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- 2 cups cooked chicken, shredded - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese - 1 cup bell peppers, diced - 1 small red onion, diced - 1 can diced tomatoes with green chilies - Ground spices: cumin, garlic powder, onion powder, paprika, cayenne pepper - 8 large flour tortillas - Olive oil and fresh cilantro - Serving options: sour cream and salsa Gathering the right ingredients is key for tasty cheesy sheet pan chicken quesadillas. Start with cooked chicken. You can use leftover roast chicken or store-bought rotisserie chicken. Next, cheese is important. Cheddar gives a sharp flavor. Monterey Jack adds creaminess. Together, they melt beautifully. Add diced bell peppers and onions for crunch. They bring color and freshness. The diced tomatoes with green chilies add a nice kick. For spices, cumin, garlic powder, onion powder, paprika, and cayenne pepper bring all the flavors together. Adjust the cayenne if you want less heat. You will also need large flour tortillas. They hold the filling well and provide a great base. Finally, add olive oil to make the top crispy. Fresh cilantro brightens the dish. Pair with sour cream and salsa for extra flavor. You’ll find the full recipe for cheesy sheet pan chicken quesadillas in this article. Enjoy making this delicious dish! - Preheat your oven to 400°F (200°C). - Line a large baking sheet with parchment paper. Start with these simple steps. Preheating the oven makes sure your quesadillas cook evenly. Using parchment paper helps with easy cleanup. No one likes a messy kitchen! - Combine shredded chicken and cheeses with vegetables and spices. In a big bowl, mix the shredded chicken with cheddar and Monterey Jack cheeses. Add in the diced bell peppers, red onion, and the can of diced tomatoes. Sprinkle in ground cumin, garlic powder, onion powder, paprika, and cayenne pepper if you like heat. Don’t forget salt and pepper! Stir until everything is well blended. This filling is the star of your dish. - Layer tortillas and spread filling. - Brush tops with olive oil before baking. On your lined baking sheet, lay down four tortillas. They can overlap a little. Spread the chicken and cheese mixture over them. Leave a small border around the edges. Top with the remaining tortillas. Press down gently to help them stick together. Brush the tops with olive oil for a golden finish. This step adds flavor and helps them crisp up. - Bake for 15-20 minutes until golden. - Slice and garnish before serving. Slide the baking sheet into the oven. Bake the quesadillas for 15 to 20 minutes. Look for a golden brown color on top. The cheese should be bubbly. Once done, let them cool for a few minutes before slicing. Use a sharp knife or pizza cutter for clean cuts. Garnish with fresh cilantro. Serve with sour cream and salsa for extra flavor. Enjoy your cheesy sheet pan chicken quesadillas! For the full recipe, check the earlier section. To get a golden, crispy quesadilla, brush the top with olive oil. This small step makes a big difference. The oil helps the tortillas crisp up nicely in the oven. Bake your quesadillas at 400°F for 15 to 20 minutes. Keep an eye on them to avoid burning. You want a nice golden color and bubbly cheese. Do you like heat? You can easily adjust the spice level. Add diced jalapeños to the filling for a fresh kick. If you prefer, splash in some hot sauce while mixing the chicken and cheese. Start with a small amount, and taste as you go. This way, everyone can enjoy their quesadilla at their own heat level. Don't have all the ingredients? No problem! You can switch out the cheese for your favorites. Try pepper jack or gouda for a twist. If you don’t have flour tortillas, corn tortillas work well too. You can also use leftover proteins, like beef or turkey. Toss in any veggies you have on hand. This flexibility keeps the recipe fun and fresh. For the full recipe, check the main article. {{image_2}} You can make a great vegetarian version of these quesadillas. Start by using black beans instead of chicken. Black beans add protein and a nice texture. You can also toss in more veggies like zucchini, corn, or spinach. These additions give your dish color and flavor. Don't forget to keep the cheese! It helps tie everything together. If you want a change, try using beef or shrimp instead of chicken. For beef, ground meat works well. Brown it first, then mix it with the other ingredients. For shrimp, use cooked shrimp and chop it into pieces. Both options add a different taste to the quesadilla. You can even mix meats for variety. Let's talk about cheese! While cheddar and Monterey Jack are classic choices, you can explore others. Try pepper jack for a spicy kick. Or, use feta for a tangy twist. You can also add spices like taco seasoning or smoked paprika. These changes create exciting new flavor profiles. Experimenting with cheese and spices can make each meal unique. For the Full Recipe, feel free to check it out for more details! To store your cheesy sheet pan chicken quesadillas, use airtight containers. This keeps them fresh and tasty. Let them cool down before storing. If you put them away hot, they may get soggy. You can keep them in the fridge for up to three days. If you want to enjoy them later, think about freezing! Reheating quesadillas is easy and quick. I recommend using an oven or a stovetop. For the oven, preheat to 350°F. Place the quesadillas on a baking sheet and heat for about 10 minutes. If you prefer a stovetop, heat a non-stick pan over medium heat. Cook each side for about 2-3 minutes. This keeps them crispy and delicious. To freeze your quesadillas, wrap each one in plastic wrap. Then, place them in a freezer-safe bag. They will stay good for about three months. When you want to eat them, take them out and let them thaw overnight in the fridge. You can then reheat them using the methods mentioned above. Enjoy your tasty treat anytime! Yes, you can! Prepare the quesadilla filling a day in advance. Store it in an airtight container in the fridge. You can also assemble the quesadillas and keep them in the fridge. Just cover them tightly with plastic wrap or foil. When you're ready to eat, bake them straight from the fridge. Just add a few extra minutes to the baking time. These quesadillas pair well with many sides. Try serving them with: - Fresh guacamole - Crispy tortilla chips - Mexican rice - Black beans - A simple green salad - Corn salsa These sides add flavor and color to your meal. They also help balance the richness of the quesadillas. To check if your quesadillas are ready, look for a golden-brown color on top. The cheese should be bubbly and melted inside. Use a sharp knife to cut a piece. If it feels hot and the cheese has melted, it’s done! If not, bake for a few more minutes. Keep an eye on them to avoid burning. You made delicious cheesy sheet pan chicken quesadillas. You learned about key ingredients, like chicken, cheese, and peppers. We covered step-by-step instructions for mixing and baking. Tips helped you perfect the crispy texture and spice level. There are options for veggie lovers and those who prefer different meats. Remember to store leftovers properly for later. Enjoy your tasty creations, and don’t forget to share them with friends!

