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.
- 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):
- 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 1/4 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
* How to make homemade fajita seasoning: In a small mixing bowl, stir to combine 1 teaspoon cumin powder, 1/2 teaspoon garlic powder, 1/2 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
Keywords: baked chicken quesadillas, homemade chicken quesadillas, baked quesadillas with chicken