Description
Quick and delicious baked chicken quesadillas, customizable to suit your taste.
Ingredients
- 8 to 10 wheat flour tortillas, 25 cm each
- 600 g shredded cooked chicken
- 1 tablespoon chipotle peppers in adobo sauce, finely chopped
- Salt, to taste
- 475 g sour cream, divided
- 200 g shredded pepper jack cheese or mozzarella
- Olive oil, for brushing
Instructions
- Set your oven to 220°C and allow it to fully preheat.
- In a large mixing bowl, combine the shredded chicken, 350 g of sour cream, chipotle peppers, cheese, and salt. Mix until everything is well incorporated.
- Line two large baking sheets with parchment paper and brush them lightly with olive oil.
- Place one tortilla on a work surface. Spoon 80–120 g of the filling onto one half of the tortilla, then fold it to enclose the filling. Repeat this process with the remaining tortillas and filling.
- Lay the prepared quesadillas on the lined trays in a single layer. Brush the tops with olive oil.
- Transfer the trays to the center of the oven and bake for 15 minutes or until they are golden brown and crisp.
- Remove the quesadillas from the oven, slice them into wedges, and serve immediately with your choice of the remaining sour cream, guacamole, salsa, or pico de gallo.
Notes
Feel free to add vegetables like bell peppers, onions, or spinach to the filling for extra flavor and nutrition. Make sure the quesadillas are sealed well to prevent the filling from spilling out while baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican