Appetizer

Sheet Pan Quesadilla Recipe – Easy Meals To Cook

Name: Sheet Pan Quesadilla Recipe – Easy Meals To Cook
Prep time: 10 min
Cook time: 37 min
Total time: 47 min
Yield: 12
Ingredients: 1 pound boneless, skinless chicken breast, diced into small chunks; 2 cups shredded Monterey Jack cheese; 1 cup shredded sharp cheddar cheese; 8 large burrito-sized tortillas; 15 ounce can of black beans, drained and rinsed; 3/4 cup sweet corn kernels; 2 tablespoons extra virgin olive oil; 1 medium onion, finely diced; 1 medium green bell pepper, chopped into bite-sized pieces; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon sea salt; 1/2 teaspoon freshly cracked black pepper; 1 teaspoon lime juice; 1/2 teaspoon cayenne pepper

Kelly Blackford October 21, 2024

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I have always loved taking classic recipes and turning them into something new and exciting. That’s where the sheet pan quesadilla comes into play. Imagine the cozy warmth of a quesadilla, but super-sized to feed the whole family—and then some!

You can whip this up easily on a busy weeknight or impress guests at your next gathering. Trust me, this dish has earned its place in my recipe rotation, and I’m going to show you why.

What is a Sheet Pan Quesadilla?

Sheet pan quesadillas are an innovative twist on traditional quesadillas. Instead of grilling each individual tortilla on the stovetop, you layer ingredients on a large sheet pan, bake it all together, and cut it into squares.

The result is a melted, cheesy delight perfect for sharing. It’s a straightforward approach that allows for flexibility while making the cooking process seamless.

What is the Flavor Profile of This Dish?

The flavor profile of sheet pan quesadilla hits all the right notes. You’ll appreciate the creamy richness from the cheeses, combined with the hearty texture of chicken and beans.

The spices like chili powder, cumin, and smoked paprika bring warmth and a hint of smokiness. Fresh ingredients like bell peppers add that crunch, while lime juice brightens everything up. It’s a fiesta of flavors in every bite.

What Makes This Recipe Different From Other Sheet Pan Quesadilla Recipes?

Many recipes cut corners. Frequently, they rely on prepackaged ingredients or skip on the fresh stuff. What sets my sheet pan quesadilla apart is the balance of homemade elements mixed with simplicity.

I emphasize whole ingredients without sacrificing taste or time. The combination of chicken, fresh veggies, and a blend of cheeses takes this dish from ordinary to extraordinary. Plus, the easy cleanup is a game-changer!

Ingredients You’ll Need

To create this culinary masterpiece, you’ll need:

1 pound boneless, skinless chicken breast, diced into small chunks
2 cups shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
8 large burrito-sized tortillas
15-ounce can of black beans, drained and rinsed
¾ cup sweet corn kernels (canned, drained, and rinsed)
2 tablespoons extra virgin olive oil
1 medium onion, finely diced
1 medium green bell pepper, chopped into bite-sized pieces
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon sea salt (adjust to taste)
½ teaspoon freshly cracked black pepper (adjust to taste)
1 teaspoon lime juice
½ teaspoon cayenne pepper

Step by Step Directions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). A hot oven ensures everything bakes evenly, giving you that golden-brown finish.

Step 2: Sauté the Veggies

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the finely diced onion and chopped green bell pepper. Cook until they’re soft and fragrant, about 5-7 minutes. You want those colors to pop; it’s all about enhancing the aesthetics.

Step 3: Prepare the Chicken

Add the diced chicken to the skillet. Season with chili powder, cumin, smoked paprika, garlic powder, sea salt, black pepper, and cayenne pepper. Stir well and cook until the chicken is cooked through, roughly 8-10 minutes. The spices will coat the chicken beautifully, infusing it with flavor.

Step 4: Mix It Up

Once the chicken is done, remove the skillet from heat. Stir in drained black beans and sweet corn kernels. Don’t forget the lime juice for that extra zing—this mixture should look colorful and appetizing.

Step 5: Assemble on the Sheet Pan

On a large parchment-lined sheet pan, lay down 4 tortillas. Evenly distribute the chicken and veggie mixture over these. Then, sprinkle half of both cheeses on top. Layer the remaining 4 tortillas over the fillings, covering them like a tasty blanket.

Step 6: Cheese it Up

Finally, sprinkle the remaining cheese over the top tortilla layer. This creates a delectable, melty crust.

Step 7: Bake

Slide the sheet pan into the oven and bake for 15-20 minutes. You’re looking for golden brown tortillas with gooey melted cheese. A quick check in the middle can confirm your masterpiece is on track.

Step 8: Slice and Serve

Once baked, allow it to cool for a minute. Using a sharp pizza cutter or knife, slice the full quesadilla into squares. Serve it warm with your favorite toppings. Enjoy!

Tips On Making Sheet Pan Quesadilla

Use Quality Tortillas: Flour tortillas yield the best results for this recipe. Look for burrito-sized ones to prevent tearing during the assembly.
Experiment with Proteins: If chicken isn’t your style, try beef, pork, or a meatless option like sautéed mushrooms or jackfruit.
Add More Veggies: Consider throwing in some diced zucchini, spinach, or different colored bell peppers. Get creative—that’s what cooking is all about!
Serve with Fresh Toppings: Fresh cilantro, guacamole, or a splash of hot sauce can enhance the flavors even more.
Don’t Skip the Lime Juice: It adds brightness that balances the richness of cheese and meat. Trust me; it makes a difference.

How Can I Store This Sheet Pan Quesadilla?

Leftovers are the best part! Store any uneaten portions in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat in the oven or microwave. If you’ve made a large batch and want to freeze some, tightly wrap individual slices in foil, then put them in a freezer bag. Frozen quesadillas can last 2-3 months.

Substitute Options for Ingredients

Sometimes, life throws you curveballs. If you lack some ingredients, don’t fret. Here are alternatives:

Chicken: Ground turkey or tofu work great. The key is to ensure you season them well for flavor.
Tortillas: If you’re out, pita bread makes a fun option. Or even thinly sliced zucchini for a low-carb twist.
Cheese: No Monterey Jack or cheddar? Mozzarella or pepper jack can substitute nicely too.
Beans: Kidney beans or pinto beans can be used instead of black beans. They pack a similar protein punch.

Conclusion

Sheet pan quesadillas have become a staple in my kitchen. They’re hassle-free, flavorful, and perfect for family dinners or gatherings with friends. The best part? You can easily customize the filling to suit your taste buds.

With a crispy exterior and a cheesy, gooey interior, this dish offers the best of both worlds. Whether you follow the recipe to the letter or get creative, you’ll find every bite satisfying. Try this out—you might just find your new favorite go-to recipe!

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Sheet Pan Quesadilla Recipe – Easy Meals To Cook

Author: Kelly Blackford Cuisine: Mexican Courses: Appetizer

Difficulty: Intermediate Prep Time 10 mins Cook Time 37 mins Total Time 47 mins

Servings: 12 Calories: 295 kcal

Best Season: Suitable throughout the year

Description

Before diving headfirst into the deliciousness of sheet pan quesadilla, let’s talk companions. This dish pairs excellently with fresh guacamole or a zesty salsa. You can also add a dollop of sour cream or Greek yogurt for those creamy, tangy bites.

Want to bring some crunch? A side of tortilla chips or a simple green salad can elevate your meal further. Now, let’s embark on this culinary journey together.