ArabianBakedChickenCuisineFrenchIndianItalianMainsMeatPakistaniQuick & Easy

Oven Baked Chicken Quesadillas

20 mins Cook
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Copy of NomNom Recipes 1 11

These Baked Chicken Quesadillas are prepared in the oven, allowing you to make multiple quesadillas simultaneously! Filled with Mexican-seasoned chicken, bell peppers, and plenty of gooey cheese, and enclosed in crispy, golden-brown tortillas, this method lets you whip up quesadillas for a group without the need to labor over the stove, cooking them one by one.

Chicken Quesadillas Oven Baked Chicken Quesadillas

Last month, I embarked on a short getaway with friends, renting a luxurious beachfront house in Sapphire Beach (Coffs Harbour) on the New South Wales North Coast. My wonderful friends insisted that I take a break from cooking and just relax.

As luck would have it, I had taken some time to get organized with a shopping list and meal plan. It turned out to be quite fortunate because during our entire 4-night, 5-day stay, we dined out for only one meal. In fact, apart from that brief 2-hour outing, our only excursion from the house was a short 20-minute stroll on the beach before we decided to return to our pool and sun loungers (along with the frozen mango daiquiris we had planned to start making as soon as the clock struck 12).

Even though there were only four of us, preparing quesadillas for lunch proved to be quite a hassle. Standing over the stove, cooking them individually, and then putting them in the oven while hoping they would remain crispy until I finished was not an ideal situation. That’s when I resolved to find a way to make a large batch all at once.

So, I discovered how to make crispy Chicken Quesadillas in the oven. It wasn’t as simple as just placing stuffed folded tortillas in the oven. I found that a few tricks made a significant difference:

  1. Allowing the filling to cool: In general, achieving a crispy surface in the oven takes longer than in a frying pan. So, using hot filling causes extra steam inside the quesadilla, making the tortilla too soggy to become crispy (unless you overcook it until it’s very brown).
  2. Spraying the tray with oil and heating it in the oven: This helps the underside of the quesadilla become crispy once it’s flipped.
  3. Increasing the oven temperature (but not too much): This ensures that the quesadilla’s surface becomes crispy all over without the edges getting too brown prematurely.

I stuffed these Baked Chicken Quesadillas with the ingredients commonly found in Chicken Fajitas: seasoned chicken, onions, and bell peppers, along with a generous amount of cheese.

It’s undeniable that they don’t emerge as intensely crispy as when you press down firmly on quesadillas while cooking them on the stove. However, these oven-baked quesadillas are still delightfully crispy—crispy enough!

One more thing to note is that the tortilla may start to wrinkle after about 20 minutes. The photos show how they appear after approximately 30 minutes, as I was fiddling with the camera—you can see the difference from when they first came out of the oven (pictured above).

These small compromises are well worth the convenience of being able to make a big batch all at once!

I hope you find this Oven-Baked Chicken Quesadillas recipe to be a useful addition to your repertoire! I’ve always thought of quesadillas as being akin to pancakes—you make them on specific occasions, particularly when you don’t have too many people to feed. But now, you can easily prepare quesadillas for a crowd, and if you have a large oven, you can even make 8 at the same time using two trays!

Oven Baked Chicken Quesadillas

Oven Baked Chicken Quesadillas

These Baked Chicken Quesadillas are prepared in the oven, allowing you to make multiple quesadillas simultaneously! Filled with Mexican-seasoned chicken, bell peppers, and plenty of gooey cheese, and enclosed in crispy, golden-brown tortillas, this method lets you whip up quesadillas for a group without the need to labor over the stove, cooking them one by one.
prep time
10 mins
cooking time
20 mins
total time
30 mins




  • 400 g / 14 oz chicken , cut into small bite size pieces (thigh, breast or tenderloin)

  • 1 tsp cumin powder

  • 1 tsp garlic powder (or sub with onion powder)

  • 1/2 tsp cayenne pepper (or adjust to taste)

  • 1 tsp paprika powder

  • 1/2 tsp salt + black pepper

  • 1 tbsp olive oil


  • 1 tbsp olive oil

  • 1/2 small onion , diced (brown, white, yellow)

  • 1 garlic clove , minced

  • 1 red capsicum / bell pepper , diced

  • 1 green capsicum / bell pepper , diced


  • 4 flour tortillas (20cm/8")

  • Olive oil spray

  • 1 cups grated cheese, or more to taste (tasty, cheddar, Monterey Jack, Pepper Jack or other melting cheese of choice) (Note 1)


Place the Chicken ingredients in a bowl and thoroughly coat the chicken.
Heat oil in a skillet over high heat. Add the onion and garlic, and sauté for 1 minute. Then add the capsicum and cook for an additional 2 minutes until it starts to soften. Transfer this mixture into a bowl.
Return the skillet to the stove. Add the chicken and cook until it becomes browned. Add the cooked chicken to the same bowl. Set it aside until the filling cools (to expedite this process, you can cover and refrigerate the mixture or spread it out on a plate).
Preheat the oven to 220°C / 430°F (standard) or 200°C/390°F (fan / convection).
Lightly spray a baking tray with olive oil. Place it in the oven to heat while you assemble the quesadillas.
Divide the filling evenly among the tortillas, covering half of each tortilla's surface. Sprinkle cheese over the filling. Fold the tortillas in half and press down gently but firmly.
Remove the heated baking tray from the oven. Transfer the assembled quesadillas onto the tray (you should hear a faint sizzle).
Bake for 8 minutes. Then flip the quesadillas over the folded edge and press down gently using an egg flip or spatula. Continue baking for another 8 minutes or until the surface becomes crispy.
Remove from the oven and serve promptly!


I typically avoid using Mozzarella Cheese in quesadillas because it has a milder flavor compared to other cheeses. However, if you prefer, you can certainly use it! There are three key factors that significantly influence the crispiness of the quesadillas without overbaking them to the point of turning dark brown: a) Allowing the filling to cool before assembling (reduces steam formation inside the quesadilla during baking). b) Preheating the oiled baking tray. c) Baking in a moderately hot oven. You have the option to prepare two trays of these quesadillas simultaneously. It will require approximately 5 additional minutes, and be sure to swap the trays halfway through the baking process. The tray that ends up on the bottom may need a few extra minutes after removing the top one. Nutritional information for Oven Baked Chicken Quesadillas is provided per serving (equivalent to one quesadilla). oven-baked-chicken-quesadillas-nutrition
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