Let me tell you about my favorite go-to dinner: the chicken sheet pan quesadilla! It’s not just simple; it’s an absolute flavor bomb that my whole family adores. On those hectic weeknights when I’m racing against the clock, this recipe saves the day. With tender shredded chicken, melty cheese, and colorful veggies all tucked between crispy tortillas, it’s a meal that comes together with minimal effort. Plus, you can customize it however you like! Trust me, once you try these quesadillas, you’ll want to add them to your regular rotation. They’re perfect for busy families craving deliciousness!
Ingredients List
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (your favorite type!)
- 1 bell pepper, sliced (any color you love)
- 1 onion, sliced (yellow or red adds a nice sweetness)
- 1 teaspoon taco seasoning (or more if you like it spicy!)
- 4 large flour tortillas
- 1 tablespoon olive oil (for greasing the baking sheet)
How to Prepare Chicken Sheet Pan Quesadilla
Preheat the Oven
First things first, you’ll want to preheat your oven to 400°F (200°C). This step is crucial because it gets everything nice and toasty, ensuring your quesadillas bake perfectly crispy!
Mix the Filling
In a large mixing bowl, combine your shredded chicken, cheese, sliced bell pepper, sliced onion, and taco seasoning. Give it a good stir until everything is well mixed. This filling is where all the flavor comes from, so don’t skimp on the mixing!
Prepare the Baking Sheet
Next, grab a baking sheet and drizzle it with olive oil to grease it up. Then, lay down two of your flour tortillas right on the sheet. This will be the base for your delicious quesadilla!
Assemble the Quesadilla
Spread the chicken mixture evenly over the tortillas, making sure to cover them well. Then, top it all off with the remaining tortillas. Gently press down to help them stick together. This layering is key to getting those cheesy bites!
Bake and Serve
Now, pop your quesadilla masterpiece in the oven and bake for 15-20 minutes until they’re golden brown and crispy. Once out, let it cool for a minute before cutting into wedges. Serve hot and watch everyone dig in!
FAQ Section
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas will work, but they might be a bit more fragile. Just handle them gently as you assemble your quesadilla.
What other fillings can I add?
Feel free to get creative! You can add black beans, corn, or even different proteins like beef or shrimp. The sky’s the limit!
Can I make this ahead of time?
Yes! You can prep the filling and assemble the quesadilla in advance. Just cover and refrigerate until you’re ready to bake.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat in the oven for the best results!
Can I freeze the quesadilla?
Definitely! You can freeze the assembled quesadilla before baking. Just wrap it tightly and bake straight from the freezer, adding a few extra minutes to the cooking time.
Why You’ll Love This Recipe
- Quick to prepare—perfect for busy weeknights!
- Simple clean-up with just one baking sheet involved.
- Customizable with your favorite ingredients or whatever you have on hand.
- Great for meal prep—make ahead and bake when you’re ready.
- Perfect for gatherings; everyone loves quesadillas!
Tips for Success
To ensure your chicken sheet pan quesadilla turns out perfectly, make sure your tortillas are fresh; they’ll hold up better! Don’t overfill them, as too much filling can lead to a messy outcome. If you want extra crunch, consider broiling them for the last few minutes—just keep an eye on them to avoid burning. And remember, letting them cool slightly before cutting helps keep those cheesy layers intact!
Variations
- Protein Swaps: Try using shredded beef, ground turkey, or even black beans for a vegetarian option!
- Veggie Boost: Add more vegetables like spinach, zucchini, or mushrooms to sneak in some greens.
- Cheese Choices: Experiment with different cheeses such as pepper jack for a kick, or a blend of mozzarella and cheddar for extra creaminess.
- Spice it Up: Mix in some jalapeños or your favorite hot sauce for a spicy twist!
Nutritional Information
Here’s a rough estimate of the nutritional data for one chicken sheet pan quesadilla. Each serving typically includes about 350 calories, 15g of fat, 25g of protein, and 35g of carbohydrates. Keep in mind that these values can vary based on the specific ingredients you use, so feel free to adjust based on your preferences!
What to Serve with Quesadillas
To elevate your chicken sheet pan quesadilla experience, serve it with a side of fresh guacamole, zesty salsa, or a creamy sour cream dip. A simple side salad with lime vinaigrette adds a refreshing crunch, while black beans or Mexican rice make for a hearty addition. Enjoy!
Print
Chicken Sheet Pan Quesadilla: 5 Flavorful Steps to Delight
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A simple and delicious chicken sheet pan quesadilla recipe.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese
- 1 bell pepper, sliced
- 1 onion, sliced
- 1 teaspoon taco seasoning
- 4 large flour tortillas
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine chicken, cheese, bell pepper, onion, and taco seasoning.
- Grease a baking sheet with olive oil.
- Place two tortillas on the sheet.
- Spread the chicken mixture evenly over the tortillas.
- Top with the remaining tortillas.
- Bake for 15-20 minutes until golden brown.
- Cut into wedges and serve hot.
Notes
- Feel free to add more vegetables.
- Can substitute chicken with beef or beans for a different flavor.
- Serve with salsa or guacamole.
- 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: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken sheet pan quesadilla
