Description
These giant baked chicken quesadillas are a quick and easy one-pan meal packed with juicy chicken, beans, sweetcorn, tomatoes, and melted cheese. Perfect for a family dinner or feeding a crowd without the hassle of stovetop cooking.
Ingredients
300 g (11 oz) cooked chicken, shredded
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, grated
200 g (7 oz) salsa
4 tomatoes, finely chopped
2 tsp ground cumin
2 tsp paprika
2 tsp sunflower oil
Instructions
- Preheat the oven to 200°C (400°F).
- In a bowl, mix the chopped tomatoes with the salsa and set aside half of the mixture for serving later.
- Lay the tortillas out on a non-stick baking sheet or line with parchment paper.
- Top each tortilla evenly with cooked chicken, black beans, sweetcorn, cheese, and half of the tomato-salsa mixture. Sprinkle with cumin and paprika.
- Fold or overlap the tortillas to enclose the filling, forming a large rectangle.
- Brush the tops with sunflower oil.
- Place a sheet of baking paper on top, then place another heavy baking tray over it to weigh them down.
- Bake for 25 minutes, or until golden brown and crispy.
- Remove from oven, slice, and serve hot with the remaining tomato-salsa mixture on the side.
Notes
Drain beans and corn well to prevent sogginess.
For a vegetarian version, replace chicken with extra beans or sautéed peppers.
Store leftovers in the refrigerator for up to 3 days; reheat in the oven or skillet.
Freeze cooled quesadillas for up to 2 months; reheat in the oven for best results.
Serve with guacamole, sour cream, or salad for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 520
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 38 g
- Cholesterol: 85 mg
