Description
These Sheet Pan Quesadillas with Chicken are a perfect blend of gooey cheese, tender chicken, and colorful veggies, making them ideal for quick dinners or gatherings.
Ingredients
Scale
- 9 flour tortillas (8-inch)
- 2 cups shredded cheddar cheese
- 1 cup chopped tomatoes
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro (optional)
- 2 cups shredded chicken
- 1 can pinto beans (15 ounces, drained)
- 1 cup frozen corn
- 1/2 cup homemade chipotle sauce
- 1 cup sour cream
- 1 lime, sliced
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix shredded chicken, tomatoes, beans, corn, green onions, and half of the cheese.
- Place a tortilla on the sheet, add the chicken mixture, sprinkle with cheese, and fold.
- Repeat with remaining tortillas, ensuring they are packed with filling.
- Bake for 15-20 minutes until golden and crispy.
- Remove from the oven, slice into triangles, and serve with sour cream and lime.
Notes
Use fresh tortillas to prevent tearing.
For extra crispiness, brush tortillas with olive oil before baking.
These can be assembled in advance and baked later.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg