Baked Chicken Quesadillas are cheesy, crispy, and delicious. Tender chicken is well seasoned and combined with vibrant bell peppers and silky onions all held together in a tortilla with cheese. Satisfy your Tex-Mex cravings and serve them warm topped with your favorite taco fixings.
Best of all, they are quick and easy to make in 30 minutes! By batch-making these quesadillas in the oven you can feed a small crowd without spending time standing over the stove. Prep the recipe in just ten minutes, sear the chicken, and then pop them in the oven to get crispy and golden for serving.
Why You’ll Love these Baked Chicken Quesadillas
- Cheesy chicken and vegetables. These baked chicken quesadillas have the perfect ratio of melty, pull-apart cheese and fresh vegetables — no one minds bell peppers and onions when they’re covered in cheese.
- Quick and easy for beginners. Anyone can make delicious quesadillas entrenched with savoury Mexican flavours. This chicken recipe is quick, easy and fun. For starters, you don't have to marinate the chicken. The fajita seasoning provides so much flavour that it's all that you require.
- Better than takeout. This is the perfect recipe to turn to when you’re thinking about heading to a drive-thru or ordering takeout from your favorite Tex-Mex restaurant. You can make these restaurant-worthy baked chicken quesadillas faster than it would take to get them elsewhere!
- Family-friendly lunch or dinner. Quesadillas are a favorite of all ages, and this baked chicken quesadilla recipe is easy enough to make for a quick lunch but hearty enough to make for dinner. Plus, the kids will love it too!
Ingredient Notes
To make these easy Baked Chicken Quesadillas, you will need the following ingredients (full measurements in recipe card below):
- chicken breast - you can also use cubed chicken thighs, but the texture of the quesadillas may change slightly.
- fajita seasoning - if you don’t have a fajita blend on hand, taco seasoning will work in a pinch! You can adjust the taste using garlic powder, onion powder, and other similar spices. You can also make your own fajita seasoning at home. See the recipe tips below for instructions.
- avocado oil - you can also use vegetable oil or even olive oil — anything neutral with a high smoke point.
- onion - yellow or white onion are best, but you can use whatever kind of onion you like.
- red bell pepper - yellow or orange bell pepper would work if you don’t have red bell pepper on hand.
- green bell pepper - green bell peppers have their own distinct flavor, but you can swap them for whatever color bell pepper you have available.
- cooking oil spray - use your favorite kind or replace it with vegetable oil for a similar effect.
- flour tortillas - corn tortillas will also work, but may fall apart more easily. You can try making your own homemade flour tortillas from scratch too. They are easier to make than you think!
- cheddar cheese - Asiago or another hard cheese will work. Get it pre-shredded for convenience or grate it yourself at home!
- Monterey Jack cheese - Colby Jack cheese or more cheddar will also work.
Optional Condiments
- guacamole - homemade guacamole or store-bought are both great for serving these baked chicken quesadillas.
- pico de gallo - make your pico de gallo from scratch or buy a premade pico de gallo from your local grocery store’s produce section.
- sour cream - greek yogurt is a perfect substitute for sour cream.
Tools Needed
You will also need measuring cups and spoons, a large mixing bowl, large skillet, and half sheet baking pan.
How to Make the Best Baked Chicken Quesadillas
- Prep. Preheat oven to 425F. Line a large baking sheet with parchment paper. Grease the parchment paper with cooking oil spray or brush with vegetable oil.
- Season the chicken. In a large mixing bowl, add the cubed chicken and fajita seasoning. Toss to coat chicken completely in seasoning. Set aside while oven preheats.
- Cook chicken. In a large skillet, heat oil over medium heat. Add cubed chicken and cook until browned, about 5 minutes. Transfer the cooked chicken to a plate and set aside.
- Sauté veggies. In the same skillet, add onion, red pepper, and green pepper. Sauté until soft, about 3-4 minutes. Return the cooked chicken to the skillet and stir to combine with the veggies. Remove from heat and set aside.
- Fill tortillas. Take one tortilla at a time and spread one-quarter of the filling into one side of the tortilla. Sprinkle with a ¼ cup of cheddar cheese and 2 tablespoons Monterey Jack cheese. Fold the tortilla wrap in half and place on the lined baking sheet. Use the back of a flat spatula to gently press the tortilla down so that the top sticks to the mixture. Repeat with the 3 remaining tortillas.
