Oh my goodness, let me tell you about my go-to dish when I need something quick, delicious, and crowd-pleasing: the chicken sheet pan quesadilla! It’s basically a flavor explosion that comes together in no time—perfect for those busy weeknights or when I’ve got family over and I want to impress them without spending all day in the kitchen. I remember the first time I made it; I was juggling a million things, and my kids were hungry and cranky. I threw everything on a sheet pan, and just like that, we had cheesy, melty goodness ready to devour! The best part? It’s super customizable! You can toss in any veggies you have lying around or switch up the cheese. Trust me, this dish will become a staple in your home, too!
Ingredients for Chicken Sheet Pan Quesadilla
Gathering the right ingredients is key to making the best chicken sheet pan quesadilla. Here’s what you’ll need:
- 2 cups cooked chicken, shredded: Use any leftover rotisserie chicken or poach some chicken breasts for a fresh start. Shredded chicken not only adds protein but also brings a lovely texture.
- 1 cup shredded cheese: Go for a blend of your favorites! I love using sharp cheddar for its flavor, but Monterey Jack or pepper jack can add a nice kick, too.
- 1 cup bell peppers, sliced: Any color will do! I typically use a mix of red, yellow, and green for a vibrant look. Just slice them thinly so they cook evenly.
- 1 cup onions, sliced: Sweet onions work wonders here, but feel free to use red onions for a bit more bite. Slice them into half-moons for easier layering.
- 4 large tortillas: Flour tortillas are my go-to for this recipe because they get wonderfully soft and pliable. You can also use whole wheat or gluten-free tortillas if that’s your jam!
- 1 tablespoon olive oil: This will help sauté the veggies and keep everything moist. You can swap it out for avocado oil for a different flavor.
- 1 teaspoon taco seasoning: This adds a burst of flavor! You can use store-bought or whip up your own blend with chili powder, cumin, and garlic powder.
Make sure to get good quality ingredients for the best results. You’ll see the difference in flavor and texture, trust me!
How to Prepare Chicken Sheet Pan Quesadilla
Alright, let’s get cooking! Preparing this chicken sheet pan quesadilla is a breeze, and I promise you’ll have it on the table in no time. Follow these steps, and you’ll be a quesadilla pro in no time!
Step-by-Step Instructions
- Preheat the oven: First things first, preheat your oven to 400°F (200°C). This is crucial to get that golden, crispy finish!
- Sauté the veggies: In a large skillet, heat the olive oil over medium heat. Add the sliced onions and bell peppers, sautéing them for about 5-7 minutes until they’re soft and fragrant. Oh, the smell of sautéing onions is heavenly!
- Mix in the chicken: Next, toss in the shredded chicken along with the taco seasoning. Stir everything together for another 2-3 minutes, allowing the chicken to warm through and the flavors to meld. Just wait until you taste this mix!
- Assemble on the baking sheet: Grab a baking sheet and lay down two of the tortillas. Spread half of the chicken mixture evenly on top, then sprinkle a generous amount of cheese over it. Top with the other two tortillas for that classic quesadilla feel.
- Bake it: Pop the baking sheet into your preheated oven and bake for about 15-20 minutes. You’ll want to keep an eye on it until the tortillas are golden-brown and the cheese is all melty and bubbling. It’s pure bliss!
- Slice and serve: Once it’s out of the oven, let it sit for a minute before cutting into wedges. Serve with your favorite salsa or guacamole, and enjoy every cheesy bite!
And there you have it! This chicken sheet pan quesadilla is not only simple to make but also a delightful dish that everyone will love. Get ready to dig in!
Why You’ll Love This Recipe
Let me tell you why this chicken sheet pan quesadilla is an absolute winner in my kitchen! Here are just a few reasons you’ll want to whip this up:
- Quick preparation: With just a few simple steps, you can have a delicious meal ready in about 35 minutes—perfect for those busy nights!
- Easy cleanup: Since everything’s made on a single sheet pan, you won’t be left with a mountain of dishes. Yay for less cleanup!
- Delicious flavors: The combination of tender chicken, sautéed veggies, and gooey cheese creates a flavor explosion that’ll have everyone coming back for seconds!
- Customizable: You can easily tailor this recipe to fit your family’s tastes—swap in your favorite veggies or cheese to make it truly your own!
- Family-friendly: This dish is a hit with kids and adults alike, making it a great option for family gatherings or casual dinners with friends.
Trust me, once you try this recipe, you’ll understand why it’s a staple in my meal rotation!
Tips for Success
To make sure your chicken sheet pan quesadilla turns out perfectly every time, here are some of my best tips and tricks!
- Don’t skimp on the cheese: Cheese is the star of this dish, so use a generous amount! Mixing different cheeses can elevate the flavor—try adding a bit of mozzarella for extra stretchiness.
- Prep your ingredients ahead of time: If you know you’ll be busy, chop your veggies and shred your chicken in advance. You can even assemble the quesadilla the night before and just pop it in the oven when you’re ready.
- Experiment with spices: Feel free to add more seasoning to your chicken mixture! A pinch of cayenne pepper or a dash of smoked paprika can add a delightful kick. Just adjust according to your spice preference!
- Watch the baking time: Keep an eye on your quesadilla while it’s baking. Ovens can vary, so check for that golden-brown color and bubbling cheese around the 15-minute mark to avoid overcooking.
- Let it rest: After baking, let your quesadilla sit for a minute or two before slicing. This helps keep the layers together and makes for cleaner cuts.
- Pair with the right dips: To elevate your meal, serve with fresh salsa, creamy guacamole, or even a dollop of sour cream on the side. They bring out the best flavors in each bite!
