Sheet Pan Quesadillas

Sheet Pan Quesadillas
  • PREP TIME
    10 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    35 mins
  • SERVING
    8 People
  • VIEWS
    24

Effortlessly feed a crowd with these golden, crispy sheet pan quesadillas! Imagine a symphony of melted cheese, savory chicken, and vibrant vegetables, all nestled between perfectly browned tortillas. A guaranteed crowd-pleaser for parties, game nights, or any occasion demanding a delicious and easy-to-serve feast.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    61 g
  • Cholesterol
    75 mg
  • Fiber
    4 g
  • Protein
    33 g
  • Saturated Fat
    7 g
  • Sodium
    892 mg
  • Sugar
    2 g
  • Fat
    19 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat the oven to 375 degrees F (190 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View Heat olive oil in a large skillet over medium heat. Add onion and bell peppers and cook until they are just beginning to soften, about 2 minutes. Remove from skillet with a slotted spoon and set aside. (5 minutes)

Image Step 03
03 Step

Recipe View Add chicken to the same skillet and cook until no longer pink on the outside, about 3 minutes. Return onion and bell peppers to the skillet. Stir in water and fajita seasoning. Cook and stir until the chicken has completely cooked through. (8 minutes)

Image Step 04
04 Step

Recipe View On a half sheet pan, place 6 tortillas around the edges of the pan so that about half of each tortilla hangs over the side. Place another tortilla in the center to cover the pan completely. (5 minutes)

Image Step 05
05 Step

Recipe View Using a slotted spoon, top with the chicken, onion, and pepper mixture in an even layer (being careful not to add too much liquid from the skillet). Finally, sprinkle cheese evenly over the chicken mixture. (7 minutes)

Image Step 06
06 Step

Recipe View Place another tortilla in the center on top of all fillings, then fold each tortilla over the toppings towards the center. Place a second half baking sheet on top of tortillas (this will help the quesadilla hold its shape). (5 minutes)

Image Step 07
07 Step

Recipe View Bake in the preheated oven for 10 minutes. Remove the top baking sheet and continue baking until the tortillas are golden and crispy, 8 to 12 more minutes. (22 minutes)

Image Step 08
08 Step

Recipe View Slice into rectangles and serve topped with sour cream, pico de gallo, and cilantro, if desired.

For a vegetarian option, substitute the chicken with black beans or seasoned tofu.
Feel free to customize the filling with your favorite ingredients, such as corn, olives, or different types of cheese.
To prevent the quesadillas from becoming soggy, make sure to drain any excess liquid from the chicken and vegetable mixture before adding it to the tortillas.
For extra crispy tortillas, brush them with melted butter or olive oil before baking.

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Ignacio Towne

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 8 Ratings)
Total Reviews: (4)
  • Dasia Sanford

    I added a can of black beans to the filling, and it was a delicious addition.

  • Dannie Conroy

    My kids are picky eaters, but they devoured these quesadillas. I'll definitely be making them again!

  • Shaniya Cormier

    This recipe was a lifesaver for my daughter's birthday party! Everyone loved them, and they were so easy to make in large quantities.

  • Lorena Toy

    I've made these several times now, and they always come out perfectly. The sheet pan method is genius!

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