If you’re looking for a quick, delicious dinner that the whole family will love, let me introduce you to my chicken sheet pan quesadilla! Seriously, it’s a game-changer. You can whip this up in about 30 minutes, and it’s packed with flavor. Imagine perfectly crispy tortillas filled with tender shredded chicken, sautéed veggies, and melted cheese—all baked to golden perfection. I remember the first time I made this for a busy weeknight; my kids devoured them and asked for seconds. Trust me, once you make this easy recipe, it’ll become a go-to in your kitchen. Plus, the clean-up is a breeze since everything cooks on one pan! What’s not to love?
Ingredients List
Let’s get everything ready for your chicken sheet pan quesadilla! You’ll need:
- 2 cups cooked chicken, shredded: This can be rotisserie chicken or any leftover chicken you have on hand. Just make sure it’s tender and flavorful!
- 1 cup cheese, shredded: I love using a mix of cheddar and Monterey Jack for that gooey goodness, but feel free to use your favorite cheese.
- 1 bell pepper, diced: Any color works—red, green, or yellow. They all add a nice crunch and sweetness!
- 1 onion, diced: A small onion will do; it adds great flavor when sautéed.
- 4 large tortillas: Go for flour tortillas for a soft, chewy texture, or corn if you prefer a gluten-free option.
- 1 tablespoon olive oil: This is for sautéing the veggies and adds a lovely richness.
- 1 teaspoon taco seasoning: This is where the magic happens! It brings all those delicious spices together.
Having everything prepped and measured makes the cooking process super smooth, so let’s get started!
How to Prepare Chicken Sheet Pan Quesadilla
Now that we have our ingredients ready, let’s dive into making this delicious chicken sheet pan quesadilla! First things first, preheat your oven to 400°F (200°C). This is crucial for getting that nice, crispy texture on the tortillas.
While the oven heats up, grab a skillet and heat the olive oil over medium heat. Once it’s shimmering, toss in your diced bell pepper and onion. Sauté these for about 5 minutes, or until they’re soft and fragrant—this is when your kitchen starts to smell amazing!
Next, stir in the shredded chicken and taco seasoning. Mix it all up until the chicken is heated through, about another 2-3 minutes. You want all those flavors to mingle beautifully, trust me!
Now, let’s assemble! Lay two large tortillas on a sheet pan. Spread the chicken mixture evenly over the tortillas, making sure to get every last bit of that goodness. Don’t be shy with the cheese—sprinkle a generous cup of shredded cheese over the chicken. Then, place the remaining two tortillas on top like a delicious quesadilla sandwich.
Pop the pan into your preheated oven and bake for 15-20 minutes, or until the tortillas are golden brown and crispy. Once done, take them out and let them cool for a minute (if you can resist!). Cut into wedges, serve, and watch them disappear!
Why You’ll Love This Recipe
- Quick to prepare—ready in just 30 minutes!
- Perfect for busy weeknights when time is tight.
- One pan means minimal clean-up—yay!
- Super customizable—add your favorite veggies or spices.
- Family-friendly and sure to please even the pickiest eaters.
- Great for leftovers—enjoy them for lunch the next day!
- Deliciously cheesy with that perfect crispy tortilla texture.
Tips for Success
To ensure your chicken sheet pan quesadilla comes out perfectly every time, here are a few handy tips! First, make sure your tortillas are fresh; this helps achieve that delicious crispy texture. If you find your tortillas are too stiff, try warming them in the microwave for a few seconds before assembling. This makes them more pliable and easier to handle.
Don’t skimp on the cheese! A generous layer not only adds flavor but also helps bind everything together. If you’re feeling adventurous, try adding a sprinkle of fresh cilantro or jalapeños for an extra kick. Lastly, let your quesadilla cool for a minute before cutting; this helps the cheese set a bit and makes slicing easier. Trust me, these simple tips will elevate your quesadilla game!
Variations
The beauty of chicken sheet pan quesadillas is how easily you can mix things up! For cheese lovers, try using pepper jack for a spicy twist or crumbled feta for a Mediterranean flair. You can also switch up the veggies—add some corn, black beans, or even spinach for a pop of color and nutrition. Feeling adventurous? Toss in some sliced jalapeños or a sprinkle of smoked paprika for an extra kick. And if you want to go meatless, substitute the chicken with a hearty mix of sautéed mushrooms and zucchini. The possibilities are endless, so have fun experimenting!
Storage & Reheating Instructions
Storing your chicken sheet pan quesadilla is super easy! Just let it cool completely, then wrap any leftovers tightly in aluminum foil or place them in an airtight container. They’ll stay fresh in the fridge for up to 3 days. When you’re ready to enjoy them again, the best way to reheat is in the oven. Preheat it to 350°F (175°C), and bake for about 10-15 minutes until heated through and crispy again. You can also use a skillet on medium heat, flipping occasionally until warmed. This way, you’ll keep that delightful crunch!
Nutritional Information
Let’s talk nutrition! Each serving of this chicken sheet pan quesadilla is estimated to contain about 350 calories. You’ll also get around 15 grams of fat, with 7 grams being saturated fat. It packs a punch with 25 grams of protein, making it a filling option for any meal. The carbs come in at approximately 35 grams, along with 3 grams of fiber and just 2 grams of sugar. Keep in mind that these figures are estimates and can vary based on the specific ingredients you use. So, feel free to adjust based on your dietary needs!
FAQ Section
Can I use raw chicken instead of cooked? Absolutely! Just make sure to cook the chicken thoroughly before shredding it. You can sauté it in the pan first before adding the veggies.
What if I don’t have taco seasoning? No worries! You can easily make your own with a mix of chili powder, cumin, garlic powder, and paprika. It’ll still pack a flavorful punch!
Can I make these quesadillas vegetarian? Yes! Just skip the chicken and load up on your favorite veggies, like zucchini or mushrooms. You can even add black beans for extra protein!
How do I prevent the tortillas from getting soggy? Make sure to sauté the veggies first to reduce moisture. Also, don’t overload the quesadillas with filling!
Can I freeze leftovers? Definitely! Just wrap them tightly in plastic wrap and foil. When you’re ready to eat, thaw in the fridge and reheat in the oven for the best texture.
Drucken
Chicken Sheet Pan Quesadilla: 5 Simple Tricks to Wow You
- Gesamtzeit: 30 minutes
- Ertrag: 4 servings 1x
- Ernährung: Glutenfrei
Beschreibung
A quick and easy chicken sheet pan quesadilla recipe packed with flavor.
Zutaten
- 2 cups cooked chicken, shredded
- 1 cup cheese, shredded
- 1 bell pepper, diced
- 1 onion, diced
- 4 large tortillas
- 1 tablespoon olive oil
- 1 teaspoon taco seasoning
Anweisungen
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a pan over medium heat.
- Add bell pepper and onion; sauté until soft.
- Mix in the shredded chicken and taco seasoning.
- Lay two tortillas on a sheet pan.
- Spread the chicken mixture evenly over the tortillas.
- Sprinkle cheese on top.
- Cover with the remaining tortillas.
- Bake for 15-20 minutes until golden brown.
- Cut into wedges and serve.
Notes
- Customize with your favorite toppings.
- Use different types of cheese for varied flavor.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 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: 7g
- Ungesättigte Fette: 8g
- Trans Fat: 0g
- Kohlenhydrate: 35g
- Faser: 3g
- Protein: 25g
- Cholesterin: 70mg
Keywords: chicken sheet pan quesadilla
