Sheet Pan Chicken Quesadillas

📝 Ingredients

• 8 flour burrito-size tortillas
• 2 cups shredded rotisserie chicken
• 16 ounces shredded cheese, divided
• 1 packet taco seasoning
• 1 can black beans, drained and rinsed
• 1 can diced green chiles, drained
• ½ cup salsa
• Butter, olive oil, or cooking spray
• Topping Ideas:
• Sour cream or crema
• Fresh cilantro
• Avocado
• Salsa

👩‍🍳 Directions

1. 1

   Preheat the oven: Set your oven to 450°F.

2. 2

   Prepare the pan: Use a half-sheet pan and lightly coat the bottom with butter, olive oil, or cooking spray.

3. 3

   Layer the tortillas: Start with 7 tortillas. Place tortillas around the edges of the pan with about half of each tortilla hanging over the sides. Place 2 tortillas along each of the long sides, then arrange the remaining tortillas around the short ends. Place the final tortilla in the center of the pan to cover the filling area.

4. 4

   Add the filling: Sprinkle 8 ounces of shredded cheese evenly over the tortillas. Add the shredded rotisserie chicken, taco seasoning, black beans, green chiles, and salsa. Top with the remaining 8 ounces of shredded cheese.

5. 5

   Fold the quesadilla: Fold the tortillas hanging over the long sides toward the center first. Then fold the tortillas from the ends toward the center, completely covering the filling.

6. 6

   Brush and press: Lightly spray the top of the tortillas with cooking spray or brush with melted butter. Place a second sheet pan directly on top of the quesadilla to press everything together.

7. 7

   Bake: Keep the second sheet pan on top and bake for 20–25 minutes, or until the tortillas are golden brown and crispy.

8. 8

   Slice and serve: Carefully remove the top sheet pan, slice the quesadilla into squares, and serve with crema, cilantro, avocado, and salsa.

💡 Tips for Success

• Use a half-sheet pan. The larger surface area gives you plenty of room to layer the tortillas and filling while still getting crispy edges.
• Don't skip the second sheet pan. This is what helps press everything together while it bakes so the quesadilla stays compact and the tortillas get wonderfully crispy.
• Don't overfill it. It can be tempting to pile on more filling, but keeping the layers relatively even makes the quesadilla easier to fold and slice.
• Use freshly shredded cheese if you can. It melts beautifully and gives you those delicious cheesy pulls.
• Keep the fillings fairly dry. Make sure your black beans and green chiles are well drained. Too much liquid can make the tortillas soggy.
• Add whatever you love. This is an easy recipe to customize with corn, jalapeños, sautéed peppers and onions, or leftover taco meat.