Sheet Pan Quesadillas

These sheet pan quesadillas are loaded with flavorful shredded chicken, beans, bell peppers, salsa and gooey cheese, all baked to crispy perfection in one pan for a fast and satisfying dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings 6 servings

Calories 390 kcal

Equipment

1 Mixing bowl Large
2 Sheet pan Use one as press

Ingredients

Main ingredients

9 large flour tortillas
Non-stick cooking spray
2 cups shredded cooked rotisserie chicken
1 cup black beans rinsed and drained
2 cups chopped bell peppers red, green, or yellow
0.5 cup diced yellow onion
0.5 cup salsa
2 cups shredded cheese cheddar or Mexican blend

Instructions

Preheat oven to 400°F (200°C).
Lightly coat sheet pan with non-stick cooking spray.
In a large bowl, mix shredded chicken, black beans, bell peppers, onion, and salsa.
Arrange 6 tortillas on the sheet pan, overlapping with edges hanging off.
Place 1 tortilla in the center to cover the base.
Spread filling evenly over tortillas.
Sprinkle shredded cheese on top.
Top with 2 more tortillas and fold overhanging sides in to seal.
Lightly spray top with cooking spray.
Place another sheet pan on top to press down and bake for 20 minutes.
Remove top pan and bake another 5–10 minutes until golden and crispy.
Let rest a few minutes before slicing and serving.

Notes

Use two sheet pans for best results. Let rest before cutting to let fillings set. Broil for 1–2 minutes at the end for extra crispiness.