Description
This easy Baked Chicken Quesadilla Casserole is a warm, flavorful, and satisfying Tex-Mex dish featuring tender chicken, smoky smoked turkey bacon, and melted plant-based cheese. Layered with black beans, sautéed bell peppers and onions, fresh tomatoes, and a blend of spices, it offers comforting, cheesy goodness ideal for weeknight dinners or cozy gatherings. Customizable, make-ahead friendly, and perfect for pleasing the whole family.
Ingredients
Scale
Protein
- 2 chicken breasts, seasoned and cooked
- 6 slices smoked turkey bacon, cooked until crispy
- 1 cup black beans, drained and rinsed
Vegetables
- 1 cup diced bell peppers
- 1 cup chopped onions
- 1 cup diced fresh tomatoes
Base & Cheese
- 8 flour tortillas
- 2 cups plant-based cheese, shredded
Spices & Sauces (natural)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar (natural)
Other
- 1 teaspoon natural gelling agent
- 2 tablespoons cooking oil (for sautéing)
Instructions
- Prepare and Cook the Chicken: Season chicken breasts with cumin, chili powder, smoked paprika, salt, and pepper. Pan-sear in a skillet with a little oil until cooked through. Remove and shred or dice into bite-size pieces.
- Cook Smoked Turkey Bacon and Vegetables: In the same skillet, cook smoked turkey bacon until crispy. Remove and set aside. Sauté chopped onions and bell peppers in the skillet until softened and fragrant. Add black beans and diced tomatoes towards the end and warm through.
- Layer the Casserole: Line the bottom of a casserole dish with flour tortillas. Evenly layer on the shredded chicken, the cooked vegetable mixture, crispy smoked turkey bacon, and shredded plant-based cheese. Repeat the layering to use up ingredients as desired, finishing with a generous sprinkle of plant-based cheese on top.
- Add Apple Cider Vinegar and Vegetarian Worcestershire Sauce: Mix apple cider vinegar, vegetarian Worcestershire sauce, and the natural gelling agent together. Drizzle this mixture over the layered casserole to add moisture and help bind the layers.
- Bake Until Golden and Bubbling: Preheat oven to 375°F. Bake the casserole for 25-30 minutes or until the plant-based cheese is melted and the top is golden brown. Let the casserole cool for a few minutes before slicing to ensure clean pieces.
Notes
- Distribute ingredients evenly during layering to ensure balanced flavor and texture in every slice.
- Use a high-quality melting plant-based cheese for best gooey quesadilla texture.
- Allow casserole to cool briefly after baking to set well and slice cleanly.
- Cook and shred chicken in advance for quicker assembly on busy days.
- Add fresh chopped cilantro on top before serving to brighten the flavors.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 slice (1/6 of casserole)
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 55mg
Keywords: baked chicken quesadilla casserole, plant-based cheese quesadilla bake, smoky turkey bacon casserole, Tex-Mex casserole, easy weeknight dinner
