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Sheet Pan Chicken Quesadillas

Chicken quesadillas are a forever yes in our house, so I made them for the whole family in ONE pan. No flipping, no standing at the stove making them one at a time. 25 minutes, crispy edges, cheesy middle, and cut into strips that little hands can dunk.
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Servings: 4 people
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 large flour tortillas
  • 2 cups cooked shredded chicken rotisserie works great
  • 2 cups shredded Mexican-blend or Monterey Jack cheese
  • 1/2 cup canned black beans rinsed (optional)
  • 1/2 tsp mild chili powder or cumin
  • 1 tbsp olive oil or melted butter
  • Salsa sour cream, or plain Greek yogurt for dipping

Method
 

Instructions
  1. Heat oven to 425°F. Brush a rimmed sheet pan with half the oil.
  2. Lay 6 tortillas around the pan so they hang over the edges, then place 1 in the center.
  3. Toss chicken with the spice. Sprinkle half the cheese, the chicken, beans, then the rest of the cheese.
  4. Fold the overhanging edges in and top with the last tortilla. Brush the top with remaining oil.
  5. Set a second sheet pan on top to press it flat. Bake 15 minutes, removing the top pan for the last 5.
  6. Cool 3 minutes, slice into squares or strips, and serve with dips.

Notes

Mom tip: For picky eaters, keep the beans on the side or leave them out. Toddlers love strips they can dunk.

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