Oh my goodness, if you haven’t tried making chicken sheet pan quesadilla, you’re in for a treat! This recipe is one of my absolute favorites because it’s not just quick and easy, but the flavors are out of this world. I love how you can throw everything onto a single sheet pan and let the oven do the work. Plus, the melted cheese and crispy tortillas create the most delicious combination that’s hard to resist. Whether it’s for a busy weeknight dinner or a fun gathering with friends, these quesadillas are sure to impress. Trust me, you’ll want to make this again and again!
Ingredients List
- 2 cups cooked shredded chicken: You can use rotisserie chicken or any leftover cooked chicken. Just make sure it’s shredded into bite-sized pieces for easy layering.
- 2 cups shredded cheese: I love using a blend of Monterey Jack and cheddar, but feel free to use your favorite cheese! Just ensure it melts well.
- 1 cup diced bell peppers: Any color works here – red, green, yellow, or orange. Dicing them helps them cook evenly and blend beautifully with the other flavors.
- 1 cup diced onions: I prefer using yellow onions for a sweet flavor, but you can opt for red onions if you want a bit more bite.
- 8 large flour tortillas: Look for soft, pliable tortillas that won’t crack when you fold them. They’re the perfect vessel for all these delicious fillings!
- 1 tablespoon olive oil: This keeps everything from sticking to the pan and adds a nice richness to the quesadilla.
- 1 teaspoon taco seasoning: You can buy this pre-made or mix your own! It adds that essential flavor kick that makes these quesadillas pop.
How to Prepare Chicken Sheet Pan Quesadilla
- First things first, preheat your oven to 400°F (200°C). This step is crucial for achieving that golden, crispy goodness!
- While that oven is heating up, grab a large sheet pan and spread a tablespoon of olive oil all over it. This helps prevent sticking and gives the quesadillas a lovely flavor.
- Next, lay down 4 of your large flour tortillas on the pan, making sure they slightly overlap if needed. This will create a solid base for all those tasty fillings!
- Now, evenly distribute your cooked shredded chicken over the tortillas. Don’t be shy—this is where all that flavor comes from!
- Sprinkle the shredded cheese generously on top of the chicken, followed by the diced bell peppers and onions. Wow, look at those colors!
- To give it that extra oomph, sprinkle a teaspoon of taco seasoning over the entire layer. It’s the secret that ties everything together.
- Finally, top it off with the remaining 4 tortillas, pressing down gently to help everything meld together.
- Pop the pan into the oven and bake for 15-20 minutes. You’ll know they’re done when the tortillas are golden brown and crispy!
- Once baked, remove from the oven, let it cool for a minute, then cut into wedges and serve hot. Enjoy every bite!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights!
- Only one sheet pan means minimal cleanup.
- Customizable with your favorite ingredients—make it your own!
- Deliciously cheesy and packed with flavor in every bite.
Tips for Success
To really nail this chicken sheet pan quesadilla, here are some of my top tips! First, make sure your oven is fully preheated before baking. This ensures that the tortillas get crispy just the way we want them! Also, don’t skimp on the cheese—it’s the glue that holds everything together and adds that melty goodness. If you want to avoid sogginess, let any excess liquid from the chicken drain off before layering. And remember, feel free to get creative with the veggies! Spinach, corn, or even black beans can add a delightful twist. Happy cooking!
Nutritional Information
These chicken sheet pan quesadillas are not only delicious but also fairly nutritious! Each quesadilla is estimated to contain about 350 calories, with 15g of fat and 25g of protein. They also provide 35g of carbohydrates, making them a satisfying meal. Keep in mind these values can vary based on specific ingredients used, so adjust as needed!
FAQ Section
Got questions about this chicken sheet pan quesadilla? I’ve got answers! First off, yes, you can definitely use different meats like turkey or even beef if you prefer. And if you’re looking to make it vegetarian, just swap out the chicken for extra veggies or some black beans for protein! As for leftovers, simply store them in an airtight container in the fridge for up to three days. To reheat, pop them back in the oven or a skillet for that crispy texture. Trust me, they’re just as delicious the next day!
Ingredient Notes/Substitutions
When it comes to making chicken sheet pan quesadillas, flexibility is key! If you’re not a fan of shredded chicken, you can easily substitute it with cooked ground turkey or even black beans for a vegetarian option. As for the cheese, while I love a blend of Monterey Jack and cheddar, feel free to experiment with pepper jack for some heat or a dairy-free cheese if you’re avoiding dairy. For the veggies, any combination of bell peppers, onions, or even zucchini works well. Remember, this recipe is all about what you love, so make it your own!
Storage & Reheating Instructions
Storing leftovers of your chicken sheet pan quesadilla is super easy! Just let them cool completely, then place any uneaten wedges in an airtight container. They’ll keep well in the fridge for up to three days. When you’re ready to enjoy them again, I recommend reheating in the oven at 350°F (175°C) for about 10-15 minutes. This helps restore that crispy texture we all love! If you’re short on time, you can also reheat them in a skillet over medium heat for a few minutes. Just be sure to cover it with a lid to warm them through without drying them out. Enjoy your delicious leftovers!
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Chicken Sheet Pan Quesadilla: 7 Irresistible Layers of Yum
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A quick and easy chicken sheet pan quesadilla recipe.
Ingredients
- 2 cups cooked shredded chicken
- 2 cups shredded cheese
- 1 cup diced bell peppers
- 1 cup diced onions
- 8 large flour tortillas
- 1 tablespoon olive oil
- 1 teaspoon taco seasoning
Instructions
- Preheat your oven to 400°F (200°C).
- Spread olive oil on a sheet pan.
- Layer 4 tortillas on the pan.
- Evenly distribute chicken, cheese, bell peppers, and onions on top.
- Sprinkle with taco seasoning.
- Top with remaining tortillas.
- Bake for 15-20 minutes until golden brown.
- Cut into wedges and serve.
Notes
- Use any type of cheese you prefer.
- Add jalapeños for extra heat.
- Customize with your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken sheet pan quesadilla
