We were watching a cooking show recently where they made Sheet Pan Quesadillas.  They not only looked amazing but seemed very simple to make so we thought, let’s grab some of our favorite ingredients, play around with different seasonings, and give it a try!  The result is Sheet Pan Chicken Quesadillas.

These are fabulous!  You get tender chicken and loads of beans and veggies in each bite, it’s perfectly seasoned, and has plenty of melted cheese.  We use onion, bell pepper, black beans, and corn for our recipe but you can easily customize the “filling” to your liking.  Add mushrooms, green onion, etc.  Substitute the chicken breast for ground beef or pulled pork, etc.  You can really make this meal your own and cater to individual tastes.  I mean, you do have an entire sheet pan of quesadillas, so go ahead and make one side to your liking and the other side to your kids liking.

And don’t forget the toppings!  We opted to use guacamole, but sour cream, salsa, or Pico de Gallo would also work well.

The recipe can be found here.

Start by preheating the oven to 425 degrees F.  Set aside 2 baking sheets.  You are only making ONE pan worth of quesadillas, but you need TWO pans, and I’ll explain why later.

Next, prepare your ingredients.  Chop the onion and bell pepper.  Drain and rinse the black beans and corn.  Slice the chicken (into really small pieces so it covers more surface area).  You can even measure out your seasonings if you like.  Set everything aside.

Heat oil in a large skillet over medium heat.  Add the onion and bell pepper and cook for 3-4 minutes or until the onions are translucent.

Add the chicken and stir to combine.

Add the chili powder, cumin, paprika (or sub for smoked paprika), garlic powder, salt, and pepper.  Stir to combine.  Continue to cook for 7-8 minutes or until the chicken is cooked through.  It won’t take long if you cut the chicken into really small pieces!

Add the black beans and corn.  Stir to combine.  Continue to heat for 2-3 minutes.  Remove the skillet from the heat.

Spray one baking sheet with cooking spray.  Place 6 tortillas around the edge of the pan, overlapping a little, with the tortillas hanging about ½ way over the edge of the pan.  Place one tortilla in the center of the pan to close any gaps on the bottom.  You want the baking sheet to be completely covered.

Add the filling on top of the tortillas and spread to the sides.  Add the Monterey jack and cheddar cheese evenly over the top. Add more or less cheese to your liking.  I like a cheesy quesadilla, so I added a little extra.

Place the last tortilla on top of the cheese in the center.  Carefully fold the other tortillas over the top, toward the middle of the baking sheet.  Place the second baking sheet on top to help hold the tortillas down.  Press down slightly.

Bake (keep the second baking sheet on top so both pans are going in the oven) for 20 minutes.  Then remove the top baking sheet and continue to bake for another 5-7 minutes or until the top is golden brown.

Remove from the oven and let sit for about 5 minutes to set.  Carefully slide the quesadilla off the baking sheet and onto a cutting board.  Slice into squares.

Serve immediately, while still warm, with the toppings of your choice…sour cream, guacamole, salsa, etc.

Refrigerate any leftovers.  Enjoy!

The recipe can be found here.

The leftovers hold up well and make a great lunch the next day – still as flavorful as the night before!  This recipe is also great for a movie night with friends or as an appetizer on game day.

Happy Cooking!

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