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Sheet Pan Chicken Quesadillas Recipe
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Sheet Pan Chicken Quesadillas
Makes 6
With this easy sheet pan chicken quesadilla recipe, you can make six quesadillas at once. They’re fast, delicious, and are great for eating on-the-go. Make a double batch and stock your freezer.
Ingredients:
- 1 tablespoon extra virgin olive oil
- 6 (8-inch) flour tortillas
- 2 cups shredded rotisserie chicken
- 2 cups shredded queso Oaxaca (See Cook’s Tip)
- 1 (14 ounce) can black beans, rinsed and drained
- 1 cup pico de gallo, excess liquid drained
- 1 cup baby spinach
- 1 red onion, thinly sliced
- 2 teaspoons kosher salt
- 2 teaspoons chili powder
- 1 teaspoon chipotle powder
Directions:
- Preheat oven to 425°F. Grease a sheet pan with olive oil.
- Arrange 6 flour tortillas on pan, allowing half of the tortillas to hang over the pan’s edge.
- In a large bowl, add remaining ingredients. Mix until combined.
- Spoon mixture onto the half of each tortilla that is in the pan. Fold the overhanging half of each tortilla over the filling to close.
- Transfer pan to oven and bake 6 to 7 minutes until cheese begins to melt.
- Remove from oven. Flip quesadillas over and bake 6 to 7 minutes more, until edges are brown and crispy.
- Serve with your favorite toppings such as grilled jalapeños, sour cream, salsa, or guacamole. Alternatively, cool, wrap individually, and then refrigerate or freeze for an easy grab-and-go meal.
- Cook’s Tip:
- Queso Oaxaca is a mild, Mexican melting cheese that works particularly well for quesadillas. Jack cheese, mozzarella, and medium cheddar are all great substitutions.
Nutrition:
Amount Per Serving (based on 6 servings)Calories: 410 undefined
Fat: 15 g
Saturated Fat: 7 g
Trans Fat: 0 g
Cholesterol: 55 mg
Sodium: 1500 mg
Carbohydrates: 42 g
Fiber: 6 g
Sugar: 3 g
Added Sugars: 0 g
Protein: 27 g
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