If you’re looking for a quick, flavorful meal that fits into a busy lifestyle, let me introduce you to my absolute favorite: chicken sheet pan quesadilla 2! This dish is not only super simple to whip up, but it’s also bursting with delicious flavors that everyone will love. I remember the first time I made these quesadillas; I had a hectic evening planned, and I needed something easy yet satisfying for dinner. Just toss some shredded chicken, cheese, and veggies onto a baking sheet, pop it in the oven, and voilà! In no time, you’ve got crispy, cheesy quesadillas that are perfect for sharing—or for devouring all by yourself! Seriously, trust me when I say this recipe will become a staple in your kitchen.
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (use your favorite blend for extra flavor)
- 1 cup bell peppers, sliced (any color you like, they all add a nice crunch!)
- 1 cup onion, sliced (sweet onions work beautifully here)
- 8 large flour tortillas (make sure they’re soft and pliable for easy folding)
- 1 tablespoon olive oil (this helps everything cook evenly and adds a bit of richness)
- 1 teaspoon cumin (for that warm, earthy flavor)
- 1 teaspoon paprika (adds a lovely color and smoky taste)
- Salt and pepper to taste (don’t forget to season well!)
How to Prepare Instructions
- First things first, preheat your oven to 400°F (200°C). This is crucial for getting those quesadillas perfectly crispy!
- While the oven is warming up, grab a large bowl and mix together the shredded chicken, shredded cheese, sliced bell peppers, sliced onion, olive oil, cumin, paprika, salt, and pepper. Give it a good stir until everything is nicely combined and coated.
- Next, lay out four large flour tortillas on a baking sheet. If you want, you can line the sheet with parchment paper for easier cleanup, but it’s not necessary.
- Spread the chicken mixture evenly over the tortillas, making sure to cover them well. Then, top with the remaining four tortillas—this creates a delicious quesadilla sandwich!
- Now, slide that baking sheet into your preheated oven and bake for about 15-20 minutes. You’ll know they’re done when the tortillas are golden brown and the cheese is bubbling. Just try to resist the temptation to peek too often, as the heat helps everything meld together beautifully!
- Once they’re out of the oven, let them cool for a minute before cutting them into wedges. Serve them warm, and enjoy every cheesy bite!
Why You’ll Love This Recipe
- Quick preparation time – you can have dinner on the table in just 30 minutes!
- Easy clean-up with one pan – less mess means more time to enjoy your meal.
- Customizable with different vegetables and cheeses – feel free to get creative with whatever you have on hand!
- Perfect for meal prep or feeding a crowd – whether it’s a family dinner or a gathering with friends, this recipe has you covered.
Tips for Success
To make sure your chicken sheet pan quesadilla 2 turns out absolutely delicious, I’ve got a few handy tips that I’ve learned along the way:
- Shredded Chicken: If you’re short on time, rotisserie chicken works wonders! Just shred it up and you’re good to go.
- Cheese Choices: Don’t be afraid to mix and match your cheeses! A blend of Monterey Jack and cheddar adds a nice kick, while pepper jack gives it a spicy twist.
- Veggie Varieties: Feel free to add or swap out veggies based on what you have. Zucchini, spinach, or even corn can add extra flavor and nutrition.
- Oven Safety: When you’re checking on your quesadillas, be careful of that hot oven! Use oven mitts and keep the door closed to maintain the heat.
- Serving Suggestion: Consider serving them with a side of salsa or guacamole for an extra pop of flavor. Trust me, it makes each bite even better!
- Storing Leftovers: If you have any leftovers, store them in an airtight container in the fridge. They’ll keep for a couple of days, and you can reheat them in the oven for that crispy texture again.
With these tips, you’ll be a quesadilla pro in no time! Enjoy the process and don’t forget to have fun in the kitchen!
Nutritional Information
Curious about what you’re fueling your body with? Here’s a rough estimate of the nutritional data for each wedge of chicken sheet pan quesadilla 2:
- Calories: 350
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 2g
- Protein: 20g
- Cholesterol: 50mg
- Sodium: 600mg
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. If you’re looking to tweak them—say, swapping in low-fat cheese or adding more veggies—feel free! You can always adjust to suit your dietary needs while still enjoying this tasty dish.
FAQ Section
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas will work just fine, but keep in mind that they may not be as pliable as flour tortillas. Just be gentle when layering and cutting them after baking.
What can I substitute for cooked chicken?
