Sheet Pan Chicken Quesadillas
Crispy sheet pan chicken quesadillas perfect for meal prep, offering a delicious and easy one-pan dinner solution.
Equipment
- 1 Sheet Pan greased
- 1 Mixing Bowl large
- 1 Oven mitts
Ingredients
Main Ingredients
- 8 flour tortillas
- 2 cups cooked shredded chicken
- 2 cups shredded cheese cheddar or Monterey Jack
- 1 bell pepper sliced
- 1 onion sliced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
Optional Add-ins
- 1/2 cup black beans
- 1/2 cup corn
- 1 jalapeño diced
- 2 tbsp fresh cilantro chopped
Instructions
Preparation
- Preheat your oven to 400°F. Grease your sheet pan with a light coating of olive oil to prevent sticking.
- In a mixing bowl, combine the shredded chicken with cumin, paprika, and garlic powder. Mix until well coated.
- Place four tortillas on the sheet pan. Divide the seasoned chicken and shredded cheese evenly among them. Add sliced bell pepper and onion, along with any optional add-ins you like.
- Place the remaining tortillas over the fillings. Brush the tops with olive oil to ensure a crispy finish.
- Transfer the sheet pan to the oven and bake for 10 minutes. Carefully flip the quesadillas and bake for an additional 10-15 minutes until golden brown and crispy.
- Remove the sheet pan from the oven and let the quesadillas cool for a few minutes. Use a sharp knife or pizza cutter to slice into wedges.
- Serve the quesadillas with your choice of salsa, sour cream, or guacamole for dipping.
- Store leftover quesadillas in an airtight container in the refrigerator for up to 4 days. Reheat in the oven for best results.
Notes
Pro Tips: To achieve the perfect crunch, don't overcrowd the pan and ensure each quesadilla has some space around it. Ingredient Substitutions: Use ground chicken or beef instead of shredded chicken. Try different cheese varieties for unique flavors. How to Serve: Pair with salsa or guacamole for dipping. Storage & Freshness: Keep in an airtight container in the fridge for up to 4 days. Make-Ahead Tips: Prepare the chicken filling in advance and store it separately. Assemble when ready to bake.