Why You’ll Love This Recipe
These baked chicken quesadillas are everything you love about the stovetop version, but easier and faster to make in bulk. They’re crispy on the outside, melty on the inside, and perfect for feeding a family or a crowd. Great for weeknights, game days, or meal prep, this hands-off approach gives you more quesadillas with less effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked chicken (shredded or diced)
- Flour tortillas
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Salsa or diced tomatoes (optional)
- Cooked onions or bell peppers (optional)
- Taco seasoning or chili powder
- Olive oil or cooking spray (for brushing)
- Fresh cilantro or green onions (optional garnish)
Directions
- Preheat oven: Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.
- Prepare the filling: In a bowl, combine shredded chicken with taco seasoning and a bit of salsa or diced tomatoes if using.
- Assemble quesadillas: Lay out tortillas on a flat surface. On half of each tortilla, layer chicken mixture, cheese, and any other desired fillings. Fold each tortilla over to create a half-moon shape.
- Place on baking sheet: Arrange folded quesadillas on the prepared sheet. Lightly brush the tops with olive oil or spray with cooking spray to help them crisp up in the oven.
- Bake: Bake for 8–10 minutes, then carefully flip and bake for another 5–7 minutes, or until golden and crispy.
- Serve: Let rest for a few minutes, then slice into wedges. Serve with sour cream, guacamole, or salsa.
Servings and timing
Servings: 4–6
Prep time: 10 minutes
Cook time: 15–18 minutes
Total time: 25–30 minutes
Variations
- Spicy version: Add jalapeños, hot sauce, or spicy salsa to the filling.
- Buffalo chicken quesadillas: Mix chicken with buffalo sauce and ranch or blue cheese.
- Vegetable-packed: Add sautéed spinach, corn, mushrooms, or zucchini.
- Low-carb option: Use low-carb tortillas or large lettuce leaves for wraps.
- Cheese lovers: Use a combo of cheeses like mozzarella, pepper jack, and Mexican blend.
Storage/Reheating
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 375°F (190°C) oven for 8–10 minutes or warm in a skillet until crispy. You can also microwave them for 1–2 minutes, though the tortillas may lose their crispiness. For freezing, wrap individually in foil and store in a freezer-safe bag. Reheat from frozen in the oven at 400°F (200°C) for 15–20 minutes.
FAQs
Can I use rotisserie chicken?
Yes, rotisserie chicken is perfect for this recipe and saves time.
What cheese is best for quesadillas?
Cheddar, Monterey Jack, or a Mexican blend all melt well and taste great.
Do I need to flip them while baking?
Flipping ensures both sides get golden and crisp, but you can skip it if you prefer a softer underside.
Can I make them ahead of time?
Yes, you can assemble them and refrigerate for a few hours before baking. Bake just before serving.
Can I use corn tortillas?
You can, but they’re more delicate. Use two tortillas instead of folding one and handle with care when flipping.
Are baked quesadillas healthier?
Yes, baking uses less oil than pan-frying, making them a lighter option.
Can I freeze them?
Absolutely. Freeze fully assembled and baked quesadillas. Reheat directly from frozen in the oven.
How do I keep them from getting soggy?
Use minimal salsa or wet ingredients inside. Bake them on a wire rack if possible for maximum crispiness.
What dipping sauces work best?
Try sour cream, guacamole, salsa, pico de gallo, or chipotle mayo.
Can I make this vegetarian?
Yes, replace the chicken with beans, veggies, or a plant-based meat alternative.
Conclusion
Baked Chicken Quesadillas are a convenient, delicious way to enjoy this cheesy classic with less mess and more flavor. Whether you’re whipping up a weeknight dinner, prepping lunches, or serving snacks for a crowd, this recipe delivers every time. Easy to make, easy to love—this baked version will become a staple in your kitchen.
PrintBaked Chicken Quesadillas
Baked Chicken Quesadillas are crispy, cheesy, and loaded with seasoned chicken—perfectly baked for a hands-off, mess-free version of a classic favorite. Ideal for weeknights, entertaining, or meal prep.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Halal
Ingredients
- 2 cups cooked chicken, shredded or diced
- 6 large flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1/2 cup salsa or diced tomatoes (optional)
- 1/2 cup cooked onions or bell peppers (optional)
- 1 tablespoon taco seasoning or chili powder
- 1 tablespoon olive oil or cooking spray
- Fresh cilantro or green onions, for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- In a bowl, mix shredded chicken with taco seasoning and salsa or tomatoes if using.
- Lay tortillas on a flat surface. On half of each tortilla, layer chicken mixture, shredded cheese, and any other desired fillings. Fold tortillas over to create half-moons.
- Place folded quesadillas on prepared baking sheet. Brush tops lightly with olive oil or spray with cooking spray.
- Bake for 8–10 minutes. Flip carefully and bake another 5–7 minutes, until golden and crispy.
- Let cool for a few minutes, then slice into wedges. Garnish with cilantro or green onions if desired. Serve with sour cream, salsa, or guacamole.
Notes
- Use rotisserie chicken to save time.
- Keep wet ingredients minimal to prevent sogginess.
- For extra crispiness, bake on a wire rack placed over a baking sheet.
- Quesadillas can be assembled ahead and baked fresh when needed.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
