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Sheet Pan Quesadillas cut into squares, topped with fresh tomato salsa, black beans, and corn.

Sheet Pan Quesadillas

Soft baked bread with golden crust on a rustic wooden board, perfect for breakfast or sandwiches.BakedBree
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Prep Time 10 minutes
Cook Time 49 minutes
Resting Time 5 minutes
Total Time 1 hour 4 minutes
Course dinner
Cuisine tex-mex
Servings 12
Calories 295 kcal

Ingredients
  

  • 1 medium onion chopped
  • 1 medium green bell pepper chopped
  • 2 tablespoons olive oil
  • 1 pound chicken breast boneless, skinless, and cut into bite-sized pieces
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste
  • 1 can black beans (15 ounces) drained and rinsed
  • 3/4 cup corn kernels drained or thawed and rinsed
  • 8 large tortillas burrito size
  • 2 cups Monterey Jack cheese shredded
  • 1 cup cheddar cheese shredded

Instructions
 

  • Preheat the oven to 425°F. Prepare a sheet pan with a light coating of oil or lining of parchment paper. Set aside.
  • In a large skillet over medium heat, cook the onion and bell pepper in olive oil until softened, about 5-7 minutes.
  • Add the chicken and sprinkle in the chili powder, cumin, paprika, garlic powder, salt and pepper. Stir and cook until the chicken is cooked through, about 8–10 minutes. Stir in the beans and corn, heating through for 3–4 minutes. Drain any excess liquid.
    Sautéed chicken with black beans, corn, and green peppers in a white bowl.
  • Arrange the tortillas on the prepared sheet pan with 1-2 in the center and the others around the edges so they hang halfway over. Make sure the tortillas overlap to fully cover the bottom of the pan.
    Sheet Pan Quesadillas ingredients: tortillas, cheddar, Monterey Jack, salt, pepper.
  • Sprinkle half the cheese on the tortillas, then spoon the chicken mixture evenly over the base. Top with the remaining cheese.
    Sheet pan quesadillas with chicken, beans, corn, and cheese.
  • Fold overhanging tortillas over the filling to cover completely.
    Folding overhanging tortillas over the filling for sheet pan quesadillas.
  • Place a second sheet pan on top and press gently. Bake for 20 minutes.
  • Remove the top sheet pan and bake for another 5-8 minutes, until golden brown.
  • Remove from oven and let the dish rest for 5 minutes. Slice and serve warm.
    Sheet Pan Quesadillas filled with chicken, black beans, and corn, topped with fresh salsa.

Nutrition

Calories: 295kcalCarbohydrates: 22gProtein: 20gFat: 14gSaturated Fat: 7gSodium: 488mgFiber: 4g
Keyword chicken, quesadilla, sheet pan quesadilla
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