Sheet Pan Quesadillas
This chicken sheet pan quesadillas recipe is the easiest way to make a BIG batch of crispy, cheesy quesadillas in the oven. No flipping or frying!
Servings: 6
Ingredients
For the chicken:
- 1½ pounds skinless, boneless chicken breasts or thighs
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- salt and freshly ground black pepper to taste
- 1 tablespoon lime juice
For the filling:
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 red bell pepper seeded and chopped
- 15 ounces canned black beans rinsed, drained
- 2 cups shredded cheddar cheese
- 1½ cups shredded Monterey Jack cheese
Assemble:
- 8 large flour tortillas
- 3 tablespoons unsalted butter melted
- ¼ cup freshly chopped cilantro
Instructions
- Prep. Preheat the oven to 425ºF. Lightly grease a 9x13-inch rimmed baking sheet with some butter. Have a second baking sheet ready to place on top of the quesadillas to keep them pressed down while they bake.
- Season the chicken. Meanwhile, toss the chicken in a large bowl with the olive oil, chili powder, ground cumin, smoked paprika, garlic powder, dried oregano, salt, pepper, and lime juice.
- Cook the chicken. Heat a large skillet over medium-high heat. Cook the chicken for 5-6 minutes per side, or until cooked through and the internal temperature reaches 165˚F. Remove the chicken, let it rest for a few minutes, then shred it with forks or chop it into smaller pieces.
- Cook the vegetables. In the same skillet, heat a tablespoon of olive oil. Add the onions and bell peppers and cook, stirring frequently, for 4-5 minutes. Add the black beans and cook for 1 minute. Stir in the cooked chicken and remove the skillet from the heat.
- Assemble the quesadillas. Arrange 6 flour tortillas around the edges of the prepared baking sheet, with half of each tortilla inside the pan and the other half hanging over the edge. Spread the chicken and veggie mixture over the tortillas, then top with shredded cheddar and Monterey Jack cheese. Place the remaining 2 tortillas in the center over the filling to cover any gaps, then fold the overhanging tortillas toward the center. Brush the entire top with melted butter.
- Bake. Top the tortillas with the second baking sheet, transfer them to the oven, and bake for 20 minutes. Then remove the second baking sheet and bake the quesadillas for 7-8 minutes, or until golden and crispy.
- Cool and serve. Remove the quesadillas from the oven and let them cool for about 5 minutes. Slice into squares and serve with your favorite toppings or dipping sauces.
Notes
- You can use leftover rotisserie chicken if you have some.
- For some heat, add 1-2 chopped jalapeños.
- Make sure you grease the baking sheet, or the tortillas may stick.
- For parties or game day, cut the quesadilla into smaller squares instead of 6 large portions. You can get about 12 to 18 appetizer-size pieces, depending on how you slice it.
Nutrition
Calories: 557kcal | Carbohydrates: 37g | Protein: 24g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 997mg | Potassium: 432mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1809IU | Vitamin C: 30mg | Calcium: 578mg | Iron: 4mg
