Easy Cheese and Chicken Baked Quesadillas
This post may contain affiliate links. Read our disclosure policy.
Looking for an easy family lunch or a quick weeknight dinner? These Easy Cheese and Chicken Quesadillas are a simple and satisfying option that comes together with just five ingredients. They are crispy on the outside, warm and cheesy on the inside, and easy to customize for different tastes.
Chicken is the main filling in these quesadillas, and rotisserie chicken is a great shortcut. I also like to cook a large batch of chicken in my slow cooker, divide it into freezer bags, and store it in the freezer. That way, I always have cooked chicken ready to use for fast meals like quesadillas, wraps, casseroles, and soups. Before adding it to the quesadillas, toss the chicken with a little taco seasoning for an extra boost of flavor.
Cheese is the next key ingredient, and I like using a blend of cheddar and Monterey Jack. The cheddar adds plenty of classic cheese flavor, while the Monterey Jack melts smoothly and gives the quesadillas a creamy, gooey texture. You can use equal amounts of each or adjust the blend based on what your family prefers.
Tortillas are the final main component, and for this version I prefer using flour tortillas. They are soft, flexible, and easy to fold around the chicken and cheese filling. As they bake in the oven, the outside becomes golden and lightly crisp while the inside stays tender.
Ingredients for Easy Cheese and Chicken Baked Quesadillas
- COOKED CHICKEN – Cooked chicken makes the quesadillas filling and satisfying while keeping the recipe quick and easy. Rotisserie chicken, leftover chicken, or chicken prepared ahead of time all work well.
- TACO SEASONING – A little taco seasoning adds extra flavor to the chicken before it is added to the quesadillas. Toss the cooked chicken with the seasoning so every bite has a mild, savory taco flavor.
- CHEDDAR AND MONTERREY JACK CHEESE BLEND – A combination of cheddar and Monterey Jack gives the quesadillas the best of both cheeses. The cheddar adds bold flavor, while the Monterey Jack melts smoothly and gives the filling a creamy texture.
- FLOUR TORTILLAS (8-INCH SIZE) – Eight-inch flour tortillas are soft, flexible, and easy to fold around the chicken and cheese filling. They become golden and lightly crisp in the skillet while staying tender enough to bite into easily.
- OLIVE OIL – Olive oil helps the tortillas become golden and crisp in the skillet. You only need a small amount to keep them from sticking and add a little extra flavor.
Instructions for Easy Cheese and Chicken Baked Quesadillas
Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper or lightly coat it with nonstick cooking spray.
In a medium bowl, toss the cooked chicken with the taco seasoning until it is evenly coated. Set the chicken aside while you prepare the tortillas.
Brush one side of each flour tortilla lightly with olive oil. Arrange the tortillas on the prepared baking sheet with the oiled sides facing down.
Sprinkle a couple of tablespoons of the cheddar and Monterey Jack cheese blend over each tortilla. Divide the seasoned chicken evenly among the tortillas, placing it on one half of each one. Fold the empty side of each tortilla over the filling to create a half-moon shape.
Bake the quesadillas for 8 minutes. Remove the pan from the oven and carefully flip each quesadilla over using a spatula. Sprinkle the remaining cheese over the tops, then return the pan to the oven.
Bake for another 7 to 9 minutes, or until the tortillas are golden and crisp and the cheese is fully melted. Serve immediately with guacamole, salsa, or sour cream for dipping.
Frequently Asked Questions
Can I use rotisserie chicken for these quesadillas?
Yes. Rotisserie chicken is a great shortcut and makes this recipe especially quick to prepare. Shred or chop the chicken, then toss it with the taco seasoning before assembling the quesadillas.
Can I use leftover chicken?
Absolutely. Leftover grilled, baked, or slow-cooked chicken will all work well. Just make sure the chicken is already fully cooked before adding it to the tortillas.
Can I use a packaged shredded cheese blend?
