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Quesadillas have long held a special place in the hearts of food lovers around the world. This beloved dish, which originated in Mexico, is celebrated for its versatility and simplicity. Traditionally made with tortillas and cheese, quesadillas can be filled with an array of ingredients, from meats and vegetables to spices and sauces. Their adaptability makes them a popular choice for quick weeknight dinners, casual gatherings, or even as a comforting snack. One delightful variation on this classic concept is the Cheesy Chicken Quesadilla Bake. This dish elevates the traditional quesadilla into a hearty, baked casserole that is not only delicious but also easy to prepare.

Cheesy Chicken Quesadilla Bake

Discover the comforting flavors of Cheesy Chicken Quesadilla Bake, a family favorite that brings together crispy tortillas, tender chicken, and bubbling cheese in a hearty casserole. This easy-to-make dish is perfect for weeknight dinners or casual gatherings, offering plenty of customization options to suit any palate. With nutritious ingredients like black beans and bell peppers, you can enjoy a delicious meal that delights everyone at the table. Get ready to savor each bite!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced bell peppers (any color)

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper, to taste

8 large flour tortillas

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup salsa

½ cup sour cream (for serving)

Fresh cilantro, chopped (for garnish)

Optional: sliced jalapeños (for added spice)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish to prevent sticking.

    Make the Chicken Mixture: In a large mixing bowl, combine the shredded chicken, drained black beans, corn, diced bell peppers, ground cumin, chili powder, and season with salt and pepper. Stir until all ingredients are well-mixed and coated with the spices.

      Layer the Tortillas: Take half of the flour tortillas and arrange them in a single layer across the bottom of the prepared baking dish. You can slightly overlap them if needed to cover the entire bottom.

        Add the Filling: Evenly spread half of the chicken mixture over the tortillas. Next, sprinkle 1 cup of cheddar cheese and ½ cup of Monterey Jack cheese on top of the chicken layer.

          Create a Second Tortilla Layer: Place the remaining tortillas over the cheese layer. Evenly top these tortillas with the rest of the chicken mixture. Pour the salsa over this layer, distributing it evenly.

            Final Cheese Topping: Sprinkle the remaining cheddar and Monterey Jack cheeses atop the salsa. For those who enjoy heat, add sliced jalapeños on top.

              Bake the Dish: Cover the baking dish with aluminum foil (this will help prevent the cheese from browning too quickly), and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.

                Cool and Serve: After baking, carefully take the dish out of the oven and let it cool for about 5 minutes. Garnish with freshly chopped cilantro before serving, and provide a side of sour cream for dipping.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8

                    - Presentation Tips: For an attractive serving, cut the quesadilla bake into squares and serve on a large platter with a generous dollop of sour cream in the center. Add a sprinkle of extra cilantro for color.