No-Fuss Baked Chicken and Jalapeño Quesadillas

No-Fuss Baked Chicken and Jalapeño Quesadillas


  • prep
  • cook
  • 4 servings


  • 8 (6 to 7-inch) flour tortillas

  • Cooking spray

  • 1-1/2 cups shredded or chopped cooked chicken breast

  • 1/2 to 3/4 cup drained Lindsay® Hot Sliced Jalapeno Peppers, as desired

  • 1/2 cup thinly sliced green onions

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 2 cups (8 ounces) shredded Mexican cheese blend or shredded Chihuahua cheese

  • Optional garnishes: salsa, sour cream, chopped cilantro, diced ripe avocado

Cooking Directions

  1. Heat oven to 375°F.

  2. Place 4 of the tortillas on a large cookie sheet (or 2 smaller cookie sheets).

  3. Coat tortillas with cooking spray; turn tortillas over.

  4. Sprinkle 1 cup of the cheese over tortillas.

  5. In a medium bowl, combine chicken, jalapenos, green onions, cumin and chili powder, mixing well.

  6. Spoon mixture evenly over cheese topped tortillas; top with remaining cheese and 4 tortillas.

  7. Coat tortillas with cooking spray.

  8. Bake 8 minutes or until bottom of tortillas are golden brown.

  9. Use a large spatula to turn quesadillas over; continue to bake 4 to 5 minutes or until golden brown and cheese is melted.

  10. Cut into wedges; serve with garnishes as desired.


  • Calories493
  • Fat26g
  • Protein24g
  • Cholesterol69mg
  • Total Carbs43g
  • Fiber4g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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