Cheesy Sheet Pan Chicken Quesadillas

Satisfy your cravings with these cheesy sheet pan chicken quesadillas! Perfect for meal prep or a quick dinner, this easy recipe combines shredded chicken, two types of cheese, and colorful veggies all baked to golden perfection. In just 35 minutes, you can serve up a plate of delicious, cheesy goodness that your whole family will love. Click through to discover the full recipe and enjoy a fun twist on taco night!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup bell peppers, diced (mix of red, yellow, and green)

1 small red onion, diced

1 can (10 oz) diced tomatoes with green chilies, drained

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (optional, for heat)

8 large flour tortillas

2 tablespoons olive oil

Salt and pepper to taste

1/4 cup fresh cilantro, chopped (for garnish)

Sour cream and salsa (for serving)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

    In a large mixing bowl, combine the shredded chicken, cheddar cheese, Monterey Jack cheese, diced bell peppers, diced red onion, drained diced tomatoes, ground cumin, garlic powder, onion powder, paprika, cayenne pepper, and a pinch of salt and pepper. Mix well until all ingredients are combined.

      Lay four tortillas on the prepared baking sheet, slightly overlapping them if necessary to cover the entire surface.

        Spread the chicken and cheese mixture evenly over the tortillas, leaving a small border at the edges.

          Top with the remaining four tortillas, pressing down gently to help adhere.

            Brush the top tortillas with olive oil for a golden finish.

              Bake in the preheated oven for 15–20 minutes, or until the tortillas are golden brown and the cheese is bubbly.

                Remove from the oven and let it cool for a few minutes. Using a sharp knife or pizza cutter, slice the quesadilla into squares or wedges.

                  Garnish with freshly chopped cilantro before serving.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4–6

                      - Serving Suggestions: Serve the cheesy quesadillas with sour cream and salsa on the side. For a vibrant presentation, arrange the quesadilla slices on a large platter, garnished with extra cilantro and lime wedges.