Cheesy Baked Chicken Quesadillas with Sour Cream (Print version)
Crispy oven-baked chicken quesadillas with a creamy sour cream and cheese filling, ready in 40 minutes for an easy family dinner.
# Ingredients:
For the chicken
01 -
1 lb (450 g) boneless skinless chicken breast
02 -
1 tablespoon avocado or olive oil
03 -
1/2 teaspoon salt
04 -
1/4 teaspoon black pepper
For the seasoning
05 -
1 teaspoon chili powder
06 -
1/2 teaspoon ground cumin
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon onion powder
09 -
1/2 teaspoon smoked paprika
For the filling
10 -
1 small yellow onion, diced
11 -
1/2 cup (120 g) full-fat sour cream
12 -
2 cups (200 g) shredded Monterey Jack cheese, divided
For assembly
13 -
6 large flour tortillas (8-inch)
14 -
Olive oil or cooking spray, for brushing
# Instructions:
01 -
Season chicken with salt, pepper, and half the spice blend. Heat oil in a skillet over medium-high heat. Cook for 4-5 minutes per side until the internal temperature reaches 165°F. Rest 5 minutes, then shred with two forks.
02 -
In the same skillet over medium heat, cook diced onion for 3-4 minutes until soft and translucent. Stir in the remaining spice blend and cook 30 seconds until fragrant.
03 -
In a large bowl, combine shredded chicken, sautéed onion, sour cream, and 1 cup of shredded cheese. Mix until evenly coated.
04 -
Preheat oven to 425°F. Lay tortillas on a parchment-lined baking sheet. Spread about 3/4 cup of filling over half of each tortilla. Fold the empty half over and press gently.
05 -
Brush or spray the tops of the tortillas lightly with oil. Bake for 12-15 minutes until deep golden and crisp. Let rest 2 minutes before slicing into wedges.
# Good to know:
01 -
Best served hot while the cheese is still molten.
02 -
Let rest 2 minutes after baking so the filling sets before slicing.