Description
This Sheet Pan Quesadillas recipe offers a fun and easy way to prepare multiple quesadillas at once using a baking sheet. Featuring seasoned chicken, sautéed bell peppers and onions, black beans, and a blend of cheeses layered between oversized flour tortillas, this dish is perfect for a casual dinner or party. Baked to golden perfection, it’s served with classic garnishes like sour cream, guacamole, and pico de gallo for a complete Tex-Mex flavor experience.
Ingredients
Scale
Seasoning Mix
- 1.25 ounce package fajita seasoning
- 3 tablespoons water
Vegetables & Chicken
- 3 tablespoons vegetable oil, divided
- 1½ cups thinly sliced sweet yellow onion
- 2 green bell peppers, washed, dried, de-seeded and thinly sliced
- 1½ pound boneless, skinless chicken breast, sliced into ½ inch wide strips
- 15 ounce can black beans, rinsed and drained
- ¼ cup chopped fresh cilantro
Tortillas & Cheese
- 20 ounce package extra large flour tortillas (8 grande burrito size tortillas per package)
- 4 cups shredded fiesta blend cheese, divided
Optional Garnishes
- ½ cup sour cream
- ½ cup guacamole
- ½ cup pico de gallo or chunky salsa
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the quesadillas.
- Prepare Baking Sheets: Lightly spray one of two 18×13-inch baking sheets with nonstick cooking spray to prevent sticking.
- Make Seasoning Mixture: In a small bowl, combine the fajita seasoning with 3 tablespoons water, stirring until fully blended.
- Sauté Onions: Heat 1½ tablespoons of vegetable oil in a 10 to 12 inch skillet over medium-high heat. Add the sliced onions and sauté for 2 to 3 minutes until they begin to turn opaque.
- Add Peppers: Add the sliced green bell peppers to the onions and continue to sauté for another 2 to 3 minutes until onions are translucent and peppers soften. Transfer the cooked veggies to a plate.
- Cook Chicken: Return the skillet to heat and add the remaining 1½ tablespoons oil. Add the chicken strips and cook for 5 to 6 minutes until no longer pink, stirring often.
- Season Chicken: Pour the water and fajita seasoning mixture over the chicken in the skillet. Cook an additional 2 to 3 minutes until chicken is well coated and seasoned. Transfer to a heat-safe bowl or plate.
- Arrange Tortillas: Place six tortillas around the edges of the sprayed baking sheet, overlapping and letting them hang halfway over the pan edges, leaving a gap in the center. Place one tortilla in the center bottom gap.
- Slice Tortilla: Slice the last tortilla in half using a sharp knife or pizza cutter.
- Add Cheese Layer: Sprinkle 2 cups of shredded cheese evenly over the tortillas arranged on the pan.
- Add Vegetables: Evenly spread the sautéed onions and bell peppers over the cheese layer.
- Add Chicken: Spread the cooked chicken strips over the vegetable layer.
- Add Beans & Cheese: Spread the rinsed and drained black beans over the chicken, then top with the remaining 2 cups shredded cheese. Sprinkle chopped cilantro over the top.
- Fold Tortillas: Starting from each side of the sheet pan, carefully and tightly fold the tortillas towards the middle. Dampen edges with water using a pastry brush if they don’t stick.
- Place Halved Tortillas: Dampen edges of each half tortilla and press them over the center of the quesadilla to seal.
- Press & Prepare for Baking: Place the second baking sheet on top of the folded tortillas to keep edges together during baking. Optionally, add pie weights on top to hold in place.
- Bake Initial Phase: Bake in the preheated oven for 20 minutes.
- Remove Top Pan & Continue Baking: Remove the top baking sheet and bake for an additional 5 to 7 minutes until the quesadilla top turns golden brown.
- Rest & Slice: Let the quesadilla rest for 2 to 3 minutes. Using a sharp knife or pizza cutter, cut into 3 slices by 4 slices. Serve hot with optional garnishes like sour cream, guacamole, and pico de gallo.
Notes
- Make sure to slice the chicken uniformly so it cooks evenly.
- If tortillas don’t stick well when folding, water dampening the edges is key to keep them sealed.
- You can add pie weights on top of the second baking sheet to help press the tortillas down during baking.
- Use a sharp pizza cutter or large knife to slice quesadillas cleanly after baking.
- Garnishes like sour cream, guacamole, and pico de gallo add freshness and balance the spiced chicken.
- Fajita seasoning packets vary in salt; adjust salt in the recipe accordingly if you want to control sodium levels.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 550
- Sugar: 4g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 90mg
