This means we can make a single big one at once instead of lots of little ones, simplifying this perfect midweek standby recipe for a quick dinner, snacks or packed lunches. I hope you love this hack! A meal using stuffed tortilla wraps has always been my go-to for a quick dinner. These sheet pan oven-baked Chicken Quesadillas are even better though, because… no standing over a hot frying pan. Such a win when trying to juggle homework and a load of washing right?! You can use whatever fillings you fancy for these. I just always try to include a good dose of cheese as it sticks them together!Crunchy, crispy, golden on the outside, chock full of tasty stuff inside. I hope these make it onto your meal plan rotation.
Why you’ll love this easy Baked Chicken Quesadillas recipe
⭐️ Prepped in 5 minutes ⭐️ Includes 2 portions of veggies ⭐️ Customise them how you like & perfect for leftovers! Mexican-style dishes also seem to always be a big hit with children too, and this GIANT quesadilla is bound to delight them no end. Fun factor like a pizza and also happens to be totally delicious? Winning. Other meals that might have the same effect are Crispy Cauliflower Tacos, Slow Cooker Chicken Tacos, Salmon Tacos and Easy Chicken Fajitas – so give these a try too! These quesadillas are also fantastic for when you have bits and pieces left in your fridge and don’t know how to bring them together. It’s also great for just having in your fridge for after school rumbling tummies.
Baked Chicken Quesadillas Ingredients
Cooked chicken – I bought 2 chicken breasts and roasted them until cooked through, then cooled and shredded them.. You could use ready cooked chicken, like Air Fryer Chicken Breasts, if you have some. Flour tortilla wraps – Or your preferred type Tinned sweetcorn Black beans Cheddar cheese Salsa Tomatoes Ground cumin Paprika Sunflower oil – Olive oil is also fine
Place a sheet of baking paper on top and another (heavy!) baking sheet on top. Bake for about 25 minutes or until they are cooked through and golden. Cut into portions and serve with the rest of the salsa and tomato mixture. You can reheat them in the microwave or in a frying pan. Just be sure they are hot through before serving. (If you’re using a microwave, they may go a little floppy and no longer crispy, but they will still taste good!) In the freezer They will likely go a bit soggy after being defrosted so won’t be at their best after freezing, however you could always crisp them back up in the oven (I would do this rather than let them go to waste). Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
