Sheet Pan Quesadillas
User Reviews
5
Sheet Pan Quesadillas
Description
Sheet Pan Quesadillas deliver a convenient way to prepare a large batch of quesadillas with seasoned chicken, black beans, corn, and Mexican cheese on flour tortillas. The chicken is simmered with taco seasoning and water until the liquid evaporates, concentrating flavors. One side of each tortilla is brushed with vegetable oil for a crisp texture when baked.
Assembly involves layering the filling over six tortillas arranged on a baking sheet, topping with a closing tortilla and folding the bottom edge up to seal the quesadilla. Baking with a second pan on top presses the quesadillas flat, facilitating even cooking. After baking for about 18 minutes, the top pan is removed to crisp the edges further. The finished quesadillas have a crunchy exterior and a warm, melty filling with contrasts from beans and corn.
These quesadillas can be cut once rested and served as a main or snack. Adding pre-cooked vegetables is suggested to soften raw vegetables before assembly. Leftovers store for up to three days refrigerated and reheat well in an air fryer or skillet to regain crispness.
Ingredients
- 4 cups chicken cooked shredded
- 1 ounce taco seasoning 1 packet, or 2 tablespoons homemade taco seasoning
- ½ cup water
- 2 tablespoons vegetable oil
- 8 large flour tortillas
- 15 ounces black beans 1 can, drained and rinsed, canned
- 1 cup corn kernels thawed, frozen
- 4 cups Mexican cheese blend shredded
- 2 green onions thinly sliced
Instructions
- Preheat the oven to 425°F.
- In a medium skillet add the chicken, taco seasoning, and water. Simmer over medium-high heat until the water evaporates.
- Brush one side of each tortilla with oil. Place 6 tortillas, oil side down, on a 18 x 13-inch baking sheet, half hanging off. Place one more tortilla in the center to close the gap.
- Spread the chicken mixture over the tortillas. Sprinkle the black beans, corn, green onions, and cheese over top.
- Place the remaining tortilla in the center and fold the bottom tortillas up to seal.
- Place a second baking sheet on top and bake for 18 minutes until edges start to crisp.
- Remove the top baking sheet and bake for an additional 3 to 5 minutes or until golden brown and crisp.
- Rest for 5 minutes before cutting.
Notes
- Store leftovers in a single layer in an airtight container and refrigerate up to 3 days.
- Cook raw vegetables like onions or bell peppers before adding to fillings to ensure they are tender.
- Reheat quesadillas in an air fryer or dry skillet for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488 | 24% |
| Carbohydrates | 34g | 11% |
| Protein | 39g | 78% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 87mg | 29% |
| Sodium | 720mg | 30% |
| Potassium | 507mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 403IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 714mg | 71% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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