Sheet Pan Quesadilla
If you’re looking for a delicious and easy way to bring together the whole family for dinner, look no further than this Sheet Pan Quesadilla recipe. This dish is a crowd-pleaser, combining the beloved flavors of quesadillas with the convenience of a sheet pan meal. With perfectly melted cheese, seasoned chicken, and a medley of colorful veggies, it’s a feast on a single tray that will have everyone coming back for seconds!
Why This Recipe is a Keeper
This Sheet Pan Quesadilla is not only simple to prepare, but it also offers endless customization options. Whether you’re feeding a hungry family or hosting a casual gathering with friends, this recipe guarantees satisfaction. The best part? It comes together in just a fraction of the time it would take to make individual quesadillas. Plus, the cleanup is a breeze, making it a perfect weeknight dinner solution.
What Goes Into Sheet Pan Quesadilla
To create your Sheet Pan Quesadilla, gather the following ingredients:
- 8 large tortillas (burrito size)
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 1 medium green bell pepper (chopped)
- 1 pound chicken breast (boneless and skinless, cut into small pieces)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 15 ounces black beans (1 can, drained and rinsed)
- 1 cup corn kernels (canned, drained and rinsed)
- 2 cups Monterey Jack cheese (shredded)
- 1 cup cheddar cheese (shredded)
Kitchen Gear Checklist
To make the process smooth, have the following kitchen tools handy:
- Large sheet pan – This will be your cooking surface.
- Mixing bowl – For combining your filling ingredients.
- Spatula – For spreading and flipping.
- Cutting board – For chopping your veggies and chicken.
- Knife – A sharp blade for easy cutting.
Sheet Pan Quesadilla in Steps
Step 1: Preheat Your Oven
Start by preheating your oven to 400°F (200°C). This ensures that your quesadillas will bake to perfection.
Step 2: Sauté the Vegetables and Chicken
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and green bell pepper, sautéing until they are soft and fragrant, about 5 minutes. Then, add the chicken pieces along with the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook until the chicken is no longer pink, approximately 7-10 minutes.
Step 3: Mix in the Beans and Corn
Once the chicken is cooked, remove the skillet from heat and stir in the black beans and corn. Ensure everything is well combined for maximum flavor.
Step 4: Assemble on the Sheet Pan
Lay four tortillas flat on the sheet pan. Spread the chicken and vegetable mixture evenly over the tortillas. Top with a generous layer of Monterey Jack and cheddar cheese.
Step 5: Add More Tortillas
Place the remaining four tortillas over the top, pressing down gently to secure everything in place.
Step 6: Bake the Quesadilla
Place the sheet pan in the preheated oven and bake for about 15-20 minutes, or until the tortillas are golden brown and the cheese has melted.
Step 7: Slice and Serve
Once out of the oven, allow the quesadilla to cool for a couple of minutes. Use a sharp knife or pizza cutter to slice into wedges. Serve warm with your favorite toppings like salsa, guacamole, or sour cream.
Healthier Substitutions
If you’re looking to lighten up this Sheet Pan Quesadilla, consider these swaps:
- Use whole wheat tortillas instead of regular for added fiber.
- Swap chicken for lean turkey for a lower-fat option.
- Incorporate more veggies such as zucchini or spinach for extra nutrients.
- Use low-fat cheese to reduce calories while still enjoying that cheesy goodness.
Testing Timeline
If you want to perfect your Sheet Pan Quesadilla, consider the following timeline for testing:
- Day 1: Test the basic recipe as outlined.
- Day 2: Experiment with different fillings or spices.
- Day 3: Try a vegetarian version with only beans and vegetables.
- Day 4: Invite friends for a taste test to gather feedback!
Freezer-Friendly Notes
If you want to prep ahead, this Sheet Pan Quesadilla is freezer-friendly!
- Assemble the quesadilla as directed but do not bake it.
- Tightly wrap the assembled quesadilla in plastic wrap and aluminum foil.
- Freeze for up to 3 months.
- To bake: Thaw overnight in the fridge and bake as directed.
Common Qs About Sheet Pan Quesadilla
Can I use other proteins besides chicken?
Absolutely! Feel free to substitute the chicken with ground beef, turkey, or even tofu for a vegetarian option. Just ensure whatever you use is cooked through before assembling.
How can I make this recipe spicier?
If you like heat, consider adding diced jalapeños to the chicken mixture or using a spicy cheese blend. You can also serve with hot sauce on the side.
What toppings go well with quesadillas?
Some delicious topping options include fresh salsa, guacamole, sour cream, or even diced avocado. Fresh cilantro also adds a nice touch!
Can I make this vegetarian?
Yes! Simply omit the chicken and increase the amount of beans and vegetables. You can also add some sautéed mushrooms for added texture and flavor.
Time to Try It
Now that you have all the details on making this scrumptious Sheet Pan Quesadilla, it’s time to roll up your sleeves and get cooking! Whether it’s a busy weeknight or a fun weekend gathering, this recipe is sure to become a staple in your kitchen. Gather your ingredients, follow the steps, and watch as your family and friends rave about this delightful dish!
Get ready to enjoy the cheesy, flavorful goodness of your new favorite meal. Happy cooking!
Sheet Pan Quesadilla
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and green bell pepper, sautéing until soft and fragrant, about 5 minutes. Then add the chicken pieces along with the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook until the chicken is no longer pink, approximately 7-10 minutes.
- Step 3: Once the chicken is cooked, remove the skillet from heat and stir in the black beans and corn. Ensure everything is well combined.
- Step 4: Lay four tortillas flat on the sheet pan. Spread the chicken and vegetable mixture evenly over the tortillas. Top with a generous layer of Monterey Jack and cheddar cheese.
- Step 5: Place the remaining four tortillas over the top, pressing down gently to secure everything in place.
- Step 6: Place the sheet pan in the preheated oven and bake for about 15-20 minutes, or until the tortillas are golden brown and the cheese has melted.
- Step 7: Once out of the oven, allow the quesadilla to cool for a couple of minutes. Use a sharp knife or pizza cutter to slice into wedges. Serve warm with toppings like salsa, guacamole, or sour cream.
Notes
- Try using whole wheat tortillas for added fiber.
- Substitute chicken with turkey for a leaner option.
- Add extra veggies like zucchini or spinach for more nutrients.
