Oven Baked Chicken Quesadillas
These oven baked sheet pan chicken quesadillas are so easy to make. Perfect for a weeknight family meal or to share with friends.
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: Mexican
Keyword: cheesy quesadillas, chicken quesadillas, easy quesadillas, oven quesadillas
Servings: 6
Calories: 473kcal
2 cookie sheets
basting brush
Toothpicks
Knife
Cooking Pot
Cooking Spoon
spatula
chicken filling
- 1 lb chicken tenderloins
- 5 cloves garlic
- 1 tsp salt
quesadillas
- 12 soft tacos
- 1 lb boiled shredded chicken
- 14 oz mexican blend shredded cheese
- ¼ cup pickled jalapenos
- ½ bottle taco bell fire sauce
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp tajin
- 2 tbsp avacado oil
black bean and corn salsa
- 1 can black beans
- 1 can corn
- 2 roma tomatoes
- ½ purple onion
- 2 fresh jalapenos
- ¼ cup cilantro
- 2 limes
- ½ tsp salt
- ½ tsp black pepper
guacamole
- 2 avacados
- 1 lime
- 1 tbsp crushed red pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
condiments
- sour cream
- salsa
- cholula sauce
chicken filling
boil the tenderloins with the garlic cloves, salt and 1 cup of water for 15-20 minutes
drain any excess water and garlic cloves and shred the chicken
quesadillas
preheat the oven to 425°
brush oil on one cookie sheet
brush oil on the tortillas
layer the tortillas, half will be hanging over the side of the cookie sheet, making sure to overlap, leaving 2 tortillas to cover the top
mix the chicken with the fire sauce
spread half the cheese on the layered tortillas
spread the chicken and sauce mixture next
spread the chopped pickled jalapenos and sprinkle the paprika, cayenne and tajin
spread the remaining cheese
place the last 2 tortillas on top and start closing the tortillas hanging over the sides. Use the toothpicks if to hold them together as you work
generously coat the top with oil
cover with the second cookie sheet and bake for 20 minutes
let sit for 5 minutes, cut into pieces and serve with the salsa, guacamole and condiments
black bean and corn salsa
drain and rinse the beans and corn
dice the onion, tomatoes, jalapenos and cilantro and mix with the beans and corn
squeeze the lemon juice and add salt and pepper and serve
guacamole
remove the pulp of the avocado, keeping the pits for later
mash with a fork
add the lime juice, pepper, salt, garlic and onion and mix well
add the pits back as this prevents the guacamole from browning and serve.
Serving: 1g | Calories: 473kcal | Carbohydrates: 33g | Protein: 39g | Fat: 23g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1347mg | Potassium: 795mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1532IU | Vitamin C: 21mg | Calcium: 481mg | Iron: 3mg