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Crispy Easy Sheet Pan Quesadillas

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A quick and easy sheet pan quesadilla recipe that delivers crispy, cheesy, and flavorful quesadillas perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • Large flour tortillas (8-inch, 8-10 count)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 to 1½ cups cooked shredded rotisserie chicken (optional)
  • ½ cup finely diced red or green bell peppers
  • ¼ cup finely chopped white or yellow onion
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • 2 tablespoons olive oil or melted butter, for brushing
  • Handful of fresh cilantro, chopped (optional)
  • Sour cream or guacamole, for serving

Instructions

  1. Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  2. In a mixing bowl, combine shredded cheddar, Monterey Jack, cooked shredded chicken (if using), diced bell peppers, chopped onion, chili powder, cumin, and smoked paprika. Stir gently until evenly mixed.
  3. Place half of the tortillas flat on the lined baking sheet. Brush each lightly with olive oil or melted butter.
  4. Evenly distribute the cheese and chicken mixture over the oiled tortillas, leaving about a ½-inch border around the edges.
  5. Place the remaining tortillas on top of the filling and press down gently to help everything stick together.
  6. Brush the top tortillas lightly with more olive oil or melted butter.
  7. Bake for 12 to 15 minutes. Halfway through baking (around 7 minutes), rotate the pan and carefully press down on the quesadillas with a spatula to help the cheese melt evenly and the top crisp up.
  8. Check for golden brown edges and bubbling cheese. If needed, bake an additional 2-3 minutes, watching closely to avoid burning.
  9. Remove from oven and let cool for 5 minutes to firm up slightly.
  10. Slice into wedges with a sharp knife or pizza cutter and serve warm, garnished with fresh cilantro and accompanied by sour cream or guacamole.

Notes

Brush both sides of tortillas lightly with oil or melted butter for perfect crispiness. Avoid overfilling quesadillas to keep them easy to slice and eat. Press down with a spatula halfway through baking to meld layers and ensure even melting. For gluten-free, use corn tortillas but watch baking time closely. For dairy-free, substitute vegan cheese and butter. Reheat leftovers in a skillet or oven to maintain crispiness; avoid microwaving.

Nutrition

Keywords: quesadillas, sheet pan, easy dinner, quick meals, cheesy, chicken quesadillas, weeknight dinner, crowd-pleaser

Find it online: https://twinkletaste.com/crispy-easy-sheet-pan-quesadillas-5-minute-quick-delicious-meals/