Let me tell you, the chicken sheet pan quesadilla is my go-to for those busy weeknights when I just want something delicious without spending hours in the kitchen. It’s all about convenience, and this recipe has it down to a science! Just toss everything on a sheet pan, pop it in the oven, and voilà—dinner is served! I love how the tortillas get crispy around the edges while the cheesy filling melts into gooey perfection. Plus, you can customize it with whatever veggies you have on hand. It’s a fun way to clean out the fridge while treating yourself to a scrumptious meal. Trust me, once you try this, it’ll quickly become a family favorite!
Ingredients for Chicken Sheet Pan Quesadilla
Gathering all the right ingredients is key to making your chicken sheet pan quesadilla a true delight! Here’s what you’ll need:
- 2 cups cooked chicken, shredded: Use any leftover chicken you have on hand for a quick prep, or grab a rotisserie chicken from the store!
- 1 cup shredded cheese: I love using a blend of cheddar and Monterey Jack for that perfect melty texture, but feel free to use your favorite cheese.
- 1 cup bell peppers, sliced: Any color works here! I usually go for a mix of red and green for a pop of color and flavor.
- 1 cup onion, sliced: Sweet onions are my favorite, but you can use whatever you have—red onions add a nice touch too!
- 4 large tortillas: Flour tortillas are great for that soft and chewy bite, but corn tortillas are a fantastic gluten-free option.
- 1 tablespoon olive oil: This helps to keep everything moist and adds a hint of flavor.
- 1 teaspoon taco seasoning: You can use store-bought or whip up a quick homemade mix with cumin, paprika, and garlic powder for an extra kick!
Make sure to have everything prepped and ready to go, and you’ll be on your way to a delicious meal in no time!
How to Prepare Chicken Sheet Pan Quesadilla
Preheat the Oven
First things first, let’s get that oven preheated to 400°F (200°C). This step is super important because it helps ensure your quesadillas cook evenly and get that lovely golden brown color we all crave. I always set my timer and use that moment to get everything else ready!
Mix Ingredients
In a large bowl, combine the shredded chicken, cheese, sliced bell peppers, sliced onion, olive oil, and taco seasoning. I like to use my hands here—get in there and mix everything well! You want those flavors to meld together beautifully. You’ll know it’s ready when every bit of chicken is coated in cheese and seasoning. Yum!
Assemble the Quesadilla
Now comes the fun part! Lay two of the tortillas flat on a baking sheet. Spread your delicious chicken mixture evenly over both tortillas, making sure to cover them all the way to the edges. Top with the remaining two tortillas, gently pressing down to help everything stick together. This will help create that perfect quesadilla shape when it bakes!
Bake and Serve
Slide your baking sheet into the oven and bake for about 15-20 minutes. Keep an eye on them—you’re looking for those edges to turn golden brown and the cheese to be all melty and amazing. Once they’re done, take them out and let them cool for a minute before slicing. Serve warm with salsa or guacamole on the side for that extra flavor kick!
Why You’ll Love This Recipe
- It’s a quick and easy meal that comes together in just 30 minutes!
- Perfect for using up leftover chicken and veggies you have in the fridge.
- Cheesy, satisfying, and bursting with flavor—everyone will love it!
- One pan means less cleanup, which is always a win in my book.
- Customize it to fit your taste with your favorite ingredients!
Tips for Success with Chicken Sheet Pan Quesadilla
To make sure your chicken sheet pan quesadilla turns out perfectly every time, here are some of my favorite tips! First, use high-quality cheese for that ultimate melty goodness—trust me, it makes a difference! Don’t hesitate to mix and match your veggies; throw in some spinach or corn if you have them. If you want a little kick, add some jalapeños to the filling! Also, be sure to keep an eye on the baking time; every oven is different, so check for that golden brown look. And lastly, let it rest for a minute before slicing—this helps the layers stay together. Enjoy your cooking adventure!
Variations on Chicken Sheet Pan Quesadilla
Now, let’s get creative with your chicken sheet pan quesadilla! One of my favorite twists is adding some black beans or corn for an extra pop of flavor and texture. You could also switch up the cheese—try pepper jack for a spicy kick or crumbled feta for a Mediterranean flair. If you’re feeling adventurous, toss in some cooked chorizo or bacon for a savory surprise! And don’t forget about the veggies; zucchini, mushrooms, or even spinach can elevate your quesadilla game. The options are endless, so feel free to experiment and make it your own!
Nutritional Information for Chicken Sheet Pan Quesadilla
Before diving into this delicious chicken sheet pan quesadilla, it’s good to know what you’re getting! Each serving generally contains about 350 calories, 15g of fat, 25g of protein, and 35g of carbohydrates. Keep in mind that nutritional values can vary based on the specific ingredients or brands you use, so feel free to adjust as needed. Enjoy a tasty meal while keeping an eye on those numbers!
FAQ About Chicken Sheet Pan Quesadilla
Can I make this quesadilla ahead of time? Absolutely! You can prepare the filling and assemble the quesadilla a few hours in advance. Just cover it and pop it in the fridge until you’re ready to bake. It’s a lifesaver for meal prep!
What can I do with leftovers? If you have any leftover quesadilla, store it in an airtight container in the fridge for up to 3 days. Reheat in the oven or a skillet to keep that crispy texture!
Can I substitute the chicken? Yes, you can use shredded beef, pork, or even beans for a vegetarian option! Just make sure to adjust the cooking time accordingly if you’re using raw ingredients.
What dipping sauces work best? I love serving these quesadillas with salsa, guacamole, or sour cream. You could even get adventurous with a spicy ranch dressing!
Can I freeze the quesadilla? Definitely! If you’re freezing, wrap individual slices tightly in plastic wrap and then foil. They’ll keep in the freezer for up to 2 months. Just thaw overnight in the fridge before reheating.
What to Do Next
I’d love to hear how your chicken sheet pan quesadilla turns out! Please leave a comment below sharing your experience or any fun twists you added. And if you enjoyed this recipe, don’t forget to share it on social media with your friends—let’s spread the quesadilla love!
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Chicken Sheet Pan Quesadilla: 5 Easy Steps to Bliss
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A quick and easy chicken sheet pan quesadilla recipe for a delicious meal.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese
- 1 cup bell peppers, sliced
- 1 cup onion, sliced
- 4 large tortillas
- 1 tablespoon olive oil
- 1 teaspoon taco seasoning
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix chicken, cheese, bell peppers, onion, olive oil, and taco seasoning.
- Lay two tortillas on a baking sheet.
- Spread the chicken mixture evenly over the tortillas.
- Top with the remaining tortillas.
- Bake for 15-20 minutes until golden brown.
- Slice and serve warm.
Notes
- Use any leftover chicken for quicker prep.
- Customize with your favorite veggies.
- Serve with salsa or guacamole.
- Prep Time: 10 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: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken sheet pan quesadilla
