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Layered Chicken Quesadillas with Cheese, Rice and Beans

The best Oven Baked Chicken Quesadillas Recipe

Ingredients

Scale

Rice Ingredients:

  • Zatarain’s Spanish Rice – Cooked according to package directions
  • 1 (15-16 oz.) can of diced tomatoes – this will be needed for the rice recipe

Other Ingredients:

  • 3 Chicken Breasts – cooked and cubed
  • 1 can of black beans – rinsed and drained
  • 1 can of sweet corn – drained
  • 1 package of taco seasoning
  • 2/3 cups of water
  • 9 flour tortillas – burrito size
  • 8 oz. of shredded cheese – Monterey Jack Blend

Instructions

  • Cook rice according to package directions
  • Preheat the oven to 375 degrees
  • In a medium saucepan over medium/high heat – combine the cooked chicken, beans, corn, seasoning, and water
  • Stir occasionally until the water has cooked down, about 5 minutes
  • Grease a baking sheet with cooking spray
  • Place 3 flour tortillas down separately
  • Place heaping spoonfuls of rice onto each tortilla – spread the rice out
  • Sprinkle cheese generously over the rice
  • Add another flour tortilla over the rice and cheese
  • Add a heaping spoonful of the chicken and beans mixture – Spread that around
  • Add a flour tortilla to the top of the chicken and bean mixture
  • Place another heaping spoonful of Spanish Rice onto those tortillas
  • Sprinkle generously with cheese
  • Pop into the oven for about 10 minutes, or until the middle is warm, and the cheese is nicely melted

Notes

  • Serving Suggestion: Serve with sour cream, salsa, and taco toppings – like olives, tomatoes, and lettuce