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Sheet Pan Chicken Quesadillas

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Delightfully cheesy and savory quesadillas with tender chicken, sautéed peppers, and black beans, perfect for gatherings and meal prep.

Ingredients

Scale
  • 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
  • 4 cups shredded fiesta blend cheese, divided
  • ½ cup sour cream
  • ½ cup guacamole
  • ½ cup pico de gallo or chunky salsa

Instructions

  1. Preheat your oven to 425°F.
  2. Lightly spray one of two 18×13-inch baking sheets with nonstick cooking spray.
  3. In a small bowl, combine fajita seasoning with 3 tablespoons of water.
  4. Heat 1½ tablespoons of vegetable oil in a skillet over medium-high heat. Add sliced onions and sauté for 2 to 3 minutes.
  5. Add sliced bell peppers and sauté for another 2 to 3 minutes. Transfer to a plate.
  6. Add remaining oil, return skillet to heat, and cook chicken strips for 5 to 6 minutes until no longer pink.
  7. Pour seasoning mixture over chicken and cook an additional 2 to 3 minutes. Transfer to a heat-safe bowl.
  8. Place six tortillas around the edges of the sprayed baking sheet and one in the center.
  9. Slice the last tortilla in half.
  10. Sprinkle 2 cups of shredded cheese evenly over the tortillas.
  11. Spread sautéed onions and bell peppers over the cheese layer.
  12. Add cooked chicken strips on top of veggies.
  13. Spread black beans over chicken and top with remaining cheese and cilantro.
  14. Carefully fold the tortillas toward the middle and press to seal.
  15. Place the second baking sheet on top of the folded tortillas and bake for 20 minutes.
  16. Remove the top baking sheet and bake for an additional 5 to 7 minutes until golden brown.
  17. Let the quesadilla rest for 2 to 3 minutes and cut into slices. Serve hot with garnishes.

Notes

For added flavor, feel free to swap out veggies or proteins based on what you have on hand. Can also customize the fillings to suit your taste.

Nutrition

Find it online: https://lunarecipez.com/sheet-pan-chicken-quesadillas-recipe/

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