Description
This Sheet Pan Quesadillas recipe is an easy and flavorful way to prepare a classic Mexican-inspired meal using a sheet pan for convenience and minimal cleanup. Loaded with seasoned chicken, black beans, corn, bell peppers, jalapeños, and melted Monterey Jack cheese, these quesadillas are perfect for feeding a crowd or a family dinner. They bake to golden perfection in the oven, delivering a deliciously crispy texture and melty interior.
Ingredients
Scale
Vegetables and Aromatics
- 1 Tablespoon olive oil
- 1 red bell pepper, diced
- 2 jalapeños, finely diced (adjust to taste)
- 2 cloves garlic, minced
Proteins and Beans
- 1 cup black beans, drained and rinsed
- 2 cups shredded rotisserie chicken
Other Ingredients
- 1 cup corn (fresh, canned, or thawed from frozen)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 large burrito-size flour tortillas
- 2 1/2 cups shredded Monterey Jack cheese
- 2 Tablespoons melted butter
Instructions
- Prepare the Vegetable Mixture: Heat olive oil in a skillet over medium heat and add the diced red bell pepper, finely diced jalapeños, and minced garlic. Sauté for about 3-5 minutes until the vegetables are soft and aromatic.
- Add Beans and Corn: Stir in the black beans and corn into the sautéed vegetables. Cook for another 2-3 minutes to combine flavors and warm the ingredients through.
- Season and Add Chicken: Add the shredded rotisserie chicken to the vegetable mixture, then season with chili powder, cumin, smoked paprika, salt, and black pepper. Stir well and cook for an additional 2 minutes until everything is heated evenly.
- Assemble and Bake Quesadillas: Preheat the oven to 400°F (200°C). On a large sheet pan, lay out four tortillas and evenly distribute the chicken and vegetable mixture over each. Sprinkle shredded Monterey Jack cheese on top, then place the remaining four tortillas on top to form quesadillas. Brush the tops with melted butter to help them crisp up. Bake in the oven for 20-25 minutes until the tortillas are golden brown and the cheese is melted. Remove from the oven, let cool slightly, then cut into wedges and serve.
Notes
- You can customize the heat level by adjusting the amount of jalapeños or omitting them entirely.
- For a vegetarian version, omit the chicken and add extra beans or sautéed mushrooms.
- If you prefer gluten-free, use gluten-free tortillas instead of flour tortillas.
- Leftover quesadillas can be refrigerated and reheated in a skillet or oven to maintain crispiness.
- Adding a dollop of sour cream or guacamole on the side pairs well with these quesadillas.
