Baked Quesadillas - Spend with pennies

Skillet quesadillas are as fun to eat as they are to make.

This skillet quesadilla recipe is packed with chicken, beans, veggies, and lots of melted Mexican cheese!

taking a piece of skillet quesadillas out of the pan

Save time—You can make enough to feed a crowd at once!
Perfect for busy weeknights, skillet quesadillas are Very easy to make.
Serve a little or a lotYou can cut the squares as small or large as you like.
They are versatile; exchange the complements or use leftovers taco meat To make it quick and easy.

Tortillas, oil, cheese, corn, green onions, chicken, beans, taco seasonings with labels for making skillet quesadillas

Ingredients for quesadillas in a pan

Tortillas: Use large flour tortillas to make tortillas easily.

Chicken: Crushed Roasted chicken It saves time and is perfect for quesadillas, but any leftover chicken will work.

Cheese: This recipe relies on the “glue” of cheese to hold it together. Pre-shredded cheese, such as a Mexican cheese blend, works great in this recipe (and saves time, too).

Condiments: I make it quickly with a few tablespoons of taco seasoning—Use a package or a homemade one.

Stuffed: Add your favorite TexMex-inspired toppings – I love black beans and corn. Other favorites include bell peppers, black olives, and red onions.

Variations and complements

Using leftovers Homemade Chili as a filling and serve with tasty sauces such as guacamole either beak of gallo and sour cream.
Leftover taco meat, ground beef, turkey, or steak are also great options.
Switch up the cheese and try a blend of cheddar, mozzarella, pepper Jack or Monterey Jack.
Swap the black beans for refried beans and omit the corn for diced tomatoes if desired.

adding tortillas to a skillet to make skillet quesadillas

Adding corn and bean mixture to skillet quesadillas

How to make quesadillas in a skillet

Skillet quesadillas are quick and easy to make.

Season and cook the chicken over medium heat until the water evaporates. (recipe below).
Spread the filling and cheese over the tortillas.
Top with remaining tortilla and fold bases up to seal.
Cover the quesadilla with a second baking sheet and bake until the edges are crispy.
Remove the top baking sheet and bake for another 5 minutes or until the top and edges are golden and crisp.

Presentation and garnishes

Allow the entire quesadilla to cool for a few minutes before cutting.

Garnish with cilantro and sliced jalapeños.
Serve with salsa and sour cream for dipping.

Storing leftovers

Store leftover quesadillas on a baking sheet in a covered container in the refrigerator for up to 4 days, separated by sheets of parchment paper. They can also be stored in a freezer bag for up to 4 months.

You can reheat leftover quesadillas in the air fryer or in a large skillet over low heat. They can also be reheated in the microwave, but they may not be as crispy.

Tasty Mexican-inspired recipes

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Quesadillas in a skillet

This easy baked quesadilla recipe is packed with cheesy, spicy flavor.

Preparation time 15 minutes

Cooking time 21 minutes

Break time 5 minutes

Total time 41 minutes

Cooking modePrevent your screen from going dark

Preheat oven to 425°F.
In a medium saucepan, add the chicken, taco seasoning, and water. Cook over medium-high heat until the water evaporates.
Brush one side of each tortilla with oil. Place 6 tortillas, oiled side down, on an 18 x 13-inch baking sheet, with half hanging over. Place one more tortilla in the center to close the gap.
Spread the chicken mixture over the tortillas. Sprinkle the black beans, corn, green onions and cheese on top.
Place the remaining tortilla in the center and fold the bottom tortillas up to seal.
Place a second baking sheet on top and bake for 18 minutes until the edges begin to brown.
Remove the top baking sheet and bake for a further 3 to 5 minutes or until golden and crisp.
Let stand 5 minutes before cutting.

Store leftover quesadillas in a single layer in an airtight container in the refrigerator for up to 3 days.
If I add other raw vegetables, such as onions or bell peppers, I like to cook them first in a skillet or microwave to soften them.
Reheat them in the air fryer or in a dry skillet.

The nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.

Course Appetizer, Chicken, Main Dish, Lunch, Main Course, Snack

Kitchen American, Mexican

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Baked Quesadillas – Spend with pennies