Okay, so you remember when I asked you to make extra chicken and veggies with your fajitas? I will now reveal the fruits of your labor! QUESADILLAS! Making the fajitas with all the fixings is a little more work than usual, but the bonus is you get a super easy dinner the next night. So. Friggin. Easy. It’s like having the night off from cooking, almost. Didn’t make the fajitas? Never fear! I’ll include some instructions for creating a tasty chicken and pepper filling below. Or, experiment with your favorite fillings, beef, beans and cheese, the possibilities are endless!
I love quesadillas, but I would only make them every now and because they are such a pain to make. Come to think of it, until I tried cooking them in the oven, I didn’t make quesadillas at all after my son was born. You have to prepare the filling, lovingly pan fry and flip them by one one, watching in horror as half of your beloved filling spills out with every flip. Ain’t nobody got time for that!
Alright, let’s get started. First, preheat your oven to 400 degrees. Now, ingredients, assemble!!!
Line a baking sheet with parchment paper. This is essential! It makes the tortillas come out nice and crispy with no oil or frying. I just spent the past 15 minutes doing research so I could tell you just how parchment paper makes things so crispy and delicious, but I found nothing *sigh.* Okay, moving on. Forage in your kitchen until you find some flour tortillas, Monterey Jack and cheddar cheese, and your leftover chicken, peppers and onions.
This step, you don’t have to do, but I recommend it. I chop up all of the meat, peppers and onions and mix everything well. This way, you get a perfect bite every time!
Lay down your tortillas and add your meat and peppers, 1/4 each of the Monterey Jack and cheddar cheese per tortilla, then top with another tortilla.
Bake for 10 minutes and bam! Perfectly crisp, awesome, easy quesadillas. Serve with the leftover pico de gallo and guacamole, and any other fixings and sides your heart desires! I whipped up some of my Tex Mex rice and refried black beans. Om nom nom!
Easy Oven Quesadillas
- 8 flour tortillas
- 1 cup Monterey Jack cheese
- 1 cup cheddar cheese
- 4 cups meat and pepper filling (use fajita leftovers or see recipe below)
- Pico de Gallo
- Sour cream
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Assemble quesadillas – Lay down 4 flour tortillas, top with 1/2 of meat and pepper filling, 1/4 cup Monterey Jack cheese, 1/4 cup cheddar cheese, top with tortilla.
- Bake for 10-12 minutes, or until the edges of the tortillas begin to brown.
- Slice and serve with sides and toppings of your choice.
Tex Mex Chicken Filling
Multi-purpose chicken filling for fajitas, quesadillas, burritos, etc.
- 2 chicken breasts, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1/4 of 1 red onion, diced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil
- Heat oil in skillet on medium-high heat.
- Add diced chicken, peppers and onions. Add seasonings.
- Cook and stir for 7 to 10 minutes, or until chicken is done and internal temperature reaches at least 165 degrees.
- Serve in quesadilla, burrito, etc.
See what I did there? I gave you not just one, but TWO printable recipe cards! Do I deliver or do I deliver? Enjoy!