Chicken Sheet Pan Quesadilla

is a quick and satisfying dinner option that’s packed with bold flavors and loaded with tender, juicy chicken, melted cheese, and your favorite toppings.

Perfect for busy weeknights or a casual get-together, this quesadilla is cooked all at once on a sheet pan, making it an easy, no-fuss meal for the entire family. The crispy tortilla crust gives way to a delicious, gooey filling that’s sure to be a crowd-pleaser. Customize it with your favorite veggies or sauces, and you’ve got a versatile dish that’s fun to make and even more fun to eat!

Kitchen Equipment Needed:

• Baking sheet (18×13 inches)
• Cooking spray or parchment paper
• Skillet
• Mixing bowls
• Spatula
• Measuring cups and spoons
• Knife and cutting board

Ingredients:

• 4 large flour tortillas
• 2 cups cooked, shredded chicken (rotisserie works great)
• 1 ½ cups shredded Mexican blend cheese
• 1 cup shredded cheddar cheese
• 1 small red bell pepper, diced
• 1 small onion, diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• ½ cup salsa (optional)
• ½ cup sour cream (optional)
• ¼ cup chopped fresh cilantro (optional)

Directions:

1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly spray with cooking spray.
2. Sauté the Veggies: In a skillet over medium heat, add the olive oil, diced red bell pepper, and onion. Cook until softened, about 5 minutes. Stir in the cumin, chili powder, salt, and pepper, then remove from heat.
3. Prepare the Quesadilla Base: Lay two of the flour tortillas slightly overlapping in the middle of the baking sheet, with half of each tortilla hanging off the edges. Place a third tortilla on each of the shorter ends, overlapping them slightly with the tortillas in the middle. You should cover the entire bottom of the sheet pan, with the tortillas overhanging the edges.
4. Add the Filling: Evenly spread the cooked, shredded chicken over the tortillas. Top with the sautéed veggies, followed by the shredded Mexican blend cheese and cheddar cheese.
5. Fold the Quesadilla: Fold the overhanging tortilla edges toward the center to cover the filling, creating a sealed quesadilla.
6. Bake: Place another sheet pan on top of the folded quesadilla to weigh it down. Bake in the preheated oven for 18-20 minutes, or until the tortillas are golden and crispy.
7. Slice and Serve: Remove the top sheet pan and let the quesadilla cool for a few minutes. Cut into squares and serve with salsa, sour cream, and chopped cilantro, if desired.

Prep Time:

15 minutes

Cook Time:

20 minutes

Total Time:

35 minutes

Nutrition (per serving, based on 6 servings):

• Calories: 400
• Fat: 18g
• Carbohydrates: 35g
• Protein: 24g
• Fiber: 2g
• Sugar: 3g
• Sodium: 700mg

This Chicken Sheet Pan Quesadilla is an easy and delicious way to enjoy all the flavors of a traditional quesadilla without the hassle of cooking individual portions. Perfect for a weeknight meal or game day snack, it’s a crispy, cheesy delight that’s sure to please everyone at the table!