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Sheet Pan Quesadillas are a quick and easy way to make a large batch of quesadillas, perfect for feeding a crowd or meal prepping for the week. They are baked on a sheet pan, making the process more convenient than making individual quesadillas on the stovetop. Here’s a simple recipe to make these delicious, cheesy, and flavorful quesadillas:
Ingredients:
For the Quesadillas:
- 8 large flour tortillas (or corn tortillas, if preferred)
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- 1 cup shredded mozzarella cheese
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1/2 onion, diced
- 1/2 cup corn kernels (optional, for extra sweetness)
- 1-2 teaspoons ground cumin (optional, for flavor)
- 1 teaspoon chili powder (optional, for a mild kick)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional, for smoky flavor)
- Salt and pepper, to taste
For Serving:
- Sour cream
- Salsa
- Guacamole
- Fresh cilantro, chopped (optional)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 400°F (200°C).
2. Prepare the Ingredients:
- If you haven’t already, cook and shred the chicken. You can use rotisserie chicken, grilled chicken, or any leftover cooked chicken.
- Dice the bell peppers, onion, and any other veggies you’d like to add (such as tomatoes or zucchini).
- In a large bowl, combine the shredded chicken, diced bell peppers, onion, corn (if using), cumin, chili powder, garlic powder, smoked paprika, and a pinch of salt and pepper. Mix everything together until evenly combined.
3. Assemble the Quesadillas:
- On a large sheet pan (lined with parchment paper or lightly greased), arrange 4 of the tortillas, slightly overlapping, to cover the surface of the pan.
- Sprinkle half of the shredded cheese (cheddar and mozzarella) evenly over the tortillas.
- Evenly distribute the chicken and vegetable mixture over the cheese.
- Sprinkle the remaining cheese on top of the chicken and veggies.
- Top with the remaining 4 tortillas, pressing them down gently.
4. Bake the Quesadillas:
- Place the sheet pan in the preheated oven and bake for about 10-12 minutes, or until the tortillas are golden brown and the cheese is melted.
- Once the quesadillas are golden, remove the sheet pan from the oven and let them cool for a few minutes.
5. Slice and Serve:
- Use a sharp knife or pizza cutter to slice the sheet pan quesadillas into squares or wedges.
- Serve with your favorite dipping sauces, such as sour cream, salsa, or guacamole. Garnish with chopped fresh cilantro if desired.
Tips:
- Customizations: Feel free to customize the filling with your favorite ingredients, like black beans, jalapeños, spinach, or even beef or pork if you prefer.
- Make ahead: You can assemble the quesadillas ahead of time and refrigerate them. Just bake them when you’re ready to serve.
- Crispier tortillas: If you prefer extra crispy tortillas, you can briefly broil the quesadillas for 1-2 minutes at the end of baking. Watch carefully so they don’t burn!
These Sheet Pan Quesadillas are a fun, easy way to make quesadillas for a crowd without the hassle of frying each one individually. Perfect for a weeknight dinner, party appetizer, or meal prep!
