Crispy Baked Quesadillas
Crispy Baked Quesadillas
Ingredients
For the Filling
- 1 pound chicken breast, diced into 1/2-inch pieces
- 1 tablespoon cooking oil
- 1 can black beans, 15-ounce, rinsed and drained
- 1 cup corn kernels, frozen or canned, drained
- 1 tablespoon taco seasoning
- 1 1/2 cups shredded Mexican cheese blend, divided
For Assembly and Topping
- 4 flour tortillas, medium to large (8-10 inch)
- 1 tablespoon cooking oil, for brushing tortillas
- 1/2 cup sour cream, or Mexican crema, for serving
- 1 avocado, diced, for serving
- 1/2 cup pico de gallo, for serving
- 1 lime, cut into wedges, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the diced chicken breast and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in the rinsed and drained black beans, corn kernels, and taco seasoning. Cook for another 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min
- 4
Remove the skillet from the heat. Add 1 cup of the shredded Mexican cheese blend to the chicken mixture and stir until the cheese is melted and well combined, creating a cohesive filling.
⏱️ 2 min
- 5
Lay the flour tortillas flat on the prepared baking sheet. Spoon the chicken and cheese filling onto one half of each tortilla. Sprinkle the remaining 1/2 cup of shredded cheese over the filling on each tortilla.
⏱️ 3 min
- 6
Fold each tortilla in half over the filling, creating a half-moon shape. Lightly brush the tops of the folded quesadillas with the remaining 1 tablespoon of cooking oil.
⏱️ 2 min
- 7
Bake in the preheated oven for 10-15 minutes, or until the quesadillas are golden brown and crispy on the outside and the cheese is fully melted and bubbly.
⏱️ 15 min•🌡️ 400
- 8
Carefully remove the quesadillas from the oven. Transfer them to a cutting board and cut each quesadilla into 2-3 pieces (halves or triangles).
⏱️ 1 min
- 9
Serve immediately, topped with sour cream, diced avocado, pico de gallo, and lime wedges.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Baked Quesadillas
Ingredients
For the Filling
- 1 pound chicken breast, diced into 1/2-inch pieces
- 1 tablespoon cooking oil
- 1 can black beans, 15-ounce, rinsed and drained
- 1 cup corn kernels, frozen or canned, drained
- 1 tablespoon taco seasoning
- 1 1/2 cups shredded Mexican cheese blend, divided
For Assembly and Topping
- 4 flour tortillas, medium to large (8-10 inch)
- 1 tablespoon cooking oil, for brushing tortillas
- 1/2 cup sour cream, or Mexican crema, for serving
- 1 avocado, diced, for serving
- 1/2 cup pico de gallo, for serving
- 1 lime, cut into wedges, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the diced chicken breast and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
⏱️ 7 min - 3
Stir in the rinsed and drained black beans, corn kernels, and taco seasoning. Cook for another 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min - 4
Remove the skillet from the heat. Add 1 cup of the shredded Mexican cheese blend to the chicken mixture and stir until the cheese is melted and well combined, creating a cohesive filling.
⏱️ 2 min - 5
Lay the flour tortillas flat on the prepared baking sheet. Spoon the chicken and cheese filling onto one half of each tortilla. Sprinkle the remaining 1/2 cup of shredded cheese over the filling on each tortilla.
⏱️ 3 min - 6
Fold each tortilla in half over the filling, creating a half-moon shape. Lightly brush the tops of the folded quesadillas with the remaining 1 tablespoon of cooking oil.
⏱️ 2 min - 7
Bake in the preheated oven for 10-15 minutes, or until the quesadillas are golden brown and crispy on the outside and the cheese is fully melted and bubbly.
⏱️ 15 min•🌡️ 400 - 8
Carefully remove the quesadillas from the oven. Transfer them to a cutting board and cut each quesadilla into 2-3 pieces (halves or triangles).
⏱️ 1 min - 9
Serve immediately, topped with sour cream, diced avocado, pico de gallo, and lime wedges.