cheddar, Monterey Jack, and Mexican blends work best for melt and flavor.

Do I need to flip them while baking?
Yes, for even browning and crispiness on both sides.

Can I make these vegetarian?
Absolutely, swap chicken for black beans, mushrooms, or veggies.

Are these spicy?
Not unless you add spicy salsa or jalapeños.

Can I cook these in an air fryer?
Yes, air fry at 375°F for about 6–8 minutes, flipping halfway.

What dipping sauces go well with these?
Sour cream, guacamole, salsa, chipotle mayo, or ranch dressing are all great options.

Can I use corn tortillas?
You can, but they may be more fragile and less pliable than flour tortillas.

Can I double this recipe?
Yes, just use two baking sheets or cook in batches.

Conclusion

Baked Chicken Quesadillas are a versatile and delicious meal that’s easy to prepare, full of flavor, and ideal for busy nights. Whether you’re feeding a crowd or meal-prepping for the week, these crispy quesadillas deliver satisfaction with every bite.