Sheet Pan Chicken Quesadillas Recipe

Cooking has always been a way for me to connect with others—a language that transcends words. I remember the first time I hosted friends for a gathering at my place; the kitchen smelled of spices and sizzling chicken, and there was laughter and chatter floating around like music. It was during one of those evenings that I discovered the joy of sheet pan meals. They are simple to prepare, fuss-free on cleanup, and can feed a crowd with deliciousness. Today, I’m excited to share a recipe that embodies all of that: Sheet Pan Chicken Quesadillas!

Let’s get into the details of making these delightfully cheesy, savory quesadillas that will surely become a staple in your home.

Recipe Timing

• Prep Duration: 15 minutes
• Active Cooking: 30 minutes
• Total Duration: 45 minutes
• Portion Size: Serves 8
• Complexity: Simple

Nutritional Recipe

• Calories per portion: Approximately 506 kcal
• Protein: 33g
• Carbs: 46g
• Fats: 24g
• Fiber: 5g
• Sugars: 2g
• Sodium: 842mg

Why You’ll Love This Sheet Pan Chicken Quesadillas Recipe

Picture this: A golden brown, crispy exterior yielding to a melty, cheesy treasure filled with tender chicken, sautéed peppers, and black beans. This sheet pan chicken quesadilla recipe is perfect for game nights, family dinners, or meal prep for the week. The ease of assembly means less time slaving over the stove and more time enjoying the company of your loved ones. Plus, it’s versatile! You can customize the filling and the sides to suit everyone’s taste.

The Complete Cooking Journey

Now let’s take a closer look at how to assemble this mouthwatering dish!

Ingredients:

• 1.25 ounce package fajita seasoning
• 3 tablespoons water
• 3 tablespoons vegetable oil, divided
• 1½ cups thinly sliced sweet yellow onion
• 2 green bell peppers, washed, dried, de-seeded, and thinly sliced
• 1½ pound boneless, skinless chicken breast, sliced into ½ inch wide strips
• 15 ounce can black beans, rinsed and drained
• ¼ cup chopped fresh cilantro
• 20 ounce package extra large flour tortillas (8 grande burrito size tortillas per package)
• 4 cups shredded fiesta blend cheese, divided
• ½ cup sour cream
• ½ cup guacamole
• ½ cup pico de gallo or chunky salsa

Method:

Step 1: Preheat the Oven

Preheat your oven to 425°F to prepare for baking the quesadillas.

Step 2: Prepare the Baking Sheet

Lightly spray one of two 18×13-inch baking sheets with nonstick cooking spray to prevent sticking.

Step 3: Combine the Seasoning

In a small bowl, combine the fajita seasoning with 3 tablespoons of water, stirring until fully blended.

Step 4: Sauté the Onions

Heat 1½ tablespoons of vegetable oil in a 10 to 12-inch skillet over medium-high heat. Add the sliced onions and sauté for 2 to 3 minutes until they begin to turn opaque.

Step 5: Add the Bell Peppers

Add the sliced green bell peppers to the onions and continue to sauté for another 2 to 3 minutes until the onions are translucent and the peppers soften. Transfer the cooked veggies to a plate.

Step 6: Cook the Chicken

Return the skillet to heat and add the remaining 1½ tablespoons of oil. Add the chicken strips and cook for 5 to 6 minutes until no longer pink, stirring often.

Step 7: Season the Chicken

Pour the water and fajita seasoning mixture over the chicken in the skillet. Cook an additional 2 to 3 minutes until the chicken is well coated and seasoned. Transfer to a heat-safe bowl or plate.

Step 8: Arrange the Tortillas

Place six tortillas around the edges of the sprayed baking sheet, overlapping and letting them hang halfway over the pan edges, leaving a gap in the center. Place one tortilla in the center bottom gap.

Step 9: Prepare the Last Tortilla

Slice the last tortilla in half using a sharp knife or pizza cutter.

Step 10: Add Cheese

Sprinkle 2 cups of shredded cheese evenly over the tortillas arranged on the pan.

Step 11: Layer the Veggies

Evenly spread the sautéed onions and bell peppers over the cheese layer.

Step 12: Add Chicken

Spread the cooked chicken strips over the vegetable layer.

Step 13: Add Black Beans

Spread the rinsed and drained black beans over the chicken, then top with the remaining 2 cups of shredded cheese. Sprinkle chopped cilantro over the top.

Step 14: Fold the Tortillas

Starting from each side of the sheet pan, carefully and tightly fold the tortillas towards the middle. Dampen edges with water using a pastry brush if they don’t stick.

Step 15: Seal the Quesadillas

Dampen the edges of each half tortilla and press them over the center of the quesadilla to seal.

Step 16: Weight and Bake

Place the second baking sheet on top of the folded tortillas to keep edges together during baking. Optionally, add pie weights on top to hold in place. Bake in the preheated oven for 20 minutes.

Step 17: Golden Brown Finish

Remove the top baking sheet and bake for an additional 5 to 7 minutes until the quesadilla top turns golden brown.

Step 18: Rest and Slice

Let the quesadilla rest for 2 to 3 minutes. Using a sharp knife or pizza cutter, cut into 3 slices by 4 slices. Serve hot with optional garnishes like sour cream, guacamole, and pico de gallo.

Serving Suggestions & Pairings

For a delightful meal, serve your quesadillas with a side of Mexican street corn, a fresh salad, or some crispy tortilla chips for an added crunch. Pair with your favorite beverage—margaritas or a refreshing iced tea elevate this experience!

Storage & Leftovers Guide

If you have leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven at 350°F until warmed through or use the microwave for a quicker option.

Kitchen Wisdom & Success Tips

1. Use a nonstick skillet for easy cooking and cleanup.
2. Feel free to swap out veggies or proteins based on what you have on hand.
3. Pre-chop your ingredients ahead of time to speed up the cooking process.
4. If you like extra heat, add some sliced jalapeños into the mixture!

Flavor Variations & Adaptations

• Try adding corn, mushrooms, or zucchini for a veggie-packed twist.
• Use rotisserie chicken for an even quicker option.
• Substitute your favorite spices in place of the fajita seasoning if you want to create a unique flavor profile.

Reader Questions & Solutions

• What can I serve these with? Try sour cream, guacamole, or a refreshing pico de gallo!
• Can I make these Vegetarian? Absolutely! Replace the chicken with more veggies or black beans for a satisfying meat-free meal.
• How do I get my quesadillas crispy? Make sure to use enough oil on the tortillas, and don’t skip the second baking sheet step for weight—this helps them crisp up nicely.
• Can I freeze these? Yes! Before baking, freeze the assembled quesadilla. Just defrost in the fridge when you’re ready to bake.
• How do I know when the chicken is cooked through? Use a meat thermometer; it should reach an internal temperature of 165°F.

Wrapping Up

I truly hope you enjoy making and sharing these Sheet Pan Chicken Quesadillas as much as I do. Whether for a cozy family dinner or a lively gathering with friends, this recipe promises to deliver warmth, flavor, and plenty of compliments. Embrace the joy of cooking, and remember that every meal is an opportunity to create memories!

Happy cooking, friends! 🍽️✨

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