Chicken Quesadilla
Easy and delicious Chicken Quesadillas, baked in the oven and ready in minutes.
Servings: 4
Calories: 495kcal
Cost: 5
Ingredients
- 1 1/2 tablespoon oil
- 1 1/2 tablespoons all-purpose flour
- 3/4 cup chicken stock
- 1-2 tablespoons Hot sauce (Valentina or Cholula)
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- salt and pepper
- 2 cups cooked chicken , shredded
- 3 cup fresh shredded shredded cheese cheddar, or Monterrey Jack
- 4 (8in) flour tortillas
Toppings:
- salsa
- guacamole , or sliced avocado
- sour cream
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment.
- Shred cheese and set aside.
- 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.
- Bake: 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.
- Serve: Cut chicken quesadillas into wedges and serve with sour cream, salsa and guacamole.
Video
Notes
Make Ahead: The chicken can be cooked and shredded, and the cheese shredded prior.
Freezing Instructions: 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
Gluten-free Adaptations: use gluten-free all-purpose flour, and tortillas.
Nutrition
Calories: 495kcal | Carbohydrates: 6g | Protein: 39g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 134mg | Sodium: 722mg | Potassium: 293mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 628IU | Vitamin C: 3mg | Calcium: 567mg | Iron: 2mg
Recipe Link
Recipe Video
