Baked Quesadillas Recipe

Oven quesadillas stacked on top of each other.

You know those nights when the idea of having to get dinner on the table is just too much? This quick and easy baked quesadillas recipe is the solution to all your weeknight dinner woes. Prepped and ready in under 15 minutes!

Course Main Course

Cuisine Mexican

Prep Time 5

Cook Time 8

Total Time 13

Servings servings

Calories 16kcal

Author Jessy Freimann

Equipment

Ingredients

Cooking spray
8 fajita size flour tortillas
2 cups Mexican blend or cheddar cheese, shredded
1 cup Cooked chicken (or your protein of choice) chopped
½ cup diced onions, sautéed
½ cup diced poblano peppers, sautéed
½ cup cooked Mexican rice
½ cup salsa

Instructions

Preheat the oven to 375 degrees and line a sheet pan with foil. Spray it with cooking spray.
Lay 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) and place to top tortilla on.
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.

Video

Notes

This is an excellent way to use leftovers. Add whatever you have on hand that looks good and switch up 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!

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 it when this is on the dinner menu because they can easily get involved. They get so into "decorating" their quesadillas with whatever fillings we're going with that night.

Don't overstuff- I know I've talked a lot about all of the fun filling options for my baked quesadilla recipe, but I forgot to mention that you shouldn't overstuff them... too many fillings will make them leak while baking.

If you do choose a meat protein, cook it before adding it to the quesadillas to ensure everything is cooked through. Same with veggies, unless you prefer them on the raw side.

Line your pan with foil or parchment for easy cleanup.

The easiest way to cut these is with a pizza wheel!

Ingredients to prep ahead- Make sure your protein of choice is cooked and chopped, shred the cheese, sauté the onions and peppers, and cook the rice if you plan to use it inside the quesadilla.

Leftovers and storage- Baked quesadillas will keep for 3-4 days in the fridge. Once cooled, place in an airtight container or wrap in foil. You can reheat in the microwave or in a 350-degree F oven until warmed though.

Nutrition