- Bake. Spray the top of the folded tortillas with more cooking spray oil or brush oil on top to help crisp up the tortillas. Place the baking sheet in the middle rack of the oven and bake for 15 minutes until golden brown and crispy and the cheese is melted. If during baking you notice that the tortilla tops and flipping up, carefully press them back down using the back of a spatula or spoon.
How to Cook Quesadillas on the Stove
To cook these chicken quesadillas the traditional way (on the stove), make the filling according to recipe directions. Then, heat a clean skillet over medium-low heat for 1 minute and brush with a little bit of oil. Place one tortilla on the pan. Add the filling and cheese on one half of the tortilla (amounts as directed in the recipe). Fold the empty half of the tortilla over to create a half moon. Cook until the tortilla is crispy and the cheese melts, about 2 minutes per side. Repeat with remaining tortillas.
Recipe Variations
- Switch up the veggies. Mix up the chicken-vegetable filling with other options such as mushrooms, spinach, zucchini, or tomatoes.
- Add some spice. Want to kick up the heat? Add up to one full diced jalapeño when you add the bell peppers for a spicy kick.
- Give it a BBQ twist. Toss your cooked chicken in BBQ sauce before adding it to the quesadilla for a sweet and tangy flavor. Add in some red onions and cilantro too.
- Serve for breakfast. Add scrambled eggs and chopped bacon to your quesadilla filling and serve for breakfast.
- Southwest chicken quesadillas. Add black beans, corn, and diced tomatoes to the quesadilla mixture for a southwestern flavor.
How to Serve
Serve these Baked Chicken Quesadillas with your favorite Mexican condiments such as guacamole, salsa, sour cream, lime wedges, and cilantro. You can also serve them as part of a Mexican fiesta or on Taco Tuesdays with some other classics such as:
- Fish Tacos with Lime Crema
- Shrimp Avocado Tostadas
- Beef Taco Salad
- Pinto Bean Soup (Sopa Tarasca)
- Carne Asada
- Mexican Street Corn (Elote)
Recipe Tips and Tricks
- How to make homemade fajita seasoning: In a small mixing bowl, stir to combine 1 teaspoon cumin powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, 2 teaspoons chili powder (or to taste), 1 teaspoon ground paprika, 1 teaspoon granulated sugar (optional), ½ teaspoon salt, and ¼ teaspoon ground black pepper.
- Prep ingredients ahead of time. This quick and easy chicken meal can be prepped ahead for even faster assembly. Just get all the ingredients ready up to a day before you’re ready: chop veggies, measure cheeses, portion spices, and seal everything perishable in airtight containers and refrigerate. When you are ready to cook, just assemble and bake.
- Make them mini! Feeding small children, packing tiny lunchboxes, or looking for an appetizer version? Turn these baked chicken quesadillas into portable, dippable mini-quesadillas by swapping the full-size tortillas for street taco flour tortillas and reduce the bake time.
Storing and Freezing Instructions
How to Store
Store leftover quesadillas in an airtight container and refrigerate for up to 4 days.
How to Reheat
Reheat leftover chicken quesadillas in a 425F preheated oven for about 5-10 minutes until warmed through, or in the air fryer at 400F for about 3-5 minutes until hot and crispy.
How to Freeze
Wrap leftover quesadillas individually in plastic cling wrap and place in a freezer bag or other freezer-safe container. Freeze for up to 3 months. Reheat them straight from frozen in the oven or air fryer (adding in a couple of extra minutes to the reheating time). Defrosting first will result in soggy or broken tortillas — so don't do it.
More Chicken Recipes
- 25 Quick Chicken Recipes
- Chicken Tacos
- Sheet Pan Chicken Fajitas
- Mexican Chicken Breast
- Mexican Chicken Caesar Salad
- Sweet Chili Chicken Bites
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Recipe
Baked Chicken Quesadillas
- Total Time: 30 minutes
- Yield: 4 servings
Description
Baked Chicken Quesadillas are cheesy, crispy, and delicious. Tender chicken is well seasoned and combined with vibrant bell peppers and silky onions all held together in a tortilla with cheese. Satisfy your Tex-Mex cravings and serve them warm topped with your favorite taco fixings.
Ingredients
- 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)
- ½ medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- cooking oil spray (or vegetable oil)
- 4 flour tortillas, 8-inches in diameter
- 1 cup cheddar cheese, shredded and divided
- ½ cup Monterey Jack cheese, shredded
For serving (optional):
- guacamole
- pico de gallo
- sour cream
Instructions
- Preheat oven to 425F. Line a large baking sheet with parchment paper. Grease the parchment paper with cooking oil spray or brush with vegetable oil.
