Shredded Chicken Quesadillas

Ingredients

• 340 g (12 oz)shredded chicken
• 120 ml (½ cup)salsa
• 2spring onions, very thinly sliced
• 15 g (¼ cup)fresh coriander, finely chopped
• 113 g (4 oz)tinned roasted green chillies, diced and drained
• 227 g (8 oz)Monterey Jack cheese, grated
• 30 ml (2 tablespoons)vegetable oil, such as avocado oil or another neutral oil suitable for high heat
• 4, 20 cm (8-inch)flour tortillas

Instructions

1. 1

   Preheat the oven

   Heat the oven to 218°C.

2. 2

   Line the tray

   Cover a rimmed baking tray with foil.

3. 3

   Mix the filling

   Put the shredded chicken and salsa in a large bowl and toss to coat. Add the spring onions, coriander, diced green chillies and cheese, then stir gently until combined.

4. 4

   Fill the tortillas

   Lay the tortillas flat in a single layer on a clean work surface. Spread a quarter of the chicken mixture over one half of each tortilla, leaving a border of about 1 cm at the edge. Fold each tortilla over the filling and press down to compact it. Brush the exposed tortilla halves with 15 ml (1 tablespoon) of oil. Arrange them oiled-side down on the prepared tray in a single layer, with each curved edge facing the centre of the tray. Brush the other sides with the remaining 15 ml (1 tablespoon) oil.

5. 5

   Bake and serve

   Bake for 10 minutes, or until the quesadillas start to brown. Carefully flip each one with a spatula, pressing gently to compact the filling, then bake for a further 5 minutes, until golden brown. Set the tray on a cooling rack and leave the quesadillas to stand for 5 minutes. Cut each into 4 wedges with a pizza cutter or sharp knife and serve.

What are chicken quesadillas?

Quesadillas are a Mexican dish made by filling tortillas with cheese and cooking them until the outside is crisp and the cheese melts. This version adds shredded chicken, salsa, green chillies and fresh herbs for a generously filled meal.

Baking the folded tortillas on a tray makes it practical to cook all four at once. The cheese helps bind the juicy filling, while the oil brushed on the tortillas encourages browning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 587 calories, 40g protein, 30g carbs, 34g fat.

The tortillas and salsa contribute most of the carbohydrates, while cheese and oil account for much of the fat; chicken and cheese provide most of the protein. Add a crisp salad or vegetables alongside to balance the plate with freshness.

The filling ingredients

Chicken and salsa: Tossing them together first coats the chicken evenly and gives the filling its savoury, tangy base.

Green chillies and herbs: Drained tinned chillies bring flavour without adding excess liquid, while spring onions and coriander add freshness.

Monterey Jack: Its melting texture helps hold the chicken mixture together inside the folded tortillas.

Folding and arranging

Leave a border: Spread the filling over only one half of each tortilla, keeping about a 1 cm margin at the edge so it is less likely to spill out.

Compact gently: Fold the tortilla over and press down lightly before baking. Arrange the quesadillas in one layer so the surfaces can brown.

How to tell they are done

First bake: After 10 minutes at 218°C, look for the tortillas to be beginning to brown before turning them.

Second bake: Give them a further 5 minutes, checking for a golden surface. A short 5-minute rest after baking makes them easier to cut into wedges.

Why bake them on a tray?

The foil-lined tray keeps the cooking setup simple, and baking allows the four quesadillas to cook together rather than in batches. Turning them halfway through gives both sides time against the hot tray.

Keep them in a single layer and leave a little space between them where possible. If the tray is too crowded, use a second tray rather than overlapping the tortillas.

What to serve alongside

A crisp salad or sliced tomatoes offer a fresh contrast to the warm, cheesy filling. You could also serve the wedges with extra salsa for dipping.

For a more substantial spread, add beans or rice. Serve the quesadillas soon after their resting time, while the tortillas are still crisp.

Recipe notes & tips

• Drain the tinned green chillies well so their liquid does not make the filling wet.
• Use a large bowl to toss the chicken with the salsa before adding the other filling ingredients.
• Spread the filling evenly across the tortillas so each quesadilla cooks at a similar rate.
• Use a spatula to turn the quesadillas carefully, then press gently rather than flattening them hard.
• Let the baked quesadillas stand for the full 5 minutes before cutting to help the filling settle.

Variations

• Add black beans: Stir drained beans into the chicken mixture for a heartier filling.
• Change the cheese: Use another good melting cheese in place of Monterey Jack.
• Bring more heat: Add sliced jalapeños to the filling for a spicier bite.
• Serve with avocado: Add sliced avocado on the side just before serving.
• Use extra salsa: Put more salsa on the table for dipping the wedges.

Common mistakes to avoid

• Wet filling: Drain the green chillies well so excess liquid does not soften the tortillas.
• Overfilling: Use only a quarter of the mixture per tortilla and leave the edge border clear.
• Uneven browning: Arrange the quesadillas in a single layer rather than overlapping them.
• Rushing the flip: Slide a spatula underneath carefully to keep the folded tortillas intact.
• Cutting too soon: Rest the quesadillas for 5 minutes before slicing so the filling can settle.

How to store

Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in an oven or frying pan until hot, which helps the tortillas regain some crispness.

Frequently asked questions