Prep Ahead Tip – You could use a frozen bag of peppers and onions to save some chopping time! I would still saute so they are not watery opposed to microwaving.
Sheet Pan Quesadilla
Ingredients:
- 8 large burrito size tortillas (I recommend whole grain)
- 2 cups diced or shredded rotisserie chicken
- 1 can refried beans
- 1 TBS olive oil
- 2 bell peppers- color of choice, sliced into thin strips
- 1/2 onion sliced into thin strips
- 2 cups Mexican blend cheese
- Taco seasoning
Directions:
- Preheat oven to 400°. Heat olive oil over medium heat in a medium skillet. Add peppers and onions to the skillet.
- While the veggies cook, line a large baking sheet with parchment paper and place 6 of the tortillas around the edges of the sheet pan, with the tortillas hanging halfway over the edge of the pan, leaving a gap in the center. Place 1 tortilla in the bottom center gap.
- Spread refried beans on the tortillas. Next, add your diced chicken. Veggies should be tender now, and you will add those next.
- Top with cheese and sprinkle with taco seasoning.
- Place the last tortilla in the center of the mixture. Carefully begin folding the tortillas that are hanging over the edge of the pan, towards the middle. Place a second sheet pan on top of the folded tortillas and press down a bit.
- Transfer the baking sheets to the oven and bake for 15 minutes. Remove the top sheet pan and bake for an additional 5 minutes until the top is golden brown
- Remove the sheet pan from the oven and allow the quesadilla to slightly cool before cutting it into servings. Serve with salsa, guacamole, and sour cream if desired!
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I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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