Sheet Pan Quesadillas
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8
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Calories
507 kcal
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Course
Main Course
Sheet Pan Quesadillas
Description
This recipe involves mixing shredded cooked chicken with drained black beans, corn, ground cumin, chili powder, and garlic powder to create a seasoned filling. Flour tortillas are arranged on a sheet pan with some overhanging edges to fold over the filling. The mixture is spread evenly, topped with shredded cheese, and covered by folding tortillas and layering a few more to ensure the filling is enclosed.
A second sheet pan pressed on top holds the quesadillas during baking, helping them cook evenly and maintain shape. They bake uncovered after removing the weight until golden brown and crispy, producing a pleasant contrast to the soft filling. The resulting quesadillas are then sliced into triangles or squares for serving.
The dish pairs well with salsa, guacamole, sour cream, cilantro, and optional jalapeños or cayenne for spice. It offers flexibility with filling choices and cheese types, and can be made vegetarian by swapping in sautéed vegetables and vegan cheese.
Storing leftovers in an airtight container for up to three days is possible, and ingredients like ground turkey or beef can substitute chicken. The recipe allows for customization to suit dietary preferences or spice tolerance.
Ingredients
- 2 cups chicken cooked and shredded
- 15 ounce black beans drained and rinsed, canned
- 15 ounce corn drained and rinsed, canned
- ½ teaspoon cumin ground
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 8 ounce shredded cheese Mexican style
- 12 flour tortilla taco-size
Optional garnishes
- salsa
- guacamole
- sour cream
- cilantro
- jalapeno pepper optional, or cayenne pepper
Instructions
- Preheat the oven to 425 degrees F
- Lightly grease a sheet pan.
- In a bowl, mix the shredded chicken, black beans, corn, cumin, chili powder and garlic powder.
- Line the sheet pan with the tortillas letting half of the tortilla to overhang the sides of the pan so that you can fold them over onto the mixture.
- Spread the chicken mixture evenly onto the center of the tortillas then top with shredded cheese.
- Fold each tortilla that is overhanging to cover the chicken mixture and place 2-3 additional tortillas over the center where any meat mixture is still showing.
- Place a 2nd sheet pan on top of the tortillas to hold the down in place.
- Bake for 20 minutes
- Then remove the top sheet pan and cook uncovered for an additional 10-15 minutes until golden brown.
- Remove from the oven and cut into triangles or squares.
- Top with your favorite garnishes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Substitute ground beef or turkey for the chicken if preferred.
- For a vegetarian or vegan version, use sautéed vegetables and vegan cheese.
- Omit corn and/or beans based on preference or availability.
- Swap Mexican blend cheese with cheddar, Monterey Jack, or queso fresco as desired.
- Add sliced jalapeños or cayenne pepper before adding cheese for Spice.
- Nutrition info does not account for additional garnishes like salsa or guacamole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 507kcal | 25% |
| Carbohydrates | 58g | 19% |
| Protein | 31g | 62% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 1009mg | 42% |
| Potassium | 691mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 6mg | 7% |
| Calcium | 344mg | 34% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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