A small batch recipe that makes 2-3 servings of crispy baked chicken quesadillas packed with shredded chicken, chopped onions, poblano pepper, melty cheese, a little sour cream, and a homemade taco seasoning blend.
I really tried to get out of my own way with this recipe and keep it as simple as possible, and I have to say, this makes a dang good quesadilla. There’s deliciously seasoned shredded chicken, poblano pepper, onion, a touch of sour cream to bind everything together, and plenty of shredded cheese because, well, they’re quesadillas.
This is a small batch recipe that makes three quesadillas on 8″ flour tortillas, and makes about 2-3 servings, depending on how hungry you are. You are more than welcome to double or triple the recipe as needed! Oh, and they come together in about 40 minutes. 🙂 I have a bunch of ingredient notes and recipe tips below, as well as step-by-step photos for you in the blog post so you can make these as easily as possible.
Ingredients
- 2 tsp. Avocado Oil, plus more for brushing the tortillas
- 8 oz. Chicken Breast
- Homemade Taco Seasoning: (or 2 1/2 tsp. of your favorite taco seasoning)
- ½ tsp. Cumin
- ½ tsp. Mexican Oregano (or Italian Oregano)
- ½ tsp. Garlic Powder
- ½ tsp. Kosher Salt
- ¼ tsp. Smoked Paprika
- ¼ tsp. Chili Powder
- ⅛ tsp. Cayenne Pepper (optional)
- 1/2 cup chopped Onion (yellow or white)
- 1/2 cup chopped Poblano Pepper
- 1/4 cup Sour Cream
- 2 cups Shredded Monterey Jack Cheese (or Pepper Jack)
- 3 (8″) Flour Tortillas
Ingredient Notes and FAQs
Avocado Oil
Why Avocado Oil? I like cooking with avocado oil because it is a neutral oil that can hold up to high temperatures. When it comes baking the quesadillas under a high heat and getting them crisp, avocado oil is my go-to.
Can I use Olive Oil? Yes, you can. Olive oil is particularly great if you want to use it for cooking the chicken, but you can also use it to brush the tortillas before baking them. It has a lower smoke point than avocado oil, which is why it isn’t my first choice, but it will still work!
Homemade Seasoning Blend
I use this Tex-Mex-y seasoning blend in my Baked Ground Turkey Tacos, Chicken Poblano Soup, and Ground Turkey Taco Salads for Two. It makes just enough for my small batch recipes, and tastes really great. If you don’t want to make your own seasoning blend, you can use a Chicken Taco seasoning packet from the store instead. You’ll need two and a half teaspoons.
Onion
White onion is my preference for Tex-Mex quesadillas. If you have yellow onion (or even red onion) that needs to be used, that works! Red onions are just a little bit sweeter, and are typically used as a “finishing” onion (for topping on burgers, sandwiches, salads, etc.) But I personally find that it can be really good cooked, too. You could even toss some green onions into the shredded chicken mixture before baking the quesadillas. That would be so good.
Poblano Pepper
Poblano peppers are widely available now, and should be located near the jalapeno peppers and serrano peppers in the produce department at your store. They are not spicy, so do not be scared of them! They have a beautiful smoky flavor that is so, so good with the shredded chicken and onions in these quesadillas. However, if you cannot locate poblano peppers, you can use bell peppers instead. I recommend using your favorite color of bell pepper; green bell pepper will lend a more vegetal flavor to the quesadillas, white yellow, orange, or red bell pepper will offer a touch more sweetness.
Sour Cream
Full-fat sour cream is the only sour cream I use. It has a better flavor, texture, and is just all around a more quality product. If you are chained to low-fat stuff, that’s fine. Just use what you have. But you really should try the good stuff someday. 😉
Monterey Jack Cheese
Monterey Jack cheese is great for quesadillas because it melts really well, and has great flavor. I always buy cheese in block form, because I’m a maniac and love to do as much work as possible in the kitchen. Kidding. But buying shredded cheese means the cheese has been coated in an anti-caking agent, and prevents it from melting and combining into the other ingredients as easily. So if you’re making something like this Small Batch Mac and Cheese, you’ll always want to shred your own cheese so it blends together in the sauce. For these quesadillas, you can use a package of cheese that’s already shredded. You can also use Pepper Jack, Colby Jack, or any Mexican cheese blend. (Or the best gooey quesadilla cheese: Chihuahua cheese!)
Tortillas
You can really, truly, use any size tortilla you want. Once the filling is made, just use your best judgment to divide the chicken mixture and shredded cheese amongst the tortillas you’re using. You can also use corn tortillas, but they’ll typically be much smaller, so adjust the amount of cheese and chicken mixture per tortilla according to its size.
I tried to get out of my own way when creating this recipe; I wanted to add black beans, green chiles, cilantro, tomatoes, everything. But sometimes the simpler recipes are the ones that really shine, and I think this is an excellent example of that. The flavor is there, but it doesn’t require a ton of ingredients to achieve that.
When I first tested this recipe, I gave the leftovers to my mother-in-law. She usually likes most of the recipes I make (she’s had her opinions about a couple that I’ve developed for clients before), and always gives me feedback, which I appreciate. For these quesadillas, she simply texted me and said: “Oh wow. Just had the quesadillas for lunch today. They are SO great, and definitely a keeper!”
So, there you have it. These are a keeper. And they’re so easy: case in point, sometimes the simpler things are, the better they are, too.
Directions
A step-by-step guide to making these Baked Chicken Quesadillas, followed by recipe tips!
How to Make Baked Chicken Quesadillas
Season the Chicken. Sprinkle half of the seasoning blend all over the chicken and set the chicken aside for five minutes so the seasonings can adhere to the chicken.
Cook the Chicken. 2. Set a large skillet (preferably non-stick) over medium heat. Add avocado or olive oil, and when the pan is hot, cook the chicken for 4-5 minutes per side until the internal temperature reaches 165 F. Transfer the cooked chicken to a large bowl and tent with foil to keep warm.
Cook the Vegetables. Toss the chopped poblano pepper and onions into the same pan the chicken was cooked in. Stir to mix them into any browned bits at the bottom of the pan. Add the remaining seasoning and one tablespoon of water to the pan, then stir everything together thoroughly. Cook for 5-6 minutes until the vegetables are tender, then remove the pan from the heat.
Shred the Chicken and Mix it with the Vegetables. Once the chicken has rested for about ten minutes, shred it directly in the mixing bowl. (See recipe notes). Transfer the cooked poblanos, onions, and any liquids from the pan into the bowl with the shredded chicken.
Stir in Sour Cream and Cheese. Add sour cream and one cup of shredded cheese to the bowl, and stir to mix thoroughly.
Prepare the Tortillas (and Melt the Cheese). Preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper. Lay tortillas on the baking sheet, just barely overlapping them if necessary. Scatter 1/3 cup of shredded cheese over the surface of each tortilla. Pop the open-faced quesadillas into the preheated oven for about two minutes until the shredded cheese has started to melt.
Build the Quesadillas. Carefully remove the baking sheet from the oven after the cheese is slightly melted. Let Scoop about 3/4 cup of the shredded chicken mixture onto one half of one tortilla. Spread it out to cover half of the tortilla. Repeat with remaining chicken mixture and tortillas (see recipe notes).
Fold the Quesadillas in Half. Carefully fold the quesadillas in half, pressing the cheesy side of the tortilla into the chicken filling.
Bake the Quesadillas. Spray the tops of the tortillas with cooking spray or brush them with avocado oil, then pop them back into the oven. Bake for 12-13 minutes until the tops are crispy and lightly golden brown. If some of the filling spills out after baking, use a fork or spoon to carefully push it back in.
Serve. Allow the quesadillas to cool for a minute or two, then cut them into triangles and serve with your favorite toppings!
