Sheet Pan Chicken Quesadillas

Here's an easy recipe for sheet pan chicken quesadillas that you can put together in no time. Perfect for a Sunday game day or any family dinner or gathering.

We are big fans of Mexican cuisine and often there are more than just a few of us getting together to watch the game or celebrate a birthday. This easy sheet pan quesadilla recipe is just the thing for serving several people. And you can easily place a few of them in the oven at the same time.

Making Sheet Pan Quesadillas

The recipe uses rotisserie chicken to save time, but you can also saute boneless, skinless chicken if you want. It is also obviously baked and not fried in a pan making this just a little healthier.

It's one of those recipes that you can really adapt to your preference. I used tomatoes, green peppers, onions, garlic, and several different spices for the filling. However, you can easily substitute and/or leave some of the ingredients out.

The key to making this in a sheet pan is layering your tortillas over the pan with the outside tortillas hanging off the edge.

Cheese goes down first. This will help the mixture stick to the tortillas, and well, you can never have too much cheese.

Next, you add your filling.

Followed by more cheese.

Add two additional tortillas to the middle.

Then fold over the edges and use toothpicks to hold them there. Once the sheet pan quesadilla is baked the tortillas will stay in place and you can remove the toothpicks.

This is an easy way to make something delicious to serve your friends and family for a party or a nice any day of the week dinner.

And it's also a great make-ahead recipe. Prepare a few batches early then pop them in the oven later when it's time to eat.

Sheet Pan Chicken Quesadillas

Yield: 12

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Here's an easy recipe for sheet pan chicken quesadillas that you can put together in no time. Perfect for Sunday game day snacking or any family gathering.

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Ingredients

• 10 pack of flour tortillas ( 8 inches)
• 2 tablespoons olive oil
• 2 cups cooked rotisserie chicken
• 1 clove garlic minced
• 3/4 cup chopped green bell peppers
• 1 cup chopped tomatoes
• 1 cup chopped onions
• 1 tablespoon chili powder
• 1 teaspoon cumin powder
• 1/2 teaspoon paprika
• salt and pepper
• 3 cup shredded Mexican cheese blend

Instructions

1. Sautee tomatoes, peppers, and onions until soft about 5 minutes.
2. Add garlic, chicken, and spices. Cook for an additional 5 minutes.
3. Spread eight tortillas over a sheet pan with the edges hanging off the sides.
4. Top with half of the cheese (1.5 cups)
5. Add the chicken and vegetable mixture over top of the cheese.
6. Spread the remaining cheese over top.
7. Add two additional tortillas in the middle.
8. Fold over the sides of the tortillas and hold them in place with toothpicks.
9. Bake at 350 degrees for 10 minutes.
10. Cut and serve with chopped cilantro, sour cream, salsa, and jalapeno pepper rings.

Notes

You can offer any number of toppings for the quesadillas or just eat them as is. Make a topping bar with olives, salsa, chopped tomatoes, jalapeno rings, cilantro, and sour cream.

You can use a different form of cooked chicken or use raw chicken and cook it a little longer in the pan.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 336Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 63mgSodium: 467mgCarbohydrates: 26gFiber: 2gSugar: 2gProtein: 21g

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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