By The recipe Sunday was chicken sheet pan quesadillas — flour tortillas layered on a sheet pan with shredded chicken, cheese, and peppers, topped with another tortilla, baked until golden, cut into squares.
The recipe is below.
Chicken Sheet Pan Quesadillas
Prep Time: 10 minutes | Cook Time: 18 minutes | Total Time: 28 minutes | Servings: 4
Ingredients
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 cup shredded Mexican blend cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup corn (frozen, thawed, or canned and drained)
- 1/4 cup diced red onion
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 4 large (10-inch) flour tortillas
- 2 tablespoons olive oil or melted butter
- Sour cream, salsa, and guacamole for serving
Instructions
- Preheat oven. Heat oven to 425°F and lightly brush a large rimmed sheet pan (18x13) with olive oil or cooking spray.
- Season the filling. In a medium bowl, combine the shredded chicken, black beans, corn, red onion, chili powder, cumin, garlic powder, and salt. Stir until everything is evenly coated.
- Assemble quesadillas. Lay two tortillas flat on the prepared sheet pan. Spread half the chicken mixture over each tortilla, leaving a small border around the edges. Sprinkle the combined cheeses evenly over each, then top with the remaining two tortillas.
- Brush the tops. Brush the top of each quesadilla lightly with olive oil or melted butter — this is what gets them golden and crispy in the oven.
- Bake. Bake for 14–18 minutes, flipping once at the halfway point using a wide spatula, until both sides are golden brown and the cheese is fully melted and bubbling at the edges.
- Slice and serve. Remove from the oven, let rest for 2 minutes, then slice each quesadilla into wedges with a pizza cutter. Serve with sour cream, salsa, and guacamole on the side.
Nutrition (per serving)
Calories: 485 | Protein: 34g | Fat: 21g | Carbs: 38g | Fiber: 4g | Sodium: 620mg