- In a large mixing bowl, add the cubed chicken and fajita seasoning. Toss to coat chicken completely in seasoning. Set aside while oven preheats.
- In a large skillet, heat oil over medium heat. Add cubed chicken and cook until browned, about 5 minutes. Transfer the cooked chicken to a plate and set aside.
- In the same skillet, add onion, red pepper, and green pepper. Sauté until soft, about 3-4 minutes. Return the cooked chicken to the skillet and stir to combine with the veggies. Remove from heat and set aside.
- Take one tortilla at a time and spread one-quarter of the filling into one side of the tortilla. Sprinkle with a ¼ cup of cheddar cheese and 2 tablespoons Monterey Jack cheese. Fold the tortilla wrap in half and place on the lined baking sheet. Use the back of a flat spatula to gently press the tortilla down so that the top sticks to the mixture.
- Repeat with the 3 remaining tortillas.
- Spray the top of the folded tortillas with more cooking spray oil or brush oil on top to help crisp up the tortillas.
- Place the baking sheet in the middle rack of the oven and bake for 15 minutes until golden brown and crispy and the cheese is melted. If during baking you notice that the tortilla tops and flipping up, carefully press them back down using the back of a spatula or spoon.
- Cut each tortilla into 4 slices and serve with guacamole, salsa, and sour cream
Notes
* How to make homemade fajita seasoning: In a small mixing bowl, stir to combine 1 teaspoon cumin powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, 2 teaspoons chili powder (or to taste), 1 teaspoon ground paprika, 1 teaspoon granulated sugar (optional), ½ teaspoon salt, and ¼ teaspoon ground black pepper.
How to cook on the stove: To cook these chicken quesadillas the traditional way (on the stove), make the filling according to recipe directions. Then, heat a clean skillet over medium-low heat for 1 minute and brush with a little bit of oil. Place one tortilla on the pan. Add the filling and cheese on one half of the tortilla (amounts as directed in the recipe). Fold the empty half of the tortilla over to create a half moon. Cook until the tortilla is crispy and the cheese melts, about 2 minutes per side. Repeat with remaining tortillas.
How to store: Store leftover quesadillas in an airtight container and refrigerate for up to 4 days.
How to reheat: Reheat leftover chicken quesadillas in a 425F preheated oven for about 5-10 minutes until warmed through, or in the air fryer at 400F for about 3-5 minutes until hot and crispy.
How to freeze: Wrap leftover quesadillas individually in plastic cling wrap and place in a freezer bag or other freezer-safe container. Freeze for up to 3 months. Reheat them straight from frozen in the oven or air fryer (adding in a couple of extra minutes to the reheating time). Defrosting first will result in soggy or broken tortillas — so don't do it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Baked
- Cuisine: Mexican
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Toni says
Made this at home tonight after looking for recipes for leftover chicken. Followed your recipe and we were very pleased with the outcome and flavor. Only thing we had that was different were spinach herb tortillas. We enjoyed very much and will definitely use this recipe again! Thanks for sharing. Your website looks like some other interesting recipes so I will be following you on Pinterest and look for other recipes to try another time.
Erin @ The Speckled Palate says
Quesadillas are one of my favorite easy things to make at home, and I love how this recipe sounds. You can't beat a good, quick, delicious meal, and this is definitely one of them!
Sam | Ahead of Thyme says
Thanks, Erin! 🙂 I agree with you, this sure is good, quick, easy and delicious! 🙂
Ahu says
I need to (finally) use the broiler setting on my itty-bitty oven! This looks great!
Sam | Ahead of Thyme says
Yes, you do! 🙂
Kiwi says
This presentation is everything! I love how you describe every juicy detail I felt like I could taste the flavors in my mouth!
Sam | Ahead of Thyme says
Haha! Can you taste them? I'm glad it worked 🙂
Debra @ Bowl Me Over says
This looks just terrific - loving that green tortilla also - beautiful dish!
Shaylee says
Quesadillas are one of my favourite foods and I'm always looking for new spins on them! This seems like an amazing recipe. I usually toast my quesadillas in a pan on the stove top so I'll have to try the oven next time!
Sam | Ahead of Thyme says
Baking it makes it crispy 🙂 I haven't yet tried it on a pan but I will be trying it soon!