Chicken Quesadilla

This cheesy Chicken Quesadilla is not only healthy, but easy to prepare! Flavorful chicken and veggies are stuffed into a tortilla then oven baked for a simple weeknight dinner that will be a new family favorite.

Cooked chicken breast Bell peppers Whole wheat flour tortillas Shredded cheese Cumin Salt  Pepper

Ingredients You Need

Preheat oven to 375 degrees F and line 2 large baking sheets with parchment paper or silicone mats.


In a large mixing bowl, add chicken, bell peppers, cumin, salt and pepper. Stir well to combine.


Build each quesadilla: On a half of tortilla sprinkle 1 1/2 tbsp cheese.


Spread heaping 1/2 cup filling and sprinkle with 1 1/2 tbsp of cheese.


Fold the other half of tortilla on top pressing on it somewhat gently-hard making a half moon shape. Place on a baking sheet.


Repeat and make 11 more quesadillas, arranging 3-4 quesadillas on a baking sheet. If you have any leftover filling – eat it.


 Bake for 25 minutes.


Remove from the oven, let rest for 1-2 minutes and cut each quesadilla in half using serrated or sharp knife.


Serve warm or cold with salsa, guacamole, pico de gallo or yogurt.


Refrigerate leftovers up to 2 days. Freezer meal: Wrap each assembled quesadilla. Freeze up to 3 months. Bake from frozen at 375F degrees for 25-30 minutes.


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