Sheet Pan Quesadilla
This sheet pan chicken quesadilla recipe is a great choice for lunch, dinner or for parties too!
Servings 6 servings
Calories 330kcal
Ingredients
For the quesadillas:
- 2 cups chicken cooked and shredded
- 1 can yellow corn drained and rinsed
- 1 can black beans drained and rinsed
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 8 flour tortillas (about 8 inches)
- 1 1/2 cups shredded cheddar cheese (or Mexican cheese blend)
Toppings:
- Salsa
- Sour cream
- Guacamole
- Cilantro
Instructions
- Preheat the oven to 425 degrees Fahrenheit and lightly grease a quarter sheet pan.
- In a medium-sized bowl, combine the shredded chicken, corn, black beans, chili powder and cumin.
- Line the sheet pan with the tortillas so that half of them hang off the sides.
- Spread out the chicken mixture evenly onto the tortillas and top with grated cheese.
- Fold the overhanging tortillas back towards the center and then place a few tortillas on top to cover the filling. Place another sheet pan on top to keep them in place.
- Bake for 20 minutes then remove the top sheet pan and bake the quesadillas uncovered for an additional 10 to 15 minutes.
- Remove from the oven and cut into squares or triangles. Serve warm and top with toppings of your choice.
Notes
Nutritional information does not include toppings.
SUBSTITUTIONS
You can substitute the fillings for anything else you have on hand. Cooked ground beef, bacon, sautéed veggies and mushrooms are great choices.
If you want the quesadillas cheesier, you can add an additional 1/2 cup of cheese.
STORAGE
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 330kcal | Carbohydrates: 31g | Protein: 17g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 466mg | Potassium: 278mg | Fiber: 5g | Sugar: 2g | Vitamin A: 362IU | Vitamin C: 1mg | Calcium: 261mg | Iron: 3mg