Sheet Pan Chicken Fajita Quesadillas (Print Version)
Oven-baked quesadillas filled with cheesy chicken, peppers, and onion, all crisped to perfection on a sheet pan.
# What You’ll Need:
→ Filling
01 - 2 tablespoons olive oil
02 - 1 red bell pepper, sliced
03 - 1 green bell pepper, sliced
04 - 1 large onion, sliced
05 - 2 teaspoons fajita seasoning or chili powder, cumin, and paprika blend
06 - 400 grams cooked rotisserie chicken, shredded
→ Assembly
07 - 6 large flour tortillas (25 cm)
08 - 300 grams shredded Mexican blend cheese or cheddar
09 - Cooking spray
# How to Make It:
01 - Preheat the oven to 200 °C and line a large sheet pan with parchment paper. Lightly coat with cooking spray.
02 - Toss the sliced peppers and onion with olive oil and fajita seasoning. Spread evenly over half of the sheet pan and roast for 10 minutes.
03 - Add shredded chicken to the roasted vegetables, toss to combine, and return to the oven for an additional 5 minutes.
04 - Divide the chicken-vegetable mixture and cheese over one half of each tortilla. Fold the tortillas in half to close.
05 - Arrange folded quesadillas on the prepared sheet pan and spray the tops lightly. Bake for 7 to 8 minutes, flipping once, until the tortillas are crisp and the cheese is melted.
06 - Slice the quesadillas and serve immediately.
# Additional Tips::
01 -
- Easy to batch for a family or party
- Hands off roasting in the oven means less mess
- Colorful and packed with vegetables
- Great way to use up rotisserie chicken
- Melty cheese in every cheesy bite
02 -
- These quesadillas freeze beautifully
- Each serving packs in protein and veggies
- Works with any leftover cooked chicken or even cooked beef strips
03 -
- Shred cheese yourself for the best melt and texture
- Let quesadillas cool for a minute before slicing to keep fillings from spilling out
- Get creative with fillings such as black beans or roasted corn for variety