Sheet Pan Chicken Quesadillas Recipe

Why Make This Recipe

Sheet Pan Chicken Quesadillas are perfect for a quick and easy meal that the whole family will love. This recipe combines tender chicken, fresh veggies, and gooey cheese all in one delicious dish. Plus, using a sheet pan makes cooking and cleanup a breeze. You can easily customize the fillings to suit your taste preferences or dietary needs, making it a versatile choice for any kitchen.

How to Make Sheet Pan Chicken Quesadillas

Ingredients:

• 1.25 ounce package fajita seasoning
• 3 tablespoons water
• 3 tablespoons vegetable oil, divided
• 1½ cups thinly sliced sweet yellow onion
• 2 green bell peppers, washed, dried, de-seeded and thinly sliced
• 1½ pounds boneless, skinless chicken breast, sliced into ½ inch wide strips
• 15 ounce can black beans, rinsed and drained
• ¼ cup chopped fresh cilantro
• 20 ounce package extra large flour tortillas (8 grande burrito size tortillas per package)
• 4 cups shredded fiesta blend cheese, divided
• ½ cup sour cream
• ½ cup guacamole
• ½ cup pico de gallo or chunky salsa

Directions:

1. Preheat your oven to 425°F to prepare for baking the quesadillas.
2. Lightly spray one of two 18×13-inch baking sheets with nonstick cooking spray to prevent sticking.
3. In a small bowl, combine the fajita seasoning with 3 tablespoons water, stirring until fully blended.
4. Heat 1½ tablespoons of vegetable oil in a 10 to 12-inch skillet over medium-high heat. Add the sliced onions and sauté for 2 to 3 minutes until they begin to turn opaque.
5. Add the sliced green bell peppers to the onions and continue to sauté for another 2 to 3 minutes until onions are translucent and peppers soften. Transfer the cooked veggies to a plate.
6. Return the skillet to heat and add the remaining 1½ tablespoons of oil. Add the chicken strips and cook for 5 to 6 minutes until no longer pink, stirring often.
7. Pour the water and fajita seasoning mixture over the chicken in the skillet. Cook an additional 2 to 3 minutes until the chicken is well coated and seasoned. Transfer to a heat-safe bowl or plate.
8. Place six tortillas around the edges of the sprayed baking sheet, overlapping and letting them hang halfway over the pan edges, leaving a gap in the center. Place one tortilla in the center bottom gap.
9. Slice the last tortilla in half using a sharp knife or pizza cutter.
10. Sprinkle 2 cups of shredded cheese evenly over the tortillas arranged on the pan.
11. Evenly spread the sautéed onions and bell peppers over the cheese layer.
12. Spread the cooked chicken strips over the vegetable layer.
13. Spread the rinsed and drained black beans over the chicken, then top with the remaining 2 cups of shredded cheese. Sprinkle chopped cilantro over the top.
14. Starting from each side of the sheet pan, carefully and tightly fold the tortillas towards the middle. Dampen edges with water using a pastry brush if they don’t stick.
15. Dampen edges of each half tortilla and press them over the center of the quesadilla to seal.
16. Place the second baking sheet on top of the folded tortillas to keep edges together during baking. Optionally, add pie weights on top to hold in place.
17. Bake in the preheated oven for 20 minutes.
18. Remove the top baking sheet and bake for an additional 5 to 7 minutes until the quesadilla top turns golden brown.
19. Let the quesadilla rest for 2 to 3 minutes. Using a sharp knife or pizza cutter, cut into 3 slices by 4 slices. Serve hot with optional garnishes like sour cream, guacamole, and pico de gallo.

How to Serve Sheet Pan Chicken Quesadillas

Serve the quesadillas hot from the oven with your choice of garnishes. Sour cream, guacamole, and pico de gallo add delicious flavor and a fresh touch. You can also offer extra veggies or salsa on the side for those who want to add more toppings.

How to Store Sheet Pan Chicken Quesadillas

To store leftovers, let the quesadillas cool completely. Place them in an airtight container and store them in the refrigerator for up to 3 days. Reheat in the oven for best results, or use a microwave if you’re in a hurry.

Tips to Make Sheet Pan Chicken Quesadillas

• Feel free to mix and match your desired vegetables, such as mushrooms, spinach, or zucchini.
• Use different types of cheese, like pepper jack or cheddar, to change the flavor profile.
• For a spicier kick, add some jalapeños or hot sauce to the chicken mixture.

Variation

You can easily turn this recipe into a vegetarian option by replacing the chicken with more beans, tofu, or a variety of vegetables. You can also switch out the tortillas for corn tortillas for a gluten-free version.

FAQs

1. Can I make these quesadillas ahead of time?
Yes, you can assemble the quesadillas and cover them in the fridge for a few hours before baking. Just bake them when you are ready to serve.

2. What other fillings can I use?
You can use shrimp, ground beef, or even leftover pulled pork. Just make sure to cook any raw meats beforehand.

3. Can I freeze leftover quesadillas?
Yes, you can freeze them. Wrap individual slices in plastic wrap and then place them in a freezer bag. They can be reheated from frozen.

Sheet Pan Chicken Quesadillas

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Quick and easy sheet pan chicken quesadillas filled with tender chicken, fresh veggies, and gooey cheese.

• Author: penny
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Omnivore

Ingredients

Scale 1x2x3x

• 1.25 ounce package fajita seasoning
• 3 tablespoons water
• 3 tablespoons vegetable oil, divided
• 1½ cups thinly sliced sweet yellow onion
• 2 green bell peppers, washed, dried, de-seeded and thinly sliced
• 1½ pounds boneless, skinless chicken breast, sliced into ½ inch wide strips
• 15 ounce can black beans, rinsed and drained
• ¼ cup chopped fresh cilantro
• 20 ounce package extra large flour tortillas (8 grande burrito size tortillas per package)
• 4 cups shredded fiesta blend cheese, divided
• ½ cup sour cream
• ½ cup guacamole
• ½ cup pico de gallo or chunky salsa

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Instructions

1. Preheat your oven to 425°F.
2. Lightly spray a baking sheet with nonstick cooking spray.
3. In a small bowl, combine fajita seasoning with water, stirring until blended.
4. Heat 1½ tablespoons of vegetable oil in a skillet over medium-high heat. Sauté onions for 2-3 minutes until they turn opaque.
5. Add green bell peppers to the onions and continue to sauté for another 2-3 minutes until onions are translucent.
6. Transfer veggies to a plate.
7. In the same skillet, heat remaining oil and add chicken strips. Cook for 5-6 minutes until no longer pink.
8. Pour the seasoning mixture over the chicken and cook for an additional 2-3 minutes until well coated.
9. Arrange six tortillas around the baking sheet, overlapping and letting them hang over the edges, leaving a gap in the center.
10. Sprinkle 2 cups of cheese over the tortillas.
11. Spread sautéed onions and peppers over cheese, followed by the chicken and black beans.
12. Top with remaining cheese and cilantro.
13. Fold tortillas towards the middle, dampen edges to seal, and bake in the oven for 20 minutes.
14. Remove the top baking sheet and bake an additional 5-7 minutes until golden brown.
15. Let rest for 2-3 minutes, then cut into slices and serve with sour cream, guacamole, and pico de gallo.

Notes

Feel free to customize with different veggies or cheeses for a unique twist.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg