Here’s a delicious, wholesome quesadilla recipe that's simple to prepare and ideal for a satisfying dinner in under 30 minutes. Packed with tender chicken, colorful vegetables, and flavorful spices, this baked version is lighter than traditional skillet quesadillas and great for serving an easy weeknight meal. With only four servings and approachable ingredients, this recipe makes meal prep a breeze and cleaning up even easier.

Ingredients

• 14 oz (400 g) cooked chicken, shredded or chopped
  
  

• 1 garlic clove, minced
  
  

• 1 tsp garlic powder
  
  

• 1 green bell pepper, diced
  
  

• ½ onion (white or yellow), diced
  
  

• 1 red bell pepper, diced
  
  

• ½ tsp cayenne pepper
  
  

• 1 tsp ground paprika
  
  

• ½ tsp salt and ground black pepper, to taste
  
  

• 1 tsp ground cumin
  
  

• 2 tbsp olive oil, plus oil spray
  
  

• 4 flour tortillas
  
  

• 1 cup shredded cheese (such as Monterey Jack or cheddar)
  (Serves 4, total prep & cook time ~31 minutes) 

Directions

1. Preheat your oven to 400 °F (≈ 200 °C). Lightly spray a baking sheet with olive oil spray or brush with oil.
   
   

2. In a medium bowl, combine cooked chicken, garlic clove, garlic powder, diced peppers and onion, cayenne, paprika, cumin, salt, and pepper. Drizzle in the 2 tbsp olive oil and toss to coat evenly.
   
   

3. Lay out a flour tortilla and sprinkle cheese on half of it. Top with ¼ of the chicken‑vegetable mixture and a little more cheese. Fold the other half over to seal. Repeat for all tortillas.
   
   

4. Place each folded quesadilla on the prepared baking sheet, spacing them evenly.
   
   

5. Spray or brush the tops lightly with olive oil to help them crisp.
   
   

6. Bake for about 12–15 minutes, until golden and the cheese is melted, flipping halfway if desired for even browning.
   
   

7. Remove from oven, let sit 2 minutes, then slice into wedges and serve warm.
   
   

Nutrients

• Calories: approx. 400–450 kcal per serving
  
  

• Protein: ~30 g
  
  

• Fat: ~18 g
  
  

• Carbohydrates: ~30 g
  
  

• Fiber: ~4 g