Sheet Pan Quesadillas
Servings 6
Ingredients
- 1.5 lbs. shredded chicken about 4 cups
- ½-¾ cup of your favorite salsa we used chunky salsa
- 2 tablespoons olive oil
- 1 large white onion minced
- ¼ teaspoon salt
- 4 cloves garlic peeled and minced
- 1 cup cherry tomatoes halved
- 2 teaspoons taco seasoning
- 1 large bell pepper minced
- 2 cups fresh spinach packed
- 1.5 cups Mexican-style shredded cheese
- 12 10-inch flour tortillas
**Optional Toppings:**
- Guacamole
- Sour cream
- Chopped fresh cilantro
Instructions
- Preheat the oven to 425°F. Place a wire rack into a rimmed baking sheet and spray with nonstick cooking spray.
- Mix shredded chicken and salsa in a bowl. Set aside to absorb the salsa.
- Heat olive oil in a large skillet over medium/high heat. Add onion and salt, sauté for 3-4 minutes.
- Add garlic and tomatoes, sprinkle with taco seasoning. Cook for 6-8 minutes until tomatoes soften.
- Add bell pepper and spinach, cook for 3-4 minutes until spinach wilts. Remove from heat and set aside.
- Line the wire rack with tortillas, overlapping to cover completely.
- Spread chicken over tortillas, leaving edges. Top with cooked veggies and cheese.
- Place remaining tortillas over filling, fold edges over to secure.
- Place another baking sheet on top to prevent curling. Bake for 20 minutes.
- Remove top sheet, drizzle with olive oil, bake for 8-10 minutes until golden.
- Let cool for 5 minutes, then cut into 9 squares.
- Top with guacamole, sour cream, and cilantro.
Notes
- Use a wire rack to keep quesadillas crispy.
- Ensure cooked veggies are not watery. Cook down excess liquid.
- Adjust bake time based on your oven for golden brown quesadillas.
- Feel free to customize with different veggies and cheese!