Hey there, fellow food lovers! Let me tell you about my absolute favorite weeknight meal: the chicken sheet pan quesadilla. Seriously, this recipe is a game changer! It’s incredibly simple and so tasty that you’ll find yourself making it again and again. Just imagine biting into crispy tortillas filled with shredded chicken, gooey cheese, and vibrant bell peppers. Yum! What I love most is how it all comes together in one pan, making cleanup a breeze. Plus, it’s perfect for serving a crowd, so whether it’s family night or a casual gathering with friends, this dish is sure to impress. Trust me, it’s a must-try!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups cooked shredded chicken (leftover rotisserie chicken works great!)
- 1 cup shredded cheese (I love using a blend of cheddar and Monterey Jack for that melty goodness)
- 1 cup bell peppers, sliced (any color you like—red, green, or yellow add a nice pop)
- 1 cup onions, sliced (sweet onions are my go-to for a bit of extra flavor)
- 1 tablespoon taco seasoning (homemade or store-bought, whichever you prefer)
- 4 large flour tortillas (the bigger, the better for wrapping all that goodness)
- 1 tablespoon olive oil (to grease the baking sheet and brush on top)
- 1/2 cup salsa (for dipping, or you can mix it into the filling for an extra kick)
How to Prepare Chicken Sheet Pan Quesadilla 2
Preheat the Oven
First things first, you’ll want to preheat your oven to 400°F (200°C). Preheating is super important because it ensures that your quesadilla gets that lovely golden brown crust we all crave. Trust me, you don’t want to skip this step—it’s like getting your dance floor ready before the party starts!
Prepare the Chicken Mixture
Now, let’s whip up that scrumptious filling! In a large bowl, combine the cooked shredded chicken, shredded cheese, sliced bell peppers, sliced onions, and taco seasoning. I like to use my hands to mix everything together gently—this way, the flavors meld beautifully. If you want an extra punch, feel free to add a splash of salsa or some chopped cilantro. Just make sure everything is evenly coated with the seasoning; that’s where the magic happens!
Assemble the Quesadilla
Next, it’s time to layer! Grease a large baking sheet with olive oil to prevent sticking. Place two large flour tortillas on the sheet, making sure they’re overlapping a little if needed. Spread the chicken mixture evenly over the tortillas, but leave a little space around the edges—this will help seal everything in. Then, top with the remaining tortillas. Brush a bit of olive oil on top to help them crisp up beautifully while baking.
Baking Instructions
Pop that baking sheet into your preheated oven and let it bake for about 15-20 minutes. Keep an eye on it, and when you see the tortillas turning golden brown and the cheese bubbling up, you know it’s almost ready! Once it’s done, take it out and let it cool for a minute before slicing it into wedges. Serve with salsa on the side, and get ready for the compliments to roll in!
Nutritional Information
Here’s a quick look at the estimated nutritional values for each serving of my chicken sheet pan quesadilla. Keep in mind that these are just estimates and can vary based on specific ingredients you use!
- Calories: 350
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 600mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 3g
- Protein: 25g
With a nice balance of protein and flavor, this dish is not just delicious but also packs a punch when it comes to nutrition! Perfect for a hearty meal without the guilt!
Tips for Success
Want to take your chicken sheet pan quesadilla to the next level? I’ve got some great tips just for you! First up, don’t be afraid to get creative with your ingredients. If you’ve got some leftover veggies in the fridge—zucchini, spinach, or even corn—throw them in! They’ll add extra color and nutrition to your quesadilla.
Also, consider using different types of cheese! A mix of pepper jack for a bit of spice and mozzarella for that ooey-gooey stretchiness can be a game changer. And speaking of spice, if you like a kick, try adding some diced jalapeños or a sprinkle of crushed red pepper flakes to the filling. Yum!
When assembling, make sure to press down gently on the tortillas after you layer on the filling. This helps everything stick together better and prevents any filling from spilling out during baking. And remember, brushing the tops with olive oil isn’t just for flavor—it helps achieve that gorgeous golden color and crispy texture we all love.
Finally, let your quesadilla rest for a couple of minutes after baking. This allows the cheese to set a bit, making it easier to slice and serve. Trust me, these little tips will elevate your quesadilla game, and you’ll be the star of every dinner table! Enjoy!
Variations
One of the best things about my chicken sheet pan quesadilla is how versatile it is! You can easily switch things up to suit your taste or use what you have on hand. Here are some fun variations to try:
- Vegetable Medley: Add a variety of veggies like zucchini, mushrooms, or even spinach for a colorful twist. Just sauté them slightly before mixing into your filling to enhance their flavors!
