5.0 from 9 votes
Sheet-Pan Chicken Quesadillas (With Chicken Tikka)
These Sheet-Pan Chicken Quesadillas (With Chicken Tikka) are crispy outside and filled with juicy shredded chicken tikka and cheese inside.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 servings
Calories: 549 kcal
Course:
Main Course
Cuisine:
Mexican , Pakistani
Ingredients
quesadillas
- 12 Soft tacos
- 1 lb Chicken tikka (see notes) (get the recipe here)
- 14 oz Mexican blend shredded cheese (see notes)
- ¼ cup pickled jalapenos
- ½ bottle taco sauce (see notes)
- 2 tablespoon cooking oil (see notes)
Instructions
- preheat the oven to 425° F.
- Brush oil generously on a 12" x 18" baking sheet.
- Lay out the tortillas, with half of each hanging over the pan's side. Completely cover the entire surface of the baking sheet and ensure the tortillas overlap enough to cover any gaps that can cause the filling to fall out.
- Spread a thin layer of the taco sauce.
- Sprinkle half the cheese next.
- Spread the cooked and chopped chicken tikka.
- Add the pickled jalapenos, followed by the remaining cheese.
- Place 2-3 tortillas in a row in the middle to cover the center. Start folding the tortillas hanging over the sides, using toothpicks to hold everything together as you work around the baking sheet.
- Once the filling is completely encased in the tortillas, brush oil on the surface.
- Remove the toothpicks, cover with the second baking sheet to weigh the tortillas down, and bake in the oven for 20 minutes. (see notes)
- Remove from the oven and place on a cooling rack for 5 minutes, before cutting into squares with a pizza cutter.
Cup of Yum
Notes
- Chicken Tikka—To make the chicken tikka filling, I marinate tenderloins using my chicken tikka boti recipe. After 20 minutes, I air fry them at 350 degrees Fahrenheit in the air fryer, flipping them halfway through. Then, I chop and use them as needed. These can also be prepped and frozen ahead of time.
- —To make the chicken tikka filling, I marinate tenderloins using
- Cheese - I use a store-bought Mexican cheese blend for convenience. If you want the quesadillas cheesy and gooey, purchase fresh blocks of Cheddar, Monterey Jack, Queso Quesadilla, and Asadero cheeses and grate them at home.
- Taco sauce - I use a spicy store-bought taco sauce. Use your personal favorite for this recipe.
- Cooking oil - I use oil with a high smoking point, like avocado, canola, or sunflower. I don't use butter as it can burn when cooked at high heat, and I also find that the quesadillas get crispier with oil.
- Cover with a baking sheet - Use a heavy baking sheet on top of your quesadillas so that they get pressed. If you feel your sheet is too light, weigh it down with an oven-safe object like a stone or granite mortar.
Nutrition Information
Serving
1serving
Calories
549kcal
(27%)
Carbohydrates
31g
(10%)
Protein
37g
(74%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.01g
Cholesterol
111mg
(37%)
Sodium
1027mg
(43%)
Potassium
422mg
(12%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
556IU
(11%)
Vitamin C
1mg
(1%)
Calcium
529mg
(53%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 549
% Daily Value*
| Serving | 1serving | |
| Calories | 549kcal | 27% |
| Carbohydrates | 31g | 10% |
| Protein | 37g | 74% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 111mg | 37% |
| Sodium | 1027mg | 43% |
| Potassium | 422mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 556IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 529mg | 53% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.