Sheet Pan Chicken Quesadillas
These Sheet Pan Chicken Quesadillas are a cheesy delight! Perfect for busy nights, they combine tender chicken and zesty flavors on one easy-to-clean sheet pan.
Equipment
- Sheet Pan
- Parchment Paper
- Large Mixing Bowl
- Spatula
- Knife or pizza cutter
Ingredients
For the Quesadillas:
- 4 large flour tortillas
- 2 cups cooked chicken shredded
- 1 package taco seasoning
- 1/2 cup water
- 2 cups shredded cheese Monterey Jack and Cheddar blend
For Serving:
- Sour cream for topping
- Shredded lettuce for serving
- Salsa for dipping
Instructions
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the shredded chicken, taco seasoning, and water. Mix well and let it sit for a few minutes.
- Lay two flour tortillas on the sheet pan. Distribute the chicken mixture over the tortillas and sprinkle cheese on top.
- Place the remaining tortillas on top and press down gently.
- Bake for 15-20 minutes or until crispy and golden brown.
- Remove from oven, let cool slightly, then slice into wedges and serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat quesadillas in the oven or skillet for best results.
- Freeze unbaked quesadillas for up to 2 months for a quick meal.