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Sheet Pan Chicken and Veggie Quesadillas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 129 reviews
  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican-American

Description

This Sheet Pan Quesadillas recipe offers a quick and easy way to enjoy flavorful chicken fajitas baked into a cheesy, crispy quesadilla using your oven and just two baking sheets. Loaded with sautéed onions, peppers, seasoned chicken, black beans, and a fiesta blend of cheese, these quesadillas are perfect for a family-friendly dinner or entertaining guests with minimal cleanup.

Ingredients

Scale

Seasoning Mix

  • 1.25 ounce package fajita seasoning
  • 3 tablespoons water

Vegetables

  • 1½ cups thinly sliced sweet yellow onion
  • 2 green bell peppers, washed, dried, de-seeded, and thinly sliced
  • ¼ cup chopped fresh cilantro

Protein

  • 1½ pounds boneless, skinless chicken breast, sliced into ½ inch wide strips
  • 15 ounce can black beans, rinsed and drained

Dairy

  • 4 cups shredded fiesta blend cheese, divided
  • ½ cup sour cream (optional garnish)

Other

  • 3 tablespoons vegetable oil, divided
  • 20 ounce package extra large flour tortillas (8 grande burrito size tortillas per package)
  • ½ cup guacamole (optional garnish)
  • ½ cup pico de gallo or chunky salsa (optional garnish)

Instructions

  1. Preheat the oven: Set your oven to 425°F and prepare to bake the quesadillas.
  2. Prepare baking sheets: Generously spray one of your two 18×13-inch baking sheets with nonstick cooking spray to prevent sticking.
  3. Mix fajita seasoning: Combine the fajita seasoning with 3 tablespoons of water in a small bowl, stirring thoroughly to dissolve and blend.
  4. Sauté onions: Heat 1 ½ tablespoons of vegetable oil in a 10 to 12 inch skillet over medium-high heat. Add the sliced onions and cook for 2 to 3 minutes, stirring often, until they begin to turn opaque.
  5. Add peppers: Add the sliced green bell peppers and continue to sauté for another 2 to 3 minutes until the onions become translucent and peppers soften. Remove cooked vegetables to a plate.
  6. Cook chicken: Return the skillet to heat and add the remaining 1 ½ tablespoons of vegetable oil. Add the sliced chicken breast and cook for 5 to 6 minutes, stirring often, until no longer pink.
  7. Season chicken: Pour the water and fajita seasoning mixture over the chicken. Cook for another 2 to 3 minutes, stirring, until chicken is fully coated and seasoned. Transfer chicken to a heat-safe bowl or plate.
  8. Arrange tortillas: Lay 6 flour tortillas around the edges of the prepared baking sheet, overlapping them so they hang halfway over the pan’s edges, leaving a gap in the center.
  9. Place center tortilla: Position 1 tortilla in the middle gap at the bottom center of the baking sheet.
  10. Prepare last tortilla: Using a sharp knife or pizza cutter, slice the final tortilla in half.
  11. Add first cheese layer: Sprinkle 2 cups of shredded fiesta cheese evenly over the arranged tortillas.
  12. Layer vegetables: Spread the sautéed onions and peppers evenly over the cheese layer.
  13. Add chicken layer: Distribute the cooked, seasoned chicken strips evenly over the vegetables.
  14. Add beans layer: Spread the rinsed and drained black beans evenly over the chicken.
  15. Top with cheese and cilantro: Sprinkle the remaining 2 cups of shredded cheese over the black beans, then add the chopped fresh cilantro atop the cheese.
  16. Fold tortillas: Starting at either side of the baking sheet, carefully but tightly fold the tortillas toward the center, overlapping to enclose the filling. If the edges do not stick, dampen them with a pastry brush dipped in water to help adherence.
  17. Seal halved tortillas: Dampen the edges of each halved tortilla and lay them over the center of the folded quesadilla. Press edges firmly to seal.
  18. Weight quesadilla: Place the second baking sheet on top of the folded tortillas to keep them from unfolding during baking. Optionally, add pie weights on top for extra pressure.
  19. Bake: Bake for 20 minutes. Then remove the top baking sheet and continue baking for an additional 5 to 7 minutes, or until the quesadilla is golden brown on top.
  20. Rest and cut: Let the quesadilla rest for 2 to 3 minutes, then cut into a 3 by 4 grid using a sharp knife or pizza cutter. Serve hot with optional sour cream, guacamole, and pico de gallo or salsa.

Notes

  • Use fresh large flour tortillas for best folding and baking results.
  • Dampening the edges of tortillas with water helps them stick together for a neater quesadilla.
  • Pie weights or canned goods on top of the second baking sheet help ensure even cooking and prevent unfolding.
  • Customize the filling by adding other vegetables or swapping chicken for beef or vegetarian proteins.
  • Serve with sour cream, guacamole, and salsa to enhance flavor and balance the richness.
  • Leftovers can be wrapped tightly and refrigerated for up to 3 days; reheat in the oven for best texture.

Nutrition

  • Serving Size: 1 serving (approx. 1/6 of recipe)
  • Calories: 520
  • Sugar: 5g
  • Sodium: 850mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 49g
  • Fiber: 7g
  • Protein: 38g
  • Cholesterol: 95mg

Find it online: https://piesbypaula.com/sheet-pan-chicken-and-veggie-quesadillas-recipe/