Chicken and Apple Quesadillas: Oven-Baked Savoury Lunch
Decide between frying on a hob or using an oven for your chicken and apple quesadillas. Bake them at 200°C (400°F) on a baking sheet to ensure even browning without the need for constant flipping. Use parchment paper to stop the tortillas from sticking to the metal. This method allows you to prepare multiple servings at once while maintaining a consistent texture across every piece.
These quesadillas combine shredded chicken breast seasoned with smoked paprika and cumin with thinly sliced Granny Smith apples. You use a blend of cheddar and mozzarella cheese to create a molten centre. Spray the outside of the whole wheat tortillas with olive oil to prevent tearing and help the edges caramelise. The result is a golden, crisp shell containing a sweet and savoury filling, served with 180 ml of salsa.
Chicken and Apple Quesadillas: Oven-Baked Savoury Lunch
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the oven
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper to prevent the tortillas from sticking to the metal.
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Season the chicken
Mix the shredded chicken with smoked paprika, cumin, salt, pepper and honey in a small bowl. Stir until every piece is evenly coated to ensure a consistent savoury flavour in every bite.
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Layer the filling
Lay a tortilla flat on the baking sheet. Spread cheddar over half the surface, then add the sliced apples, seasoned chicken, mozzarella and a final dusting of cheddar to lock the ingredients in place.
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Fold and oil
Fold the tortilla in half to form a semi-circle. Lightly spray the outside with olive oil to aid browning and stop the dough from tearing during the bake.
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Bake the first side
Place the assembled quesadilla on the sheet. Bake for 5 minutes until the bottom begins to crisp.
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Brown the second side
Flip the quesadilla carefully with a spatula. Bake for another 5 minutes until the edges are golden brown and the cheese is molten and bubbly.
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Rest and slice
Remove the quesadillas from the oven. Let them rest for 2 minutes so the cheese sets slightly, then use a pizza cutter to slice each into 4 triangles.
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Serve the dish
Serve immediately with salsa and a sprinkling of fresh coriander. You may add Greek yoghurt for a cool contrast to the warm spices.
Control your filling amount carefully. If you add too much, the tortilla will struggle to close and will likely tear when you fold it. If a crack appears, sprinkle a little water on the edge and pat it with a clean towel before baking to seal the gap.
What to serve with it
Pair these with a light mixed-green salad dressed in olive oil and lemon juice. Garnish the plate with chopped coriander and a squeeze of lime for a citrusy lift. You can also provide a small bowl of Greek yoghurt or halal sour cream to act as a cool, tangy dip.
Storing and reheating
Keep leftovers in an airtight container at room temperature for up to 4 hours. For longer storage, freeze them in a freezer-safe bag for 3 days. Thaw overnight in the refrigerator. Reheat in a toaster oven or oven at 175°C (350°F) until the cheese is molten and crispy.
Nutrition per serving
- Calories
- 485
- Protein
- 31.2 g
- Carbs
- 28.5 g
- Fat
- 24.1 g
- Fiber
- 5.4 g
- Sugar
- 9.8 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What to mix with chicken for quesadillas?
Mix shredded chicken with smoked paprika, ground cumin, salt, and black pepper. Add a dash of honey to provide a subtle sweetness that complements the tart apple slices inside the tortilla.
Do you cook the chicken before putting it in a quesadilla?
Yes. Use pre-cooked chicken breast for this recipe. This ensures the meat is fully cooked through without over-baking the tortilla during the short 10 minute oven time.
How do you make apple cheese quesadillas?
Layer grated cheddar, thinly sliced Granny Smith apples, seasoned chicken, and mozzarella on half a tortilla. Fold it into a semi-circle and bake at 200°C (400°F) until the edges are golden brown.
What is the secret to a good quesadilla?
Keep the filling moderate to prevent the tortilla from tearing. Spray the outside with olive oil to ensure a golden colour and use a baking sheet with parchment paper for an even crisp.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
