Description
These baked chicken quesadillas are a quick and flavorful meal option featuring tender seasoned chicken, sautéed bell peppers and onions, melted cheddar and Monterey Jack cheeses, all folded into crispy flour tortillas. Baked to golden perfection, they are perfect for a family dinner or casual get-together, served with guacamole, pico de gallo, and sour cream for dipping.
Ingredients
Protein and Seasoning
- 12 ounces boneless skinless chicken breast (about 2 breasts), cut into ½ inch cubes
- 3 tablespoons fajita seasoning*
- 1 tablespoon avocado oil (or vegetable oil)
Vegetables
- ½ medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
Other Ingredients
- Cooking oil spray (or vegetable oil) for greasing
- 4 flour tortillas, 8-inches in diameter
- 1 cup cheddar cheese, shredded and divided
- ½ cup Monterey Jack cheese, shredded
For Serving
- Guacamole
- Pico de gallo
- Sour cream
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly grease it with cooking oil spray or brush with vegetable oil to prevent sticking.
- Season the Chicken: In a large mixing bowl, toss the cubed chicken breast with the fajita seasoning until all pieces are evenly coated. Set aside to let the flavors meld while the oven heats.
- Cook the Chicken: Heat avocado or vegetable oil in a large skillet over medium heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 5 minutes. Transfer the cooked chicken to a plate and set aside.
- Sauté the Vegetables: In the same skillet, add the diced onion, red bell pepper, and green bell pepper. Sauté until the vegetables are soft, about 3 to 4 minutes. Return the cooked chicken to the skillet and stir to combine everything. Remove from heat and set aside.
- Assemble the Quesadillas: Lay one tortilla flat on a clean surface. Spread one-quarter of the chicken and vegetable mixture onto half of the tortilla. Sprinkle on ¼ cup of shredded cheddar cheese and 2 tablespoons of shredded Monterey Jack cheese. Fold the tortilla over the filling to create a half-moon shape and place it on the prepared baking sheet. Gently press down the tortilla with the back of a spatula so the top adheres to the filling.
- Repeat: Repeat the assembly process with the remaining 3 tortillas and filling portions.
- Prepare for Baking: Lightly spray or brush the tops of the folded quesadillas with cooking oil to help them crisp up during baking.
- Bake: Place the baking sheet on the middle rack of the preheated oven and bake for 15 minutes, or until quesadillas are golden brown, crispy, and the cheese inside has melted. If the tops start to lift during baking, gently press them back down with the back of a spatula.
- Serve: Remove from the oven and let cool slightly before serving. Serve the baked chicken quesadillas with guacamole, pico de gallo, and sour cream on the side for dipping.
Notes
- Fajita seasoning can be store-bought or homemade using a blend of chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
- For a crispier quesadilla, make sure to spray or brush the tortillas with oil before baking.
- You can customize the filling by adding jalapeños for heat or corn for sweetness.
- Leftover quesadillas can be reheated in a skillet or oven to maintain crispiness.
- Use whole wheat tortillas for a healthier twist.
