Chicken Quesadilla Recipe
Chicken Quesadillas with 7 simple ingredients, stuffed with super easy filling into a tortilla of your choice, then baked until cheesy and crispy!
Servings: 5 quesadillas
Calories: 407kcal
Ingredients
- 1 pound cooked chicken breasts, diced about 3 medium breasts or 3 cups
- 3 medium bell peppers finely chopped
- 1 1/2 teaspoons cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 1/2 cups sharp cheddar, marble, Colby Jack or Monterey Jack cheese shredded
- 5 large (10 inch) whole wheat tortillas
- Salsa, guacamole, pico de gallo or yogurt for serving
Instructions
- Preheat oven to 375 degrees F and line 2 large baking sheets with parchment paper. Set aside.
- In a large mixing bowl, add cooked chicken, bell peppers, cumin, salt and pepper. Stir well to combine.
- On a half of tortilla sprinkle 1/4 cup of cheese, spread heaping 1 cup of filling and sprinkle with 1/4 cup of cheese. Fold the other half of tortilla on top, pressing on it and making a half moon shape. Place on a baking sheet.
- Repeat and make 4 more quesadillas. You can make 5 or more quesadillas by using less filling and cheese in each one. It's up to you!
- Bake for 20 minutes or until the edges and bottom are golden and tops are slightly browned, and cheese is bubbling. Remove from the oven, let rest for 1-2 minutes and using sharp knife, cut each quesadilla in 3 pie-shaped wedges.
- Serve warm with salsa, guacamole and sour cream or Greek yogurt.
Notes
- Store: Refrigerate leftovers for up to 2 days.
- Freeze: For each quesadilla, assemble and then wrap in plastic wrap as tightly as possible. Lay flat in a gallon size Ziploc bag, seal and freeze for up to 3 months. Bake from frozen at 375 degrees F for 25-30 minutes.
- Cooked chicken: To cook chicken breast, I usually use Instant Pot chicken breast or baked chicken breast recipes.
Nutrition
Serving: 1 quesadilla | Calories: 407kcal | Carbohydrates: 7g | Protein: 42g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 134mg | Sodium: 521mg | Fiber: 2g | Sugar: 3g