Description
Sheet Pan Quesadillas are a quick, easy, and crowd-pleasing meal that combines tender chicken, fajita-seasoned vegetables, and melted cheese all wrapped in crispy flour tortillas. Perfect for feeding a family or hosting a party, these quesadillas are baked to perfection on a sheet pan for a golden, crispy crust.
Ingredients
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 pound skinless, boneless chicken breast, chopped
2 tablespoons water
1 (1.12 ounce) package fajita seasoning mix
8 flour tortillas
2 cups shredded Mexican cheese blend
4 tablespoons sour cream, for serving
4 tablespoons pico de gallo, or to taste
2 tablespoons chopped fresh cilantro, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add onion and bell peppers, and cook until softened, about 2 minutes. Remove vegetables with a slotted spoon and set aside.
- Add chopped chicken to the skillet and cook until no longer pink, about 3 minutes. Return the onions and bell peppers to the skillet. Stir in water and fajita seasoning, and cook until the chicken is fully cooked through.
- On a sheet pan, place 6 tortillas around the edges, leaving half of each tortilla hanging over the side. Place another tortilla in the center to cover the pan.
- Using a slotted spoon, top the tortillas with the chicken and vegetable mixture, spreading it evenly. Sprinkle shredded cheese over the filling.
- Place another tortilla on top of the filling, then fold the edges of the surrounding tortillas over the toppings, creating a sealed quesadilla. Place a second baking sheet on top to press the quesadilla down while baking.
- Bake the quesadillas for 10 minutes. After 10 minutes, remove the top baking sheet and bake for an additional 8-12 minutes, or until golden and crispy.
- Slice into rectangles and serve with sour cream, pico de gallo, and cilantro, if desired.
Notes
- For a vegetarian version, replace the chicken with black beans, corn, or roasted vegetables.
- Swap the chicken for shredded rotisserie chicken or ground beef for different protein options.
- Add sliced jalapeños or hot sauce for a spicy kick.
- To make them extra crispy, press down with a second baking sheet while baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of sheet pan
- Calories: 350
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
