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Crispy Baked Chicken Quesadillas

These Crispy Baked Chicken Quesadillas are warm and crispy tortillas stuffed with fresh spinach, creamy melted cheese and shredded chicken. A simple weeknight dinner idea that makes the whole family happy!

side view of stacked baked chicken quesadillas

These Baked Chicken Quesadillas Are a Weeknight Dinner Win!

One of my kids favorite meals are quesadillas. They’ll eat quesadillas for breakfast, lunch, or dinner – just kidding, really just lunch and dinner (though a breakfast quesadilla really doesn’t sound bad at all). 

I’m constantly looking for things to add into our quesadillas to make them a bit more nutritious. My kids would eat the flour tortilla filled with just cheese and be perfectly happy. And don’t get me started on how I feel like a line cook, cooking each one to order in a single frying pan. 

Then, one day it hit me. I could BAKE a ton of quesadillas at a time. So, I got to work on deciding what I’d fill them up with and I came up with this mixture which is 100% approved by my kiddos. Now, these crispy baked chicken quesadillas are one of our top weeknight dinners!

flour tortillas  layered with a creamy spinach and chicken mixture and topped with shredded cheese

Recipe Ingredients

  • flour tortillas (I use low carb)
  • cooked shredded chicken (I use store-bought rotisserie chicken)
  • fresh baby spinach
  • sour cream
  • spices: cumin, garlic powder, sweet paprika, chili powder
  • salt and fresh ground pepper
  • shredded Mexican blend cheese
  • guacamole and salsa, for serving, optional

How to Make Chicken Quesadillas in the Oven

  1. Prep: Preheat your oven to 425˚F.
  2. Line 2 baking sheets with parchment paper and lightly grease the parchment paper with cooking spray. Then, set them aside.
  3. Combine: In a large mixing bowl, combine the shredded chicken, baby spinach, sour cream, cumin, garlic powder, paprika, chili powder, salt, and pepper; mix well until combined. Taste the mixture and see if you want to add more salt, pepper, or other seasonings.
  4. Build: Working with one flour tortilla at a time, add some of the filling on one side of the tortilla, sprinkle with some cheese, and fold; continue to work with the rest of the tortillas. 
  5. Transfer prepared quesadillas to the baking sheets; lightly spray with olive oil. 
  6. Bake: Bake for 15 minutes, or until golden brown. 
  7. Remove from the oven.
  8. Serve: Cut each quesadilla in half and serve with sour cream, guacamole, and/or salsa.
baking sheet with stuffed flour tortillas folded in half

Tips for the Best Chicken Quesadillas

Follow these simple tips for the best crispy and cheesy baked chicken quesadillas around!

  • Don’t forget to spray the tortilla top with olive oil. The addition of this oil will help to make the shell nice and crispy. 
  • You could flip your quesadillas halfway through baking, but it’s not a must. 
  • Keep a close eye on the oven. Tortillas can brown very quickly in a hot oven. 

Variation Ideas

I love my chicken quesadillas as described above, but I also love how easy they are to modify based on taste, preference, and what you have available. 

  • You can easily make pulled pork or steak quesadillas if that’s what you have around instead of chicken.
  • If you can’t find, or don’t have a rotisserie chicken handy, you can poach and then shred some chicken breasts, or shred leftover chicken breasts. You could also cook the chicken breasts in the instant pot or slow cooker and then shred to use in these quesadillas.
  • You can use corn tortillas instead of flour, or any low carb option you’d like. 
  • You can add in loads of different veggie combos like mushrooms, or sauteed peppers and onions.
  • You can completely change the flavor profile and make Buffalo chicken quesadillas by swapping the spices for Frank’s Red Hot and using blue cheese and cheddar in place of the Mexican cheese blend. 
side view of creamy spinach and chicken quesadillas

Serving Suggestions

These quesadillas have it all! Protein- chicken, dairy – cheese, green veggie – spinach, and carbs- the tortilla! But, it’s still nice to have a side, right? I love to serve these with a nice side of Mexican rice or even this Garlic Butter Parmesan Rice.

For a lighter option, try serving them up with a large southwestern style salad. 

dipping a chicken quesadilla in guacamole and sour cream

How to Store and Reheat Leftovers

These are definitely best served immediately while they’re still warm. If you do end up with leftovers that you’d like to store, place them in an airtight container. Separate each with a layer of parchment paper so they don’t stick together. Then, to keep the tortillas crispy, reheat them in the oven at 375°F for just about 10 minutes or in a skillet over medium-low heat.

Print Recipe
5 from 3 votes

Crispy Baked Chicken Quesadillas

These Crispy Baked Chicken Quesadillas are warm and crispy tortillas stuffed with fresh spinach, creamy melted cheese and shredded chicken. A simple weeknight dinner idea that makes the whole family happy!
Prep Time10 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner
Cuisine: Mexican
Keyword: chicken quesadilla recipe, how to make quesadillas, quesadilla maker
Servings: 8
Calories: 400kcal

Ingredients

  • 8 10-inch flour tortillas I use low carb
  • 4 cups cooked shredded chicken I use store-bought rotisserie chicken
  • 8 ounces fresh baby spinach
  • cups sour cream plus more for serving
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • ½ teaspoon chili powder
  • salt and fresh ground pepper to taste
  • 2 cups shredded Mexican blend cheese
  • guacamole for serving, optional
  • salsa for serving, optional

Instructions

  • Preheat oven to 425˚F.
  • Line 2 baking sheets with parchment paper and lightly grease parchment paper with cooking spray; set aside.
  • In a large mixing bowl combine shredded chicken, baby spinach, sour cream, cumin, garlic powder, paprika, chili powder, salt, and pepper; mix well until combined. Taste mixture and see if you want to add more salt, pepper, or other seasonings.
  • Working with one flour tortilla at a time, add some of the filling on one side of the tortilla, sprinkle with some cheese, and fold; continue to work with the rest of the tortillas.
  • Transfer prepared quesadillas to the baking sheets; lightly spray with olive oil.
  • Bake for 15 minutes, or until golden brown.
  • Remove from oven; cut each quesadilla in half and serve with sour cream, guacamole, and/or salsa.

Nutrition

Calories: 400kcal | Carbohydrates: 19g | Protein: 28g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 102mg | Sodium: 513mg | Potassium: 464mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3300IU | Vitamin C: 8mg | Calcium: 303mg | Iron: 3mg

8 Comments

  • Beth
    June 5, 2020 at 9:34 pm

    5 stars
    I made a couple of days ago and it was so delicious! My son even tried it and loved it. I will be definitely be making this again! Thank you!

    Reply
    • Katerina Petrovska
      June 6, 2020 at 3:47 pm

      I am very glad you enjoyed it! Thank YOU! 🙂

      Reply
  • Catalina
    June 8, 2020 at 6:49 am

    5 stars
    Love easy and delicious dinner ideas. This is on my menu for next week!

    Reply
    • Katerina Petrovska
      June 8, 2020 at 3:06 pm

      I hope you enjoy it! Thank YOU! 🙂

      Reply
  • Cathy
    June 8, 2020 at 7:28 pm

    Love the seasonings in this!

    Reply
    • Katerina Petrovska
      June 9, 2020 at 6:32 pm

      Thank YOU! 🙂

      Reply
  • Suzy
    June 8, 2020 at 9:31 pm

    5 stars
    I never thought to make quesadillas in the oven! Such a great idea! These are amazing!

    Reply
    • Katerina Petrovska
      June 9, 2020 at 6:31 pm

      I am very glad you enjoyed it! Thank YOU! 🙂

      Reply

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