These Oven Baked Chicken Quesadillas cook on a sheet pan until they're crispy and browned. Flour tortillas are filled with a creamy chicken mixture that includes sour cream, salsa, taco seasoning, and black beans. Baking quesadillas in the oven allows you to make several all at once!
Course Dinner
Cuisine American, Mexican
Keyword chicken quesadillas, oven baked chicken quesadillas, sheet pan quesadillas
Preheat the oven to 400° F. Line two baking sheets with parchment paper. Set aside. * You will need two baking sheets to cook the 10 quesadillas. Either cook two batches, or use two trays at once, depending on your oven size. * Baking sheets are also called half sheet pans or cookie sheets and measure roughly 12"x18".
In a mixing bowl add the sour cream, salsa, and taco seasoning. Mix together until combined.
Add in the black beans, chicken, and shredded cheese and mix until combined thoroughly.
Working with one flour tortilla at a time, measure out 1/2 cup of the chicken filling and place it on one half of the tortilla. Fold the other half over top and press down. Repeat with remaining flour tortillas. Bake 5 quesadillas per baking sheet.
Spray the top of each quesadilla very lightly with cooking spray. Bake for 5-7 minutes.Flip each quesadilla over and lightly spray each side. Bake for an additional 5-7 minutes.
Serve with sour cream, salsa, guacamole, shredded lettuce, diced tomatoes, pico de gallo, jalapeños, anything you want!
Notes
Tip : Do not saturate the tortilla in cooking spray. It's very important that you very light spray/mist the tortillas. A little bit is all you need. The cooking spray just helps the tortilla crisp and brown while baking. If you're having trouble getting the quesadillas to stay down (the top half that you fold over) try placing a baking sheet/cookie sheet on top of the quesadillas to keep them down while baking. Salsa : Use any type of salsa for this recipe. Homemade, jarred from the store, fresh salsa from the deli section, or try a different variety of salsa like mango or peach, cilantro, spicy salsa, etc. Cheese : Use any variety of cheese that you want! Pepper Jack, Cheddar, Monterey Jack, Mexican blend shredded cheese, etc. Normally I say to shred the cheese yourself but for this recipe the pre-shredded bagged cheese works really well, and there are a lot more options available like taco seasoned cheese or quesadilla mix cheese. Beans : Any canned bean can be used just make sure they are drained & rinsed well. Tortillas : The nutrition facts and serving size is based on the 'soft taco' size flour tortillas that are about 8-inches. If using smaller, or larger, the serving size will change and you may need less or more chicken filling depending on the size of tortilla used. I have used the gluten-free tortillas and carb balance tortillas with great results in this recipe. Protein : Use up any leftover protein you have. Shredded beef or shredded chicken, leftover sweet pork, etc. You can even cook and crumble 1 pound of ground beef, ground turkey, or ground chicken for this recipe (seasoned with salt & pepper). Easiest of all, try using canned chicken. I promise, it's better than you think. I love the Costco brand canned chicken.