If you’re looking for a vegetarian option, you can replace the chicken with black beans or sautéed mushrooms. Both options add great flavor and protein!
Can I make chicken sheet pan quesadilla 2 ahead of time?
Yes, you can prep the filling ahead of time and assemble the quesadillas when you’re ready to bake. Just keep everything stored in the fridge until you’re ready to pop it in the oven!
What toppings do you recommend for serving?
Oh, the possibilities are endless! I love serving these with fresh guacamole, sour cream, and a zesty salsa. You could also add some fresh cilantro or sliced jalapeños for an extra kick!
How do I know when the quesadillas are done baking?
You’ll know they’re ready when the tortillas are golden brown and the cheese is bubbly. Just keep an eye on them during the last few minutes, as ovens can vary!
Storage & Reheating Instructions
Got leftovers? No worries! Storing chicken sheet pan quesadilla 2 is super easy, and you can enjoy those cheesy delights for days to come. First, let them cool down to room temperature before you tuck them away. Once they’re cool, place the wedges in an airtight container. They’ll stay fresh in the fridge for up to 3 days.
If you want to keep them longer, you can freeze the quesadilla wedges! Just wrap each piece tightly in plastic wrap and then place them in a freezer-safe bag or container. They’ll last in the freezer for about 2 months. Trust me, pulling out a frozen wedge on a busy night feels like winning the dinner lottery!
When it’s time to reheat, the oven is your best friend for keeping that crispy texture. Preheat your oven to 350°F (175°C), and place the quesadillas on a baking sheet. Heat them for about 10-15 minutes, or until they’re warmed through and the cheese is melty again. You can also use the microwave for a quicker method, but they might lose that crispy goodness—just heat them for about 1-2 minutes, checking to make sure they’re hot but not overcooked.
With these storage and reheating tips, you’ll always have a delicious meal ready to go whenever you need it!
Serving Suggestions
These chicken sheet pan quesadilla 2 are delightful on their own, but let’s take it up a notch with some fabulous sides and dips that will really make your meal shine!
- Salsa: A fresh, zesty salsa is a must! Whether you go for a classic tomato salsa, a spicy corn salsa, or a tangy mango salsa, the bright flavors will complement the quesadillas perfectly.
- Guacamole: Creamy guacamole adds a rich texture that pairs wonderfully with the crispy quesadilla. Just mash up some ripe avocados with lime, garlic, and a pinch of salt, and you’re in business!
- Sour Cream: A dollop of sour cream is always a good idea! It adds a cool, tangy contrast to the warm, cheesy quesadillas. You can even mix in some herbs or spices for an extra flavor boost.
- Refried Beans: For a heartier meal, serve your quesadillas alongside some refried beans. They add great protein and make for a filling combo!
- Rice: Consider a side of Mexican rice or cilantro-lime rice. The fluffy grains and fresh flavors round out the meal beautifully.
- Drinks: Pair your meal with a refreshing beverage like iced tea, a light beer, or a fruity margarita. They’ll add an extra refreshing zing to your dining experience!
With these serving suggestions, you’ll create a delicious spread that will have everyone coming back for seconds. Enjoy every cheesy, flavorful bite!
Imprimer
Chicken Sheet Pan Quesadilla 2: 5 Steps to Cheesy Bliss
- Temps Total: 30 minutes
- Rendement: 4 servings 1x
- Alimentation: Sans Gluten
Description
A simple and tasty chicken sheet pan quesadilla recipe.
Ingrédients
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese
- 1 cup bell peppers, sliced
- 1 cup onion, sliced
- 8 large flour tortillas
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the chicken, cheese, peppers, onion, olive oil, cumin, paprika, salt, and pepper.
- Lay four tortillas on a baking sheet.
- Spread the chicken mixture evenly over the tortillas.
- Top with the remaining tortillas.
- Bake for 15-20 minutes until golden brown.
- Cut into wedges and serve.
Notes
- Feel free to add more vegetables.
- Use your favorite cheese blend.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 20 minutes
- Catégorie: Main Dish
- Méthode: Baking
- Cuisine: Mexican
La Nutrition
- Taille D'Une Portion: 1 wedge
- Calories: 350
- Sucre: 2g
- De Sodium: 600mg
- La graisse: 15g
- Graisses Saturées: 7g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 35g
- La fibre: 2g
- La protéine: 20g
- Le taux de cholestérol: 50mg
Mots-clés: chicken sheet pan quesadilla
