Crispy Baked Chicken Quesadillas Recipe

PREP:

• Position a rack in the center of the oven and preheat the oven to 425ºF.
• Line two baking sheets with parchment paper (or foil, sprayed with cooking spray) and set aside.

SAUTE:

• Heat the oil in a skillet over medium-high heat until it’s super hot.
• Add the peppers and onions and cook for roughly 1-2 minutes or until the peppers start to smell fragrant and soften a little.
• Season with a pinch of salt and pepper.
• Remove from heat and set aside.

QUESADILLAS:

• In a bowl, combine the softened cream cheese, chipotle pepper(s), adobo sauce, adobo seasoning, ground cumin, and garlic powder until a smooth paste form.
• Stir in the chicken and shredded cheese and continue to stir until thoroughly combined.
• On a clean work surface, lay out a tortilla.
• Spoon 1/4 cup of the chicken mixture on one half of the tortilla, followed by a thin layer of peppers and onions (on the same side).
• Then fold the other side of the tortilla over the filling (so it looks like a flat taco.)

BAKE:

• Place the prepared quesadillas on the baking tray in a single layer and brush with oil (or spray with cooking spray.)
• Bake for 12-14 minutes (flipping about 1/2 way through) until golden brown and crispy.
• Serve with homemade guacamole salsa, blender salsa, pico de gallo, or salsa verde.