Oh my goodness, let me tell you about my go-to meal for those crazy busy weeknights—chicken sheet pan quesadilla 2! It’s a lifesaver in my kitchen. Seriously, this dish comes together in no time, which is perfect when I’m juggling work, family, and everything in between. The best part? It’s so delicious! The crispy tortillas filled with shredded chicken, gooey cheese, and colorful veggies just scream comfort food, don’t you think? I love how everything cooks on one pan, making cleanup a breeze. Plus, you can customize it with whatever veggies you have on hand! Trust me, once you try this, it’ll be a regular in your meal rotation too. You won’t believe how easy and tasty it is!
Ingredients for Chicken Sheet Pan Quesadilla 2
Gather these simple, yet essential ingredients to whip up your own chicken sheet pan quesadilla 2. Trust me, you’ll want to have everything ready to go before you start cooking!
- 2 cups cooked chicken, shredded: This is where the heart of the quesadilla comes from! You can use leftover rotisserie chicken or any cooked chicken you have on hand.
- 1 cup shredded cheese: Go for a blend of your favorites! I love using a mix of cheddar and Monterey Jack for that melty goodness.
- 1 cup bell peppers, sliced: Feel free to mix and match colors for a pop of brightness! Red, yellow, or green all work beautifully.
- 1 cup onions, sliced: Onions add a sweet, caramelized flavor when sautéed—don’t skip these!
- 4 large tortillas: Flour or corn tortillas will do. Just make sure they’re big enough to hold all that fabulous filling!
- 1 tablespoon olive oil: This will help sauté the veggies to perfection and keep everything from sticking.
- 1 teaspoon taco seasoning: This is the secret to infusing your chicken with all those mouthwatering flavors. You can use store-bought or homemade!
How to Prepare Chicken Sheet Pan Quesadilla 2
Alright, let’s get down to the nitty-gritty of making this chicken sheet pan quesadilla 2! It’s super simple, and I promise you’ll have it on the table in no time!
Preheat the Oven
First things first, preheat your oven to 400°F (200°C). This step is crucial! Preheating ensures that your quesadilla gets that perfect golden crispiness all over. Trust me, you don’t want to skip this part.
Mix Chicken with Taco Seasoning
Next, grab a bowl and mix your shredded chicken with the taco seasoning. Make sure you really combine it well! You want every bite of that chicken to be bursting with flavor. If you’re feeling adventurous, you can even add a splash of lime juice for a little zing!
Sauté Bell Peppers and Onions
Now, heat the olive oil in a skillet over medium heat. Toss in your sliced bell peppers and onions, cooking them for about 5–7 minutes until they’re nice and tender. This is where the magic happens—their aroma will fill your kitchen, and you’ll be so excited you can hardly wait to assemble!
Assemble the Quesadilla
On a baking sheet, lay out two of your large tortillas. Spread the seasoned chicken evenly over them, followed by the sautéed veggies, and then sprinkle that glorious cheese on top. Finally, place the remaining tortillas on top like a cozy blanket, pressing down gently to secure everything in.
Baking Instructions
Pop the baking sheet into your preheated oven and bake for 15–20 minutes. You’ll know it’s done when the tortillas are golden brown and crispy. Oh, and the cheese will be all melty and delightful! Just try not to dive in too quickly; let it sit for a minute before cutting into wedges. Enjoy the deliciousness!
Tips for Success
- Get Creative with Veggies: Don’t hesitate to add your favorite vegetables! Zucchini, corn, or even spinach can add a delightful twist.
- Mix Up the Cheese: Experiment with different cheese types! Pepper Jack adds a nice kick, or you could go for a classic cheddar blend. The more cheese, the better, right?
- Watch the Baking Time: Keep an eye on your quesadilla towards the end of the baking time. Ovens can vary, and you don’t want them to burn. Golden and crispy is the goal!
- Don’t Overstuff: While it’s tempting to pile on the fillings, too much can make it hard to flip and can lead to a messy situation. Keep it balanced!
- Use Parchment Paper: Lining your baking sheet with parchment paper can make cleanup a breeze and helps prevent sticking. Trust me, it’s a lifesaver!
- Let It Rest: After baking, let the quesadilla rest for a few minutes before cutting. This helps everything set up a bit and makes for cleaner slices.
Nutritional Information
Now, let’s chat about the nutritional info for this chicken sheet pan quesadilla 2! Just a quick note: the nutritional values can vary based on the specific ingredients and brands you use, so these are just estimates. Always good to keep that in mind!
Here’s what you can expect per serving (that’s one delicious quesadilla):
- Calories: Approximately 350
- Fat: About 15g
- Protein: Roughly 25g
- Carbohydrates: Around 35g
- Sugar: About 2g
- Sodium: Approximately 600mg
These quesadillas are a satisfying meal that packs a good punch of protein and flavor, making them perfect for a busy weeknight dinner!
FAQ About Chicken Sheet Pan Quesadilla 2
Can I use raw chicken instead of cooked?
While I love using cooked chicken for convenience, you can use raw chicken! Just make sure to cook it thoroughly in the skillet before adding the taco seasoning. It’ll take a bit longer, but the flavors will still be amazing!
What if I don’t have taco seasoning?
No worries! You can easily make your own taco seasoning with spices you probably have on hand. Just mix together chili powder, cumin, garlic powder, onion powder, paprika, and a touch of salt. It’s super easy and tastes just as good!
Can I make this quesadilla vegetarian?
Absolutely! Just skip the chicken and load it up with extra veggies like mushrooms, zucchini, or black beans. You’ll still get that delicious cheesy goodness without the meat!
How do I serve chicken sheet pan quesadilla 2?
I love serving these quesadillas with fresh toppings like salsa, guacamole, or sour cream. You can also add a side salad for a little crunch. They’re perfect for sharing, or you can keep them all to yourself—no judgment here!
Can I freeze leftovers?
Yes, you can! Just let the quesadillas cool completely, then wrap them tightly in plastic wrap or foil and store them in the freezer. They should be good for up to 2 months. When you’re ready to eat, just reheat them in the oven until warmed through.
Why You’ll Love This Recipe
- Quick and Easy: This chicken sheet pan quesadilla comes together in about 35 minutes! Perfect for those hectic weeknights when you need a meal fast.
- One-Pan Wonder: Everything cooks on one baking sheet, which means less mess and easier cleanup. Who doesn’t love that?
- Customizable: You can easily tailor this recipe to your taste preferences or whatever ingredients you have on hand. Swap in your favorite veggies or cheese for a personal touch!
- Family-Friendly: Everyone loves quesadillas, and this dish is no exception. It’s sure to be a hit with both kids and adults alike!
- Leftover Friendly: If you have any leftovers (which is rare in my house!), they store beautifully in the fridge and can be reheated for a tasty lunch or snack.
- Deliciously Satisfying: With the crispy tortillas, savory chicken, and gooey cheese, every bite is packed with flavor. It’s comfort food at its finest!
Storage & Reheating Instructions
Alright, let’s talk about how to store those delicious leftovers from your chicken sheet pan quesadilla 2! First off, if you happen to have any left (which is a big if in my house), you’ll want to let them cool completely before storing. This helps prevent any moisture buildup that could make your quesadillas soggy. Simply wrap them tightly in plastic wrap or foil, or you can place them in an airtight container. They’ll stay fresh in the fridge for up to 3 days.
When it comes to reheating, I’ve found that the oven is your best friend! Preheat your oven to 350°F (175°C), then place the quesadilla on a baking sheet. Heat them for about 10-15 minutes, or until they’re warmed through and that glorious cheese is melty again. If you’re in a pinch, you can microwave them for about 1-2 minutes, but be careful! Microwaving can make them a bit chewy, so I recommend the oven whenever possible for that perfect crispiness.
And if you really want to get ahead of the game, you can freeze the quesadillas! Just follow the same cooling and wrapping steps, and they’ll keep in the freezer for up to 2 months. When you’re ready to enjoy them again, just thaw them in the fridge overnight and then reheat as mentioned above. Trust me, there’s nothing better than having a tasty meal waiting for you on a busy day!
Drucken
Chicken Sheet Pan Quesadilla 2: Ultimate Comfort Food Bliss
- Gesamtzeit: 35 minutes
- Ertrag: 4 servings 1x
- Ernährung: Glutenfrei
Beschreibung
This chicken sheet pan quesadilla is a quick and easy meal option. Perfect for busy weeknights.
Zutaten
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese
- 1 cup bell peppers, sliced
- 1 cup onions, sliced
- 4 large tortillas
- 1 tablespoon olive oil
- 1 teaspoon taco seasoning
Anweisungen
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the chicken with taco seasoning.
- Heat olive oil in a skillet and sauté bell peppers and onions until tender.
- On a baking sheet, lay out two tortillas.
- Spread the chicken mixture over the tortillas.
- Add sautéed vegetables and sprinkle cheese on top.
- Cover with remaining tortillas.
- Bake in the oven for 15-20 minutes until golden and crispy.
- Cut into wedges and serve warm.
Notes
- Feel free to add your favorite vegetables.
- Use different types of cheese for variety.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Kochen Zeit: 20 minutes
- Kategorie: Main Dish
- Methode: Baking
- Küche: Mexican
Ernährung
- Portionsgröße: 1 quesadilla
- Kalorien: 350
- Zucker: 2g
- Natrium: 600mg
- Fett: 15g
- Gesättigte Fettsäuren: 5g
- Ungesättigte Fette: 8g
- Trans Fat: 0g
- Kohlenhydrate: 35g
- Faser: 3g
- Protein: 25g
- Cholesterin: 75mg
Keywords: chicken sheet pan quesadilla
