About
Sheet-Pan Chicken Quesadillas help you get ready for a dinner party, game day, or even just when you want quesadillas on the double. In under an hour, you'll have plenty of golden-brown, crispy, cheesy quesadillas stuffed full of savory chicken and hearty beans. Lightly spicy and extremely satisfying, Sheet-Pan Chicken Quesadillas will get everyone jumping with joy! Don't forget plenty of salsa for dipping!
Ingredients
- 6 slices bacon, optional
- 4 scallions, thinly sliced, white and green parts separated
- 1 large red bell pepper, diced
- 1 large jalapeño pepper, seeded and diced
- 6 cloves garlic, pressed or minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- fine sea salt, to taste
- freshly cracked black pepper, to taste
- 1 pound chicken, cooked, shredded or diced
- 2 (15-ounce) cans pinto or black beans, rinsed and drained
- 1 cup sour cream
- 1/4 cup fresh cilantro, finely chopped
- butter, to taste, melted, for greasing the sheet pan and brushing the quesadillas
- 16 (10-inch) flour tortillas or 24 (8-inch) flour tortillas
- 4 cups Mexican blend or pepper jack cheese, shredded
- pico de gallo, to taste, for serving
Directions
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -Heat a large sauté pan over medium-low heat.
Step 3 -Add the bacon and cook until crispy, about 6-7 minutes.
Step 4 -Transfer the cooked bacon to a paper-towel-lined plate.
Step 5 -Reserve 1 tablespoon of the bacon grease in the sauté pan, discarding the remainder.
Step 6 -Increase the heat to medium-high.
Step 7 -Add the white parts of the scallions, the bell peppers, and the jalapeños.
Step 8 -Sauté the vegetables, stirring occasionally, until softened, about 5 minutes.
Step 9 -Add the garlic, the chili powder, the cumin, the sea salt, and the pepper, stirring frequently, until fragrant, about 2 minutes.
Step 10 -Transfer the sautéed vegetable mixture to a large mixing bowl.
Step 11 -Add the cooked bacon, the chicken, the beans, the sour cream, the cilantro, and the green parts of the scallions, tossing the mixture until everything is evenly combined.
Step 12 -Lightly brush the bottom of a 13x18-inch sheet pan with the melted butter.
Step 13 -Arrange the tortillas overlapping the perimeter of the pan so that half of the tortillas overhang the rim.
Step 14 -Layer tortillas in the center of the baking sheet so the entire bottom of the baking sheet is covered.
Step 15 -Spread the chicken mixture evenly over the tortillas.
Step 16 -Sprinkle the chicken mixture evenly with the cheese.
Step 17 -Place the tortillas on top of the chicken mixture in the center of the sheet, almost like making sandwiches.
Step 18 -Fold the overhanging tortillas back towards the center until all of the chicken filling is covered.
Step 19 -Brush the tops of the quesadillas with more of the melted butter.
Step 20 -Place another large baking sheet on top of the quesadillas to weigh them down.
Step 21 -Bake for 20 minutes.
Step 22 -Remove the top baking sheet carefully.
Step 23 -Bake until the tortillas are lightly golden, about 5 minutes.
Step 24 -Serve with the pico de gallo.
