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No quesadilla bake is complete without the perfect toppings, and sour cream and avocado are the dynamic duo that will elevate your Cheesy Salsa Chicken Quesadilla Bake to the next level. The creamy texture of sour cream complements the zestiness of the salsa, while fresh avocado adds a rich, buttery flavor that balances the dish beautifully.

Cheesy Salsa Chicken Quesadilla Bake

Experience the comfort of a delicious Cheesy Salsa Chicken Quesadilla Bake, perfect for busy nights or leisurely weekends. This oven-baked twist on classic quesadillas combines tender shredded chicken, zesty salsa, and gooey cheese, all customizable to suit your preferences. It's a fun way to use up leftovers and create a hearty meal that the whole family will love. Top with avocado and sour cream for an added layer of flavor and freshness. Dive into this satisfying dish that brings joyful memories and delicious flavors together!
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Ingredients
  

2 cups cooked chicken, shredded (rotisserie chicken works great)

1 cup salsa (mild or spicy, based on preference)

1 cup corn (canned or frozen, thawed)

1 cup black beans, drained and rinsed

2 cups shredded Mexican cheese blend

8 large flour tortillas

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon olive oil

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Avocado slices (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Filling: In a large mixing bowl, combine the shredded chicken, salsa, corn, black beans, half of the cheese (1 cup), ground cumin, garlic powder, and onion powder. Stir until well mixed.

      Assemble the Quesadillas: On a clean surface, lay out one tortilla. Spread about ½ cup of the chicken mixture evenly on one half of the tortilla. Fold the other half over to create a half-moon shape. Repeat this process for all tortillas.

        Cook the Quesadillas: Heat olive oil in a large skillet over medium heat. Add the folded quesadilla to the skillet and cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese has melted. Remove from skillet and set aside.

          Layer in Baking Dish: In a greased 9x13 inch baking dish, arrange the cooked quesadillas side by side. You may need to cut them in half or quarters to fit, depending on your dish size.

            Add Cheese Topping: Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the quesadillas.

              Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is bubbly and slightly golden.

                Garnish and Serve: Once baked, remove from the oven and let sit for a few minutes. Garnish with freshly chopped cilantro. Serve hot with sour cream and avocado slices on the side.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6