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Chicken Sheet Pan Quesadillas

Chicken Sheet Pan Quesadillas are filled with gooey cheese, juicy chicken, and all the best quesadilla vegetables and spices that one could love all made in one pan!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 8 servings
Calories: 593kcal

Ingredients

  • 5 tablespoons unsalted butter divided
  • 1 small onion thinly sliced
  • 1 green bell pepper thinly sliced
  • 3 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 cups shredded chicken
  • 15 ounce can black beans drained and rinsed
  • 10 ounce can rotel drained
  • 2 tablespoons chopped fresh cilantro
  • 8 10- inch burrito sized tortillas
  • 5 cups shredded Colby Jack cheese

Instructions

  • Preheat the oven to 425°F. Place a large skillet over medium heat, once hot melt 2 tablespoons of the butter. Add the onion and bell pepper, stirring occasionally, cook until softened 5-8 minutes. Add the garlic, chili powder, cumin, garlic powder, onion powder, salt, and pepper, stir to combine and cook an additional 30 seconds until fragrant.
  • Add the chicken, black beans, and rotel, mix until combined. Add the fresh cilantro and stir until combined. Take off the heat.
  • Melt the remaining 3 tablespoons of butter in a small bowl in the microwave, set aside.
  • Using a 12x17 sheet tray or one of a similar size, lay 4 of the 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 cheese, then the chicken mixture, 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 tortilla on top off and bake for an additional 5 minutes or until golden brown.
  • Let cool slightly, cut and serve with your favorite toppings.

Notes

  1. This is 8 hefty servings, if serving sides with it you can easily get more servings out of this.
  2. You can use a classic taco seasoning packet or fajita seasoning in place of the seasoning mix.
  3. Use a rotisserie chicken for the shredded chicken or use leftover chicken and shred it. 
  4. Swap out your vegetables for whatever ones you prefer. Red, orange, and yellow bell peppers would als be delicious in addition to the green bell peppers.
  5. Use flour tortillas for this recipe. Corn tortillas break a lot easier and with the weight from the filling, you'll want a stronger shell to hold everything. 
  6. Make sure to use burrito sized tortillas.
  7. You can freeze these for later, see my tips above. 

Nutrition

Calories: 593kcal | Carbohydrates: 19g | Protein: 42g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 1111mg | Potassium: 588mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1474IU | Vitamin C: 18mg | Calcium: 628mg | Iron: 4mg