Скачать или смотреть Sheet Pan Quesadillas

Learn how to make Sheet Pan Chicken Quesadillas, an easy oven-baked meal that’s crispy, cheesy, and perfect for feeding a crowd. Made with seasoned chicken, bell peppers, and melted cheese, this simple recipe is ideal for busy weeknights, game day, or casual family dinners.

Serves: 12 servings
Prep Time: 15-20 minutes
Cooking: 18-22 minutes

📝 FULL PRINTABLE RECIPE: https://www.auntsandykitchen.com/reci...

🥘 INGREDIENTS:
• [Ingredient 1 with measurement]
• 1 tablespoon olive oil
• 1 onion, thinly-sliced
• 1 green bell pepper, thinly-sliced
• 1 red bell pepper, thinly-sliced
• 1 pound skinless, boneless chicken breast, cut in cubes (or leftover chicken, rotisserie chicken, or canned chicken)
• 1 (1.1-oz) packet fajita seasoning (or homemade)
• 2 tablespoons water
• 12 (8-inch) flour tortillas OR 10 (10-inch - 12-inch) flour tortillas
• 3-4 cups shredded Mexican-blend cheese

Optional Toppings:
• Pico de gallo, guacamole, Mexican crema or sour cream, sliced jalapeños, fresh cilantro, lime wedges

👩‍🍳 DIRECTIONS:
1. Preheat: oven to 375°F (190°C).
2. Cook veggies: Heat olive oil in a large skillet over medium heat. Add onion and bell peppers; cook until just softened, about 2 minutes. Remove and set aside.
3. Cook chicken: In the same skillet, add chicken and cook until no longer pink on the outside, about 3 minutes.
4. Season: Return veggies to the skillet. Stir in water and fajita seasoning.
5. Cook until chicken is fully cooked and coated.
6. Assemble: Line a half-sheet pan (18 x 13-inch) with 8 8-inch tortillas around the edges, letting half hang over the sides. Place 2 tortillas in the center to cover the bottom. Last 2 tortillas will be for the middle top.
7. Fill: Sprinkle 1-2 cups shredded Mexican-blend cheese on the bottom. Spread chicken mixture evenly over tortillas, avoiding excess liquid. Sprinkle an additional1-2 cups shredded Mexican-blend cheese onthe top.
8. Top & press: Place the last 2 tortillas on top, fold overhanging tortillas inward, and cover with a second baking sheet to press.
9. Bake: Bake 10 minutes. Remove the top pan and bake 8–12 minutes more, until tortillas are golden and crispy.
10. Serve: Slice into rectangles and serve with your favorite toppings.

Aunt Sandy’s Note:
These are super customizable—swap in black beans and corn for a tasty vegetarian version, or use whatever leftover protein you’ve got on hand.

Enjoy!

Recipe Notes:
Easy Chicken Options
You can use thinly-sliced chicken breast, leftover cooked chicken, rotisserie chicken, or canned chicken. If using pre-cooked chicken, add it after the peppers soften and heat just until warmed through.

Prevent Soggy Quesadillas
Use a slotted spoon to scoop the filling so excess liquid stays in the pan.
Cook off extra moisture for 1–2 minutes before assembling if the filling looks wet.
Remove the top baking sheet for the final bake so the tortillas get golden and crispy.

Pan Size
This recipe can be used for either a 18 x 13-inch half-sheet pan or 13 x 9-inch quarter sheet pan.

Cheese Tips
Mexican blend works great, but cheddar, Monterey Jack, pepper jack, or a mix of cheeses are all delicious. Shred your own cheese for the best melt.

Make It Your Way
Try black beans and corn for a vegetarian version, or swap in cooked steak, shrimp, or turkey. Add heat with jalapeños, hot sauce, or pepper jack cheese.

Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer until crisp. The microwave works, but the tortillas won’t stay as crispy.

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