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baked quesadillas with creamy cilantro jalapeno sauce on a plate with pico de gallo on the side
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Baked Quesadillas with Creamy Cilantro Jalapeno Sauce

Baked Quesadillas with Creamy Cilantro Jalapeno Sauce contain chicken, corn, spinach, and bell peppers, mixed with a creamy sauce, then baked until crispy. They are served with a fresh, homemade pico de gallo.
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Meghan

Ingredients

For the Pico de Gallo:

  • 6 Roma tomatoes
  • ½ medium sweet onion diced finely
  • ½ of a good sized jalapeno
  • 2 tablespoons fresh cilantro minced
  • juice of ½ large lime
  • ½ tablespoon extra virgin olive oil
  • pinch of salt
  • dash of ground black pepper

For the Creamy Cilantro Jalapeno Sauce:

  • 1 cup light sour cream
  • ½ cup loosely packed fresh cilantro leaves chopped
  • 4 ounces canned chopped green chilies
  • 2 teaspoons chopped yellow onion
  • 2 teaspoons Dijon mustard
  • 1 teaspoon lime zest

For the Filling:

  • 2 baked chicken breasts shredded
  • 1 ear of corn, kernels removed from the cob or ½ cup frozen or canned corn
  • 1 red pepper chopped
  • 10 ounces fresh spinach chopped
  • 1 cup shredded cheddar cheese

For the Quesadillas:

  • 4 large flour tortillas warmed
  • Cooking spray

Instructions

Make the Pico de Gallo:

  • Wash tomatoes, halve and scoop out to discard seeds and innards. Slice tomato halves into thin strips and finely dice and place into a large bowl.
  • Halve jalapeno and scoop out to discard seeds. Slice into thin strips and mince. Add to bowl with tomatoes.
  • Add remaining ingredients, salt and pepper to taste. Set aside to make the sauce.

Make the Creamy Cilantro Jalapeno Sauce:

  • Stir together all ingredients in a small bowl.
  • Cover and chill for 30 minute.  Store in airtight container for up to 2 days.

Make the Filling:

  • Preheat the oven to 375°F.
  • In a saucepan, cook the corn and the red pepper in a little olive oil for a few minutes, then add the fresh spinach and cook until wilted.  Remove from heat.  Add vegetable mixture to a bowl containing the shredded chicken, and then stir in ½ cup Creamy Cilantro Jalapeno Sauce.
  • Divide the chicken mixture among tortillas.  Fold over tortillas and coat outside with cooking spray.
  • Place quesadillas on a pizza pan and bake until warmed through and lightly browned.  Serve with remaining Creamy Cilantro Jalapeno Sauce and pico de gallo.

Notes

Filling and Sauce Source:  Adapted from Aggie's Kitchen and Southern Living
Source:  Adapted from Good Things Catered
You're Gonna Bake It After All
bakeitafterall.com