Baked Chicken Quesadillas (Printable Recipe)

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

# Ingredients You'll Need:

01 - 6 large flour tortillas

02 - 3 cups shredded cooked chicken

03 - 1.5 cups full-fat sour cream

04 - 2 chipotle peppers in adobo sauce, finely diced

05 - 1 teaspoon salt, or to taste

06 - 2 cups shredded pepper jack or mozzarella cheese

07 - 2 tablespoons olive oil, for brushing

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

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

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

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

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

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

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

01 - Let the filling cool slightly before assembling to prevent tortillas from becoming soggy.

02 - These quesadillas can be prepped ahead and baked just before serving.

03 - Store leftovers in the fridge in an airtight container for up to 3 days with parchment between layers.

04 - Reheat in a skillet or toaster oven to restore crispiness without drying them out.