Sheet Pan Chicken Quesadillas
These sheet pan chicken quesadillas are super easy to make and feed a crowd! You'll love how simple this dish comes together and is packed with seasoned shredded chicken, corn, black beans, lots of delicious cheese.
Servings: 4 servings
Ingredients
- 2 cups cooked shredded chicken
- 1 15 ounce can corn kernels, drained
- 1 15 ounce can black beans, drained and rinsed
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 8 6 inch flour tortillas
- 8 ounces shredded Mexican blend cheese
- Guacamole for garnish
- Sour cream for garnish
- Salsa for garnish
Instructions
- Preheat oven to 425 degrees F and spray a quarter sheet pan with non-stick spray, set aside.
- In a medium-sized mixing bowl add shredded chicken, corn kernels, black beans, chili powder, cumin, garlic powder, kosher salt, and smoked paprika.
- Mix together until combined.
- Line the sheet pan with the tortillas so that half of them hang off the sides.
- Spread out the chicken mixture evenly onto the tortillas and top with grated cheese.
- Fold the tortillas onto themselves and place another sheet pan on top to keep them in place.
- Cook for 20 minutes then remove the top sheet pan and cook the quesadillas uncovered for an additional 10-15 minutes.
- Remove from the oven and cut into squares or triangles. Serve warm and top with garnishes of your choice.
Nutrition
Serving: 1g | Calories: 461kcal | Carbohydrates: 26g | Protein: 37g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Cholesterol: 106mg | Sodium: 550mg | Fiber: 6g | Sugar: 3g