These baked quesadillas stuffed with tender rotisserie chicken, fresh corn, and jalapenos are my favorite thing on the Cinco de Mayo menu. And to think I almost did not make them because, well, they are just quesadillas. It does not get much more unoriginal than that.
The recipe got the green light for calling for baking the quesadillas in the oven rather than toasting them in a skillet. I was skeptical, but now I am a believer. The tortillas crisp up perfectly in the oven.
The filling – corn and chicken? together? – struck me as odd, but it too is delicious. Don’t skimp on the cheese, and add a little avocado if you please. Enjoy!
Baked Quesadillas with Chicken, Corn and Jalapenos
- 2 tablespoons olive oil, plus additional for brushing
- 1/2 cup onion, diced
- 1 jalapeno pepper, seeded and diced
- kernels from 1 ear of fresh corn or 1/2 cup frozen corn kernels
- 2 teaspoons fresh thyme
- 4, 8-inch flour tortillas
- 2 cups grated Monterrey Jack cheese
- 2 cups shredded roast chicken (I used rotisserie)
- For Serving (optional)
- sour cream
- Heat the olive oil in a large skilled over medium heat.
- Saute the onion in the warm oil until softened, about 5-7 minutes.
- Add the jalapeno, corn, and thyme to the skillet with the onion and heat until the corn is warmed through, about 6-8 minutes.
- While the quesadilla filling cooks in the skillet, brush one side of two of the tortillas with olive oil. Place the tortillas, oiled side down, on a greased baking sheet.
- Sprinkle each with half of the corn mixture, 1 cup of cheese, and 1 cup of chicken to use up all of the filling ingredients (split evenly between the two tortillas).
- Top each open faced tortilla with the remaining two tortillas.
- Cover with a sheet of parchment paper, then place a baking sheet on top of the parchment paper and a weight (such as a 5-pound bag of sugar or flour) on top of the whole thing. Allow to rest for 10 minutes.
- After the quesadillas have sat under the weighted object for the 10 minutes, remove the weight, baking sheet, and parchment to brush the tops of the tortillas with olive oil.
- Bake at 425 degrees F for 15 to 20 minutes, flipping halfway though the baking time (check them around the 8 minute mark). The tortillas will be lightly browned when done, and the cheese will be melted and bubbling.
- When cool enough to handle, cut into wedges and serve with avocado and sour cream.
If desired, you can also add half an avocado to each of the quesadillas' fillings before baking.