Description
These baked chicken quesadillas are crispy, cheesy, and packed with flavorful chicken filling, perfect for a quick weeknight dinner or party appetizer.
Ingredients
Units
Scale
- 2 cups cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup salsa
- 1/4 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 8 flour tortillas (8-inch)
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix the shredded chicken, cheddar cheese, Monterey Jack cheese, salsa, sour cream, garlic powder, cumin, paprika, salt, and pepper.
- Place a tortilla on a flat surface and spread a portion of the chicken mixture over half of the tortilla. Fold the tortilla in half to close.
- Repeat with the remaining tortillas and filling.
- Place the quesadillas on a baking sheet lined with parchment paper and brush the tops with olive oil.
- Bake for 10-12 minutes, flipping halfway through, until golden and crispy.
- Remove from oven, let cool slightly, then cut into wedges and serve.
Notes
- Use rotisserie chicken for convenience.
- Add chopped jalapeños for extra spice.
- Serve with guacamole, salsa, or sour cream on the side.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 340
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg