Name: Sheet Pan Chicken Quesadillas: 8 Reasons to Love This Dish
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Tex-Mex
Ingredients: 1.25 ounce package fajita seasoning; 3 tablespoons water; 3 tablespoons vegetable oil, divided; 1½ cups thinly sliced sweet yellow onion; 2 green bell peppers, washed, dried, de-seeded and thinly sliced; 1½ pound boneless, skinless chicken breast, sliced into ½ inch wide strips; 15 ounce can black beans, rinsed and drained; ¼ cup chopped fresh cilantro; 20 ounce package extra large flour tortillas (8 grande burrito size tortillas per package); 4 cups shredded fiesta blend cheese, divided; ½ cup sour cream; ½ cup guacamole; ½ cup pico de gallo or chunky salsa

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Sheet Pan Chicken Quesadillas are a fantastic way to serve up this favorite dish for the whole family. This recipe offers a fun and easy way to prepare multiple quesadillas at once using a baking sheet. Featuring seasoned chicken, sautéed bell peppers and onions, black beans, and a blend of cheeses layered between oversized flour tortillas, this dish is perfect for a casual dinner or party. Everyone will appreciate the crispy, cheesy goodness of these quesadillas!

Why You’ll Love This Sheet Pan Chicken Quesadillas

There are many reasons to love this sheet pan chicken quesadilla recipe. First, it’s incredibly quick to prepare—ideal for a busy weeknight meal. Second, it’s a family-friendly sheet pan chicken quesadilla that pleases both kids and adults. Third, you can easily customize the ingredients based on your preferences or what you have on hand, making it a versatile option. Fourth, it requires minimal cleanup since it’s a one-pan meal. Fifth, the flavors are vibrant and comforting, thanks to the Tex-Mex spices. Lastly, this recipe can be made healthier by incorporating more vegetables or using whole wheat tortillas. Enjoy this easy sheet pan chicken quesadillas recipe that’s packed with flavor!

Sheet Pan Chicken Quesadillas: 8 Reasons to Love This Dish - Sheet Pan Chicken Quesadillas - main visual representation

Ingredients for Sheet Pan Chicken Quesadillas

Gather these items:

1.25 ounce package fajita seasoning
3 tablespoons water
3 tablespoons vegetable oil, divided
1½ cups thinly sliced sweet yellow onion
2 green bell peppers, washed, dried, de-seeded and thinly sliced
1½ pound boneless, skinless chicken breast, sliced into ½ inch wide strips
15 ounce can black beans, rinsed and drained
¼ cup chopped fresh cilantro
20 ounce package extra large flour tortillas (8 grande burrito size tortillas per package)
4 cups shredded fiesta blend cheese, divided
½ cup sour cream
½ cup guacamole
½ cup pico de gallo or chunky salsa

