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Sheet Pan Quesadillas

Chicken Sheet Pan Quesadillas

This party-sized Chicken Sheet Pan Quesadilla is easy to make, full of great flavor, and perfect for feeding a crowd!  See notes above for possible ingredient variations.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people

Equipment

  • 13 x 18-inch sheet pan
  • Large sauté pan
  • Large mixing bowl
  • Pastry brush
  • paper towels
  • Knife and Cutting Board
  • another large baking sheet (for weighing down)

Ingredients
  

  • ═══ FOR THE FILLING ═══
  • 6 slices bacon (optional)
  • 4 scallions (thinly sliced with the white and green parts separated)
  • 1 large red bell pepper (cored and diced)
  • 1 large jalapeño pepper (cored and diced)
  • 6 cloves garlic (pressed or minced)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • fine sea salt and freshly-cracked black pepper
  • 1 pound (about 4 cups) cooked shredded or diced chicken
  • 2 (15-ounce) cans pinto or black beans (or one of each) (rinsed and drained)
  • 1 cup (8 ounces) sour cream
  • ¼ cup finely-chopped fresh cilantro
  • ═══ FOR ASSEMBLY ═══
  • melted butter
  • 16 (10-inch) flour tortillas or 24 (8-inch) flour tortillas
  • 3 to 4 cups shredded Mexican blend or Pepperjack cheese
  • for serving: guacamole

Instructions
 

  • Cook the bacon in a large sauté pan over medium-low heat until crispy. Transfer to a paper-towel-lined plate and reserve 1 tablespoon of bacon grease in the pan, discarding any excess.
  • Increase heat to medium-high and add the white parts of the scallions, bell pepper, and jalapeño. Sauté for 5 minutes until softened, then add garlic, chili powder, cumin, salt, and pepper and cook for 2 more minutes, stirring frequently.
  • Transfer the sautéed vegetables to a large bowl. Add the cooked bacon, chicken, beans, sour cream, cilantro, and green parts of the scallions, and toss until evenly combined. Season with extra salt and pepper if needed.
  • Preheat oven to 425°F. Lightly brush the bottom of a 13x18-inch sheet pan with melted butter. Arrange tortillas overlapping around the perimeter and two in the center to cover the entire bottom, with half the tortillas overhanging the rim.
  • Spread the chicken filling evenly over the tortillas, then top with an even layer of cheese. Place two more tortillas in the center, then fold the overhanging tortillas back toward the center to cover the filling. Brush the tops with melted butter.
  • Place another large baking sheet on top of the quesadilla to weigh it down. Bake for 20 minutes, then remove the top sheet and bake for 5 more minutes until the tortillas are lightly golden. Slice and serve warm with guacamole and other desired toppings.

Notes

  • For a shortcut, use rotisserie chicken or leftover cooked chicken; shred or dice it beforehand.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes to regain crispiness.
  • Substitute sour cream with Greek yogurt for a lighter filling, or use shredded jackfruit for a vegetarian version.
  • To save time, prep the filling a day ahead and assemble just before baking. You can also freeze the assembled, unbaked quesadilla for up to 1 month.
  • Pair with salsa, pico de gallo, or hot sauce for extra flavor. Serve alongside a simple green salad or Mexican rice for a complete meal.