Easy Baked Quesadilla Recipes
OVEN BAKED CHICKEN QUESADILLAS
This is how to make multiple Quesadillas in one batch, rather than making them one by one on the stove! They are crispy and stuffed with Fajita flavoured chicken, onion, capsicum/bell peppers and of course cheese. Use this technique to make quesadillas with anything you want - just ensure you cool the filling. See recipe VIDEO below the recipe to see how crispy these are!
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 31m
Number Of Ingredients 15
Steps:
- Place Chicken ingredients in a bowl and mix to coat chicken.
- Heat oil in skillet over high heat. Add onion and garlic, cook for 1 minute. Then add capsicum and cook for 2 minutes until starting to soften. Transfer into bowl.
- Return skillet to the stove. Add chicken and cook until browned. Add to same bowl. Set aside until the filling cools (to speed it up, cover and refrigerate, and/or spread out on plate).
- Preheat oven to 220C / 430F (standard) or 200C/390F (fan / convection).
- Spray baking tray lightly with olive oil. Heat in the oven while you assemble the quesadillas.
- Divide the filling between the tortillas, covering half the surface. Top with cheese. Fold in half and press down gently but firmly.
- Remove baking tray from oven. Transfer quesadillas onto tray (you should hear a soft sizzle).
- Bake for 8 minutes. Then turn the quesadillas (over the folded edge) then press down with the egg flip. Bake for a further 8 minutes or until the surface is crispy.
- Remove from oven and serve immediately!
Nutrition Facts : ServingSize 233 g, Calories 448 kcal, Carbohydrate 22.8 g, Protein 35 g, Fat 24.3 g, SaturatedFat 8.9 g, Cholesterol 105 mg, Sodium 561 mg, Fiber 3.4 g, Sugar 4.1 g, UnsaturatedFat 15.2 g
CHICKEN QUESADILLAS
This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. -Linda Wetzel, Woodland Park, Colorado
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.
Nutrition Facts : Calories 477 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 901mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.
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- As a note, keep in mind that the prep time will depend on what you like in your quesadilla. It could take less than 15 minutes to throw together or longer if you have to make turkey or chicken.
- To make the turkey, heat a skillet over medium heat and add in the ground turkey, breaking it apart with a wooden spoon. Season it with the cumin, paprika, chili powder, garlic powder, salt and pepper. Stir well, continuing to break apart the meat into small crumbles. Cook until the turkey has browned. You can do this ahead of time. It also freezes great.
- To make the quick pico, toss the tomatoes, onion, cilantro and lime juice together in a bowl. Season with a pinch of salt and pepper
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