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Baked Chicken Quesadillas

Section: Satisfying Main Dishes for Every Occasion

These baked chicken quesadillas deliver crispy golden shells with a creamy spicy filling of shredded chicken chipotle peppers and melty cheese. Rolled in fresh flour tortillas and brushed with olive oil they are oven baked to perfection making them less messy and faster than pan frying. Ideal for weeknight dinners parties or game day gatherings these quesadillas are easy to prepare ahead and reheat beautifully. Serve with guacamole salsa or sour cream for a complete satisfying meal everyone will love.

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Published By Ioana
Updated on Thu, 26 Jun 2025 13:07:38 GMT
A stack of baked chicken quesadillas. Bookmark
A stack of baked chicken quesadillas. | ioanacooks.com

This satisfying baked dish is perfect when you want crispy cheesy quesadillas without the mess of frying. By layering a spicy creamy filling inside folded flour tortillas then baking until golden you get all the crunch and gooeyness of a stovetop version but with way less effort. These are perfect for a quick dinner or a party platter that always disappears fast.

I first made this for a last minute game night and it was such a hit I now keep shredded chicken on hand just to make them again.

Ingredients

  • Flour tortillas: fresh ones fold without cracking and brown evenly in the oven
  • Shredded chicken: rotisserie saves time or use leftover roasted chicken for best flavor
  • Chipotle peppers in adobo: smoky and bold a little goes a long way
  • Salt: helps balance the richness of the filling
  • Sour cream: choose full fat for best creaminess it also binds the filling
  • Shredded pepper jack or mozzarella: both melt well and give a creamy texture with either mild or spicy flavor
  • Olive oil: brushing the tortillas helps them crisp and turn beautifully golden

Step-by-Step Instructions

Preheat the Oven:
Heat oven to 425 degrees Fahrenheit to ensure the quesadillas crisp properly without drying out
Mix the Filling:
In a large bowl stir together shredded chicken sour cream chopped chipotle peppers salt and shredded cheese until smooth and evenly combined
Prepare the Sheet Pans:
Line two baking sheets with parchment paper and brush lightly with olive oil to prevent sticking and promote even browning
Assemble the Quesadillas:
Place a tortilla flat on a surface add filling to one half using about a third to a half cup fold over into a half moon and press gently to seal
Arrange and Brush:
Place quesadillas on prepared baking sheets with space between them then brush tops with a light layer of olive oil for extra crispness
Bake to Perfection:
Bake in the center of the oven for 15 minutes or until edges are deeply golden and cheese inside is melted and bubbly turning trays if needed for even color
Cool and Slice:
Let quesadillas rest for a minute after baking then slice each into three or four wedges and serve warm with your favorite dips
Baked chicken quesadillas stacked on a plate. Bookmark
Baked chicken quesadillas stacked on a plate. | ioanacooks.com

My favorite part is the pepper jack pockets that melt into the chicken every bite has just enough kick and crunch to make you reach for more

Storage Tips

Let the quesadillas cool completely before storing and stack them between parchment layers in an airtight container in the fridge. They stay good for up to three days. Reheat in a toaster oven or dry skillet to bring the crisp back without drying them out.

Ingredient Substitutions

You can use corn tortillas for a gluten free option just handle gently since they can crack when folded. For dairy free needs skip the sour cream and cheese or use plant based versions. Monterey Jack works beautifully as a milder alternative to pepper jack and if you're vegetarian black beans and sautéed mushrooms give hearty flavor.

Serving Suggestions

Serve fresh from the oven with bowls of guacamole pico de gallo and sour cream for dipping. A green salad or bowl of refried beans turns them into a full meal. You can also cut them into small wedges to serve as party snacks or appetizers.

Baked chicken quesadillas with cheese and herbs. Bookmark
Baked chicken quesadillas with cheese and herbs. | ioanacooks.com

Cultural Context

Quesadillas trace back to Mexican home kitchens where they are usually pan cooked one at a time. Baking them is a North American tweak that allows multiple to be ready at once. It honors the traditional creamy filling with a shortcut that makes it easier to feed a group.

Frequently Asked Questions About Recipes

→ What type of chicken works best?

Cooked shredded rotisserie or leftover chicken offers the most tender and flavorful result.

→ Can I make these quesadillas ahead?

Yes assemble ahead and bake when ready to serve to keep tortillas crisp and fresh.

→ Are substitutions for chipotle peppers available?

Use smoked paprika mild hot sauce or omit for a less spicy option while maintaining flavor.

→ Which cheese is best for this dish?

Pepper jack delivers spice and melt but mozzarella or cheddar also work well for a milder taste.

→ How can I reheat leftovers?

Warm in a 350°F oven for 5 to 8 minutes or on a skillet to restore crispiness without drying them out.

→ Which sides pair well with these quesadillas?

Fresh salsa guacamole pico de gallo or simple green salads complement the cheesy quesadillas perfectly.

Baked Chicken Quesadillas

Crispy baked quesadillas filled with creamy chicken and cheese blend for an easy flavorful dinner

Time Needed to Prep
15 minutes
Cooking Duration
15 minutes
Overall Time
30 minutes
Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Easy to Make

Type of Cuisine: Mexican American

Number of Portions: 6 How Many It Serves (12 quesadilla wedges)

Dietary Preferences: ~

Ingredients You'll Need

→ Main Ingredients

Ingredient 01 6 large flour tortillas
Ingredient 02 3 cups shredded cooked chicken
Ingredient 03 1.5 cups full-fat sour cream
Ingredient 04 2 chipotle peppers in adobo sauce, finely diced
Ingredient 05 1 teaspoon salt, or to taste
Ingredient 06 2 cups shredded pepper jack or mozzarella cheese
Ingredient 07 2 tablespoons olive oil, for brushing

Steps to Follow

Step 01

Preheat oven to 425 degrees Fahrenheit for optimal crisping without drying out the tortillas.

Step 02

In a large bowl, mix shredded chicken, sour cream, diced chipotle peppers, salt, and shredded cheese until evenly combined.

Step 03

Line two large baking sheets with parchment paper and lightly brush with olive oil to prevent sticking and enhance browning.

Step 04

Place filling on one half of each tortilla, fold to form a half-moon, and press lightly to seal.

Step 05

Place folded tortillas on prepared sheets and brush the tops lightly with olive oil, leaving space between for even crisping.

Step 06

Bake for 15 minutes on the center rack, turning halfway if needed, until edges are golden and cheese is bubbly.

Step 07

Allow quesadillas to rest for 1 minute, slice into wedges, and serve with guacamole, sour cream, salsa, or pico de gallo.

Extra Tips

  1. Let the filling cool slightly before assembling to prevent tortillas from becoming soggy.
  2. These quesadillas can be prepped ahead and baked just before serving.
  3. Store leftovers in the fridge in an airtight container for up to 3 days with parchment between layers.
  4. Reheat in a skillet or toaster oven to restore crispiness without drying them out.

Tools You'll Need

  • Large mixing bowl
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Pastry brush
  • Sharp knife

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains dairy from sour cream and cheese
  • Contains gluten from flour tortillas

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 430
  • Total Fat: 24 grams
  • Carbohydrate Amount: 28 grams
  • Protein Amount: 21 grams