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Sheet Pan Chicken Quesadillas

These delicious sheet pan chicken quesadillas are perfect for a crowd, combining tender chicken, cheese, and veggies all in one easy-to-make dish.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 8 servings
Calories 450 kcal

Ingredients
  

Main Ingredients

  • 4 cups chopped cooked chicken
  • 1 medium sweet onion (diced)
  • 1 medium red bell pepper (seeded and diced)
  • 1 medium jalapeno pepper (seeded and diced)
  • 4 oz chive and onion cream cheese
  • 2/3 cup taco sauce (mild/medium/hot your preference)
  • 1 packet taco seasoning (1.0 oz)
  • 1 15 oz can black beans (drained and rinsed)
  • 1 cup frozen corn (thawed) or canned corn (drained) (optional)
  • 3 cups shredded colby jack cheese or cheddar cheese (divided use)
  • 8 large burrito size flour tortillas
  • olive oil or vegetable oil
  • sour cream, pico de gallo, guacamole and salsa for serving

Instructions
 

  • Heat oil in a skillet over medium-high heat. Add onion and peppers, cooking until softened, about 2-3 minutes.
  • Add cream cheese and taco sauce to the skillet. Stir until melted, then add taco seasoning and chicken. Cook for 2 minutes.
  • Brush a sheet pan with oil. Arrange 6 tortillas around the edges, leaving half hanging over. Place another tortilla in the center and sprinkle with 1 1/2 cups cheese.
  • Spread chicken mixture over cheese, then add black beans and corn. Top with remaining cheese.
  • Place another tortilla on top, fold edges over, brush with oil, and cover with a second pan. Bake at 425°F for 20-22 minutes, then uncover and bake for 5 more minutes.
  • Let stand for 3-5 minutes, cut into rectangles, and serve with sour cream, pico de gallo, and guacamole.

Notes

For extra flavor, consider adding spices or toppings of your choice!
Keyword chicken