Q1: What is the absolute best way to make multiple quesadillas at once for a family or a party?

The sheet pan, oven-baked method described in this recipe is a complete game-changer! Instead of standing over the stove and pan-frying them one at a time, this brilliant technique allows you to make six or more quesadillas all at the same time, and it guarantees that they will all be hot, crispy, and ready to serve together.

Q2: How do I get my quesadillas perfectly crispy, not soggy?

The key to a crispy quesadilla is to use a hot, dry cooking surface and a good layer of fat on the outside. For the oven-baked method, a hot oven (375°F) is crucial. Brushing the outside of the tortillas with melted butter is the secret that helps them to "fry" in the oven and develop a beautiful, crispy, and golden-brown texture.

Q3: Can I make the chicken filling ahead of time?

Yes, this is a perfect meal-prep recipe! You can prepare the entire chicken filling and store it in an airtight container in the refrigerator for up to 3 days . This makes the final assembly for a weeknight dinner incredibly fast.

Q4: Can I freeze the chicken filling?

Yes, the chicken filling freezes beautifully! Let it cool completely, and then you can store it in a freezer-safe container or a resealable bag for up to 3 months. Let it thaw overnight in the refrigerator before you use it to assemble your quesadillas.

Q5: Can I use corn tortillas instead of flour tortillas to make this gluten-free?

You can, but you will need to warm them first to make them pliable. To do this, you can wrap a stack of corn tortillas in a damp paper towel and microwave them for about 30-60 seconds, or you can warm them one at a time in a dry skillet. Please note that corn tortillas will result in a much crispier, more cracker-like quesadilla than the softer, chewier flour tortillas.

The Easiest Cheesy Chicken Quesadillas (Quick Recipe!)

An easy recipe for baked chicken quesadillas, perfect for a quick weeknight meal. A flavorful filling is made by heating pre-cooked shredded chicken with salsa, green onions, and spices. Flour tortillas are brushed with melted butter, filled with the chicken mixture and shredded Monterey Jack cheese, and then folded in half. The quesadillas are baked on a baking sheet until the tortillas are crisp and golden brown, and the cheese is melted.

Author: Evelyn

Ingredients

2 1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onions
3/4 to 1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
6 flour tortillas (8 inches), warmed
1/4 cup butter, melted
2 cups shredded Monterey Jack cheese
Sour cream and guacamole, for serving

Instructions

Preheat the oven to 375°F.
In a large skillet, combine the shredded chicken, salsa, green onions, cumin, salt, and oregano. Cook over medium heat for about 10 minutes, stirring occasionally, until heated through.
Brush one side of each tortilla with melted butter. Place the tortillas, buttered-side down, on a lightly greased baking sheet.
Spoon about 1/3 cup of the chicken mixture over half of each tortilla. Sprinkle each with 1/3 cup of cheese.
Fold the plain side of each tortilla over the filling and cheese to create a half-moon shape.
Bake for 9-11 minutes, until the tortillas are crisp and golden brown and the cheese is melted.
Cut into wedges and serve with sour cream and guacamole.

Notes

This recipe uses pre-cooked shredded chicken (such as from a rotisserie chicken) as a convenient time-saving shortcut.
Baking the quesadillas on a sheet pan is an easy, hands-off alternative to frying them individually in a skillet.
Brushing the outside of the tortillas with butter helps them to become golden and crispy in the oven.

Find it online: https://cookupjoy.com/cheesy-chicken-quesadillas/