Sheet Pan Quesadillas
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
6 to 8 people
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Calories
571 kcal
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Course
Main Course
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Cuisine
Mexican
Sheet Pan Quesadillas
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With rotisserie chicken, corn, black beans, and peppers, these Sheet Pan Quesadillas are packed with incredible Tex-Mex flavor. They're an easy way to make quesadillas for a crowd and work as both a meal and an appetizer!
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Ingredients
For the filling:
- 1 Tablespoon olive oil
- 1 red bell pepper diced
- 2 jalapeños finely diced (adjust to taste)
- 2 cloves garlic minced
- 1 cup black beans drained and rinsed
- 1 cup corn fresh, canned, or thawed from frozen
- 2 cups shredded rotisserie chicken
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For assembly:
- 8 large burrito-size flour tortillas
- 2 1/2 cups shredded Monterey jack cheese
- 2 Tablespoons melted butter
Instructions
For the filling:
- Preheat your oven to 425°F (220°C).
- Heat the olive oil in a large skillet over medium heat.
- Add the diced red bell pepper, jalapeños, and garlic. Sauté for about 3-4 minutes until the peppers are softened and the garlic is fragrant.
- Stir in the black beans, corn, and shredded rotisserie chicken.
- Sprinkle the mixture with chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine and cook for another 2-3 minutes to allow the flavors to meld.
- Remove the skillet from heat and set the filling aside.
For assembly:
- Line a baking sheet with parchment paper.
- Place 4 tortillas on the sheet pan, letting the edges of the tortillas hang slightly over the sides of the pan (these will fold over the top later).
- Sprinkle the shredded Monterey Jack cheese evenly over the tortillas.
- Spread the filling mixture evenly on top of the cheese.
- Place the other 4 tortillas on top and brush the tops of the tortillas with melted butter. Fold the overhanging edges of the bottom tortillas up and over the top tortillas to seal the quesadilla. Press gently to ensure everything stays in place.
Bake:
- Place another sheet of parchment paper and a pan or an oven-safe weight directly on top of the quesadillas to press them down while they bake. This ensures a crispy, evenly cooked quesadilla.
- Bake for 20-25 minutes, or until the tortillas are golden brown and crispy.
- Remove from the oven, and carefully cut the quesadillas into squares or wedges.
Serve:
- Serve the sheet pan quesadillas warm, top with optionally toppings such as salsa, sour cream, fresh cilantro, diced red onion, or sliced jalapenos. Enjoy!
Nutrition Information
Show Details
Calories
571kcal
(29%)
Carbohydrates
35g
(12%)
Protein
40g
(80%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
128mg
(43%)
Sodium
1276mg
(53%)
Potassium
327mg
(9%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
1487IU
(30%)
Vitamin C
33mg
(37%)
Calcium
429mg
(43%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6to 8 people
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 35g | 12% |
| Protein | 40g | 80% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 128mg | 43% |
| Sodium | 1276mg | 53% |
| Potassium | 327mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1487IU | 30% |
| Vitamin C | 33mg | 37% |
| Calcium | 429mg | 43% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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