With these tips, you’re well on your way to making a chicken sheet pan quesadilla that will impress your family and friends. Enjoy the process and happy cooking!
Nutritional Information
When it comes to enjoying a delicious meal like this chicken sheet pan quesadilla, it’s always good to know what you’re putting into your body. Below are the typical nutritional values for one serving of this scrumptious dish. Keep in mind these are estimates, so actual values may vary based on specific ingredients used:
- Calories: 350
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Sugar: 2g
- Fiber: 3g
- Protein: 25g
- Sodium: 600mg
- Cholesterol: 70mg
This chicken sheet pan quesadilla not only satisfies your taste buds but also packs a protein punch while staying relatively balanced. Perfect for a meal that feels indulgent without the guilt!
FAQ About Chicken Sheet Pan Quesadilla
Can I use raw chicken in this recipe?
While you can technically use raw chicken, I highly recommend using cooked chicken for the best results. It saves time and ensures everything cooks evenly. If you do start with raw chicken, make sure to cook it thoroughly before assembling the quesadilla.
What kind of tortillas work best?
Flour tortillas are my favorite for their softness and flexibility, but you can absolutely use whole wheat or gluten-free tortillas if that suits your diet better. Just keep in mind that different types of tortillas might change the cooking time slightly, so keep an eye on them!
Can I make this quesadilla vegetarian?
You bet! Just skip the chicken and load up on extra veggies like mushrooms, zucchini, or even black beans for protein. You won’t miss the chicken one bit, trust me!
How do I store leftovers?
To keep your chicken sheet pan quesadilla fresh, wrap any leftovers tightly in plastic wrap or store them in an airtight container in the fridge. They’ll last about 3-4 days. Just reheat in the oven or a skillet to get that crispiness back!
Can I freeze the quesadilla?
Yes, you can freeze the quesadilla! Just slice it into wedges, wrap them well in plastic wrap, and then place them in a freezer-safe bag. They’ll keep for about 2 months. When you’re ready to enjoy, thaw them in the fridge overnight and reheat in the oven for the best texture.
Serving Suggestions
Now that you’ve whipped up this scrumptious chicken sheet pan quesadilla, let’s talk about what to serve alongside it to create a complete meal that’ll have everyone raving!
- Fresh salsa: A vibrant, chunky salsa is a must! The acidity from the tomatoes and lime really cuts through the richness of the cheese and chicken. You can make your own or grab a jar from the store for convenience.
- Guacamole: This creamy avocado dip adds a delightful richness that pairs perfectly with the crispy quesadilla. You can whip up a quick batch or use store-bought if you’re short on time.
- Mexican rice: A side of fluffy Mexican rice can round out the meal beautifully. The flavors of the rice complement the quesadilla, making it a satisfying option.
- Black beans: Seasoned black beans add a nice protein boost, and they’re super easy to prepare. Just heat them up and serve with a sprinkle of cilantro for freshness!
- Mexican corn salad: This sweet and tangy salad made with corn, lime, and cheese can add a refreshing crunch to your meal. Plus, it’s a great way to sneak in some veggies!
Feel free to mix and match these sides based on what you have on hand or what your family loves. Each of these options brings something special to the table, making your chicken sheet pan quesadilla meal even more delightful!
Storage & Reheating Instructions
Leftovers from your chicken sheet pan quesadilla can be a lifesaver for busy days! To keep them fresh and tasty, follow these simple storage tips:
- Cool completely: Let your quesadilla cool down completely before storing it. This helps prevent condensation and keeps it from getting soggy.
- Wrap it up: Wrap any leftover quesadilla tightly in plastic wrap or aluminum foil. Alternatively, you can place it in an airtight container. Just make sure it’s sealed well to keep out air!
- Refrigerate: Store the wrapped quesadilla in the refrigerator, where it’ll stay fresh for about 3-4 days. Trust me, it’ll make a quick meal that much easier!
Now, when it’s time to enjoy those leftovers, reheating is key to keeping that delicious flavor and texture intact:
- Oven reheating: Preheat your oven to 350°F (175°C). Place the quesadilla on a baking sheet and cover it loosely with foil to prevent it from getting too brown. Heat for about 10-15 minutes until warmed through and the cheese is melty again.
- Skillet reheating: If you’re craving that crispiness, heat a skillet over medium heat. Place the quesadilla in the skillet and cover with a lid. Cook for about 4-5 minutes on each side, or until heated through and the outside is golden.
- Microwave reheating: In a pinch? You can microwave it! Just place a slice on a microwave-safe plate, cover it with a damp paper towel (this helps keep it from getting chewy), and heat for about 1-2 minutes. It’s quick, but it won’t be as crispy!
With these storage and reheating tips, you’ll be able to enjoy your chicken sheet pan quesadilla again and again without sacrificing any of that deliciousness. Happy eating!
Print
Chicken Sheet Pan Quesadilla: 5 Steps to Deliciousness
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A quick and easy recipe for chicken sheet pan quesadilla.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese
- 1 cup bell peppers, sliced
- 1 cup onions, sliced
- 4 large tortillas
- 1 tablespoon olive oil
- 1 teaspoon taco seasoning
Instructions
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a skillet over medium heat.
- Sauté onions and bell peppers until soft.
- Add shredded chicken and taco seasoning, mixing well.
- Place two tortillas on a baking sheet.
- Spread the chicken mixture over the tortillas.
- Sprinkle cheese on top.
- Top with the remaining tortillas.
- Bake for 15-20 minutes until golden.
- Cut into wedges and serve.
Notes
- Use any cheese of your choice.
- Customize with additional vegetables if desired.
- Serve with salsa or guacamole.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken sheet pan quesadilla
