A fun and easy recipe, these Sheet Pan Chicken Quesadillas are the perfect dinner (or appetizer!) Filled with amazing flavor, these are sure to be a crowd favorite!
your favorite toppings: sour cream, salsa, jalapeños, etc.
Instructions
Preheat the oven to 425°F. Place a large skillet over medium heat then melt 2 Tablespoons salted butter. Add in 1 small onion, thinly sliced and 1 green bell pepper, thinly sliced, stirring occasionally. Cook until softened 5-8 minutes.
Add 3 cloves garlic, minced, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/2 teaspoon black pepper Stir to combine and cook for an additional 30 seconds.
Add in 4 cups shredded chicken, 15 ounce can black beans, drained and rinsed and 10 ounce can Rotel, drained, mix until combined. Finally, add 2 Tablespoons chopped fresh cilantro and stir until combined then take off the heat.
Melt the remaining 3 Tablespoons salted butter in a small bowl in the microwave and set aside.
Using a 12x17-inch sheet tray or one of a similar size, lay 4 of the 8 (10-inch) burrito sized tortillas at each of the corners with about half of the tortilla overlapping the sides.
Place two more tortillas at the top and bottom of the sheet tray, with half of the tortilla overlapping the sides. Place one more tortilla directly in the center of the sheet tray. There should be no exposed sheet tray at this point.
Add half of the 5 cups shredded Colby Jack cheese, then the chicken mixture, then add the remaining cheese on top. Place the last tortilla directly in the middle of the fillings on top.
Fold all the sides of the overlapping tortillas over the filling. Brush the melted butter all over the outside of the tortilla.
Place another sheet tray on top.
Bake for 20 minutes. Take the sheet tray off and bake for an additional 5 minutes or until golden brown.
Let cool slightly, cut and serve with your favorite toppings: sour cream, salsa, jalapeños, etc.
Notes
Make sure you are using burrito sized tortillas.
Other vegetables and meats can be added to this recipe, see my tips above.
Make sure you place another sheet tray on top of the quesadilla while baking to ensure it holds its shape.
Instead of using chili powder, cumin, garlic powder and onion powder, you can substitute with one packet of taco seasoning or fajita seasoning.