Want more 30 minute meals? Try Chow Mein, Meatloaf Sandwich, Hibachi Chicken, or Taco Salad!
Why you need to make these quesadillas:
Baked – I love the ease of baking quesadillas all on a sheet pan to make a bunch at the same time, and they cook to crispy perfection. Adaptable – Add different types of meat, chopped peppers, black beans, and corn. Quick and Easy – To make the best chicken quesadillas extra easy, use leftover chicken from the night before or get a rotisserie chicken.
How to make Chicken Quesadillas:
Make Filling: Heat oil in a skillet over medium. Whisk in flour and cook for 30 seconds, stirring constantly. Slowly whisk in stock and cook for 1-2 minutes until thickened, stirring frequently. Remove from heat; stir in spices, hot sauce, salt, pepper, chicken, and cheese. Fill Tortillas: Divide mixture evenly over half of each of the tortillas. Fold tortillas in half and place on baking sheet. Bake for about 8-10 minutes until golden and melty. Bake: Preheat the oven to 400 degrees and grease a rimmed baking sheet. Cut each easy chicken quesadilla into three wedges and serve with the lettuce, avocado, sour cream, and salsa.
Make Ahead and Freezing Instructions:
To Make Ahead: The chicken can be cooked and shredded, and the cheese shredded prior. To Freeze: To freeze the filling, Make the filling and freeze it in a freezer safe bag for up to 2 months. Thaw completely in the fridge, fill tortillas, and bake as instructed. To freeze chicken quesadillas, assemble quesadillas as instructed and place on a baking sheet, cover lightly with plastic wrap and freeze for 1 hour. Once frozen, transfer to a freezer safe bag and freeze for up to 2 months. Thaw completely before baking, or bake from frozen, adding several extra minutes to cook time. I originally shared this recipe February 2020. Updated February 2024.
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