-chicken-sheet-pan-quesadilla

Chicken Recipe Collection

Chicken Sheet Pan Quesadilla

Just in *ques* you have a party to host, this chicken sheet pan quesadilla recipe is worth trying. Not only is it delicious, filled with bacon, jalapeño peppers, sour cream, and Pepperjack cheese, but it also is super easy to make. (And easy to clean, since it's baked in a sheet pan!) If you start cooking an hour before the party, your dish should be good to go!

Ingredients

  • Chicken: To save time, I just shredded a large rotisserie chicken to make these quesadillas. But alternately, you could use any leftover cooked or shredded chicken that you have on hand, or cook and dice some boneless skinless chicken breasts (about 1 pound).
  • Bacon: I also love frying up and crumbling some bacon to add to the mix, and also use the leftover bacon grease to sauté the veggies. (Although you are welcome to leave the bacon out if you prefer, and just use oil for the sauté.)
  • Veggies: I used a mix of scallions, red bell pepper, jalapeño and garlic in these chicken quesadillas, but feel free to add in any other veggies that you prefer.
  • Cilantro: I also like adding in lots of finely-chopped cilantro to the filling to freshen up those flavors. But if you’re not a fan of cilantro, just leave it out.
  • Seasonings: I kept things simple with a mix of chili powder, ground cumin, salt and pepper to help season the filling. Alternately, you could just use taco seasoning, to taste. Or if you like smoky chipotle flavor, you could also add in some chipotle chili powder.
  • Beans: I added in one can (each) of black beans and pinto beans to give these quesadillas some extra protein.
  • Sour cream: I also tossed the chicken filling mixture in a cup of sour cream to make it a bit more creamy and give the filling a bit of tang.
  • Cheese: You can really use just about any kind of shredded cheese that you love best in these quesadillas. I recommend a good-quality Mexican blend or a zesty Pepperjack.
  • Tortillas: Feel free to use any type of soft tortillas that you love best for these sheet pan quesadillas. If using a 13 x 18-inch half sheet pan, you will need about 16 (10-inch) tortillas or 24 (8-inch) tortillas to fill the whole pan. I also recommend brushing the tortillas with butter before baking so that they will be extra golden and crispy.

Directions

  1. Cook the bacon (optional). First, go ahead and fry up the bacon in a large sauté pan, and then reserve a bit of grease in the pan to sauté the veggies in the next step. (If you are cooking raw chicken instead of using pre-cooked chicken, I would also recommend cooking it in some of the leftover bacon grease for extra flavor if you’d like!)
  2. Sauté the veggies. Next, we’ll sauté the scallions, bell pepper, jalapeño, garlic, and seasonings in the same sauté pan.
  3. Combine the chicken filling. Once the veggie mixture is ready to go, we’ll toss it with the cooked bacon, cooked chicken, beans, sour cream, and cilantro in a large bowl and toss the filling until combined.
  4. Assemble the quesadilla. Then it’s time to get going on assembly! Lightly brush the bottom of a 13 x 18-inch half sheet pan evenly with melted butter. Arrange tortillas overlapping around the perimeter of the pan so that half of the tortillas overhang the rim (see photos above), with two additional tortillas layered in the center so that the entire bottom surface of the pan is covered. Spread the chicken filling evenly over the tortillas, followed by an even layer of the cheese. Place two tortillas overlapping in the center of the pan (similarly to how you arranged the bottom layer), then fold the overhanging tortillas back towards the center until all of the chicken filling is covered. Brush the tops of the tortillas evenly with melted butter.
  5. Bake. Place another large baking sheet on top of the quesadilla to weigh it down. Transfer the stacked baking sheets to the oven and bake for 20 minutes. Remove the top baking sheet and bake for 5 more minutes, or until the tortillas are lightly golden.
  6. Serve. Slice the quesadilla into your desired size/shape of pieces and serve warm with your desired toppings and sauces.