Sheet Pan Chicken Quesadillas
The ultimate comfort food, Sheet Pan Chicken Quesadillas are easy to make and packed with flavor. Crispy tortillas filled with seasoned chicken and gooey cheese create a delicious weeknight dinner. Serve with sour cream and salsa for an irresistible meal that everyone will love!
Equipment
- Commercial-Grade Aluminum Sheet Pan
- Oven
Ingredients
- 4 large Flour Tortillas
- 2 cups Cooked Chicken, Shredded
- 1 package Taco Seasoning
- 1/2 cup Water
- 2 cups Shredded Cheese
- Sour Cream
- Shredded Lettuce
- Salsa
Instructions
- Preheat your oven to 425 degrees Fahrenheit. This step is crucial as a hot oven ensures the quesadillas get crispy and brown.
- Prepare your chicken by cooking and shredding it beforehand. If you’re using leftover chicken, this will save you time. Make sure it’s juicy and well-seasoned.
- Take your large flour tortillas and lay them on a half-sheet pan. Allow half of each tortilla to drape over the edge. This helps in folding them over later.
- If using a darker sheet pan, adjust your oven temperature down by 25 degrees. Dark pans can cook faster, so keep an eye on them!
- In a skillet over medium heat, combine the shredded chicken, taco seasoning, and water. Stir well and allow the mixture to heat through until the liquid is mostly absorbed.
- Once your chicken mixture is hot, divide it evenly and spoon about a quarter cup onto each tortilla half. Make sure to spread it out for even distribution.
- Now, sprinkle the shredded cheese generously over the chicken. The more, the better, right? Then fold the tortillas over, sealing in all the deliciousness.
- For an extra crispy finish, you can place another sheet pan on top of the quesadillas. This will help brown both sides evenly. If you prefer, you can bake them directly on the sheet pan and flip halfway through.
- Bake in the preheated oven for 15 to 20 minutes, or until the quesadillas are golden brown and crispy. Keep an eye on them to prevent burning.
- Once baked, remove the quesadillas from the oven and let them cool slightly. Cut them in half and serve with sour cream, salsa, and shredded lettuce for a fresh crunch.
Notes
- Tip 1: Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or air fryer for optimal crispiness.
- Tip 2: You can freeze uncooked quesadillas. Just layer them between sheets of parchment paper and store in a freezer-friendly bag. Bake from frozen, adding a few extra minutes to cooking time.
- Tip 3: Serve with a variety of toppings such as sour cream, salsa, and shredded lettuce to enhance the flavors.
- Tip 4: Try using different types of cheese such as Monterey Jack or Pepper Jack for a unique twist.
- Tip 5: Use whole wheat tortillas for a healthier version of this dish. You'll still enjoy all the flavor without the extra calories.