Description
A giant baked chicken quesadilla packed with tender chicken, melted cheese, black beans, and salsa. Baked on one pan for crispy perfection, this recipe is perfect for feeding a crowd with minimal effort.
Ingredients
300 g (11 oz) cooked chicken, shredded or diced
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 your oven to 200 °C (400 °F).
- Combine the chopped tomatoes with the salsa in a bowl. Reserve half for serving.
- On a non-stick baking sheet, lay out the tortillas flat.
- Evenly distribute the chicken, sweetcorn, black beans, grated cheddar, and half of the tomato-salsa mixture across the tortillas. Sprinkle cumin and paprika on top.
- Wrap each tortilla around the fillings, then brush the tops with sunflower oil.
- Cover with baking paper and place a second heavy baking sheet on top.
- Bake for 25 minutes, or until golden and crisp.
- Remove from oven and serve hot with the reserved tomato-salsa mixture.
Notes
- Swap cheddar with Monterey Jack, mozzarella, or pepper jack.
- Use pulled pork, steak, or beef instead of chicken.
- Add chili flakes or hot sauce for spice.
- Choose whole wheat, spinach, or gluten-free tortillas.
- Make vegetarian by omitting chicken and adding more beans or roasted vegetables.
- Store leftovers in the fridge for 2–3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 640 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 45 mg
