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Sheet Pan Chicken Quesadillas Recipe

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4.3 from 84 reviews

This Sheet Pan Chicken Quesadillas recipe offers a fun and easy way to prepare a crowd-pleasing meal using cooked chicken, flavorful vegetables, and gooey melted cheese all baked on a single pan. Perfect for a quick weeknight dinner or a casual gathering, these quesadillas are crispy, cheesy, and packed with exciting Tex-Mex flavors served with traditional sides like sour cream, guacamole, and salsa.

Ingredients

Filling

  • 4 cups chopped cooked chicken
  • 1 medium sweet onion, diced
  • 1 medium red bell pepper, seeded and diced
  • 1 medium jalapeno pepper, seeded and diced
  • 4 oz chive and onion cream cheese
  • 2/3 cup taco sauce (mild, medium, or hot depending on preference)
  • 1 (1.0 oz) packet taco seasoning
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn (thawed) or canned corn (drained), optional

Cheese & Tortillas

  • 3 cups shredded Colby Jack cheese or cheddar cheese, divided use
  • 8 large burrito-size flour tortillas

Other

  • Olive oil or vegetable oil for brushing and cooking
  • Sour cream, pico de gallo, guacamole, and salsa for serving

Instructions

  1. Sauté the Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the diced onion, red bell pepper, and jalapeno pepper. Cook, stirring occasionally, until the vegetables start to soften, about 2-3 minutes.
  2. Prepare the Chicken Mixture: Add the chive and onion cream cheese and taco sauce to the skillet with the vegetables. Stir continuously over medium heat until the cream cheese melts completely. Sprinkle the taco seasoning over the mixture and cook for an additional 2 minutes. Stir in the chopped cooked chicken until all pieces are evenly coated. Remove from heat and set aside.
  3. Prepare the Sheet Pan: Brush a half-sheet pan (18 x 13 inches) with oil. Arrange 6 tortillas around the edges of the pan, overlapping slightly, leaving half of each tortilla hanging over the edges. Place one tortilla in the center of the pan, completely covering the base.
  4. Layer the Cheese and Filling: Sprinkle 1 1/2 cups of shredded cheese evenly over the tortillas. Spread the chicken mixture on top of the cheese. Distribute the black beans and corn evenly over the chicken. Top with the remaining 1 1/2 cups of shredded cheese.
  5. Top with Tortillas and Prepare for Baking: Place the last tortilla in the center over the filling. Fold the tortillas hanging over the sides toward the center to cover the fillings. Brush the top tortillas with oil for crisping. Spray the bottom of a second half-sheet pan with cooking spray and place it on top of the folded tortillas to weigh them down evenly during baking.
  6. Bake the Quesadillas: Preheat the oven to 425°F (220°C). Bake the assembled quesadillas in the oven for 20-22 minutes. Then, carefully remove the top pan and bake uncovered for an additional 5 minutes to crisp up the tortillas.
  7. Rest and Serve: Remove from the oven and allow the quesadillas to stand for 3-5 minutes to set. Cut into rectangles and serve warm with sour cream, pico de gallo, guacamole, and salsa on the side.

Notes

  • Protein Options: Use any cooked chicken such as poached, roasted, or even leftover Thanksgiving turkey for a flavorful alternative.
  • Cheese Variations: Substitute Colby Jack with Monterey Jack, sharp cheddar, or spicy pepper jack cheese to adjust the flavor profile to your liking.

Find it online: https://flavorspath.com/sheet-pan-chicken-quesadillas-recipe/