If you are a lover of Quesadillas then you need to take this fun twist and make these amazingly tasty Chicken Sheet Pan Quesadilla. Super easy, flavorful, and enough for the whole family.
So if you didn’t know it, I’m a complete quesadilla snob. I absolutely love a good quesadilla and we make them all the time around here.
But you haven’t had anything like this Chicken Sheet Pan Quesadilla! This serves a crowd and is so much easier to make than your normal singular quesadillas!
We can’t stop making these, they are perfect for our family, guests, parties, and game days. They can be an appetizer or a main dish depending on how you want to serve them.
I’m a huge chicken fan, so we went with that but these would also be great with ground beef or steak as well. These are also not lacking in flavor in the least!
Serve them up with some salsa, sour cream, guacamole, or your favorite dipping sauce and you have yourself the absolute perfect meal that you will want to make over and over again.
We’ve been making them like this for some time, we needed a way to cut down on time on making single ones and make a larger one to serve the whole family.
That is how these Chicken Sheet Pan Quesadillas came into play, and this is about the only way that we make them now! You won’t turn back.
Some of our other favorite Mexican-inspired dishes we have on our site include: Mexican Rice Casserole, Mexican Stuffed Peppers and Cilantro Lime Rice.
WHY THIS RECIPE WORKS:
- With everything baked in one pan, all you have to do is cut and serve.
- You can use any of your favorite meats.
- This already makes a hearty batch but you can absolutely make more pans of these.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Unsalted butter
Onion
Green bell pepper
Garlic
Chili powder
Ground cumin
Garlic powder
Onion powder
Kosher salt
Pepper
Chicken
Black beans
Rotel
Cilantro
Tortillas
Colby Jack cheese
Your favorite toppings
HOW TO MAKE CHICKEN SHEET PAN QUESADILLAS:
- Preheat the oven to 425°F. Place a large skillet over medium heat, once hot melt 2 tablespoons of the butter. Add the onion and bell pepper, stirring occasionally, cook until softened 5-8 minutes.
- Next add the garlic, chili powder, cumin, garlic powder, onion powder, salt, and pepper, stir to combine and cook for an additional 30 seconds until fragrant.
- Add the chicken, black beans, and rotel, mix until combined. Add the fresh cilantro and stir until combined. Take off the heat.
- Melt the remaining 3 tablespoons of butter in a small bowl in the microwave, set aside.
- Using a 12×17 sheet tray or one of a similar size, lay 4 of the tortillas at each of the corners with about half of the tortilla overlapping the sides. Place two more tortillas at the top and bottom of the sheet tray, with half of the tortilla overlapping the sides. Place one more tortilla directly in the center of the sheet tray. There should be no exposed sheet tray at this point.
- Add half of the cheese,
- Next add the chicken mixture
- Then add the remaining cheese on top.
- Place the last tortilla directly in the middle of the fillings on top.
- Fold all the sides of the overlapping tortillas over the filling.
- Brush the melted butter all over the outside of the tortilla. Place another sheet tray on top.
- Bake for 20 minutes. Take the tray on top off and bake for an additional 5 minutes or until golden brown.
- Let cool slightly, cut and serve with your favorite toppings.
CAN I USE OTHER VEGETABLES ON THIS?
Yes! You can use any of your favorite vegetables. These are just the ones that we commonly use in our quesadillas. We understand that not everyone likes certain things.
Switch it up as you wish. We also love using black beans on ours, you can switch to pinto beans if you’d like or just omit them completely!
HOW DOES THE SHEET PAN QUESADILLA HOLD ITS SHAPE?
During the baking process, we like to add another pan on top of the quesadilla to add some weight to the top so it presses down and keeps everything snug and tight making it keep its shape.
WHAT SIZE TORTILLAS ARE BEST TO USE?
You will want to use burrito size tortillas for this. They are large enough that when you fold everything over you ensure that everything is covered. So make sure you do not use anything smaller.
CAN I JUST USE A PACKET SEASONING MIX?
Instead of using individual spices, you can use taco seasoning or a fajita seasoning packet for this recipe. It saves time and will essentially give you the same flavor.
HOW TO STORE:
These can be stored in an airtight container in the refrigerator where they will keep for up to 3-4 days.
This can also be frozen, we like to wrap our individual sliced in plastic wrap and then place in a freezer bag. They will keep frozen for up to 3-4 months.
To defrost, remove to the refrigerator overnight and then you will want to reheat in the oven so they can crisp back up again.
TIPS AND TRICKS:
- Use any vegetables you like.
- Other meats can be used in this recipe, or you can go meatless as well.
- Top with any of your favorite taco/quesadilla toppings.
- The cheese can be changed around. We also like to use cheddar and a Mexican blend.
- These can be frozen, see my tips above.
- Make sure that you place another pan on top of these while baking so it presses down and keeps its shape.
- Double this recipe if you are serving more people.
Want a fun twist on your regular quesadilla routine? Then you absolutely have to make this Chicken Sheet Pan Quesadilla, it will quickly become a family favorite.
If you like this recipe you might also like:
If you’ve tried this CHICKEN SHEET PAN QUESADILLA let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Chicken Sheet Pan Quesadilla
Ingredients
- 5 tablespoons unsalted butter divided
- 1 small onion thinly sliced
- 1 green bell pepper thinly sliced
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups shredded chicken
- 15 ounce can black beans drained and rinsed
- 10 ounce can rotel drained
- 2 tablespoons chopped fresh cilantro
- 8 10- inch burrito sized tortillas
- 5 cups shredded Colby Jack cheese
- Your favorite toppings
Instructions
- Preheat the oven to 425°F. Place a large skillet over medium heat, once hot melt 2 tablespoons of the butter. Add the onion and bell pepper, stirring occasionally, cook until softened 5-8 minutes.
- Add the garlic, chili powder, cumin, garlic powder, onion powder, salt, and pepper, stir to combine and cook for an additional 30 seconds until fragrant.
- Add the chicken, black beans, and rotel, mix until combined. Add the fresh cilantro and stir until combined. Take off the heat.
- Melt the remaining 3 tablespoons of butter in a small bowl in the microwave, set aside.
- Using a 12x17 sheet tray or one of a similar size, lay 4 of the tortillas at each of the corners with about half of the tortilla overlapping the sides. Place two more tortillas at the top and bottom of the sheet tray, with half of the tortilla overlapping the sides. Place one more tortilla directly in the center of the sheet tray. There should be no exposed sheet tray at this point.
- Add half of the cheese,
- Next add the chicken mixture
- Then add the remaining cheese on top.
- Place the last tortilla directly in the middle of the fillings on top.
- Fold all the sides of the overlapping tortillas over the filling.
- Brush the melted butter all over the outside of the tortilla. Place another sheet tray on top.
- Bake for 20 minutes. Take the tray on top off and bake for an additional 5 minutes or until golden brown.
- Let cool slightly, cut and serve with your favorite toppings.
Notes
- Use any vegetables you like.
- Other meats can be used in this recipe, or you can go meatless as well.
- Top with any of your favorite taco/quesadilla toppings.
- The cheese can be changed around. We also like to use cheddar and a mexican blend.
- These can be frozen, see my tips above.
- Make sure that you place another pan on top of these while baking so it presses down and keeps its shape.
- Double this recipe if you are serving more people.
Nutrition
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