Name: Sheet Pan Quesadillas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Cuisine: Mexican Inspired, American
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 1 pound skinless, boneless chicken breast, chopped; 2 tablespoons water; 1 (1.12 ounce) package fajita seasoning mix; 8 flour tortillas; 2 cups shredded Mexican cheese blend; 4 tablespoons sour cream, for serving; 4 tablespoons pico de gallo, or to taste; 2 tablespoons chopped fresh cilantro, for garnish

Sheet Pan Quesadillas

These crispy sheet pan quesadillas are baked all at once with tortillas stuffed with chicken and melty cheese for an easy, tasty way to feed a crowd.

35 min total 10 min prep 25 min cook 8 555 cal

Instructions

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1 Preheat the oven to 375 degrees F (190 degrees C).
2 Heat olive oil in a large skillet over medium heat. Add onion, green bell pepper, and red bell pepper; cook, stirring occasionally, until just softened, about 2 minutes. Remove with a slotted spoon and set aside.
3 Add chicken to the same skillet and cook until no longer pink on the outside, about 3 minutes. Return onion and bell peppers to the skillet. Stir in water and fajita seasoning. Cook and stir until the chicken has completely cooked through.
4 Oil or grease a 1/4 sheet pan (9x13-inch), then arrange 6 tortillas around edges so half of each hangs over the sides; place 1 tortilla in the center to cover the bottom.
5 Spoon chicken mixture evenly over tortillas, avoiding excess liquid. Sprinkle evenly with cheese.
6 Place 1 tortilla in the center on top; fold overhanging tortillas toward the center to enclose filling. Top with a second baking sheet to press (this will help the quesadilla hold its shape).
7 Bake in the preheated oven for 10 minutes. Remove the top baking sheet and continue baking until the tortillas are golden and crispy, 8 to 12 more minutes.
8 Slice into rectangles and serve topped with sour cream, pico de gallo, and cilantro, if desired.