Lunch / Dinner
Sheet Pan Chicken Quesadillas
Quesadillas are popular for a reason. They’re not complicated and you can fill them with just about anything. But you can really only make one at a time. Not so with Sheet Pan Chicken Quesadillas — this easily feeds the fam one of their faves with little fuss.
Tortillas come in as many flavors and colors as you can dream of. But traditional tortillas are either made from corn or flour (and come in a variety of sizes). While corn tortillas offer wonderful flavor and pair well with most Mexican recipes, the milder flavor of flour tortillas make them the perfect choice for this recipe. But be sure to get the 10-inch (burrito-size) tortillas so they properly encase the filling.
Test Kitchen Tip
If you don’t have leftovers or don’t want to cook chicken, turn to those readily available rotisserie chickens found at big box and most grocery stores.
Preheat oven to 450°.
Brush a baking sheet with 1 Tbsp. butter.
Arrange two tortillas along one long side of baking sheet, with half hanging over the rim; repeat on the other long side. Arrange one tortilla at each end, overhanging, then place one tortilla in center of baking sheet to cover bottom.
Combine chicken, cheese, beans, tomatoes, 1 cup sour cream, scallion whites, ¼ cup cilantro, chili powder, cumin, and lime juice; season filling with salt and pepper.
Spread filling over tortillas. Place remaining tortilla in center on top of filling, then fold overhanging tortillas to completely encase filling, pressing down firmly. Brush tops of tortillas with remaining 1 Tbsp. butter.
Bake quesadillas until tortillas are crispy and filling is hot and melty, about 20 minutes.
Cut quesadillas into squares; top with scallion greens, sour cream, avocado, and cilantro.
% Daily Value*
Total Fat 28g 43%
Saturated Fat 15g 75%
Cholesterol 111mg 37%
Sodium 1267mg 52%
Carbs 52g 17%
*Percent Daily Values are based on a 2,000 calorie diet.