Sheet Pan Quesadillas
Crispy, cheesy, oven-baked quesadillas packed with chicken, black beans, peppers, and cheese. Everything cooks on one pan and slices like pizza.
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Servings: 6 servings
Ingredients
- 9 large flour tortillas
- Non-stick cooking spray
- 2 cups shredded cooked rotisserie chicken
- 1 cup black beans - rinsed and drained
- 2 cups chopped bell peppers - red, green, or yellow
- ½ cup diced yellow onion
- ½ cup salsa
- 2 cups shredded cheese - cheddar or Mexican blend
- Optional Toppings: - salsa, sour cream, guacamole
Instructions
- reheat oven to 425°F. Grease one 18×13-inch baking sheet. Lay 6 tortillas across the sheet with edges hanging over.
- Heat oil in a skillet. Sauté ½ cup onion and 2 cups peppers for 3–5 minutes. Stir in 2 cups chicken, 1 cup black beans, and ½ cup salsa. Cook 2 minutes.
- Spread filling over tortillas. Top with 2 cups cheese. Place 1–2 tortillas in center to cover gaps. Fold overhangs to seal.
- Lightly spray top. Place second 18×13-inch baking sheet on top to press. Bake 20 minutes until golden and crisp.
- Rest 5 minutes. Slice and serve with salsa, sour cream, or guacamole.
Recipe Notes:
- Use two sheet pans for the crispiest finish.
- Let it rest before slicing to keep fillings in place.
- Broil 1–2 minutes at the end for extra crunch.
Nutrition Info
Calories: 390kcal | Carbohydrates: 36g | Protein: 27g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 64mg | Sodium: 745mg | Potassium: 473mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1933IU | Vitamin C: 65mg | Calcium: 280mg | Iron: 3mg
The nutritional information provided is an estimate and is per serving.
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