Sheet Pan Quesadillas
Delicious and easy Sheet Pan Quesadillas made with chicken, cheese, and veggies, perfect for a quick meal.
Equipment
- oven
- skillet
- baking sheet
Ingredients
Tortillas and Filling
- 9 large flour tortillas
- 2 cups shredded cooked rotisserie chicken
- 1 cup black beans rinsed and drained
- 2 cups chopped bell peppers red, green, or yellow
- ½ cup diced yellow onion
- ½ cup salsa
- 2 cups shredded cheese cheddar or Mexican blend
Optional Toppings
- salsa
- sour cream
- guacamole
Instructions
Cooking Instructions
- Reheat oven to 425°F. Grease one 18×13-inch baking sheet. Lay 6 tortillas across the sheet with edges hanging over.
- Heat oil in a skillet. Sauté ½ cup onion and 2 cups peppers for 3-5 minutes. Stir in 2 cups chicken, 1 cup black beans, and ½ cup salsa. Cook 2 minutes.
- Spread filling over tortillas. Top with 2 cups cheese. Place 1-2 tortillas in center to cover gaps. Fold overhangs to seal.
- Lightly spray top. Place second 18×13-inch baking sheet on top to press. Bake 20 minutes until golden and crisp.
- Rest for 5 minutes. Slice and serve with salsa, sour cream, or guacamole.
Notes
Use two sheet pans for the crispiest finish. Let it rest before slicing to keep fillings in place. Broil 1-2 minutes at the end for extra crunch.
Nutrition
Serving: 1sliceCalories: 390kcalCarbohydrates: 36gProtein: 27gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 64mgSodium: 745mgPotassium: 473mgFiber: 6gSugar: 6gVitamin A: 1933IUVitamin C: 65mgCalcium: 280mgIron: 3mg
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