Sheet Pan Quesadillas
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8
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Calories
390 kcal
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Course
Main Course
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Cuisine
Mexican
Sheet Pan Quesadillas
Description
The recipe starts with sautéing onion and bell pepper in olive oil until softened, then mixing in cooked shredded chicken and spices including chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Sour cream is folded into this mixture to add moisture and creaminess. This chicken filling is spread over several large flour tortillas arranged on a greased sheet pan, followed by layered shredded cheese and a final tortilla on top. The edges of hanging tortillas are folded inwards and another sheet pan is placed on top to press the quesadilla before baking.
This cooking method creates quesadillas with evenly melted cheese and a well-distributed filling. Baking rather than pan-frying allows multiple quesadillas to be made at once, saving time and effort. The end result is a sizeable quesadilla with a mix of tender chicken, sautéed vegetables, and melted cheese encased in soft tortillas with slightly crisped edges.
Serve the quesadillas hot, optionally with sides like salsa, guacamole, pico de gallo, and chopped cilantro to complement the dish. Leftovers can be refrigerated or frozen for future meals.
The notes mention that leftover quesadillas keep well up to 4 days refrigerated or 2 months frozen, and suggest using rotisserie or canned chicken for convenience.
Ingredients
- 8 flour tortilla burrito size, large
- 2 Tablespoons olive oil
- 1 onion corner, medium
- 1 green bell pepper chopped, medium
- 1 pound chicken breast cooked and shredded
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup sour cream
- 2 cups Monterey jack cheese shredded
- sour cream salsa, guacamole, pico de gallo, chopped cilantro, optional toppings
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
- Leftover quesadillas can be stored airtight in the fridge up to 4 days or frozen up to 2 months.
- Using rotisserie or canned shredded chicken can simplify preparation.
- Reheat quesadillas in the oven or skillet to restore crispiness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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