Sheet-Pan Quesadilla

ChickenOvenStove-Top
Time :50 minutes
Yield :12 servings
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The Scoop

Raise your hand if you agree: you can feed an entire room full of hungry people without spending your whole night flipping individual tortillas at the stove.
If your game night energy requires maximum melted cheese with absolute minimum kitchen drama, wrapping a giant chicken-and-black-bean mix in a tortilla blanket and smashing it under a second baking sheet is top-tier culinary intelligence!
Hack it:
Make it vegetarian: Skip the chicken and double down on black beans and pinto beans or use seasoned soy crumbles or roasted sweet potato cubes for a rich, meatless feast.
Brush the outer tortillas with melted butter or a thin layer of mayonnaise instead of cooking spray before baking to get an insanely shattered, golden-brown crust.
Toss sliced pickled jalapeños, diced canned hatch green chilies, or a drizzle of your favorite hot sauce directly into the chicken filling before folding.
Gluten-Free: Use large gluten-free or cassava flour tortillas, making sure to warm them in the microwave for 15 seconds first so they stay pliable and don't crack when folding over the sheet pan.
Leftovers:
Cut cold leftover quesadilla into squares, toss them in a hot skillet with a little butter to crisp up, and top with two fried eggs and fresh salsa.
Slice cold leftover quesadilla into thin strips, air-fry or bake until ultra-crunchy, and use them as luxurious croutons over a hot bowl of chicken or tomato soup.
Reheat squares in an air fryer at 375°F (190°C) for 4 minutes until piping hot and serve alongside a bowl of fresh guacamole or warm queso dip.

Ingredients

  • 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
  • 1/2 teaspoon garlic powder
  • salt, to taste
  • pepper, to taste
  • 1 (15-ounce) can black beans, drained and rinsed
  • 3/4 cup corn kernels, drained and rinsed if canned
  • 8 large tortillas
  • 2 cups Monterey Jack cheese, shredded
  • 1 cup cheddar cheese, shredded

Directions

  • Preheat the oven to 425 degrees F.
  • Spray an 18x13-inch sheet pan with cooking spray.
  • In a large skillet over medium-high heat, add the olive oil.
  • Add the onions and the bell peppers to the skillet and cook until the onions begin to soften and become translucent, about 3 minutes.
  • Add the chicken pieces, the chili powder, the cumin, the smoked paprika, the garlic powder, the salt, and the pepper to the skillet, stirring well and cooking until the chicken is cooked through to 165 degrees F internally, about 5-7 minutes.
  • Stir in the black beans and the corn kernels and cook until the beans are heated through, about 2 minutes.
  • Place 6 of the tortillas around the edges of the prepared sheet pan, with the tortillas hanging halfway over the edge of the pan and leaving a gap in the center.
  • Place 1 of the tortillas in the center gap of the sheet pan, placing it in the lower half of the gap.
  • Evenly spread the chicken mixture over the tortillas, only spreading the mixture over the parts of the tortilla on the baking sheet.
  • Sprinkle the Monterey Jack and the cheddar over the chicken mixture.
  • Place the last tortilla in the center of the sheet pan.
  • Carefully fold the tortillas towards the center.
  • Place a second sheet pan on top of the folded tortillas, pressing down a little bit.
  • Bake for 20 minutes.
  • Remove the top sheet pan and bake until the top is golden-brown, about 5 minutes.
  • Allow the quesadilla to cool slightly before slicing and serving.
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