Description
A delicious and simple quesadilla bake featuring layers of chicken, gooey cheese, and tortillas, perfect for family dinners.
Ingredients
Scale
- 2 cups (300g) cooked shredded chicken (rotisserie chicken recommended)
- 6 medium flour tortillas (about 8-inch diameter)
- 2 cups (200g) shredded cheese (mix of mozzarella and sharp cheddar)
- 1/2 cup (75g) finely diced green bell pepper (optional)
- 1/4 cup (40g) sweet corn kernels (frozen or canned, drained)
- 1/2 cup (120ml) sour cream
- 1 tablespoon Mexican seasoning (blend of chili powder, cumin, garlic powder, paprika)
- 2 tablespoons olive oil (for brushing tortilla edges)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Combine shredded chicken, diced green bell pepper, sweet corn, sour cream, Mexican seasoning, salt, and pepper in a medium bowl.
- Brush the bottom and sides of a 9×13 inch baking dish with olive oil.
- Place one tortilla on the bottom of the dish, pressing gently to fit.
- Spread one-third of the chicken mixture evenly over the tortilla.
- Sprinkle about 2/3 cup (65g) shredded cheese over the chicken layer.
- Repeat the layering with another tortilla, chicken mixture, and cheese two more times.
- Top with the final tortilla and brush generously with olive oil.
- Bake uncovered for 20-25 minutes until the top is golden brown and crispy.
- Remove from oven and let cool for 5 minutes.
- Cut into 9 squares and serve warm.
Notes
Feel free to add extra vegetables or make it spicier with diced jalapeños. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg