Baked Chicken & Mushroom Quesadillas
These baked quesadillas are stuffed with tender chicken, sauteed mushrooms, onions, and melty cheese, then baked until golden and crispy. Baking keeps them lighter than pan-frying while still delivering that irresistible crunch. Perfect for weeknight dinners, parties, or meal prep.
Prep time: 15 minutes
Cooking time: 20–25 minutes
Total time: ~40 minutes
Serves: 4
Ingredients
Filling
2 cups cooked chicken, shredded or diced
1½ cups mushrooms, sliced
1 small onion, thinly sliced
2 cloves garlic, minced
1 tbsp olive oil
Salt, to taste
Black pepper, to taste
½ tsp paprika
½ tsp dried oregano or Italian seasoning
Quesadillas
4 large flour tortillas
1½–2 cups shredded mozzarella or cheddar cheese
2 tbsp melted butter or olive oil (for brushing)
Optional Add-Ons
Bell peppers, sliced
Corn kernels
Jalapenos
Fresh coriander or parsley
Instructions
1. Preheat Oven
Preheat oven to 200°C (400°F).
Line a baking sheet with parchment paper.
2. Cook the Filling
Heat olive oil in a pan over medium heat.
Saute onion for 2–3 minutes until soft.
Add mushrooms and cook 4–5 minutes until browned.
Add garlic, paprika, oregano, salt, and pepper; cook 30 seconds.
Stir in chicken and cook 1–2 minutes. Remove from heat.
3. Assemble Quesadillas
Place tortillas on the baking sheet.
Sprinkle cheese over half of each tortilla.
Add chicken-mushroom mixture evenly.
Top with more cheese and fold tortillas in half.
4. Bake
Brush tops lightly with melted butter or olive oil.
Bake for 12–15 minutes, flip carefully, then bake another 8–10 minutes until golden and crispy.
5. Serve
Rest 2 minutes, then cut into wedges.
Serve warm.
Tips for Best Results
Use low-moisture cheese for best melting.
Don’t overfill—keeps quesadillas crisp.
For extra crunch, broil for 1–2 minutes at the end.
Rotisserie chicken works perfectly here.
Serving Suggestions
With sour cream or Greek yogurt
Guacamole or avocado slices
Fresh tomato salsa
Simple green salad on the side
Frequently Asked Questions
Can I make these ahead?
Yes—assemble and refrigerate up to 12 hours before baking.
Can I freeze them?
Yes—freeze unbaked quesadillas. Bake from frozen at 190°C (375°F) for 25–30 minutes.
Can I make them vegetarian?
Absolutely—replace chicken with extra mushrooms or black beans.
Can I use whole-wheat tortillas?
Yes—they work very well and add fiber.
Nutritional Information
Calories: 420 kcal
Protein: 28 g
Fat: 20 g
Carbohydrates: 32 g
Fiber: 3 g