Description
Irresistibly delicious baked chicken quesadillas filled with shredded chicken, creamy sour cream, and spicy chipotle peppers, perfect for any occasion.
Ingredients
- 8 to 10 wheat flour tortillas, 25 cm each
- 600 g shredded cooked chicken
- 1 tablespoon chipotle peppers in adobo sauce, finely chopped
- Salt, to taste
- 475 g sour cream, divided
- 200 g shredded pepper jack cheese or mozzarella
- Olive oil, for brushing
Instructions
- Preheat your oven to 220°C.
- In a large mixing bowl, combine the shredded chicken, 350 g of sour cream, chipotle peppers, cheese, and salt. Stir well until everything is mixed evenly.
- Line two baking sheets with parchment paper, then lightly brush with olive oil.
- Spoon 80–120 g of the filling onto one half of each tortilla. Fold the tortillas over to enclose the filling.
- Carefully lay the filled quesadillas on the baking trays in a single layer. Brush the tops with olive oil.
- Bake in the preheated oven for about 15 minutes or until golden brown and crisp.
- Remove from the oven, slice into wedges, and serve with remaining sour cream, guacamole, or salsa for dipping.
Notes
For a vegetarian option, substitute chicken with grilled vegetables and sour cream with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican