Baked Chicken Quesadillas

Baked Chicken Quesadillas

Recipe Information

Total Time: 40 minutes; 20 minutes active

Servings: 4

With a crowd-pleasing filling of spiced chicken, peppers and pepper jack, these toasty quesadilla wedges are a perfect party or game-day appetizer — and it’s easy to double the recipe.


  • 1 tablespoon extra virgin olive oil, plus 1 teaspoon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 8 ounces chicken breast
  • 1 red or green pepper, chopped
  • 1/2 large onion, chopped
  • 6 ounces pepper jack, shredded
  • 4 9-10 inch flour tortillas
  • Salsa and guacamole


  1. Preheat oven to 350 F. Spread 1 teaspoon of the oil on a large sheet pan for baking the quesadillas.
  2. Chop the chicken into small cubes, ½ inch or so, then place in a large bowl. Add the cumin, paprika and salt and toss to coat.
  3. Place a large saute pan over medium-high heat for a minute, then drizzle with the 1 tablespoon of oil. Add the peppers and onions. Cook, stirring frequently, for about 5 minutes to soften the peppers and onions. Push to the side of the pan and add in the chicken pieces. Let cook for a minute before stirring and cook until the chicken is browned and cooked through, about 5 minutes. Stir the mixture together. Take off the heat and let cool slightly. Stir the cheese into the cooled chicken mixture.
  4. Place the four tortillas on the oiled pan, and divide the chicken mixture between them, about 1 cup per tortilla. Cover only half of each tortilla, then fold the tortilla over to cover.
  5. Place the quesadillas on the prepared pan and bake for 10 minutes, until the cheese is melted and the tortillas are crisped. Slide the quesadillas onto a cutting board and cut each into 3 wedges.
  6. Serve with salsa and guacamole.

Serving Suggestion

Serve with a side of sauteed summer squash, a cabbage slaw or simply chips and guacamole.

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