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Sheet Pan Quesadillas

Delicious and easy-to-make sheet pan quesadillas filled with cheese and your choice of protein, baked to perfection for a crispy finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Quesadilla Filling
  • 4 large flour tortillas
  • 2 cups shredded cheese cheddar or Monterey Jack
  • 1 cup cooked chicken shredded or diced
  • 1 cup bell peppers sliced
  • 1 cup onion sliced
  • 1 tablespoon olive oil for sautéing
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
Serving
  • 1 cup sour cream for serving
  • 1 cup salsa for serving

Method
 

Prepare the filling
  1. Preheat the oven to 400°F (200°C).
  2. In a skillet, heat olive oil over medium heat. Add sliced bell peppers and onions, sauté until soft.
  3. Stir in cooked chicken, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes.
Assemble the quesadillas
  1. On a sheet pan, lay two tortillas flat. Spread half of the cheese on each tortilla.
  2. Evenly distribute the chicken and vegetable mixture over the cheese.
  3. Top with the remaining cheese and place another tortilla on top of each.
Bake
  1. Bake in the preheated oven for 15-20 minutes, or until the tortillas are golden and crispy.
  2. Remove from the oven and let cool for a few minutes before slicing into wedges.
Serve
  1. Serve warm with sour cream and salsa on the side.

Notes

Feel free to customize the filling with your favorite ingredients such as beans, corn, or different proteins.