Easy recipe for Healthy Baked Chicken Quesadilla in 20 min
Craving a quick dinner? Try this Healthy Baked Chicken Quesadilla recipe! A simple, crispy weeknight meal the whole family will love. Learn how
Ingredients
- 12 oz cooked chicken breast shredded (e.g., rotisserie chicken)
- 4 whole wheat tortillas large (8-inch)
- 1.5 cups reduced-fat Monterey Jack or cheddar cheese shredded
- 0.5 medium red bell pepper finely diced
- 0.25 small red onion finely diced
- 1 cup baby spinach chopped
- 1 tbsp taco seasoning low sodium preferred
- 1 tsp olive oil or cooking spray
- Salsa, guacamole, or Greek yogurt for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper for easy cleanup.
- In a large bowl, combine the shredded cooked chicken breast, finely diced red bell pepper, finely diced red onion, chopped baby spinach, and taco seasoning. Mix well until all ingredients are evenly distributed.
- Lay out the 4 large whole wheat tortillas on a clean surface. For each quesadilla, sprinkle about 1/4 cup of the shredded reduced-fat cheese on one half of a tortilla, leaving a small border.
- Evenly spoon about 1/4 of the chicken and vegetable mixture over the cheese on each tortilla. Top the chicken mixture with another 1/4 cup of shredded cheese. Fold the empty half of each tortilla over the filling to create a crescent shape.
- Lightly brush the tops of the folded quesadillas with olive oil or spray with cooking spray. Carefully transfer the assembled quesadillas to the prepared baking sheet, ensuring they don't overlap.
- Bake for 5 minutes, then carefully flip each quesadilla using a spatula. Bake for another 5 minutes, or until the tortillas are golden brown and crispy, and the cheese is melted and bubbly. Watch carefully to prevent burning.
- Remove from the oven, let cool slightly for a minute or two, then slice each quesadilla in half (or into smaller wedges if desired). Serve immediately with your favorite toppings like salsa, guacamole, or a dollop of plain Greek yogurt for extra creaminess.
Notes
Feel free to customize your quesadilla with other vegetables like corn, black beans, or jalapeños for a kick. If you don't have cooked chicken on hand, quickly sauté diced chicken breast in a skillet for 5-7 minutes before shredding. This recipe is also great for meal prep: assemble the quesadillas ahead of time and bake when ready to eat. Store leftovers in an airtight container in the refrigerator for up to 3 days.
