Oven Baked Chicken Quesadillas Recipes

OVEN-BAKED CHICKEN

Steps:

• Heat oven to 425 degrees F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
• Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
• Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

BAKED CHICKEN QUESADILLAS

Steps:

• Coat one side of two tortillas with cooking spray; place coated side down on an ungreased baking sheet. Top each with chicken, tomatoes and cheese. Cover with remaining tortillas; spritz tops with cooking spray., Bake at 450° for 10 minutes or until golden brown. Cut into wedges. Garnish with lettuce, olives and tomatoes if desired.

CRISPY BAKED CHICKEN QUESADILLAS

Steps:

• PREP: Position a rack in the center of the oven and preheat the oven to 425ºF. Line two baking sheets with parchment paper (or foil, sprayed with cooking spray) and set aside.
• SAUTE: Heat the oil in a skillet over medium-high heat until it's super hot. Add the peppers and onions and cook for roughly 1-2 minutes or until the peppers start to smell fragrant and soften a little. Season with a pinch of salt and pepper. Remove from heat and set aside.
• QUESADILLAS: In a bowl, combine the softened cream cheese, chipotle pepper(s), adobo sauce, adobo seasoning, ground cumin, and garlic powder until a smooth paste form. Stir in the chicken and shredded cheese and continue to stir until thoroughly combined. On a clean work surface, lay out a tortilla. Spoon 1/4 cup of the chicken mixture on one half of the tortilla, followed by a thin layer of peppers and onions (on the same side). Then fold the other side of the tortilla over the filling (so it looks like a flat taco.)
• BAKE: Place the prepared quesadillas on the baking tray in a single layer and brush with oil (or spray with cooking spray.) Bake for 12-14 minutes (flipping about 1/2 way through) until golden brown and crispy. Serve with homemade guacamole salsa, blender salsa, pico de gallo, or salsa verde.

WEEKNIGHT OVEN QUESADILLA

Steps:

• Preheat the oven to 375 degrees and line a sheet pan with foil. Spray it with cooking spray.
• Lay two flour tortillas on the sheet pan next to each other.
• Sprinkle a layer of cheese onto the tortillas (to your taste).
• Sprinkle whatever fillings you are using onto the cheese.
• Sprinkle a little more cheese on top of the fillings (to help the top tortillas stick).
• Lightly spray the tops of the tortillas with cooking spray to help them brown a bit.
• Bake for 7-10 minutes, depending on your oven, until the cheese is fully melted (mine usually take around 8 minutes).
• Cool for 5 minutes, slice into wedges with a pizza wheel and serve immediately with whatever sauces and sides you enjoy.

OVEN BAKED CHICKEN QUESADILLAS

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!

EASY BAKED QUESADILLA

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Take a piece of aluminum foil that is big enough to cover a cookie sheet front and back. Center it on a cookie sheet.
• Place 2 tortillas side by side on foil. Sprinkle cheese evenly on both tortillas.
• Place protein option on top of cheese.
• Place vegetable option on top of protein.
• Spoon about half the salsa over the top, making a very light layer, if desired.
• Cover each stack with another tortilla.
• Bring 2 sides of the foil together above the quesadillas, sealing foil at the center of cookie sheet. Crimp edges of foil to seal along the side of cookie sheet.
• Bake for 10 minutes. Open foil carefully. Slice each quesadilla in quarters and serve with optional toppings (if desired).

BAKED CHICKEN QUESADILLAS

Steps:

• Cut chicken into bite-size pieces. Saute chicken with taco seasoning.
• Preheat oven to 350*.
• Heat oil in saucepan over medium heat. Mix in seasoned chicken, bell peppers, and onion. Cook until vegetables are tender.
• Layer cheese, chicken, bacon, and cheese on tortilla. Top with another tortilla. Brush top with oil.
• Bake about 10 minutes on cookie sheet.
• Cut each quesadilla into fourths.

QUESADILLAS IN THE OVEN!

Steps:

• Preheat the oven to 425 degrees Fahrenheit.
• Drain the rinse the beans, then mix them with the olive oil and seasonings. Thinly slice the green onion.
• Brush a baking sheet with a bit of olive oil. Place the tortillas on the sheet and rub them to coat them in olive oil.
• On each tortilla, place 2 tablespoons cheddar cheese, 1 tablespoon seasoned beans, 1 tablespoon green onion, 2 tablespoons smoked mozzarella, 1 tablespoon pico de gallo, and 1 pinch kosher salt. If desired, add a drizzle of hot sauce. Fold over the tortilla into a half circle (this makes it easy to flip, instead of making full quesadillas with 2 tortillas). Complete for each tortilla, then brush the tops with oil.
• Bake 8 minutes. Then flip and bake 6 to 7 minutes more until browned and crisp on the outside. Cut into 3 wedges each with a pizza cutter. Serve topped with cilantro and sour cream, and with guacamole and extra pico de gallo for dipping.

BAKED QUESADILLAS

Steps:

• Preheat oven to 350 degrees.
• Lay out two tortillas on two baking sheets.
• Sprinkle a layer of cheese over each tortilla.
• Sprinkle other toppings over each tortilla.
• Sprinkle the remaining cheese over the fillings.
• Lay the other tortillas on top.
• Bake for about 10 minutes, or until cheese is melted and tortillas have reached desired crispiness.
• Top with salsa and sour cream.
• Other ideas: fill with onions, jalapenos, tomatoes, cilantro, whatever leftover meats you have on hand, diced or ground. You could also top with guacamole.

OVEN CHICKEN QUESADILLAS

Steps:

• In a bowl, combine chicken, onion, mozzarella and cheddar; set aside. Spray one side of each tortilla with cooking spray. Place tortilla greased side down on hot griddle. Place chicken on half of each tortilla. Fold over and cook over low for 1-2 minutes on each side of until tortilla is golden brown. Cut into wedges. Serve with dressing.

CHICKEN CHILI SHEET PAN QUESADILLA

Steps:

• Preheat the oven to 450 degrees F. Brush a half sheet pan or rimmed cookie sheet with half of the butter.
• Arrange 2 tortillas along the longest side of the sheet pan with half hanging over the rim; repeat with the other long side of the pan. Place one tortilla, also half hanging over, at each end. Place 1 tortilla in the center so the whole bottom of the sheet pan is covered.
• Sprinkle evenly with half of the shredded cheese, all of the chicken, taco seasoning, chiles, corn and olives. Place spoonfuls of the salsa over the top and spread evenly. Top with the remaining cheese.
• Place 1 tortilla in the center of the pan, on top of the filling, and then fold up the overhanging tortillas so that the filling is completely covered. Brush with the remaining butter, top with another sheet pan and press down firmly.
• Bake until the tortillas are crispy and the inside is melted and hot, 20 to 25 minutes.
• Carefully remove the top sheet pan. Slice the quesadilla into squares and serve with avocado, sour cream, lime and cilantro.