Baked Chicken Quesadillas
Looking for a crowd-pleaser that’s quick to make and packed with flavor? These baked chicken quesadillas deliver! Loaded with shredded chicken, melty cheese, and a touch of smoky chipotle, each bite offers a perfect blend of creamy, spicy, and savory.
Ingredients
- 8-10 large 10-inch flour tortillas
- 4 cups shredded cooked chicken approx. 1.5 lbs
- 2 cups shredded pepper jack or mozzarella cheese
- 1 tablespoon chipotle peppers in adobo sauce adjust for preferred spice level
- 2 cups sour cream divided (16 oz)
- Salt to taste
- Olive oil for brushing
Instructions
- Begin by preheating the oven to 425°F (220°C).
- In a large mixing bowl, combine the shredded chicken, 1 1/2 cups of the sour cream, the chipotle pepper, shredded cheese, and salt to taste. Stir until thoroughly blended.
- Prepare two large baking sheets by lining them with parchment paper, then lightly coat the parchment with cooking spray or brush with olive oil.
- Take one tortilla at a time, place approximately 1/3 to 1/2 cup of the chicken mixture onto one side, and fold the tortilla over to enclose the filling.
- Arrange the assembled quesadillas on the prepared baking sheets. Lightly brush or spray the tops with olive oil to promote browning.
- Bake on the center rack for about 15 minutes, or until the quesadillas are golden brown and the tortillas are crisp.
- Slice each quesadilla into wedges and serve warm, accompanied by the remaining sour cream, guacamole, salsa, or freshly made pico de gallo.