Make yourself a tasty quesadilla with this Sheet-Pan Chicken Quesadilla recipe. Made with shredded chicken, corn, pinto beans, tomatoes and more, this Sheet-Pan Chicken Quesadilla will please every palate.
Place 6 tortillas around sides of 15x10x1-inch pan, with edges of tortillas overlapping as necessary and outer halves of tortillas extending over sides of pan. Cover opening in center of pan with 1 of the remaining tortillas.
Sprinkle half the cheese over tortillas on bottom of pan; top with chicken, beans, corn, tomatoes and onions. Sprinkle with remaining cheese.
Place remaining tortilla over quesadilla filling in center of pan. Fold extended edges of bottom layer of tortillas over remaining filling to completely cover filling. Place another baking sheet over quesadilla; press top baking sheet gently into quesadilla to flatten slightly.
Bake 20 to 25 min. or until heated through. Remove top baking sheet. Serve quesadilla topped with sour cream and aioli.
Sprinkle quesadilla with 1 Tbsp. chopped fresh cilantro before serving.
Serve with fresh fruit.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.