Baked Chicken Quesadillas
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Servings
8
-
Course
Main Course, Appetizer
Baked Chicken Quesadillas
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Sheet Pan Chicken Quesadillas. Creamy, cheesy baked chicken quesadillas are perfect for a family dinner or for feeding a crowd! Loaded with tender bits of chicken, melty cheese, and all coated with a taco seasoned sour cream sauce.
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Ingredients
- 2 tbsp avocado oil can sub with vegetable, canola, or extra virgin olive oil
- 1 pound chicken cooked and shredded
- 1 cup sour cream
- ½ tsp chili powder
- ½ tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cumin
- 1½ tsp salt
- ½ tsp ground black pepper
- 2 cup Monterey jack cheese shredded
- 8 flour tortillas (6 inch size)
Toppings
- sour cream
- Pico de Gallo
- guacamole
Instructions
- Preheat oven to 425℉. Line a large baking sheet with parchment paper, brush the paper with a small amount of the oil, and set aside.
- In a large bowl combine the shredded chicken, sour cream, and spices. Stir to combine.
- Add the shredded cheese and mix until combined.
- Working one tortilla at a time, spread about 1/2 cup of the chicken mixture on one half of the tortilla. Fold the tortilla over. Firmly press the tortilla together so that the top sticks to the chicken mixture in the middle (this helps with baking). Continue this process until all tortillas and chicken mixture are used.
- Lay the folded tortillas on the prepared baking sheet. Brush the top of the tortillas with the remaining oil.
- Bake for 15-17 minutes until tops of the tortillas are turning golden. If during the middle of baking you see that the tortillas are bending up, carefully press them back down using a spoon or spatula.
Equipments used:
Notes
- Rotisserie or pre-shredded chicken from the market makes this recipe quick and easy. However, you can make your own also.
- How to Shred Chicken: heat a medium size pan over medium heat. Drizzle with extra virgin olive oil. Add the chicken and sprinkle with salt and pepper. Cook for about 5 minutes then turn to cook the other side an additional 3-5 minutes. Pour about 2-3 cups of water into the pan, cover with a lid and allow to cook for about 15 minutes until chicken is cooked through. Remove and chicken will easily shred.
Nutrition Information
Show Details
Calories
254kcal
(13%)
Carbohydrates
2g
(1%)
Protein
13g
(26%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Cholesterol
61mg
(20%)
Sodium
633mg
(26%)
Potassium
119mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
546IU
(11%)
Vitamin C
1mg
(1%)
Calcium
245mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 13g | 26% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 633mg | 26% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 546IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 245mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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