Sheet Pan Quesadillas

Main Dish
Written By Janie E.

No skillet flipping for this recipe, this giant quesadilla is made on a sheet pan in the oven!

I’ve really come to love a sheet pan recipe - usually it’s a meat with veggies, but I’ve made a few quesadilla or crunchwrap style recipes now on a sheet pan. This recipe is a Pioneer Woman recipe and that typically means it’s going to be a keeper. My whole family loved these. I really like that there is no stuffing, folding, cooking, and flipping involved. You do stuff and kind of fold it, but it’s just in the oven to bake. And, of course, toppings are whatever you want!

What You Need:

  • 1/2 cup salted butter, melted

  • Eight 10-inch flour tortillas

  • 4 cups shredded cheddar cheese

  • 4 cups shredded cooked chicken

  • 2 tsp. taco seasoning

  • 1 can (6 oz) diced green chillies, drained

  • 1/2 cup sliced black olives (omitted because we have some haters)

  • 1 cup frozen fire-roasted corn, thawed -OR- 1 can fire-roasted corn, drained

  • 1/2 cup jarred salsa

  • 4 cups shredded Monterey Jack cheese

For Serving:

  • Hot sauce

  • Sour cream

  • Diced avocado

  • Lime wedges

  • Cilantro

Directions:

  1. Prepare a sheet pan by brushing a third of the melted butter on it.

  2. Arrange one tortilla on each short end of the sheet pan, letting half of the tortilla overhang.

  3. Then add two tortillas overlapping on each long side of the sheet pan, letting half of the tortilla overhang.

  4. Place one tortilla in the in the center so the whole bottom of the sheet pan is covered.

  5. Spread cheddar all over the top of the tortillas. Then top with chicken.

  6. Season with taco seasoning and then top with green chillies.

  7. Top with black olives and roasted corn.

  8. Add spoonfuls of salsa over the top and finally top with the Monterey Jack cheese.

  9. Add the final tortilla to the center on top of all of the filling.

  10. Fold the short end tortillas in first, then the long ends in.

  11. Brush the top with the remaining butter and then top with a second sheet pan that you gently press down to anchor everything.

  12. Place pan in a preheated 400 degree oven for 20 to 22 minutes or until tortillas are golden brown and filling is heated through.

  13. Cut into squares and serve with hot sauce, sour cream, avocado, lime wedges, and cilantro.

Recipe from The Pioneer Woman Cooks: Super Easy! cookbook

Janie E.
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Nashville Hot Chicken