Baked Chicken Quesadillas (Print Version)
Crispy baked tortillas stuffed with shredded chicken, cheese, and chipotle, perfect for sharing.
# 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:
01 -
Set oven to 220°C and allow to fully preheat.
02 -
Combine shredded chicken, 350 g sour cream, chipotle peppers, cheese, and salt in a large mixing bowl. Mix until fully incorporated.
03 -
Line two large baking sheets with parchment paper and brush lightly with olive oil.
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.
05 -
Lay prepared quesadillas on the lined trays in a single layer. Brush the tops with olive oil.
06 -
Transfer trays to the center of the oven. Bake for 15 minutes or until golden brown and crisp.
07 -
Remove quesadillas from oven, slice into wedges, and serve immediately with remaining sour cream, guacamole, salsa, or pico de gallo as desired.
# Notes:
01 -
For extra crunch, preheat the baking sheets in the oven before adding the quesadillas.