Description
Sheet Pan Quesadillas for a Crowd
Ingredients
Scale
- 8 large flour tortillas
- 2 cups shredded Mexican blend cheese
- 1 red bell pepper, diced
- 1 small onion, diced
- 1 pound cooked and shredded chicken (or use black beans for a vegetarian version)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the shredded chicken (or black beans), diced bell pepper, diced onion, chili powder, cumin, garlic powder, salt, and pepper. Mix well.
- Place 4 tortillas on the prepared baking sheet. Divide the chicken (or bean) mixture evenly among the tortillas, spreading it out to the edges.
- Sprinkle the shredded cheese over the fillings.
- Top each filled tortilla with another tortilla to create a quesadilla.
- Brush the top tortillas lightly with olive oil.
- Bake for 10-12 minutes, or until the tortillas are golden brown and the cheese is melted.
- Remove from the oven and let cool for a few minutes before slicing and serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Sheet Pan Quesadillas