Yes. A packaged cheddar and Monterey Jack blend is convenient and works well in this recipe. Freshly shredded cheese may melt a little more smoothly, but either option is fine.
Can I use corn tortillas instead of flour tortillas?
You can, but corn tortillas are usually smaller and more likely to crack when folded. Flour tortillas are softer, easier to fold, and work especially well for these baked quesadillas.
Why do I brush the tortillas with olive oil?
The olive oil helps the tortillas become golden and crisp in the oven. Use only a light coating so the quesadillas do not become greasy.
Why is cheese sprinkled on top after flipping?
Adding cheese to the top creates a crispy, cheesy coating as the quesadillas finish baking. You can leave this step out if you prefer a more traditional quesadilla.
How do I keep the quesadillas from becoming soggy?
Avoid adding too much filling, and make sure the chicken is not overly wet. Bake the quesadillas in a single layer and serve them soon after they come out of the oven.
Can I add other ingredients to the filling?
Yes. Black beans, corn, diced green chilies, sautéed peppers, or finely chopped onions would all be delicious additions. Keep the amount modest so the quesadillas still fold and hold together easily.
Can I make these quesadillas ahead of time?
You can season the chicken, shred the cheese, and prepare the other ingredients ahead of time. For the crispiest results, assemble and bake the quesadillas just before serving.
How should I reheat leftover quesadillas?
Reheat them in the oven, toaster oven, or air fryer until warm and crisp. The microwave works in a pinch, but the tortillas will be softer.
What can I serve with chicken quesadillas?
Serve them with salsa, guacamole, sour cream, pico de gallo, or queso for dipping. Rice, beans, corn salad, or a simple green salad also make great side dishes.
Tips and Tricks
- Do not overfill the tortillas. Too much chicken or cheese can make the quesadillas difficult to fold and may cause the filling to spill out while baking. Keep the filling in an even layer on one half of each tortilla.
- Use fully cooked, well-drained chicken. Rotisserie or leftover chicken works great, but avoid using chicken with a lot of extra liquid. Drier chicken helps the tortillas stay crisp instead of becoming soggy.
- Brush on only a light layer of oil. A little olive oil is enough to help the tortillas turn golden and crisp. Using too much can make the outside greasy.
- Flip the quesadillas carefully. Use a wide spatula and support each quesadilla as you turn it. This helps keep the filling in place and prevents the tortilla from tearing.
- Serve them right away. These quesadillas are best while the tortillas are crisp and the cheese is hot and melted. Let them cool for just a minute or two before slicing and serving with your favorite dips.
FOR MORE RECIPES LIKE THIS, TRY:
- Strawberry Quesadillas
- Slow Cooker Baked Chicken Quesadillas
- Easy Instant Pot Chicken Tacos
- Instant Pot Beef Barbacoa
Easy Cheese and Chicken Baked Quesadillas
Real Mom Kitchen
Equipment
Ingredients
- 1 ½ cups cooked chicken
- 2 Tbsp taco seasoning
- 8 flour tortillas 8-inch size
- 4 cups cheddar monterey jack cheese blend
- 4 Tbsp olive oil
Instructions
- Preheat the oven to 425°F.
- In a bowl, toss the cooked chicken with the taco seasoning. Set Aside
- Brush one side of the tortillas with the olive oil. Place each tortilla oil side down on the baking sheet.
- Sprinkle a couple of tablespoons of cheese on each tortilla. Divide the chicken evenly between the tortillas and place it on half of each tortilla. Fold each one in half to close. Bake for 8 minutes at 425°F.
- Remove the pan from the oven, carefully flip each quesadilla over, and sprinkle the remaining cheese over the top. Place the pan back into the oven and bake for an additional 7-9 minutes or until the cheese is melted and the quesadilla is crispy.
- Serve immediately. I like to serve them with some guacamole, salsa, or sour cream for dipping.
Nutrition
Recipe is adapted from The Kitchen Whisperer.