How to Make Sheet Pan Chicken Quesadillas Step-by-Step

Step 1: Preheat your oven to 425°F to prepare for baking the quesadillas.
Step 2: Lightly spray one of two 18×13-inch baking sheets with nonstick cooking spray to prevent sticking.
Step 3: In a small bowl, combine the fajita seasoning with 3 tablespoons water, stirring until fully blended.
Step 4: Heat 1½ tablespoons of vegetable oil in a 10 to 12 inch skillet over medium-high heat. Add the sliced onions and sauté for 2 to 3 minutes until they begin to turn opaque.
Step 5: Add the sliced green bell peppers to the onions and continue to sauté for another 2 to 3 minutes until onions are translucent and peppers soften. Transfer the cooked veggies to a plate.
Step 6: Return the skillet to heat and add the remaining 1½ tablespoons oil. Add the chicken strips and cook for 5 to 6 minutes until no longer pink, stirring often.
Step 7: Pour the water and fajita seasoning mixture over the chicken in the skillet. Cook an additional 2 to 3 minutes until chicken is well coated and seasoned. Transfer to a heat-safe bowl or plate.
Step 8: Place six tortillas around the edges of the sprayed baking sheet, overlapping and letting them hang halfway over the pan edges, leaving a gap in the center. Place one tortilla in the center bottom gap.
Step 9: Slice the last tortilla in half using a sharp knife or pizza cutter.
Step 10: Sprinkle 2 cups of shredded cheese evenly over the tortillas arranged on the pan.
Step 11: Evenly spread the sautéed onions and bell peppers over the cheese layer.
Step 12: Spread the cooked chicken strips over the vegetable layer.
Step 13: Spread the rinsed and drained black beans over the chicken, then top with the remaining 2 cups shredded cheese. Sprinkle chopped cilantro over the top.
Step 14: Starting from each side of the sheet pan, carefully and tightly fold the tortillas towards the middle. Dampen edges with water using a pastry brush if they don’t stick.
Step 15: Dampen edges of each half tortilla and press them over the center of the quesadilla to seal.
Step 16: Place the second baking sheet on top of the folded tortillas to keep edges together during baking. Optionally, add pie weights on top to hold in place.
Step 17: Bake in the preheated oven for 20 minutes.
Step 18: Remove the top baking sheet and bake for an additional 5 to 7 minutes until the quesadilla top turns golden brown.
Step 19: Let the quesadilla rest for 2 to 3 minutes. Using a sharp knife or pizza cutter, cut into 3 slices by 4 slices. Serve hot with optional garnishes like sour cream, guacamole, and pico de gallo.

Pro Tips for the Best Sheet Pan Chicken Quesadillas

Keep these in mind:

Serve hot for the best taste.
Adjust spice levels by using different seasonings.
For a healthier option, incorporate more veggies like spinach or zucchini.
Use a mix of cheeses for varied flavor and texture.

Best Ways to Serve Sheet Pan Chicken Quesadillas

These baked chicken quesadillas in the oven can be served with a variety of garnishes. I love pairing them with fresh sour cream, creamy guacamole, or zesty pico de gallo. You can also serve them with a side of Mexican rice or a fresh salad for a complete meal. They make for a quick sheet pan chicken quesadilla dinner that everyone will enjoy!

How to Store and Reheat Sheet Pan Chicken Quesadillas

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 350°F for about 10-15 minutes or until heated through. These quesadillas are also great for meal prep—simply bake on the weekend and reheat for a delicious lunch or dinner throughout the week!

Frequently Asked Questions About Sheet Pan Chicken Quesadillas

What is a sheet pan chicken quesadilla?

A sheet pan chicken quesadilla is a convenient way to prepare multiple quesadillas at once using a baking sheet. It combines seasoned chicken, cheese, and veggies between tortillas, all baked together for easy serving.

Can I make sheet pan chicken quesadillas ahead of time?

Yes! You can prep the filling and assemble the quesadillas ahead of time. Just store them in the refrigerator until you’re ready to bake. This makes for a fantastic sheet pan chicken quesadillas for meal prep.

How do I avoid common mistakes with sheet pan chicken quesadillas?

To avoid mistakes, ensure that the tortillas are well sealed to prevent leakage during baking. Also, don’t overcrowd the pan, as this can lead to uneven cooking. Follow the one-dish chicken quesadilla baking method for the best results.

Variations of Sheet Pan Chicken Quesadillas You Can Try

There are plenty of delicious variations to explore! Consider adding veggies like spinach or mushrooms for added nutrition. You can also experiment with different protein options, such as ground beef or black beans for a vegetarian twist. For a Mexican flair, try incorporating jalapeños or using corn tortillas instead of flour. These healthy sheet pan chicken quesadilla options keep the dish exciting and versatile!

For more tips on making delicious quesadillas, check out this chicken taquitos recipe or learn about cheesy chicken noodle soup for a comforting meal. If you’re looking for a quick dessert, try these apple snickerdoodles!