Recipe Background
Move along pizza parties! It's even time for you to get goin', Taco Tuesday! Easy Sheet-Pan Chicken Quesadillas are here to make your belly full, dinnertime simpler, and life more fun! There's minimal prep required, which always makes every meal better. All that's needed is to mix the juicy chicken, sweet corn, hearty black beans, and the Tex-Mex spices together, sprinkle with a nice helping of cheese, and then plop and fold them into some soft and fluffy tortilla shells. Baked until warm, crispy, and melty, you've got a feast good enough for any occasion! Oh, and of course! You can't forget your favorite toppings to smother and sprinkle on top. Any day is the perfect day for some Easy Sheet-Pan Chicken Quesadillas! Get ready for the most epic tastebud fiesta!
Move along pizza parties! It's even time for you to get goin', Taco Tuesday! Easy Sheet-Pan Chicken Quesadillas are here to make your belly full, dinnertime simpler, and life more fun! There's minimal prep required, which always makes every meal better. All that's needed is to mix the juicy chicken, sweet corn, hearty black beans, and the Tex-Mex spices together, sprinkle with a nice helping of cheese, and then plop and fold them into some soft and fluffy tortilla shells. Baked until warm, crispy, and melty, you've got a feast good enough for any occasion! Oh, and of course! You can't forget your favorite toppings to smother and sprinkle on top. Any day is the perfect day for some Easy Sheet-Pan Chicken Quesadillas! Get ready for the most epic tastebud fiesta!
Ingredients
For the quesadillas:
- 2 cups chicken cooked and shredded
- 1 (15.25-ounce) can yellow corn drained and rinsed
- 1 (15.25-ounce) can black beans drained and rinsed
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 8 flour tortillas divided
- 1 1/2 cups Mexican cheese blend shredded
For topping:
- salsa to taste
- sour cream to taste
- guacamole to taste
- cilantro to taste
Directions
- Preheat the oven to 425 degrees F.
- Lightly grease a quarter sheet pan.
- In a medium-sized bowl, combine the shredded chicken, the corn, the black beans, the chili powder, and the cumin.
- Line the sheet pan with 6 of the tortillas so that they partially hang off the sides.
- Evenly spread the chicken mixture onto the parts of the tortillas that are on the sheet pan and top with the shredded cheese.
- Fold the overhanging parts of the tortillas back towards the center of the chicken filling and top with the remaining tortillas to cover the filling. Place another sheet pan on top to weigh the quesadillas down while baking.
- Bake the quesadillas for 20 minutes.
- Carefully transfer the top sheet pan from the quesadillas and bake, uncovered, until they are heated through and the cheese has melted, about 10-15 minutes.
- Transfer the quesadillas from the oven and cut them into squares or triangles.
- Serve with the salsa, the sour cream, the guacamole, and the cilantro.
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