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!
Servings: 8
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
- 1½ 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
