I stole this recipe for Sheet Pan Quesadilla from plainchicken.com. This recipe is perfect for a crowd. Large tortillas are placed on the bottom of a sheet pan with the edges hanging over the pan. Then cooked chicken is mixed with sour cream, beans, shredded cheese, taco seasoning, lime juice and canned tomatoes. Next the chicken mixture is spread on top of the tortillas, then edges of tortillas are folded on top of the chicken to cover it. A sheet is placed on top and pressed on top then baked. The top sheet pan is removed halfway through so the tortillas get crispy. Once cut, these quesadillas can be eaten on the go.

The ingredients for this recipe are: 8 burrito size flour tortillas, 3 tbsp melted butter, 3 cups cooked chopped chicken, 1 cup sour cream, 15 oz can black beans or refried beans, 3 cups shredded cheddar cheese, 1 oz package taco seasoning, 1 lime and 10 oz can Rotel diced tomatoes and green chilies

Cook chicken as desired or use rotisserie chicken, shred and place in a bowl.

Then add sour cream, beans, shredded cheese, taco seasoning, lime juice and canned tomatoes.

Stir to evenly combine all the ingredients.

Place 6 tortillas around the edges of the sheet pan, with the tortillas hanging halfway over the edge, leaving a gap in the center. Place 1 tortilla in the bottom center gap. Evenly spread the chicken mixture over the tortillas.

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. Brush with remaining butter.

Place a second sheet pan on top of the folded tortillas and press down a bit. Transfer the stacked baking sheets to the oven and bake at 450 F for 20 minutes. Remove the top baking sheet and bake for 15 more minutes or until the tortillas are lightly golden.

Allow the quesadillas to slightly cool before cutting into servings. Serve with sour cream and taco sauce.

If you liked this recipe for Sheet Pan Quesadilla then you can also try Mexican Shredded Beef, Homemade Crunchwrap Supreme, Beef Enchilada Bake, Taco Pizza or Chicken Enchiladas.

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Sheet Pan Quesadilla

Large tortillas are placed on the bottom of a sheet pan with the edges hanging over the pan. Then cooked chicken is mixed with sour cream, beans, shredded cheese, taco seasoning, lime juice and canned tomatoes. Next the chicken mixture is spread on top of the tortillas, then edges of tortillas are folded on top of the chicken to cover it. A sheet is placed on top and pressed on top then baked. The top sheet pan is removed halfway through so the tortillas get crispy.

Course Entree

Prep Time 15 minutes

Cook Time 35 minutes

Servings 12 people

Ingredients

• 8 burrito size flour tortillas
• 3 tbsp melted butter divided
• 3 cups cooked chopped chicken
• 1 cup sour cream
• 15 oz can black beans drained and rinsed
• 3 cups shredded cheddar cheese
• 1 oz package taco seasoning
• 1 lime juiced
• 10 oz can Rotel diced tomatoes and green chilies drained

Instructions

1. Preheat oven to 450 F. Brush a half sheet pan with 1 ½ tbsp melted butter.
2. Place 6 tortillas around the edges of the sheet pan, with the tortillas hanging halfway over the edge, leaving a gap in the center. Place 1 tortilla in the bottom center gap.
3. In a large bowl, stir together cooked chicken, sour cream, beans, shredded cheese, taco seasoning, lime juice and canned tomatoes.
4. Evenly spread the chicken mixture over the tortillas.
5. 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. Brush with remaining butter. Place a second sheet pan on top of the folded tortillas and press down a bit.
6. Transfer the stacked baking sheets to the oven and bake for 20 minutes. Remove the top baking sheet and bake for 15 more minutes or until the tortillas are lightly golden.
7. Remove the sheet pan from the oven and allow the quesadillas to slightly cool before cutting into servings.

Recipe Notes

Refried beans can be substituted for the black beans.