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Chicken Quesadilla Bake
  • 3 or 4 – 10” fajita wraps
  • 3 cups shredded chicken
  • 1 cup salsa , drained
  • 1 can (127ml) green chilies
  • 2 cups cheddar cheese
Topping options:
  • Sour cream
  • Lettuce , chopped
  • Tomatoes , chopped
  • Green onions
  • Black olives
  • Pickled jalapeños
  1. Preheat the oven to 350 F.
  2. Lightly spray a 10” spring form pan with cooking spray.
  3. Lay a fajita wrap on the bottom of the spring form pan. Spoon some of the green chilies onto the fajita, spreading it with the back of the spoon.
  4. Place your salsa in a sieve to drain most of the liquid out of the salsa. Add a layer of salsa on top of the fajita then a layer of shredded chicken, about 1 cup. Sprinkle all some shredded cheese overtop of all this yumminess.
  5. Lay another fajita wrap down and repeat the process with the chilies, salsa, chicken and cheese until your run out of chicken.
  6. Reserve enough cheese (or use additional cheese) for the top fajita wrap. You will only be putting cheese on top of your tower of quesadilla.
  7. Bake in the oven for about 20 minutes until the cheese is melted and bubbly. Place under the broiler for a few minutes if you would like a crispy top.
  8. Remove the quesadilla from the spring form pan, transferring it to a cutting board or other cutting surface and cut into wedges to serve. Top with desired toppings: chopped lettuce, tomatoes, green onions, black olives, and jalapenos.