Description
A quick and easy sheet pan quesadilla recipe perfect for busy weeknights. Just layer ingredients on a baking sheet, bake, and cut into slices.
Ingredients
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup cooked chicken, shredded
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1 tsp taco seasoning
- 1 tbsp olive oil
- 1/4 cup chopped cilantro
- Sour cream and salsa for serving
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush one side of each tortilla with olive oil. Place two tortillas oil-side down on the baking sheet.
- Sprinkle half the cheese evenly over the tortillas. Add chicken, black beans, corn, bell peppers, and taco seasoning.
- Top with remaining cheese and place the other two tortillas on top, oil-side up.
- Bake for 10-12 minutes until golden and crispy. Let cool for 2 minutes.
- Slice into wedges and serve with sour cream, salsa, and cilantro.
Notes
- Swap chicken for beef or keep it vegetarian.
- Add jalapeños for extra spice.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican