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- 1
Fire up the oven
Preheat your oven to 425 degrees F and grab two sheet pans. One holds the quesadilla, the other goes on top to press it crispy.
- 2
Prep everything first
This comes together fast, so get set: shred the cheddar if it isn't pre-shredded, finely dice the tomato, chop the green onions and cilantro, and shred or chop your cooked chicken. Rotisserie chicken is the move here.
- 3
Lay down the tortilla base
Layer 9 flour tortillas on one sheet pan, two in the center and seven overlapping around the edges so they hang off the sides. Cover the whole bottom of the pan with plenty of overhang for folding later.
- 4
First cheese layer
Sprinkle about half the cheese (2 cups) evenly over the tortillas, leaving a border around the edges so the flaps can fold in toward the center.
- 5
Pile on the good stuff
Scatter the diced tomato, green onions, cilantro, and shredded chicken over the cheese. Drain the pinto beans well and pat them dry so they don't make things soggy, then add them along with the frozen corn (no need to thaw).
- 6
Top cheese and fold
Cover the filling with the remaining 2 cups of cheese, then lay 2 more tortillas in the center on top. Fold the overhanging tortilla edges in toward the middle all the way around, using a bowl to hold the folds in place as you go.
- 7
Press and bake
Nest the second sheet pan on top (bottom side down) and press it down to weigh the quesadilla flat, no extra weights needed. Bake at 425 for 20 to 25 minutes, until the tortillas are golden brown and crispy.
- 8
Rest and slice
Let it sit about 5 minutes to set up, then cut the whole thing into 6 squares. Slice those into triangles if you want 12 smaller pieces. Serve hot with your dip of choice.
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Sheet Pan Chicken Quesadillas
Created by: TacoEveryDay
Ingredients
- 9 flour tortillas
- 16 oz cheddar cheese
- 1 cup tomatoes
- 1/2 cup green onions
- 1/2 cup cilantro
- 2 cup chicken
- 15 oz pinto beans
- 1 cup corn
Instructions
- Fire up the ovenPreheat your oven to 425 degrees F and grab two sheet pans. One holds the quesadilla, the other goes on top to press it crispy.
- Prep everything firstThis comes together fast, so get set: shred the cheddar if it isn't pre-shredded, finely dice the tomato, chop the green onions and cilantro, and shred or chop your cooked chicken. Rotisserie chicken is the move here.
- Lay down the tortilla baseLayer 9 flour tortillas on one sheet pan, two in the center and seven overlapping around the edges so they hang off the sides. Cover the whole bottom of the pan with plenty of overhang for folding later.
- First cheese layerSprinkle about half the cheese (2 cups) evenly over the tortillas, leaving a border around the edges so the flaps can fold in toward the center.
- Pile on the good stuffScatter the diced tomato, green onions, cilantro, and shredded chicken over the cheese. Drain the pinto beans well and pat them dry so they don't make things soggy, then add them along with the frozen corn (no need to thaw).
- Top cheese and foldCover the filling with the remaining 2 cups of cheese, then lay 2 more tortillas in the center on top. Fold the overhanging tortilla edges in toward the middle all the way around, using a bowl to hold the folds in place as you go.
- Press and bakeNest the second sheet pan on top (bottom side down) and press it down to weigh the quesadilla flat, no extra weights needed. Bake at 425 for 20 to 25 minutes, until the tortillas are golden brown and crispy.
- Rest and sliceLet it sit about 5 minutes to set up, then cut the whole thing into 6 squares. Slice those into triangles if you want 12 smaller pieces. Serve hot with your dip of choice.