Description
Sheet Pan Chicken Quesadilla with crispy baked tortillas, seasoned chicken, peppers, beans, corn, and melty cheese. An easy oven-baked dinner that feeds a crowd.
Ingredients
8 large flour tortillas (burrito size)
2 tbsp olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 lb boneless skinless chicken breast, diced
1 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp salt
½ tsp black pepper
1 (15 oz) can black beans, drained and rinsed
¾ cup corn kernels
2 cups Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded
Instructions
1. Preheat oven to 425°F and grease an 18×13-inch sheet pan.
2. Cook onion and bell pepper in olive oil until softened.
3. Add chicken and seasonings and cook until chicken is done.
4. Stir in black beans and corn.
5. Arrange tortillas in sheet pan with overhang and one in center.
6. Spread filling and top with cheese.
7. Place final tortilla on top and fold edges inward.
8. Press with a second sheet pan and bake 20 minutes.
9. Remove top pan and bake 5 more minutes until golden.
10. Cool slightly, slice, and serve.
Notes
Use rotisserie chicken to save time.
Let quesadilla rest before cutting for cleaner slices.
Reheat leftovers in the oven for best crispness.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-Inspired