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Easy • Chicken

Easy Baked Chicken and Corn Quesadillas

Crispy, cheesy quesadillas filled with seasoned chicken and sweet corn, easily baked for a mess-free meal.

Prep
15 min
Cook
15 min
Servings
4
Level
Easy
Easy Baked Chicken and Corn Quesadillas

Who doesn't love a good quesadilla? This recipe takes all the deliciousness of a classic quesadilla and makes it even easier by baking them! No flipping, no mess, just perfectly crispy, cheesy pockets filled with tender chicken and sweet corn. They’re fantastic for a quick family dinner or a fun appetizer!

Ingredients

Yield: 4 servings

Main

  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
  • 1 (15-ounce) can corn, drained
  • ½ cup diced red onion (optional)
  • 1 (4-ounce) can diced green chilies, drained
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • Salt and black pepper to taste
  • 8 (8-inch) flour tortillas
  • 2 cups shredded Monterey Jack or cheddar cheese

For Serving (Optional)

  • Salsa
  • Sour cream or Greek yogurt
  • Guacamole
  • Fresh cilantro

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Lightly grease two large baking sheets or line with parchment paper.

  2. Step 2

    In a medium bowl, combine the shredded cooked chicken, drained corn, diced red onion (if using), drained green chilies, chili powder, cumin, garlic powder, salt, and pepper. Mix well to combine all ingredients.

  3. Step 3

    Lay four tortillas on each prepared baking sheet. Sprinkle about ¼ cup of shredded cheese evenly over each tortilla. Spoon about ¼ cup of the chicken and corn mixture over half of each cheese-covered tortilla. Leave the other half bare.

  4. Step 4

    Sprinkle another 1-2 tablespoons of cheese over the chicken mixture. Fold the bare half of each tortilla over the filling to create a half-moon shape.

  5. Step 5

    Bake for 12-15 minutes, or until the tortillas are golden brown and crispy, and the cheese is melted and bubbly. You may need to rotate the baking sheets halfway through for even cooking.

  6. Step 6

    Carefully remove from oven. Let cool for a minute or two before slicing each quesadilla in half or thirds. Serve immediately with your favorite toppings like salsa, sour cream, or guacamole.

Tips

  • Use leftover chicken or pick up a rotisserie chicken for super speedy prep.
  • Add a pinch of cayenne pepper to the chicken mixture for a little kick.
  • These quesadillas can be frozen after baking and reheated in the oven or air fryer for a quick meal later.

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