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Baked Chicken Quesadillas

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Baked chicken quesadillas combine shredded chicken, chipotle peppers in adobo, and plenty of melted cheese for a creamy, spicy filling. Rolled in flour tortillas and brushed with olive oil, they're baked until golden and crisp—no frying needed. Serve with extra sour cream, guacamole, pico de gallo, or your favorite salsa. It's an easy, crowd-pleasing meal perfect for family dinners, parties, or game day snacking, and can be made ahead for quick weeknight meals.

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Updated on Wed, 25 Jun 2025 23:13:23 GMT
A delicious Baked Chicken Quesadilla is served on a white plate. Pin it
A delicious Baked Chicken Quesadilla is served on a white plate. | myhomemaderecipe.com

When you need a fast and crowd-pleasing dish perfect for parties, family nights, or easy weeknight dinners, baked chicken quesadillas come to the rescue with crispy edges and gooey cheese all with minimal fuss. Baking the quesadillas in the oven brings extra crunch and saves time by doing many at once, making them a go-to favorite that is endlessly adaptable and always satisfies.

I fell in love with these quesadillas during a birthday party food scramble—now I bake them whenever I need guaranteed smiles and zero fuss.

Ingredients

  • Flour tortillas: opt for the freshest possible for best flexibility without tearing
  • Shredded chicken: try rotisserie for juiciness or cook your own in advance
  • Chipotle peppers in adobo sauce: lend smoky heat use according to taste
  • Salt: brightens up the cheesy filling and helps flavor the chicken
  • Sour cream: adds creaminess and binds the filling choose full fat for rich texture
  • Shredded pepper jack or mozzarella cheese: brings melt and flavor you can blend both or pick your favorite
  • Olive oil: is brushed on top for extra crunch and golden color

Instructions

Preheat the Oven:
Set your oven to 425 degrees Fahrenheit. This high heat is key for crisping without drying out.
Mix the Filling:
Combine your shredded chicken with one and a half cups sour cream, diced chipotle pepper, desired amount of salt, and all the shredded cheese. Stir with a fork until everything is cohesive and creamy.
Prep the Baking Sheets:
Line two large sheet pans with parchment paper then brush or spray them lightly with olive oil to keep the quesadillas from sticking and boost browning.
Assemble the Quesadillas:
Lay a tortilla flat. Add a third to a half cup of filling on one side, not all the way to the edge. Fold over to create a half moon. Press lightly to seal.
Arrange and Oil:
Place each assembled quesadilla on your greased sheet. Brush tops with a little oil for crisping and color. Try not to overcrowd so every quesadilla crisps up.
Bake Until Golden:
Slide your pans onto the center oven rack. Bake for about 15 minutes. Turn if needed for even browning. The quesadillas are ready when edges are deep golden and cheese is bubbly.
Slice and Serve:
Let cool a minute. Slice each quesadilla into three or four wedges. Serve piled high with extra sour cream, guacamole, chunky salsa, or fresh pico de gallo.
A delicious looking casserole dish with a golden brown crust and a filling of chicken and cheese. Pin it
A delicious looking casserole dish with a golden brown crust and a filling of chicken and cheese. | myhomemaderecipe.com

When I first used chipotle peppers in these, my sister raved about the subtle smoky flavor it added—even the picky eaters wanted seconds and thirds. Pepper jack is my secret favorite for those little spicy pockets you get in each bite.

Storage Tips

Once cooled, place leftover quesadillas in an airtight container with parchment between layers so they stay crisp. They keep well in the fridge for up to three days, and you can reheat them in a toaster oven or skillet to bring back the crunch.

Ingredient Substitutions

Try corn tortillas for a gluten free swap or use chopped cooked turkey in place of chicken. Monterey Jack works beautifully if pepper jack is too spicy. For vegetarian guests, black beans or sautéed mushrooms can fill in for the chicken and taste wonderful with the same creamy cheese blend.

Serving Suggestions

Serve these quesadillas hot from the oven with bowls of fresh guacamole, chunky salsa, or a bright pico de gallo. They pair perfectly with a lightly dressed salad or refried beans for a more complete meal. Cut them small for appetizers or leave whole for hearty main dish servings.

Cultural Context

Quesadillas have deep roots in Mexican home cooking and are usually pan-cooked one at a time. Baking them in big batches is an easy North American twist, allowing more people to gather and enjoy at once. The combination of creamy filling and golden crispy shell is a universal comfort.

A plate of food with the name "Tuna Casserole" written on it. Pin it
A plate of food with the name "Tuna Casserole" written on it. | myhomemaderecipe.com

There is something magical about the way baked quesadillas bring everyone to the table. I love seeing hands reach in for seconds before the tray has even cooled.

Frequently Asked Questions

→ 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 5-8 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 tortillas stuffed with shredded chicken, cheese, and chipotle, perfect for sharing.

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
By: Linda

Category: Main Dishes

Difficulty: Easy

Cuisine: Mexican

Yield: 8 Servings (8 to 10 folded quesadillas)

Dietary: ~

Ingredients

→ Quesadillas

01 8 to 10 wheat flour tortillas, 25 cm each
02 600 g shredded cooked chicken
03 1 tablespoon chipotle peppers in adobo sauce, finely chopped
04 Salt, to taste
05 475 g sour cream, divided
06 200 g shredded pepper jack cheese or mozzarella
07 Olive oil, for brushing

Instructions

Step 01

Set oven to 220°C and allow to fully preheat.

Step 02

Combine shredded chicken, 350 g sour cream, chipotle peppers, cheese, and salt in a large mixing bowl. Mix until fully incorporated.

Step 03

Line two large baking sheets with parchment paper and brush lightly with olive oil.

Step 04

Place one tortilla on a work surface. Spoon 80–120 g filling onto one half of the tortilla, then fold to enclose. Repeat with remaining tortillas and filling.

Step 05

Lay prepared quesadillas on the lined trays in a single layer. Brush the tops with olive oil.

Step 06

Transfer trays to the center of the oven. Bake for 15 minutes or until golden brown and crisp.

Step 07

Remove quesadillas from oven, slice into wedges, and serve immediately with remaining sour cream, guacamole, salsa, or pico de gallo as desired.

Notes

  1. For extra crunch, preheat the baking sheets in the oven before adding the quesadillas.

Tools You'll Need

  • Large mixing bowl
  • Parchment-lined baking trays
  • Pastry brush
  • Chef’s knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy, wheat gluten, and may contain traces of soy depending on cheese brand.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 415
  • Total Fat: 23 g
  • Total Carbohydrate: 32 g
  • Protein: 23 g