Cheesy Chicken Quesadilla Bake
This Cheesy Chicken Quesadilla Bake is pure comfort! Layers of gooey cheese and tender chicken make it a family favorite.
Servings: 6 servings
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup diced bell peppers (any color)
- 1/2 cup diced onion
- 1/2 cup corn kernels (canned or frozen)
- 1 cup salsa
- 8 pieces flour tortillas
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- Fresh cilantro (for garnish, optional)
Instructions
- Start by preheating your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked, shredded chicken, diced bell peppers, diced onion, corn, salsa, garlic powder, onion powder, cumin, black pepper, and salt. Mix everything well until fully combined.
- Spread a thin layer of the chicken mixture on the bottom of your greased 9x13-inch baking dish. Then, place 4 flour tortillas over the mixture, covering it completely.
- Sprinkle half of the shredded cheddar and Monterey Jack cheese over the tortillas.
- Add another layer of the chicken mixture over the cheese, followed by the remaining tortillas. Top with the rest of the chicken mixture and finish with the remaining cheese.
- Cover the baking dish with aluminum foil and bake for 20 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Once out of the oven, let your Cheesy Chicken Quesadilla Bake cool for a few minutes. Garnish with fresh cilantro, if desired, and serve warm.
Equipment
- Large Mixing Bowl
- 9x13-inch Baking Dish
- Wooden Spoon
- Sharp knife
- Oven mitts
Notes
- To make it vegetarian, substitute chicken with black beans or more veggies.
- Use gluten-free tortillas for a gluten-free version.
- Store leftovers in an airtight container for up to 3 days.