Sheet Pan Chicken Quesadillas
Easy sheet pan chicken quesadillas made for busy nights! Crispy tortillas, melty cheese, and chicken baked all at once—simple, customizable, family-friendly dinner.
Servings: 10
Calories: 309kcal
Ingredients
- 12 TortillaLand Uncooked 8" Soft Flour Tortillas
- 1 lb Cooked chicken sliced, shredded or diced
- 14.5 ounces fire roasted tomatoes drained
- 15.25 ounces whole kernel corn drained
- 15.25 ounces black beans drained
- 3 cups shredded cheese
- Garnishes and toppings Sour cream, guacamole, cilantro, salsa, peppers, or your favorite toppings
- Sour cream
Instructions
- Start by greasing a large rimmed cookie sheet. Lay the TortillaLand uncooked flour tortillas across the pan, letting about half of each tortilla hang over the edges. Place 2–3 tortillas in the center to fully cover the bottom of the sheet pan.
- Sprinkle half the cheese over the tortillas.
- Next, evenly spread out the sliced chicken over the tortillas. Top with the drained black beans, corn, and fire roasted tomatoes.
- Top with the remaining cheese.
- Fold the overhanging tortillas up and over the filling. Place 2–3 additional tortillas on top as needed until the entire pan is covered.
- Lightly spray the top with cooking oil. Place a second cookie sheet on top to weigh everything down—this helps the quesadillas bake evenly and get nice and crisp.
- Bake at 425°F for 30 minutes.
- Remove the top cookie sheet, then return to the oven and bake for another 8–10 minutes, until golden brown and crispy.
- Slice, serve, and finish with your favorite garnishes.
Nutrition
Calories: 309kcal | Carbohydrates: 36g | Protein: 15g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 610mg | Potassium: 274mg | Fiber: 5g | Sugar: 3g | Vitamin A: 394IU | Vitamin C: 1mg | Calcium: 247mg | Iron: 3mg