These Chicken Quesadillas are a really easy midweek standby recipe. Quick, affordable and everyone loves them! Bake them in the oven on a single sheet pan instead of standing over a hot pan.
Mix the tomatoes with the salsa. Set half aside to serve with the finished quesadillas.
Lay the tortillas out on a non-stick baking sheet.
Top with all of the fillings, including half of the tomato and salsa mixture (sprinkle the cumin and paprika over everything).
Wrap the tortillas up and brush the top with the oil.
Place a sheet of baking paper on top and another (heavy!) baking sheet on top.
Bake for about 25 minutes or until they are cooked through and golden.
Serve with the rest of the salsa and tomato mixture.
Notes
Chicken: I bought 2 chicken breast and roasted them until cooked through, then cooled and chopped into chunks. You could use ready cooked chicken if you prefer.