Chicken Quesadilla Recipe
Crispy, cheesy, oven-baked goodness—this easy Chicken Quesadilla Recipe turns everyday ingredients into a festive, flavor-packed appetizer or meal in minutes.
Ingredients
- 2 cups cooked chicken shredded (rotisserie or poached)
- 4 large flour tortillas 10-inch
- 1 1/2 cups Monterey Jack cheese shredded
- 1 1/2 cups sharp cheddar cheese shredded
- 2 tbsp olive oil divided
- 1 small red onion thinly sliced
- 1 red bell pepper diced
- 1 jalapeño seeded and minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro chopped, for garnish (optional)
- Sour cream, guacamole, salsa for serving
Instructions
- Preheat your oven to 425°F (220°C). Brush one side of each tortilla lightly with olive oil.
- In a skillet, sauté onion, bell pepper, and jalapeño with spices until softened.
- Place tortillas on a baking sheet, add cheeses, chicken, veggies, and more cheese. Fold over.
- Brush tops with oil and bake until golden and bubbly.
- Let quesadillas rest, then slice into wedges.
- Top with cilantro and serve with sour cream, guacamole, and salsa.
Notes
Choose a cast-iron baking sheet for extra crispiness. Refrigerate leftovers for up to 3 days or freeze for up to 2 months.
Nutrition
Calories: 430kcal
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