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A stack of cheesy quesadillas with black beans and corn, garnished with cilantro, next to avocado and salsa.
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Sheet Pan Chicken Quesadillas

Crispy sheet pan chicken quesadillas packed with beans, corn, and cheese. Easy to make for a crowd in under 40 minutes.
Course Appetizer, Snacks
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 410kcal
Author Ksenia Prints

Equipment

Ingredients

  • 8 to 10 large flour tortillas about 10-inch size
  • 2 cups shredded cooked chicken such as rotisserie
  • 1 ounce taco seasoning about 3 tablespoons
  • 1 medium white onion chopped (about 1 cup)
  • 1 cup canned black beans drained and rinsed
  • 1 cup canned corn drained and rinsed
  • 1 cup shredded Mexican blend cheese
  • 1 tablespoon olive oil
  • 1 cup sour cream
  • Optional: Fresh cilantro chopped, for garnish

Instructions

  • Preheat oven to 425°F. Grease a 9x13-inch baking sheet with cooking spray or a light coating of oil.
  • In a large mixing bowl, combine the shredded chicken, taco seasoning, chopped onion, black beans, corn, shredded cheese, and sour cream. Stir until well mixed.
  • Place 2 tortillas in the center of the prepared baking sheet. Arrange the remaining tortillas around the edges, overlapping so they hang over the sides and cover the bottom of the pan.
  • Spoon the chicken mixture onto the tortillas and spread it out evenly.
  • Place 2 more tortillas on top of the filling. Fold the overhanging edges of the outer tortillas over, covering the filling completely.
  • Lightly brush the tops of the tortillas with olive oil. Place a second 9x13-inch baking sheet on top to weigh down the quesadillas.
  • Bake for 15 minutes. Remove the top baking sheet and bake for another 10 minutes, or until the tortillas are golden and crispy.
  • Let cool for a few minutes, then cut into wedges. Garnish with cilantro if desired and serve with your favorite toppings.

Notes

 For extra heat, add chopped jalapeños to the filling.
 Rotisserie chicken makes this recipe even faster.
 Serve with salsa, guacamole, or extra sour cream if you like.
 

Nutrition

Calories: 410kcal | Carbohydrates: 35g | Protein: 23g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 69mg | Sodium: 1019mg | Potassium: 366mg | Fiber: 5g | Sugar: 5g | Vitamin A: 812IU | Vitamin C: 5mg | Calcium: 332mg | Iron: 3mg