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.
Ingredients
For the Pico de Gallo:
- 6 Roma tomatoes
- 1/2 medium sweet onion (diced finely)
- 1/2 of a good sized jalapeno
- 2 tablespoons fresh cilantro (minced)
- juice of 1/2 large lime
- 1/2 tablespoon extra virgin olive oil
- pinch of salt
- dash of ground black pepper
For the Creamy Cilantro Jalapeno Sauce:
- 1 cup light sour cream
- 1/2 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 with a knife)
- 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 1/2 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
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