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Sheet Pan Quesadillas

Sheet Pan Quesadillas Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 4 large flour tortillas (10-inch)
  • 2 cups cooked, shredded chicken
  • 1 cup canned black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 2 cups shredded Mexican blend cheese
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp salt
  • 2 tbsp vegetable oil or melted butter

Method
 

  1. In a large bowl, mix the chicken, beans, corn, cheese, chili powder, cumin, garlic powder, and salt until well combined.
  2. Preheat the oven to 425°F (220°C). Brush a 18x13-inch sheet pan with 1 tbsp oil. Lay two tortillas on the pan, overlapping by about 2 inches. Spread the filling evenly over the tortillas. Top with the remaining two tortillas, overlapping them the same way, then press down gently. Brush the top with the remaining 1 tbsp oil.
  3. Bake for 12 to 15 minutes, until the top tortilla is deep golden and crisp. If needed, broil for 30 to 60 seconds to deepen the browning.
  4. Let the quesadilla rest on the pan for 2 minutes, then slice into 8 wedges. Serve immediately with salsa, sour cream, and guacamole.

Notes

For extra-crispy tortillas, brush both the bottom and top tortillas with oil before assembling. The brief rest before slicing helps the cheese set and keeps the wedges from falling apart.