I am new to making quesadillas at home, and I am just loving them. (Well, let’s …

I am new to making quesadillas at home, and I am just loving them. (Well, let’s face it…I am new to making a lot of new things at home thanks to our current situation. 🤷‍♀️) What I wasn’t loving is how long it would take to fry them up individually. As luck would have it, themodernproper introduced (to me) Baked Chicken Quesadillas. I combined a recipe of theirs and recipe_tin and here’s what I came up with to feed a hungry lunch crew quick. Baked Chicken Quesadillas
Ingredients
CHICKEN
1.5 lbs cooked shredded chicken breast
1 tsp cumin powder
* 1 tsp garlic powder * 1/2 tsp cayenne pepper * 1 tsp paprika powder
* 1/2 tsp salt + black pepper
* 1 tbsp olive oil
* 1.5 cup sour cream
* 2 cups shredded Monterey Jack/cheddar cheese
FILLING
* 1 tbsp olive oil
* 1/2 small onion , diced (brown, white, yellow)
* 1 garlic clove , minced
* 2 bell peppers, various colors , diced
* INSTRUCTIONS
1. Preheat oven to 425°F.
2. In a large bowl stir together the seasoning with the shredded chicken. Then, add in 1 1/2 cups sour cream, shredded cheese and salt to taste.
3. Heat oil in skillet over high heat. Add onion and garlic, cook for 1 minute. Then add peppers and cook for 2 minutes until starting to soften. Transfer into bowl.
4. Line baking sheets with parchment paper. Grease the parchment with cooking spray or apply olive oil with a brush.
5. Working with one tortilla at a time, add 1/3 – 1/2 cup filling on one side of the tortilla, top with some of the pepper/onion combo and fold in half.
6. Arrange prepared quesadillas on a baking sheet and brush or spray with oil.
7. Bake on center rack for 15 minutes until golden brown and crispy.
8. Serve with sour cream, guacamole, salsa or fresh pico de gallo.