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.
# Ingredients:
→ 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
# Steps to Follow:
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 Notes:
01 -
Use a second sheet pan to bake 12 quesadillas at once for larger gatherings.
02 -
For optimal flavor, serve with salsa, sour cream, and guacamole.