Why You’ll Love This Recipe

I love how quick and simple this recipe is to pull together. It’s the ultimate no-fuss meal—everything bakes together in one pan, and I don’t have to hover over the stove. The combination of chicken, beans, sweetcorn, and gooey cheese wrapped in crisp tortillas always hits the spot. It’s budget-friendly, family-approved, and perfect for feeding a crowd.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

300 g (11 oz) Cooked chicken, See notes.
8 Tortilla wraps
200 g (7 oz) Tinned sweetcorn, Drained.
400 g (14 oz) Black beans, Drained and rinsed.
200 g (7 oz) Cheddar cheese
200 g (7 oz) Salsa
4 Tomatoes, Finely chopped.
2 tsp Ground cumin
2 tsp Paprika
2 tsp Sunflower oil

Directions

1. I preheat the oven to 200C/400F.

2. I mix the tomatoes with the salsa and set half aside to serve later.

3. I lay the tortillas out on a non-stick baking sheet.

4. I top them with all the fillings, including half of the tomato and salsa mixture, and sprinkle over the cumin and paprika.

5. I wrap the tortillas up and brush the tops with sunflower oil.

6. I place a sheet of baking paper on top, followed by another heavy baking tray to weigh them down.

7. I bake the quesadillas for about 25 minutes, until golden and crisp.

8. I serve them hot with the rest of the tomato and salsa mixture on the side.

Servings and Timing

This recipe serves 4 people and takes about 30 minutes in total—5 minutes of prep time and 25 minutes of cooking. It’s ideal for a quick family dinner or an easy weekend meal.

Variations

 For a vegetarian version, I skip the meat altogether and add more beans or sautéed peppers. Swapping cheddar for mozzarella gives a lovely melty texture, and a spoonful of sour cream or guacamole on the side makes it extra indulgent.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them back in the oven at 180C/350F for about 10 minutes or until warm and crispy. They can also be reheated in a skillet for a few minutes on each side to restore that perfect crunch.

FAQs

How do I make sure the quesadillas don’t get soggy?

I make sure to drain the beans and corn really well before assembling. Using a hot oven helps crisp the tortillas nicely.

Can I prepare these ahead of time?

Yes, I often assemble them earlier in the day, cover with foil, and refrigerate until ready to bake.

What kind of chicken works best?

I usually use roasted chicken breast, but shredded rotisserie chicken works perfectly too.

Can I use whole wheat tortillas?

Absolutely, whole wheat tortillas add a nutty flavor and a bit more fiber.

What can I serve with these quesadillas?

I love serving them with guacamole, sour cream, or a simple green salad on the side.

Can I freeze baked quesadillas?

Yes, I let them cool completely, then wrap tightly and freeze for up to 2 months. Reheat in the oven for best texture.

How do I make them spicier?

I add chopped jalapeños, hot salsa, or a pinch of chili flakes to the filling.

Can I use a different type of cheese?

Yes, Monterey Jack, mozzarella, or a Mexican cheese blend all melt beautifully.

How do I stop the tortillas from sticking to the tray?

I use a non-stick baking sheet or line it with parchment paper before assembling.

Are these quesadillas good for meal prep?

Definitely. I make a batch, slice them up, and pack them for easy lunches throughout the week.

Conclusion

I love how these giant baked chicken quesadillas come together with minimal effort but deliver maximum flavor. The golden, crispy tortillas wrapped around a hearty, cheesy filling are always a hit. Whether it’s a busy weeknight or a casual get-together, this one-pan recipe never fails to satisfy.