Sheet Pan Quesadillas
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 pound skinless, boneless chicken breast, chopped
- 2 tablespoons water
- 1 (1.1-ounce) package fajita seasoning mix
- 8 (8-inch) flour tortillas
- 2 cups shredded Mexican cheese blend
- 4 tablespoons sour cream, for serving
- 4 tablespoons pico de gallo, or to taste
- 2 tablespoons chopped fresh cilantro, for garnish
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium heat. Add onion, green bell pepper, and red bell pepper; cook, stirring occasionally, until just softened, about 2 minutes. Remove with a slotted spoon and set aside.
- Add chicken to the same skillet and cook until no longer pink on the outside, about 3 minutes. Return onion and bell peppers to the skillet. Stir in water and fajita seasoning. Cook and stir until the chicken has completely cooked through.
- Arrange 6 tortillas around edges of a half sheet pan so half of each hangs over the sides; place 1 tortilla in the center to cover the bottom.
- Spoon chicken mixture evenly over tortillas, avoiding excess liquid. Sprinkle evenly with cheese.
- Place 1 tortilla in the center on top; fold overhanging tortillas toward the center to enclose filling. Top with a second baking sheet to press (this will help the quesadilla hold its shape).
- Bake in the preheated oven for 10 minutes. Remove the top baking sheet and continue baking until the tortillas are golden and crispy, 8 to 12 more minutes.
- Slice into rectangles and serve topped with sour cream, pico de gallo, and cilantro, if desired.
Source
Original recipe: View Original