Chicken Sheet Pan Quesadillas

Savor the Cheesy Delights of Chicken Sheet Pan Quesadillas

Embark on a flavor voyage with this Chicken Sheet Pan Quesadillas recipe, where golden tortillas are layered with seasoned chicken, beans, peppers, and gooey cheese, then baked to crispy perfection in the oven. This party-sized dish combines all the best flavors of a classic quesadilla but with the ease of a sheet pan method.

Whether it’s a laid-back family dinner or a lively gathering with friends, these quesadillas bring a crowd-pleasing taste to the table. They are customizable, versatile, and perfect for pairing with your favorite dips and toppings.

Ideal for an enjoyable evening or a joyous celebration, this recipe encapsulates the essence of sharing and comfort food. Ready to elevate your mealtime with a cheesy, crispy twist? Let’s dive into this straightforward and utterly rewarding recipe.

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Flavorful and Cheesy: Your New Go-To Chicken Sheet Pan Quesadillas Recipe

This Chicken Sheet Pan Quesadillas recipe not only simplifies preparation but also packs bold flavor with smoky spices, tender chicken, and melty cheese. Unlike stovetop quesadillas, this version allows you to prepare one giant batch at once, making it the perfect solution for feeding a crowd.

Not just a meal, this is a foray into the art of sheet pan cooking, made simple enough for any home cook to master. Each bite offers a balance of crisp tortillas, creamy filling, and irresistible melted cheese.

Here’s how you can achieve that golden crunch and savory goodness, complete with professional tips to ensure every bite is as delicious as the first.

Serving Suggestions: Pair your Chicken Sheet Pan Quesadillas with guacamole, pico de gallo, salsa verde, sour cream, or even a drizzle of hot sauce.

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Pro Tips for the Perfect Chicken Sheet Pan Quesadillas

1. Layer Evenly: Spread the filling uniformly to ensure every slice has chicken, veggies, and cheese in balance.
2. Cheese Matters: Use a blend of cheeses like Pepper Jack and Mexican mix for gooey texture and extra flavor.
3. Prevent Sogginess: Brush tortillas with melted butter before baking to lock in crispness and prevent dryness.
4. Press While Baking: Place a second sheet pan on top during the first bake to keep the quesadilla compact.
5. Rest Before Cutting: Allow a few minutes for the cheese to set slightly, making slicing neat and easy.

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Chicken Sheet Pan Quesadillas Recipe

• Preparation time: 20 minutes
• Cooking time: 25 minutes
• Servings: 8–10
• Equipment: 13×18-inch sheet pan, mixing bowls, sauté pan, spatula

With this Chicken Sheet Pan Quesadillas recipe, your kitchen will transform into a hub of bold, cheesy flavors designed to satisfy both kids and adults alike.

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Ingredients:

• 6 slices bacon (optional)
• 4 scallions, thinly sliced (white and green parts separated)
• 1 large red bell pepper, cored and diced
• 1 large jalapeño pepper, cored and diced
• 6 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• Fine sea salt and freshly-cracked black pepper
• 1 pound cooked shredded or diced chicken
• 2 (15-ounce) cans pinto or black beans, rinsed and drained
• 1 cup sour cream
• ¼ cup fresh cilantro, finely chopped
• Melted butter, for brushing
• 16 (10-inch) or 24 (8-inch) flour tortillas
• 3–4 cups shredded Mexican blend or Pepper Jack cheese
• For serving: guacamole, pico de gallo, salsa, salsa verde, sour cream

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Directions:

1. Cook the Bacon (Optional): In a large sauté pan, cook bacon over medium-low heat until crispy. Transfer to a paper-towel-lined plate, leaving about 1 tablespoon bacon grease in the pan.
2. Sauté the Veggies: Increase heat to medium-high. Add scallion whites, bell pepper, and jalapeño. Cook for 5 minutes, stirring occasionally. Add garlic, chili powder, cumin, salt, and pepper. Sauté 2 more minutes until fragrant.
3. Combine the Filling: Transfer veggie mixture to a mixing bowl. Stir in bacon, chicken, beans, sour cream, cilantro, and scallion greens. Toss until evenly combined. Season with extra salt or pepper if needed.
4. Prep the Sheet Pan: Heat oven to 425°F. Lightly brush bottom of a 13×18-inch pan with melted butter.
5. Assemble the Quesadilla: Overlap tortillas around the pan edges so half hangs over the rim. Place two tortillas in the center to cover gaps. Spread filling evenly over tortillas, then sprinkle with shredded cheese. Place two tortillas over the center and fold overhanging tortillas inward to cover. Brush tops with melted butter.
6. Bake to Perfection: Place another sheet pan on top to weigh down the quesadilla. Bake 20 minutes. Remove top pan and bake 5 minutes longer until golden brown.
7. Slice and Serve: Allow to rest for 3–4 minutes. Cut into squares or wedges. Serve warm with guacamole, salsa, and toppings.

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Ready to Relish!

This dish offers a fabulous taste experience and brings the joy of a cheesy quesadilla feast into the comfort of your home. With crispy tortillas, savory filling, and gooey cheese, these Chicken Sheet Pan Quesadillas are guaranteed to satisfy both small families and large parties.

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