Sheet Pan Quesadilla
This Sheet Pan Quesadilla is one giant crispy quesadilla baked on a sheet pan, loaded with seasoned chicken, black beans, corn, peppers, and piles of melty cheese. This one's a weeknight winner, crowd pleaser, and fridge-cleaner all in one.
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
- Preheat the oven to 425°F. Spray an 18x13-inch sheet pan with cooking spray.
- 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.
- 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.
- Evenly spread the meat mixture over the tortillas. Sprinkle with the two cheeses evenly over the meat mixture.
- 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.
- 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.
- 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 skip the top sheet pan, unless you like floppy quesadillas.
- Use rotisserie chicken if you're short on time. Or skip the meat and double the beans for a meatless option.
- Want to spice things up? Toss in jalapeños or chipotle peppers.
- Best served hot, but leftovers reheat beautifully in a hot skillet or air fryer.
- These freeze like a dream, wrap tightly and stash in the freezer for up to 4 months.
Nutrition
Serving: 1piece | Calories: 295kcal | Carbohydrates: 22g | Protein: 20g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 50mg | Sodium: 488mg | Potassium: 370mg | Fiber: 4g | Sugar: 2g | Vitamin A: 428IU | Vitamin C: 9mg | Calcium: 254mg | Iron: 2mg
