Description
This Healthy Baked Chicken Quesadilla is a delicious and lighter take on the traditional quesadilla, featuring crispy golden tortillas filled with seasoned chicken, sautéed bell peppers, onions, and melted cheese. Baked in the oven rather than fried, it’s a perfect family-friendly meal for busy weeknights that balances flavor and nutrition.
Ingredients
For the spiced chicken:
- 14 oz chicken breast, cut into 1-inch pieces
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 tsp ground paprika
- 1 tsp garlic powder
For the vegetable mixture:
- 1 tbsp olive oil
- 1/2 small onion, finely diced
- 1 garlic clove, minced
- 1 green bell pepper, finely diced
- 1 red bell pepper, finely diced
For assembly:
- Olive oil spray
- 4 (8-inch) flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
Instructions
- Season the chicken: In a bowl, combine the chicken pieces with salt, black pepper, ground cumin, cayenne pepper, ground paprika, and garlic powder. Mix thoroughly to ensure all the chicken pieces are evenly coated with the spices.
- Cook the vegetables: Heat olive oil in a skillet over high heat. Add the finely diced onion and minced garlic, cooking for about 1 minute until fragrant. Add the diced green and red bell peppers and cook for an additional 2 minutes until they are slightly softened. Transfer the cooked vegetables to a separate bowl.
- Cook the chicken: In the same skillet used for the vegetables, add the seasoned chicken pieces. Cook over high heat until the chicken is browned on all sides and cooked through completely. Transfer the cooked chicken to the bowl with the sautéed vegetables and allow the filling to cool completely before assembling.
- Preheat oven: Preheat your oven to 430°F (220°C) if using a standard oven, or 390°F (200°C) if using a fan-assisted oven. Lightly spray a baking tray with olive oil and place it in the oven to heat while you assemble the quesadillas.
- Assemble quesadillas: Divide the cooled chicken and vegetable filling evenly over half of each flour tortilla. Sprinkle the shredded cheese over the filling, then fold the tortillas in half to encase the fillings. Press gently to seal.
- Bake the quesadillas: Carefully place the folded quesadillas on the preheated baking tray. Bake for 8 minutes, then carefully flip them over, press lightly with a spatula to flatten gently, and bake for another 8 minutes until they are golden brown and crispy on both sides.
- Serve: Remove the quesadillas from the oven, slice into wedges, and serve immediately while hot and melty.
Notes
- You can substitute flour tortillas with whole wheat or corn tortillas for a healthier or gluten-free option.
- Adjust the cayenne pepper amount to control the spice level according to your preference.
- To make it vegetarian, replace the chicken with sautéed mushrooms or beans and use vegetarian cheese options.
- Use a non-stick skillet to prevent sticking when cooking vegetables and chicken.
- Leftovers can be refrigerated for up to 2 days and reheated in the oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
