Sheet Pan Quesadilla
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
37 mins
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Total Time
47 mins
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Servings
12
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Calories
295 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Mexican
Sheet Pan Quesadilla
Description
The Sheet Pan Quesadilla recipe features a filling made from chicken breast cooked with onions, green bell peppers, black beans, and corn, seasoned with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. These ingredients are spread over flour tortillas arranged on a sheet pan, then topped with shredded Monterey Jack and cheddar cheese and covered with another tortilla. Baking in a hot oven cooks the filling thoroughly, melts the cheese, and crisps the tortilla edges without the need for pan-frying or flipping.
This dish offers a blend of tender cooked chicken and vegetables with creamy melted cheeses, balanced by gently spiced seasoning. The texture contrasts the crisp tortilla exterior with the juicy and cheesy filling. It can be served as a casual main dish accompanied by salsa or guacamole, suitable for family dinners or casual gatherings.
For storing leftovers, the quesadilla can be refrigerated up to three days in an airtight container. Reheating should be done on the stove or in the oven to maintain crispness and avoid sogginess. The recipe allows substitution of chicken breast with boneless skinless thighs or pre-cooked shredded rotisserie chicken, and it can be modified to a vegetarian version by omitting chicken. Freezing is possible when wrapped individually and stored in a freezer bag for up to four months.
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 black 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.
Notes
- Use boneless, skinless chicken thighs or shredded rotisserie chicken as alternatives to chicken breast.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on the stove or oven to keep tortillas crisp.
- To freeze, wrap each quesadilla individually in parchment paper, then place in a freezer bag for up to 4 months.
- Do not forget to place a pan on top of the quesadilla during baking to brown both sides evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 295kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 20g | 40% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 461mg | 19% |
| Potassium | 378mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 428IU | 9% |
| Vitamin C | 9mg | 10% |
| Calcium | 248mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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