Sheet Pan Quesadillas

Sheet pan chicken quesadillas cut into squares, served with guacamole and sour cream.

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Sheet Pan Quesadillas are a convenient and easy way to feed a crowd using just a single pan! Why stand over a skillet when you can cook multiple servings at once? Party-sized fun that's perfect for game day and group gatherings.

Prep Time20

Cook Time40

Total Time1

Course: Appetizer, Dinner

Cuisine: American, Tex-Mex

Servings: 2 slice servings

Calories: 968kcal

Author: Jennifer Fishkind

Ingredients

1.25 ounce package fajita seasoning
3 tablespoons water
3 tablespoons vegetable oil Divided
1½ cups thinly sliced sweet yellow onion
2 green bell peppers washed, dried, de-seeded and thinly sliced
1½ pound boneless, skinless chicken breast sliced into ½ inch wide strips
20 ounce package extra large flour tortillas 8 grande burrito size tortillas per package
4 cups shredded fiesta blend cheese Divided
15 ounce can black beans rinsed and drained
¼ cup chopped fresh cilantro
½ cup sour cream optional garnish
½ cup guacamole optional garnish
½ cup pico de gallo -or- chunky salsa optional garnish

Instructions

Preheat the oven to 425°F.
You will need two 18×13-inch baking sheets pans. Generously spray one of the baking sheets with nonstick cooking spray.
Sprinkle the fajita seasoning into a small bowl. Pour the 3 tablespoons of water over the seasoning and stir to completely combine.
1.25 ounce package fajita seasoning, 3 tablespoons water
Heat 1 ½ tablespoons of vegetable oil in a 10 to 12 inch skillet over medium high heat.
3 tablespoons vegetable oil
Once the oil is heated, sauté the sliced onion for 2 to 3 minutes, stirring often, until the onions just begin to turn opaque.
1½ cups thinly sliced sweet yellow onion
Add the sliced peppers to the onions and continue to saute for another 2 to 3 minutes until the onions are translucent and the peppers are softened. Transfer the cooked vegetables to a plate.
2 green bell peppers
Return the skillet to the stove and add the remaining 1 ½ tablespoons of oil.
Add the sliced chicken breast to the skillet and cook for about 5 to 6 minutes or until the chicken is no longer pink, stirring often.
1½ pound boneless, skinless chicken breast
Pour the water and fajita seasoning over the chicken and continue to cook for another 2 to 3 minutes, or until the chicken is completely seasoned and coated. Transfer the chicken to a plate or heat safe bowl.
Place 6 of the flour tortillas around the edges of the lightly sprayed sheet pan. Make sure the tortillas overlap and are hanging halfway over the edge of the pan, leaving a gap in the center.
20 ounce package extra large flour tortillas
Place 1 tortilla over the bottom center gap of the sheet pan.
Use a sharp kitchen knife, or a pizza cutter to slice the last tortilla in half.
Sprinkle 2 cups of the shredded cheese over the tortillas.
4 cups shredded fiesta blend cheese
Evenly spread the sauteed vegetables over the shredded cheese layer.
Next spread the cooked chicken strips over the sauteed vegetables.
Spread the rinsed and drained black beans over the chicken strip layer.
15 ounce can black beans
Finally, spread the remaining 2 cups shredded cheese over the black bean layer and sprinkle the chopped fresh cilantro over the top cheese layer.
¼ cup chopped fresh cilantro
Starting at either side of the sheet pan, carefully but tightly begin folding the tortillas towards the middle. If the sides are not wanting to adhere to each other, dampen the edges with a pastry brush dipped in water.
Finally, dampen the edges of each of the halved tortillas. Lay each half over the center of the quesadilla. Press the dampened edges to make sure they adhere.
Place the second sheet pan on top of the folded tortillas. This is to ensure edges do not come apart during baking. (You can add pie weights to the top baking sheet to ensure the quesadilla stays in place)
Bake for 20 minutes, remove the top baking sheet and continue to bake for another 5 to 7 minutes, or until the top of the quesadilla is golden brown.
Allow the quesadilla to rest for 2 to 3 minutes before using either a large, sharp kitchen knife, or a pizza cutter to cut 3 slices x 4 slices. Serve while hot.

Notes

Storage :

To Store: Place leftover quesadilla slices in an airtight container or wrap them tightly in foil or plastic wrap. For added freshness, separate layers with parchment paper to avoid sticking. They will stay fresh in the refrigerator for up to 3 days.
To Freeze: You can freeze the completely cooled slices of quesadillas for up to 2 months. Wrap each slice in parchment paper, then in plastic wrap. Place each wrapped slice in a freezer safe container. This will make a quick and convenient snack or lunch.
To Reheat: Reheat the unwrapped frozen quesadillas in a 350°F oven for 20 minutes, in the microwave on high for 2 to 3 minutes, or even in the air fryer at 350°F for 4 to 5 minutes to crisp the outside of the quesadilla.

Tips :

You can use shredded rotisserie chicken or leftover grilled chicken from last night to save time.
When folding the tortillas over the filling, the sides may not want to adhere to each other. To make them stick, dampen the edges with a pastry brush dipped in water.
Place a second sheet pan on top of the folded tortillas to ensure edges do not come apart during baking. Do not skip this step! You can add pie weights to the top baking sheet to ensure the quesadilla stays in place too! I think this is the secret trick to give the top a golden crispy texture and makes the filling extra melted and gooey in the middle.

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