Chicken Quesadilla

This easy Chicken Quesadilla is baked on a sheet pan with crispy tortillas and a cheesy seasoned chicken, bean, and pepper filling, then cut into squares to feed a crowd.

Course Main Course

Cuisine Mexican

Keyword Chicken Quesadilla

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 642kcal

Author Jason Decker

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.
5 tablespoons unsalted butter, 1 small onion, 1 green bell pepper
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.
3 cloves garlic, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon black pepper
Add the chicken, black beans, and rotel, mix until combined. Add the fresh cilantro and stir until combined. Take off the heat.
4 cups shredded chicken, 15 ounce can black beans, 10 ounce can rotel, 2 tablespoons chopped fresh cilantro
Melt the remaining 3 tablespoons of butter in a small bowl in the microwave, set aside.
Using a 12×17 baking sheet 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.
8 10- inch burrito sized tortillas
Add half of the cheese on top of the bottom tortilla.
5 cups shredded Colby Jack 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.
Your favorite toppings

Notes

Use any vegetables you like.
Other meats can be used in this recipe, or you can go meatless as well.
Cook your own chicken breasts or chicken thighs in place of rotisserie, or use whatever leftover chicken you have.
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 is calculated without additional toppings.

Nutrition