Sheet Pan Quesadilla
Sheet Pan Quesadilla with chicken baked in the oven, enough to feed a crowd! This giant Quesadilla is stuffed with Mexican seasoned chicken, black beans, corn, bell peppers, and lots of gooey cheese. An incredibly delicious weeknight dinner the whole family will enjoy.
Servings: 12
Calories: 295kcal
Equipment
Ingredients
- 8 large tortillas (burrito size)
- 2 tablespoon olive oil
- 1 medium onion chopped
- 1 medium green bell pepper chopped
- 1 pound chicken breast boneless and skinless, cut into small pieces
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 15 ounce black beans 1 can, drained and rinsed
- ¾ cup corn kernels canned, drained and rinsed
- 2 cup Monterey Jack cheese shredded
- 1 cup cheddar cheese shredded
Instructions
- Prep the oven: Preheat the oven to 425°F. Spray an 18x13-inch sheet pan with cooking spray.
- Make the chicken filling: In a large skillet heat the olive oil. Add the onion, bell pepper to the skillet and cook for 3 minutes until the onion begins to soften and gets translucent. Add the chicken, chili powder, cumin, smoked paprika, garlic powder, salt and pepper to the skillet, stir well and cook for 5 to 7 minutes until the chicken is cooked through. Stir in the black beans and corn kernels and cook for an additional 2 minutes until the beans heat through.
- Layer the bottom tortillas: Place 6 of the flour tortillas around the edges of the sheet pan, with the tortillas hanging halfway over the edge of the pan, leaving a gap in the center. Place 1 tortilla in the bottom center gap.
- Add the filling: Evenly spread the meat mixture over the tortillas. Sprinkle with the two cheeses evenly over the meat mixture.
- Finish assembling the quesadilla: Place the last tortilla in the center of the mixture. Carefully begin folding the tortillas that are hanging over the edge of the pan, towards the middle. Place a second sheet pan on top of the folded tortillas and press down a bit.
- Bake: Transfer the baking sheets to the oven and bake for 20 minutes. Remove the top sheet pan and bake for an additional 5 minutes until the top is golden brown.
- Serve: Remove the sheet pan from the oven and allow the quesadilla to slightly cool before cutting it into servings. Serve with sour cream, salsa, pico de gallo, or guacamole if desired.
Video
Notes
- Don't forget to place the top pan on the quesadilla, you need it so that the quesadilla bakes and gets brown on both sides.
- If you don't want to use chicken breast, you can work well with boneless, skinless chicken thighs as well. Just make sure to cut them into small pieces as you would the breast. Also feel free to use shredded rotisserie chicken to save time.
- Skip the protein all together if looking for a vegetarian version.
- Store this quesadilla in an airtight container in the fridge for up to 3 days. Be sure to reheat on the stove or oven if you want to prevent the tortillas from getting soggy.
- You can also freeze leftover quesadilla, just be sure to wrap each quesadilla individually in parchment paper, then place in a freezer bag and freeze for up to 4 months.
Nutrition
Serving: 1piece | Calories: 295kcal | Carbohydrates: 22g | Protein: 20g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 461mg | Potassium: 378mg | Fiber: 4g | Sugar: 2g | Vitamin A: 428IU | Vitamin C: 9mg | Calcium: 248mg | Iron: 2mg