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Homemade Sheet Pan Quesadilla photo

Sheet Pan Quesadilla

This Sheet Pan Quesadilla is a crowd-pleaser! Easy to make, customizable, and absolutely delicious with crispy edges and melty cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Quesadilla:
  • 8 large tortillas burrito size
  • 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 teaspoon garlic powder
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper or to taste
  • 15 ounce black beans 1 can, drained and rinsed
  • 1 cup corn kernels canned, drained and rinsed
  • 2 cups Monterey Jack cheese shredded
  • 1 cup cheddar cheese shredded

Equipment

  • Sheet pan
  • Mixing Bowl
  • Spatula
  • Knife
  • Cutting board
  • Oven Mitts

Method
 

Instructions:
  1. Step 1: Preheat your oven to 400°F (200°C) to ensure a crispy quesadilla.
  2. Step 2: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and green bell pepper. Sauté for about 5 minutes, or until softened. Remove from heat and set aside.
  3. Step 3: In the same skillet, add the remaining tablespoon of olive oil and the chicken pieces. Season with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook for about 7-10 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
  4. Step 4: Stir in the black beans and corn. Mix well to combine all the flavors. Remove from heat.
  5. Step 5: On your sheet pan, lay down 4 tortillas flat. Evenly distribute the chicken mixture over the tortillas, then sprinkle with both cheeses. Top with the remaining tortillas.
  6. Step 6: Bake for about 15-20 minutes, or until the tortillas are golden brown and the cheese is melted.
  7. Step 7: Allow to cool slightly before slicing into wedges. Serve with your favorite toppings like sour cream, salsa, or guacamole.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freeze individual slices wrapped in plastic wrap for up to 2 months.
  • Reheat in the oven at 350°F (175°C) for a crispy texture.