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A plate full of shredded chicken quesadillas with sour cream, guacamole, and tomatoes. Two margaritas rest to the side of the plate.

Baked Chicken Quesadillas with Onion and Poblano

Sara
An easy baked chicken quesadilla recipe with shredded chicken, poblano pepper, onion, cheese, and a homemade seasoning blend that makes 2-3 servings.
5 from 2 votes
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 3 quesadillas
Calories 538 kcal

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.
    A seasoned chicken breast cooking in a skillet.
  • 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.
    A skillet with chopped poblano pepper, onion, and seasoning cooking in it.
  • 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.
    A wooden spatula sliding cooked onions and peppers into a bowl of 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.
    A bowl of shredded chicken filling for quesadillas with a wooden spoon resting in it.
  • 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.
    A large rimmed baking sheet lined with parchment paper has three tortillas with shredded cheese on it.
  • 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).
    Three open face chicken quesadillas resting on a baking sheet lined with parchment paper.
  • Fold the Quesadillas in Half. Carefully fold the quesadillas in half, pressing the cheesy side of the tortilla into the chicken filling.
    A woman's hand folding a tortilla full of shredded chicken in half on a baking sheet.
  • 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.
    Three crispy baked chicken quesadillas resting on a baking sheet lined with parchment paper.
  • Serve. Allow the quesadillas to cool for a minute or two, then cut them into triangles and serve with your favorite toppings!
    A plate full of shredded chicken quesadillas with sour cream, guacamole, and tomatoes. Two margaritas rest to the side of the plate.

Notes

Avocado Oil: I like using avocado oil for high heat recipes, as it has a higher smoke point and makes the tortillas just a little bit crispier. You can absolutely use another neutral oil (like vegetable or canola oil, or a baking/cooking spray), or olive oil.
Onion and Poblano Pepper Measurements: I use 1/2 of a medium onion and an entire poblano pepper for this recipe, and both usually produce a heaping 1/2 cup. The measurements don't have to be exact! Anywhere from 1/2 cup to 3/4 cup of both of these ingredients is perfect.
Monterey Jack Cheese: Two Notes: 1. Use more cheese if you like! They are quesadillas, so the cheese quantity is totally up to you. 2. Monterey Jack is great for flavor and its melting quality, but you can use Pepper Jack, Colby Jack, a bag of Mexican Blend cheese, Cheddar, Mozzarella, or any combination of these.
Tortillas: These photos show 8" flour tortillas, which are typically considered "soft taco" size. Use any size tortilla you have on hand, and adjust the cheese and chicken filling accordingly. 
Shredding the 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 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 directly in the bowl it rested in. You can also use rotisserie chicken: Shred about two cups of the rotisserie chicken, then start with step #2 in the directions, cooking the shredded rotisserie chicken in a skillet with half of the taco seasoning.

Nutrition

Calories: 538kcalCarbohydrates: 24gProtein: 35gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 117mgSodium: 1787mgPotassium: 523mgFiber: 2gSugar: 5gVitamin A: 1218IUVitamin C: 22mgCalcium: 653mgIron: 3mg
Keyword baked chicken quesadillas
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