- Spicy Kick: If you love heat, toss in some diced jalapeños or serrano peppers to the chicken mixture. You can also sprinkle in some chipotle seasoning for a smoky flavor.
- Cheesy Delight: Experiment with different cheese combinations! Try pepper jack for a spicy kick or crumbled feta for a tangy twist. You can even add cream cheese for an extra creamy texture!
- Southwestern Flair: Mix in some black beans or corn for a hearty touch. You could also swap out the taco seasoning for a fajita seasoning blend for a new flavor profile.
- BBQ Chicken Quesadilla: For something different, use BBQ sauce instead of salsa and mix it with your chicken. It adds a sweet and tangy flavor that’s absolutely delicious!
Feel free to get creative and make this recipe your own. The possibilities are endless, and trust me, every bite will be just as satisfying!
Storage & Reheating Instructions
So, you’ve made this delicious chicken sheet pan quesadilla and have some leftovers? Fantastic news! Storing them properly will ensure you enjoy every last bite. Let your quesadilla cool completely at room temperature before storing. Then, wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. This helps keep the quesadilla fresh and prevents it from drying out. You can store it in the refrigerator for up to 3 days.
When you’re ready to enjoy those leftovers, reheating is key to keeping that crispy texture and gooey cheese. Preheat your oven to 350°F (175°C). Place the quesadilla on a baking sheet and cover it loosely with aluminum foil to prevent it from browning too quickly. Bake for about 10-15 minutes or until heated through. If you’re feeling a little adventurous, you can pop it under the broiler for a minute or two at the end to get that top nice and crispy again! Just keep a close eye on it so it doesn’t burn.
If you’re in a hurry, you can also reheat individual slices in the microwave. Just be aware that while it’ll be quick, the texture won’t be quite as crispy. Heat for about 30 seconds to 1 minute, checking to make sure it’s warmed through. No matter how you choose to reheat it, I promise it’ll still be delicious and satisfying!
FAQ Section
Can I use different types of tortillas?
Absolutely! While I love using large flour tortillas for this chicken sheet pan quesadilla, you can totally switch it up with whole wheat tortillas or even corn tortillas if you prefer. Just keep in mind that the cooking time may vary slightly based on the type of tortilla you choose!
What can I do if I don’t have cooked chicken?
No worries! You can quickly cook some chicken breasts or thighs in a skillet or bake them in the oven. Just season them with a bit of salt and pepper, cook until they reach an internal temperature of 165°F (75°C), then shred them. Rotisserie chicken is also a fantastic shortcut if you’re in a rush!
Can I make this quesadilla ahead of time?
Yes, you can prep everything ahead! Assemble the quesadilla but don’t bake it until you’re ready to serve. Just cover it tightly with plastic wrap and store it in the fridge for up to a day. When you’re ready, pop it in the oven, and you’ll have a quick meal that’s just as delicious!
How do I make it spicier?
If you’re like me and love a bit of heat, consider adding diced jalapeños or a sprinkle of cayenne pepper to the chicken mixture. You can also use a spicy salsa instead of mild, or even toss in some crushed red pepper flakes for that extra kick!
Can I freeze the chicken sheet pan quesadilla?
Yes, you can! Just make sure it’s completely cooled before wrapping it tightly in plastic wrap, then aluminum foil, or placing it in an airtight container. It should last in the freezer for up to 2 months. When you’re ready to eat, let it thaw in the fridge overnight before reheating. Easy peasy!
Chicken Sheet Pan Quesadilla 2: Your Easy Delightful Fix
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A simple and tasty chicken sheet pan quesadilla recipe that serves up a crowd-pleasing meal.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheese
- 1 cup bell peppers, sliced
- 1 cup onions, sliced
- 1 tablespoon taco seasoning
- 4 large flour tortillas
- 1 tablespoon olive oil
- 1/2 cup salsa
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix shredded chicken, cheese, bell peppers, onions, and taco seasoning.
- Grease a large baking sheet with olive oil.
- Place two tortillas on the baking sheet.
- Spread the chicken mixture evenly over the tortillas.
- Top with the remaining tortillas.
- Brush the tops with olive oil.
- Bake for 15-20 minutes until golden brown.
- Remove from oven and slice into wedges.
- Serve with salsa.
Notes
- Use any leftover chicken for convenience.
- Add more vegetables if desired.
- Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken sheet pan quesadilla