Recipe Tips
- Shredded Chicken: I used a handheld mixer to shred the chicken in these photos. This method finely shreds the chicken, which makes it really stick to the other quesadilla ingredients. You could also toss the cooked chicken breast into the bowl of a stand-up mixer and shred it with the paddle attachment! Or just grab a couple of forks and shred it that way. You can also use rotisserie chicken; shred about two cups of the rotisserie chicken, then start with step #2 below, cooking the shredded rotisserie chicken in a skillet with half of the seasoning blend. (Additionally, you can use 2 1/2 teaspoons of your favorite chicken taco seasoning instead of the homemade blend).
- Various Sizes of Tortillas: The tortillas in these photos are Casareas 8″ flour tortillas in the “soft taco” size. IMO, 8″ is way too big for soft tacos, but pretty perfect for these baked quesadillas. 🙂 This recipe is very forgiving, and you can use any size tortilla you want. Just adjust the amount of shredded cheese and chicken mixture to fit the tortilla size of your choice. (You could even make a giant quesadilla with large flour tortillas [burrito-sized]).
- Use as much Cheese as you like. 🙂 The point of a quesadilla is to be cheesy, right? While these have a solid amount of cheese in them, I will always encourage you to use your best judgment and make a recipe to fit your taste. Want more cheese? Add it!
Make this Quesadilla Recipe Yours!
Ways to Amp Up these Quesadillas: Add more veggies! If you have any chopped veggies that need to be used (think bell peppers, cherry tomatoes, more onions, spinach, or mushrooms), you can totally cook them with the poblano and onions in this recipe and make them a part of the filling. You could switch up the cheese and use a salty, creamy Chihuahua Cheese (the true quesadilla cheese!), add a few dashes of hot sauce to the chicken mixture, or even add some black beans and/or green chiles to the vegetable mixture. Note: Adding ingredients will of course make more filling, so plan to adjust your cheese and tortilla amount accordingly! Luckily, quesadillas don’t have to be an exact science, and they’re a very forgiving recipe. Don’t be afraid to play around with some of your favorite flavors – that’s the fun part of cooking! Taking easy recipes like this and transforming them into your own is one of the best ways to really grow in the kitchen. Dinner time doesn’t have to be a chore, especially once you feel comfortable enough to kind of just do your thing.
You could use any color of bell peppers in place of the poblano pepper if you prefer, too. But if you’re doubling (or tripling) the recipe, you can use one poblano and the bell pepper of your choice! And if you can’t find the gooey Chihuahua cheese (it’s usually in the refrigerated specialty cheese area, along with ricotta / feta / blue cheese / etc.), you can use shredded cheddar cheese instead of Monterey Jack.
How to Store and Reheat Leftover Quesadillas
Storing: Store leftover chicken quesadillas in an airtight container in the refrigerator for up to four days.
Reheating: Heat a non-stick pan (fitted with a lid) over low heat. Place the cold quesadillas in the pan, cover with a lid, and cook for a few minutes until warmed through. Flip and cook for another minute or two, then serve hot. An air fryer is also ideal for reheating quesadillas! Pop them in a preheated air fryer (350 F is ideal) for about four minutes until crispy, then serve hot.
More Small Batch Quesdadilla Recipes
- Spicy Shrimp Quesdaillas with Black Beans and Corn
- Cheesy Ground Beef Quesadillas
- Cheesy Chicken Fajita Quesadillas
- Spicy Chicken and Vegetable Quesadillas
Nothing beats a homemade quesadilla (especially a cheesy chicken quesadilla), especially because they’re seriously so much cheaper to make at home rather than ordering out (and honestly, they usually taste better!). I love how simple this chicken quesadilla recipe is, and how awesome the flavors work together. This is a great recipe for lunch or dinner, and you can definitely make the chicken mixture ahead of time and build the tortillas when you’re ready to bake them! Making the chicken filling ahead of time is a great way to save a little time if you’re in a rush for dinner later on in the week. I love to serve this with a side of refried beans or a crunchy salad, and obviously with a margarita if the time is right. 🙂
What to Serve with Quesadillas
- Pico de Gallo
- Mashed Avocado or Guacamole
- Sour Cream
- Salsa
- Hot Sauce
- Chopped Tomatoes
If you ever need to increase the amount you want to make in the recipe card, there is a little slider bar near the “servings” portion on the recipe card if you’re on desktop, or if you’re on your phone, touch the number of servings on the recipe card (it will be a number, and colored dark red). You can adjust the slider bar that way instead of doing the calculations on your own! 🙂
If you make these Baked Chicken Quesadillas and love them, please leave a comment and / or star rating below! You can also share your pics on Instagram and tag me, or use the hashtag #aflavorjournal so I can see it! If you have any questions about the ingredients or how to make it, send me an email so I can help out.
