Oven-baked quesadillas: a tasty spin on popular comfort meal By charlotte gurley '23

One of my favorite meals to make would definitely be a quesadilla. Not only are they super simple, yet they're tasty, too. While traditionally cooked on a stove top, this recipe is designed to be cooked in the oven. Although I was skeptical at first, I can confidently say that after making this, I don't want to eat quesadillas any other way if not oven-baked.

For this simple recipe, you'll need:

  • Five to eight 10-inch flour tortillas
  • Two to three cups of shredded chicken
  • Salt (to taste)
  • One cup of sour cream
  • One and a half cups of mozzarella cheese
  • Olive oil (for brushing)
  • Optional for garnish: pre-made salsa, cilantro and avocado

For starters, preheat your oven to 425°F. Next, take your chicken and shred it.

In a bowl, mix together the shredded chicken, sour cream, mozzarella cheese and salt.

Now, grab two baking sheets and line them with parchment paper and the olive oil. I used two non-stick pans, which work just fine.

Grab a tortilla and add one-third to a half cup of filling onto one side of the tortilla, folding it in half.

Repeat until all tortillas are filled and on the pan. Next, place the pans into the oven and let them cook for 15 minutes.

Take the quesadillas out of the oven and let them cool. Garnish and enjoy warm.

All photos taken by Charlotte Gurley '23