You know those nights where the idea of having to get dinner on the table is just too much? This quick and easy Weeknight Oven Quesadilla Recipe is the solution to all your weeknight dinner woes!
Quesadilla, only easier!
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I think everyone needs a few crazy-easy go-to recipes up their sleeve for those nights that we can’t seem to get our act together to get dinner on the table. Now I’m not talking about my slew of quick dinner recipes. Although those are fantastic, in this particular situation, I’m referring more to something that is so stupid-easy to make that no matter how rough the day was, failure to plan simply doesn’t matter. For us, that dish is quesadilla in the oven.
Now I know that baking quesadilla is not the most authentic way to make a quesadilla- my Mother in-law was horrified the first time she saw me make these! But for all intents and purposes, what I’m going for is less about super-authentic quesadillas and more about getting a meal on the table that is:
- Crazy easy
- Pretty quick
- Minimal work for you
- Seriously delicious
- Made with ingredients that are typically always in the kitchen
- Easy to alter to your own tastes and that of picky eaters (who doesn’t love melted cheese?)
Tips for making Chicken Quesadilla in the oven
- If you don’t have leftover chicken, make your own shredded chicken breasts or grab a rotisserie chicken from the store and shred it.
- Get the kids involved- my girls love when this is on the dinner menu because they can easily get involved. They love “decorating” their quesadillas with whatever fillings we’re going with that night.
- Line your pan with foil or parchment for easy clean up.
- The easiest way to cut these is with a pizza wheel!
Ingredient information that’s helpful to know:
Tortillas: I prefer flour for this recipe, but you can easily use a different kind.
Protein of your choice: While chicken quesadilla make the most frequent appearances in our home because these are an excellent way to use leftover chicken. This also makes great steak quesadilla and cheese quesadilla.
Cheese: I typically use a Mexican blend shredded cheese or shredded sharp cheddar cheese.
Fillings: The beauty of this recipe is that it’s easily customizable. I wrote it with sautéed peppers and onions, Mexican rice and salsa- but use what you like and have on hand. The key is keeping it easy.
Also, this recipe is an excellent way to use leftovers. Add whatever you have on hand that looks good and switch up to things that you don’t (for example you can easily use Monterey jack cheese in place of cheddar cheese). Bottom line: have fun with your quesadilla filling.
What kind of dipping sauces should I use?
What should I serve on the side?
Depending on what is in my pantry, I tend to serve this with refried beans or black beans (we eat them from a can and I’m not ashamed) and Mexican rice (also a packet- also not ashamed).
Can I make these ahead?
These are best served immediately after baking, but you can always full make and the cool and reheat them. A more ideal option would be to prep all the ingredients and assemble when it’s time to bake.
How to store leftovers and reheating:
They will last for 3-4 days in the fridge. Once cooled, place in an airtight container or wrap in foil.
You can reheat these in the microwave or in a 350 degree oven until heather though.
Ingredients you can prep ahead:
- Shred cheese
- Cook and chop chicken
- Saute onions and peppers
- Make rice
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You know those nights where the idea of having to get dinner on the table is just too much? This Weeknight Oven Quesadilla Recipe is the solution to all your weeknight dinner woes!
- Cooking spray
- 4 fajita size flour tortillas
- 1-2 cups Mexican blend or cheddar cheese, shredded
- Cooked chicken (or your protein of choice) chopped
- Sautéed onions, sliced
- Sautéed peppers, sliced
- Mexican rice
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.
Feel free to mix up the ingredients and use whatever you have on hand- the key is to make it as easy as possible.
These last up to 3-4 days in the fridge.