Chicken and Bell Pepper Quesadilla Bake
A hearty, cheesy bake filled with shredded chicken breast, sautéed bell peppers, and a squeeze of fresh lemon juice, all wrapped in crispy tortillas and baked until golden brown.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Mexican
Ingredients
- 3mediumbell peppers, sliced
- 1.5lbschicken breast, cooked and shredded
- 1mediumlemon, juiced
- 8mediumflour tortillas
- 2cupsshredded cheddar cheese
- 2tbspsolive oil
- 1/2tspsalt
- 1/4tspblack pepper
Step-by-Step
- 1
Preheat the oven to 375°F. Grease a 9x13 inch baking dish with non-stick cooking spray.
5m - 2
In a large skillet, heat the olive oil over medium heat. Add the sliced bell peppers and sauté for 5-7 minutes, until softened and slightly charred.
7mmedium heat - 3
Remove the skillet from heat and stir in the shredded chicken, lemon juice, salt, and black pepper. Mix well to combine.
3m - 4
Lay 4 tortillas in the prepared baking dish, overlapping slightly if necessary. Spread half of the chicken and pepper mixture over the tortillas, then top with 1 cup of shredded cheddar cheese.
5m - 5
Repeat the layer of 4 tortillas, the remaining chicken and pepper mixture, and the remaining 1 cup of shredded cheddar cheese.
5m - 6
Bake the quesadilla bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the edges are golden brown.
25m375°F - 7
Remove the bake from the oven and let it cool for 5 minutes before slicing and serving.
5m