Sheet Pan Quesadillas
Sheet Pan Quesadillas
Ingredients
For the Filling
- 2 cups shredded chicken, cooked
- 2 cups shredded Cheddar Jack cheese
- 15 ounce black beans, drained and rinsed
- 1/2 cup red onion, diced
- 1 cup corn, frozen, thawed or canned, drained
- 1/2 cup green onions, diced
- 1 cup diced tomatoes, canned, drained or fresh
- 1/2 cup sour cream
- 1 taco seasoning packet
For Assembly
- 16 flour tortillas, small to medium size (approx. 8-inch)
- 1/4 cup unsalted butter, melted
For Serving (Optional)
- 2 avocado, diced
- 1/2 cup sour cream, additional, for serving
- 1/4 cup fresh cilantro, chopped
- 1 cup salsa
- 2 lime, cut into wedges
- 1/2 cup shredded Cheddar Jack cheese, additional, for serving
Instructions
- 1
Preheat your oven to 450°F. In a large mixing bowl, combine the shredded chicken, shredded Cheddar Jack cheese, drained and rinsed black beans, diced red onion, corn, diced green onions, diced tomatoes, sour cream, and taco seasoning. Mix thoroughly until all ingredients are well incorporated.
⏱️ 5 min•🌡️ 450
- 2
Take a large sheet pan (approx. 13x18 inches) and brush its entire surface generously with melted butter.
⏱️ 1 min
- 3
Arrange several flour tortillas on the buttered sheet pan. Overlap them slightly to cover the entire bottom of the pan, ensuring some tortillas extend beyond the edges of the pan to create an overhang.
⏱️ 2 min
- 4
Evenly spread the prepared chicken and vegetable mixture over the layer of tortillas on the sheet pan.
⏱️ 2 min
- 5
Place more flour tortillas on top of the filling, again overlapping them to cover the entire surface of the filling.
⏱️ 2 min
- 6
Fold the overhanging edges of the bottom tortillas over the top layer to create a sealed border around the entire quesadilla. Brush the entire top surface of the tortillas with additional melted butter.
⏱️ 3 min
- 7
Place a second, empty sheet pan directly on top of the prepared quesadilla. This helps to press it down and ensure even browning and crispiness. Transfer both pans to the preheated oven and bake for 15-18 minutes, or until the top is golden brown and crispy.
⏱️ 18 min•🌡️ 450
- 8
Once baked, carefully remove the quesadilla from the oven and remove the top sheet pan. Let it cool for a few minutes before cutting into individual squares. Serve immediately with desired toppings such as diced avocado, additional sour cream, fresh cilantro, salsa, lime wedges, and extra shredded cheese.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Quesadillas
Ingredients
For the Filling
- 2 cups shredded chicken, cooked
- 2 cups shredded Cheddar Jack cheese
- 15 ounce black beans, drained and rinsed
- 1/2 cup red onion, diced
- 1 cup corn, frozen, thawed or canned, drained
- 1/2 cup green onions, diced
- 1 cup diced tomatoes, canned, drained or fresh
- 1/2 cup sour cream
- 1 taco seasoning packet
For Assembly
- 16 flour tortillas, small to medium size (approx. 8-inch)
- 1/4 cup unsalted butter, melted
For Serving (Optional)
- 2 avocado, diced
- 1/2 cup sour cream, additional, for serving
- 1/4 cup fresh cilantro, chopped
- 1 cup salsa
- 2 lime, cut into wedges
- 1/2 cup shredded Cheddar Jack cheese, additional, for serving
Instructions
- 1
Preheat your oven to 450°F. In a large mixing bowl, combine the shredded chicken, shredded Cheddar Jack cheese, drained and rinsed black beans, diced red onion, corn, diced green onions, diced tomatoes, sour cream, and taco seasoning. Mix thoroughly until all ingredients are well incorporated.
⏱️ 5 min•🌡️ 450 - 2
Take a large sheet pan (approx. 13x18 inches) and brush its entire surface generously with melted butter.
⏱️ 1 min - 3
Arrange several flour tortillas on the buttered sheet pan. Overlap them slightly to cover the entire bottom of the pan, ensuring some tortillas extend beyond the edges of the pan to create an overhang.
⏱️ 2 min - 4
Evenly spread the prepared chicken and vegetable mixture over the layer of tortillas on the sheet pan.
⏱️ 2 min - 5
Place more flour tortillas on top of the filling, again overlapping them to cover the entire surface of the filling.
⏱️ 2 min - 6
Fold the overhanging edges of the bottom tortillas over the top layer to create a sealed border around the entire quesadilla. Brush the entire top surface of the tortillas with additional melted butter.
⏱️ 3 min - 7
Place a second, empty sheet pan directly on top of the prepared quesadilla. This helps to press it down and ensure even browning and crispiness. Transfer both pans to the preheated oven and bake for 15-18 minutes, or until the top is golden brown and crispy.
⏱️ 18 min•🌡️ 450 - 8
Once baked, carefully remove the quesadilla from the oven and remove the top sheet pan. Let it cool for a few minutes before cutting into individual squares. Serve immediately with desired toppings such as diced avocado, additional sour cream, fresh cilantro, salsa, lime wedges, and extra shredded cheese.
⏱️ 3 min