Description
This Sheet Pan Quesadillas with Chicken recipe is a family favorite, combining gooey cheese, seasoned chicken, and vibrant ingredients for a delightful weeknight meal.
Ingredients
Scale
- 9 (8-inch) flour tortillas
- 16 ounces shredded cheddar cheese
- 1 cup tomatoes, chopped
- 1/2 cup green onions, chopped
- 1/2 cup cilantro, chopped (optional)
- 2 cups shredded chicken
- 1 (15-ounce) can pinto beans
- 1 cup frozen corn
- Homemade chipotle sauce
- Sour cream
- Lime slices
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Lay four tortillas on the baking sheet and sprinkle half of the cheese on top.
- Add shredded chicken, tomatoes, green onions, and pinto beans over the cheese layer, then sprinkle corn on top.
- Sprinkle the remaining cheese over everything and place the remaining tortillas on top, pressing down gently.
- Bake for 20 minutes until golden brown and cheese is bubbling.
- Let cool for a few minutes, then cut into wedges and serve with sour cream and lime slices.
Notes
Consider using corn tortillas for a gluten-free version.
To save time, rotisserie chicken works wonderfully for this recipe.
For an extra kick, add diced jalapeños to the filling.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg