Description
Crispy, cheesy sheet pan chicken quesadillas loaded with chicken, beans, veggies, corn, and melty cheddar—all baked at once for an easy crowd-pleasing meal.
Ingredients
9 (8-inch) flour tortillas
16 oz shredded cheddar cheese (about 4 cups), divided
1 cup chopped tomatoes
1/2 cup chopped green onions
1/2 cup chopped cilantro (optional)
2 cups shredded cooked chicken
1 (15-oz) can pinto beans, drained
1 cup frozen corn
Optional toppings: chipotle sauce, sour cream, lime slices
Instructions
- Preheat oven to 425°F. Prep all ingredients.
- Arrange 9 tortillas on a sheet pan, placing two in the center and overlapping seven around the edges so they hang off the sides.
- Sprinkle 2 cups of cheese over the tortillas, leaving a border.
- Add tomatoes, green onions, cilantro, and shredded chicken.
- Add the drained pinto beans and sprinkle frozen corn over the top.
- Add the remaining 2 cups of cheese.
- Place 2 more tortillas in the center on top of the fillings. Fold the overhanging tortillas inward to cover.
- Place a second sheet pan on top to press everything down.
- Bake for 20–25 minutes until crisp and golden.
- Rest for 5 minutes, then slice into squares or triangles and serve with desired toppings.
Notes
Drain beans well to avoid soggy quesadillas.
Use a mix of cheeses for extra flavor.
Add jalapeños or spicy salsa for heat.
Black beans or sautéed peppers are great substitutions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 4g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 95mg
