Sheet Pan Chicken Quesadillas
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These Sheet Pan Chicken Quesadillas use an easy method for making a lot of quesadillas at the same time to feed a crowd!
September 25th is National Quesadilla Day! Celebrate by visiting your favorite Mexican restaurant and ordering a quesadilla. Or make this fabulous recipe for Sheet Pan Chicken Quesadillas! Share a picture of your quesadilla on social media by using the hashtag #NationalQuesadillaDay, #QuesadillaDay and #RecipesForHolidays. Be sure to check out our September Food Holidays page so you can follow all of the food holidays for the month of September!
“Quesadilla: it’s what’s for dinner… pretty much every night!”
-Unknown
The History of Quesadillas:
The quesadilla originated in Northern and Central Mexico in the 16th century. The Aztec people in this time period stuffed corn tortillas with squash and pumpkin and baked them to create sweet desserts. In 1521, Spanish settlers brought sheep, lambs and cows with them to New Spain. They introduced dairy to the indigenous people, and they started adding cheese to their baked tortillas. The quesadilla was born!
The oldest recipe book in Mexico- El Nuevo Cocinero Mexicano (The New Mexican Cookbook) in 1888 indicated that a quesadilla may or may not include cheese. But a quesadilla in modern day definitely includes cheese!
Quesadillas have evolved over the years with many different types of fillings. Now they are sold in Mexican restaurants all over the world.
Ingredients needed:
- olive oil
- red bell pepper and onion
- cooked chicken breast
- chili powder, cumin powder, garlic powder and oregano
- salt and pepper
- large flour tortillas
- cheddar cheese and Monterey Jack cheese
- sliced olives
- butter
- desired toppings (guacamole, sour cream, salsa)
How to make Sheet Pan Chicken Quesadillas:
Cook red bell pepper and onion in olive oil until the vegetables are softened. Add chicken and spices, and stir to combine.
Lay flour tortillas around the edges of a half sheet pan. Place another tortilla in the middle. Top the tortillas with the chicken mixture and cheese and olives.
Fold the tortillas toward the center. Then brush them all with melted butter. Place another baking sheet on top of the quesadillas to hold them in place. Bake for 20 minutes. Remove the baking sheet and bake for another 10 minutes.
Cut into wedges and serve with your favorite toppings. I suggest topping them with guacamole, sour cream and salsa.
They are so good!
Fun Facts About Quesadillas:
- The word “quesadilla” literally means “little cheesy thing.”
- Quesadillas are typically made with flour tortillas. Though in some regions of Mexico, they are made with corn tortillas.
- Quesadillas can be made using one tortilla folded in half or using two whole tortillas.
- Breakfast quesadillas can be made with eggs, cheese and bacon.
- Dessert quesadillas can be made with chocolate, butterscotch, caramel and/or fruit.
Sheet Pan Chicken Quesadillas
An easy way to make lots of quesadillas at the same time!
Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper, finely chopped
- 1 small onion, finely chopped
- 3 cups cooked, shredded chicken breast
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 8 large flour tortillas
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- One 3.8-ounce can sliced olives
- 2 tablespoons butter, melted
- For garnish: sour cream, guacamole and chunky salsa
Instructions
- Preheat the oven to 425°. In a large skillet over medium heat, heat the olive oil. Add the bell pepper and onion and cook until soft, about 5 minutes. Remove from the skillet and set aside. Add the cooked chicken to the skillet. Sprinkle the spices on top. Stir to combine.
- On a half sheet pan, place 6 tortillas around the edges of the pan so that about half of each tortilla hangs over side. Place another tortilla in the center to cover pan completely, then top with the chicken mixture and cheeses and then the olives.
- Place another tortilla in the center (on top of all fillings), then fold each tortilla towards center. Brush the top of the tortillas with the melted butter. Place a second baking sheet on top of tortillas (to help hold the giant quesadilla in place) and bake until tortillas are beginning to turn crispy, about 20 minutes. Remove the baking sheet from on top and continue baking until tortillas are golden and crispy, about 10 minutes more.
- Cut the quesadillas into squares, and serve with sour cream, guacamole and salsa.
Nutrition Information:
Yield: 8 Serving Size: 1 pieceAmount Per Serving: Calories: 477Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 92mgSodium: 803mgCarbohydrates: 31gFiber: 3gSugar: 1gProtein: 31g
Nutritional information is estimated using a nutrition calculator and is not likely to be 100% accurate. Nutritional information does not include any toppings.