xx Sara
Baked Chicken Quesadillas with Onion and Poblano
Ingredients
For the Baked Chicken Quesdaillas:
- 2 tsp. Avocado Oil plus more for brushing the tortillas
- 8 oz. Chicken Breast
- 2 1/2 tsp. Chicken Taco Seasoning see below for homemade version
- 1/2 cup chopped Onion white or yellow
- 1/2 cup chopped Poblano Pepper
- 1/4 cup Sour Cream
- 2 cups shredded Monterey Jack Cheese see notes
- 3 8" Flour Tortillas see notes
For the Homemade Chicken Taco Seasoning:
- 1/2 tsp. Ground Cumin
- 1/2 tsp. Mexican Oregano or Italian Oregano
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Kosher Salt or 1/4 tsp. Sea Salt
- 1/4 tsp. Smoked Paprika
- 1/4 tsp. Chili Powder
- 1/8 tsp. Cayenne optional
Instructions
- Season and Cook the Chicken. Sprinkle half of the taco seasoning all over the chicken and let the seasonings soak into the chicken for five minutes. Heat avocado oil in a large pan over medium heat. Cook the chicken for 4-5 minutes per side until the internal temperature reaches 165 F. Transfer the cooked chicken to a large bowl and tent with foil to keep warm.
- Cook the Vegetables. Toss the chopped poblano pepper and onions into the same pan the chicken was cooked in. Stir to mix them into any browned bits at the bottom of the pan. Add the remaining seasoning and one tablespoon of water to the pan, then stir everything together thoroughly. Cook for 5-6 minutes until the vegetables are tender, then remove the pan from the heat.
- Shred the Chicken and Mix it with the Vegetables. Once the chicken has rested for about ten minutes, shred it directly in the mixing bowl. (See recipe notes). Transfer the cooked poblanos, onions, and any liquids from the pan into the bowl with the shredded chicken.
- Stir in Sour Cream and Cheese. Add sour cream and one cup of shredded cheese to the bowl, and stir to mix thoroughly.
- Prepare the Tortillas (and Melt the Cheese). Preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper. Lay tortillas on the baking sheet, just barely overlapping them if necessary. Scatter 1/3 cup of shredded cheese over the surface of each tortilla. Pop the open-faced quesadillas into the preheated oven for about two minutes until the shredded cheese has started to melt.
- Build the Quesadillas. Carefully remove the baking sheet from the oven after the cheese is slightly melted. Let Scoop about 3/4 cup of the shredded chicken mixture onto one half of one tortilla. Spread it out to cover half of the tortilla. Repeat with remaining chicken mixture and tortillas (see recipe notes).
- Fold the Quesadillas in Half. Carefully fold the quesadillas in half, pressing the cheesy side of the tortilla into the chicken filling.
- Bake the Quesadillas. Spray the tops of the tortillas with cooking spray or brush them with avocado oil, then pop them back into the oven. Bake for 12-13 minutes until the tops are crispy and lightly golden brown. If some of the filling spills out after baking, use a fork or spoon to carefully push it back in.
- Serve. Allow the quesadillas to cool for a minute or two, then cut them into triangles and serve with your favorite toppings!
Notes
Nutrition
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