GOOSEBERRY PATCH
Yield
Makes 8 servings.

Dinner doesn’t get more fun than handheld, ooey-gooey, extra-loaded baked quesadillas. With only a few ingredients, this filling weeknight meal comes together in a breeze, and turns out rave-worthy every time. Oven-baking rather than cooking on a stovetop allows the savory flavors to meld together inside and create one irresistible, meaty bite. This family favorite is easy to assemble with kids and can be perfectly-portioned to accommodate every size appetite. Feel free to swap out whole wheat tortillas for classic flour—you’ll get a crispy outer shell either way. Last but not least, sour cream and avocado add the perfect creamy contrast to your baked quesadilla dinner.

How to Make It

Mix chicken, taco seasoning, salsa and cheese. Arrange 8 tortillas on baking sheets sprayed with non-stick vegetable spray. Spread chicken mixture onto tortillas. Top with remaining tortillas. Spray tops with non-stick vegetable spray. Bake at 350 degrees for 5 to 10 minutes, until tops are golden. Allow to cool for a few minutes; cut into quarters. Garnish with sour cream and avocado slices.

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