Baked Chicken Quesadillas
By: Co+op
Recipe Information
Total Time: 40 minutes; 20 minutes active
Servings: 4
With a crowd-pleasing filling of spiced chicken, peppers and pepper jack, these toasty quesadilla wedges are a perfect party or game-day appetizer — and it’s easy to double the recipe.
Ingredients
- 1 tablespoon extra virgin olive oil, plus 1 teaspoon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 8 ounces chicken breast
- 1 red or green pepper, chopped
- 1/2 large onion, chopped
- 6 ounces pepper jack, shredded
- 4 9-10 inch flour tortillas
- Salsa and guacamole
Preparation
- Preheat oven to 350 F. Spread 1 teaspoon of the oil on a large sheet pan for baking the quesadillas.
- Chop the chicken into small cubes, ½ inch or so, then place in a large bowl. Add the cumin, paprika and salt and toss to coat.
- Place a large saute pan over medium-high heat for a minute, then drizzle with the 1 tablespoon of oil. Add the peppers and onions. Cook, stirring frequently, for about 5 minutes to soften the peppers and onions. Push to the side of the pan and add in the chicken pieces. Let cook for a minute before stirring and cook until the chicken is browned and cooked through, about 5 minutes. Stir the mixture together. Take off the heat and let cool slightly. Stir the cheese into the cooled chicken mixture.
- Place the four tortillas on the oiled pan, and divide the chicken mixture between them, about 1 cup per tortilla. Cover only half of each tortilla, then fold the tortilla over to cover.
- Place the quesadillas on the prepared pan and bake for 10 minutes, until the cheese is melted and the tortillas are crisped. Slide the quesadillas onto a cutting board and cut each into 3 wedges.
- Serve with salsa and guacamole.
Serving Suggestions
Serve with a side of sauteed summer squash, a cabbage slaw or simply chips and guacamole.
Nutritional Information
460 calories, 20 g. fat, 85 mg. cholesterol, 600 mg. sodium, 33 g. carbohydrate, 6 g. fiber, 34 g. protein