This sheet pan quesadilla is easy to make and delicious! Juicy shredded chicken, hearty black beans, onions, and green peppers sauteed in salsa and an array of aromatic Mexican spices folded inside a soft flour tortilla filled with shredded cheese and melted to ooey-gooey perfection.
Sheet pan quesadillas are a simple and delicious meal for any night of the week. The shredded chicken, black beans, and Mexican spices come together to create something that is sure to please even the pickiest eaters in your family! This recipe is perfect for busy weeknights and is easy enough that even your kids can help with it.
It’s also versatile – swap out the chicken for turkey, beef, or just veggies, depending on what you’re feeling like. I recommend cutting up some vegetables like bell peppers or onions and throwing them on top for an extra crunch. These sheet pan quesadillas can be made with either corn or flour tortillas – whichever you prefer! Top it off with some freshly grated cheese, diced tomatoes, sour cream, or guacamole, and enjoy!
Equipment You’ll Need To Make Your Sheet Pan Chicken Quesadillas
For your sheet pan quesadillas, you’ll need some sort of cookie sheet/baking sheet and a medium-sized skillet to sautee your filling in, along with a few utensils.
Full directions and measurements for this dish are in the printable recipe card below. These step by step photos and instructions are here to help you visualize how to make this recipe.
Ingredients For Your Chicken & Black Bean Quesadillas
- chicken breasts, shredded
- can of black beans
- purple onion, diced
- bell pepper, diced
- cups shredded cheese
- cup of fresh salsa
- tablespoons of oil
- tablespoons of minced garlic
- teaspoon of chili powder
- teaspoon of cumin
- teaspoon of paprika
- burrito sized tortillas
- green onions
How to Make Sheet Pan Quesadillas with Shredded Chicken & Black Beans
- 1. Sauté in a skillet the diced onion and bell pepper with 1 tablespoon of oil
- Add garlic, chicken, beans, spices, oil and salsa. Stir and cook for 1 minute.
- Spray sheet pan with oil and place tortillas half on half off the pan.
- Fill the middle of the tortillas with chicken mixture. Add cheese and green onions. Place remaining tortillas in the center to cover the area. Fold over the outside tortillas and place another sprayed sheet pan on top to keep tortillas closed.
- Bake in the oven on 425 for 20 minutes.
- Remove and cut into 6 pieces.
What to Serve With Your Sheet Pan Quesadilla
If you want to serve this recipe on its own, you certainly can! It’s excellent served with avocado salad, rice, or even some chips and salsa. If you’re looking to add a little more protein, try serving it with refried beans!
Sheet Pan Quesadilla FAQs
How to store and reheat leftovers?
If you have any leftovers, store them in an airtight container and keep it refrigerated. When you’re ready to eat the quesadillas again, pop it back into a 350-degree oven on a sheet tray until hot throughout – about 12 minutes should do the trick!
What if I don’t have salsa?
If you don’t have salsa on hand, feel free to use canned diced tomatoes. You can also make a simple salsa at home by mixing diced tomatoes, onion, jalapeño (optional), and cilantro together in a bowl with some salt and pepper!
How can I make this dish spicier?
If you want an extra kick, make sure to add some jalapeños or red chili flakes. You can also use a spicier salsa if your grocery store offers one! Remember that the toppings will help cool it down a bit as well – diced green onions and sour cream are perfect for this recipe!
What else can I put in my quesadilla?
You can really add anything you want! Try sauteing some mushrooms and spinach, or throw on some sliced olives. You could even make a Mexican version of the classic grilled cheese with this recipe – just use cheddar instead of pepper jack to keep it milder!
What other kinds of tortillas can I use?
This recipe will work with either corn or flour tortillas – whichever you prefer! You could even try a flavored version like spinach, tomato basil, jalapeño cheddar, etc. Just be sure to adjust the cooking time if necessary.
How do I prevent my quesadilla from getting soggy?
To prevent your quesadilla from getting soggy, be sure to add all of the toppings after it’s done cooking. I recommend adding a little cheese first and then layering on your chicken/beans/veggies in that order, so everything stays nice and crispy
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