Sheet Pan Quesadillas
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
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Servings
8
-
Calories
390 kcal
-
Course
Main Course
-
Cuisine
Mexican
Sheet Pan Quesadillas
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These Sheet Pan Quesadillas are the perfect dinner or party food! Crispy tortillas filled with your favorite quesadilla ingredients that are baked on a sheet pan.
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Ingredients
- 8 large flour tortillas burrito size
- 2 Tablespoons olive oil
- 1 medium onion corner
- 1 medium green bell pepper chopped
- 1 pound cooked and shredded chicken breast
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup sour cream
- 2 cups Monterey jack cheese shredded
- Optional Toppings: sour cream salsa, guacamole, pico de gallo, chopped cilantro
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Spray a 18x13 inch sheet pan with non-stick spray. Set aside.
- In a large skillet, heat the olive oil. Add the onion, bell pepper to the skillet. Cook for 3 minutes or until the onion begs 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 minutes or until heated through. Stir sour cream into the mixture.
- Place 6 of the flour tortillas around the edges of the prepared sheet pan with the tortillas hanging halfway over the edge of the pan. Leave a gap in the center. Place 1 tortilla in the middle to cover the center gap.
- Evenly spread the chicken mixture over the top of the tortillas. Then sprinkle the cheese over the top of the meat.
- Place the last tortilla in the center of the mixture. Then fold 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 gently.
- Place in the preheated oven at 425 degrees Fahrenheit and bake for 20 minutes, remove top sheet pan and bake an additional 5 minutes until the top is golden brown.
- Remove from the oven and allow to slightly cool then cut into servings. Top with your favorite toppings like sour cream, salsa, guacamole, pico de gallo etc.
Notes
- STORAGE
- FRIDGE: Wrap leftover quesadillas in plastic wrap or foil, or place them in an airtight container. Store them in the refrigerator for up to 4 days!
- FREEZER: You can place leftover quesadillas in a freezer bag or airtight container and freeze for up to 2 months.
- Use rotisserie chicken or two cans of shredded chicken instead of chicken breast to make this recipe even easier!
Nutrition Information
Show Details
Calories
390kcal
(20%)
Carbohydrates
19g
(6%)
Protein
28g
(56%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
90mg
(30%)
Sodium
592mg
(25%)
Potassium
307mg
(9%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
665IU
(13%)
Vitamin C
13mg
(14%)
Calcium
301mg
(30%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 19g | 6% |
| Protein | 28g | 56% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 90mg | 30% |
| Sodium | 592mg | 25% |
| Potassium | 307mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 665IU | 13% |
| Vitamin C | 13mg | 14% |
| Calcium | 301mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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