Oh my goodness, let me tell you about my absolute favorite weeknight dinner: chicken sheet pan quesadilla 2! It’s so simple to throw together, and the best part? It’s all on one pan! I remember making this for a family gathering last summer, and it was a massive hit. Everyone was raving about the crispy tortillas and cheesy filling, and I barely had to lift a finger. You just mix, layer, and bake, and before you know it, you’ve got a delicious meal that feels like a fiesta. Trust me, this recipe will become your go-to!
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese
- 1 cup bell peppers, diced
- 1 cup onions, diced
- 4 large flour tortillas
- 1 tablespoon olive oil
- 1 teaspoon taco seasoning
- Salt and pepper to taste
How to Prepare Chicken Sheet Pan Quesadilla 2
Preheat Your Oven
First things first, you’ll want to preheat your oven to 400°F (200°C). This step is super important because it ensures that your quesadilla gets that golden, crispy finish. Trust me, you don’t want to skip this part!
Mix the Filling
Now, grab a big mixing bowl and toss in your shredded chicken, cheese, diced bell peppers, diced onions, taco seasoning, salt, and pepper. Give it a good mix until everything is well combined. The flavors will blend beautifully, and your kitchen will start to smell amazing already!
Assemble the Quesadilla
Next, take a sheet pan and lay down two of your large flour tortillas. Spread that delicious chicken mixture evenly over the tortillas, making sure to cover every inch. Then, place the remaining two tortillas on top—like a delicious sandwich! Don’t forget to drizzle a little olive oil on top to help with that crispy texture.
Bake to Perfection
Now, it’s time to bake! Place your sheet pan in the preheated oven and let it bake for about 15-20 minutes. Keep an eye on it; you’ll know it’s ready when the edges are golden and crispy, and your kitchen is filled with mouth-watering aromas. Once it’s done, take it out and let it cool for just a minute before slicing into wedges. Enjoy every cheesy, crispy bite!
Tips for Success
Here are my top tips to make sure your chicken sheet pan quesadilla 2 turns out fabulous every time! First, don’t hesitate to switch up the cheese—Monterey Jack or pepper jack adds a nice kick, while cheddar brings a classic flavor. If you’re not a fan of bell peppers or onions, feel free to swap them for your favorite veggies like zucchini or corn. Just keep the total volume about the same.
Also, if you want to save time, use leftover chicken or even rotisserie chicken—you’ll cut down on prep time significantly! Lastly, make sure to watch the baking time closely; every oven is different, and you want that perfect golden crust without overbaking. Happy cooking!
Why You’ll Love This Recipe
- Quick to prepare—ready in just 30 minutes!
- All-in-one pan means minimal cleanup.
- Customizable with your favorite fillings and veggies.
- Perfectly cheesy and crispy every time.
- Great for meal prep or feeding a crowd.
- Kid-friendly and packed with flavor!
- Delicious leftovers—if you have any!
Nutritional Information
Let’s talk numbers! Here’s a rough estimate of the nutritional values for one serving of my chicken sheet pan quesadilla 2:
- Calories: 400
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 600mg
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 2g
- Protein: 25g
Keep in mind that these values are approximate and can vary based on the specific ingredients you use. But hey, knowing those numbers can help you feel good about indulging in this delicious dish!
FAQ Section
Can I use different types of cheese? Absolutely! While I love the classic shredded cheese blend, you can totally switch it up. Monterey Jack, pepper jack, or even a sharp cheddar will work wonderfully. Just pick what you love best!
What if I don’t have cooked chicken on hand? No worries! You can use rotisserie chicken, leftover chicken, or even canned chicken if you’re in a pinch. Just make sure it’s shredded for easy mixing!
Can I make this quesadilla ahead of time? Yes! You can prepare the filling and assemble the quesadilla in advance, then cover it and store it in the fridge. Just pop it in the oven when you’re ready to bake. It’s a real time-saver!
How do I store leftovers? If you happen to have any leftovers (which is rare!), simply store them in an airtight container in the fridge for up to 3 days. You can reheat them in the oven or microwave for a quick snack!
Can I freeze the quesadilla? Yes, you can! Just make sure to let it cool completely before wrapping it tightly in plastic wrap and then placing it in a freezer-safe container. When you’re ready to enjoy, let it thaw in the fridge overnight and bake it as directed.
Storage & Reheating Instructions
If you’re lucky enough to have leftovers (seriously, it’s rare!), storing them properly is key to keeping that deliciousness intact. Just let the quesadilla cool completely, then transfer it to an airtight container. You can keep it in the fridge for up to 3 days. When you’re ready to dig in again, I recommend reheating it in the oven for the best results. Preheat your oven to 350°F (175°C), place the quesadilla on a baking sheet, and warm it for about 10-15 minutes until it’s heated through and the edges are crispy again. You can also use the microwave if you’re in a rush, but be warned—it won’t have that same crispy texture. Just pop it in for about 1-2 minutes on medium power. Enjoy every cheesy bite all over again!
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Chicken Sheet Pan Quesadilla 2: 5 Steps to Crispy Joy
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A simple and delicious chicken sheet pan quesadilla recipe.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese
- 1 cup bell peppers, diced
- 1 cup onions, diced
- 4 large flour tortillas
- 1 tablespoon olive oil
- 1 teaspoon taco seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the chicken, cheese, bell peppers, onions, taco seasoning, salt, and pepper.
- Place two tortillas on a sheet pan.
- Spread the chicken mixture evenly over the tortillas.
- Top with the remaining tortillas.
- Drizzle olive oil on top.
- Bake for 15-20 minutes until golden and crispy.
- Slice into wedges and serve.
Notes
- Use any leftover chicken for this recipe.
- Add your favorite vegetables for extra flavor.
- Serve with salsa or sour cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken sheet pan quesadilla
