Sheet Pan Quesadillas Recipe

Cook Time: 25 minutes

Quesadillas are little pockets of creamy gold. These sheet pan quesadillas are no different, and I'd argue theyre even more cheesy and gooey. The trick here is simple: After assembling your quesadillas, place another sheet pan on top of the ingredients. This ensures the quesadillas stay intact while baking and gives the top a crispy, golden texture.

Filled with tender chicken seasoned with your favorite fajita mix, these quesadillas are packed with flavor. If you're looking for a homemade fajita seasoning, its easy to make yourself. The chicken is complemented by chopped onions, bell peppers, and a generous amount of cheese. Once baked, the quesadillas are topped with sour cream, pico de gallo, and fresh cilantro for that perfect finishing touch.

These quesadillas not only taste amazing but also make for great leftovers. Serve them with hot sauce and rice for a savory breakfast or lunch. Theyll keep for several days in the fridge, though I doubt theyll last that long!

• 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 (1.12 ounce) package fajita seasoning mix
• 8 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

Step 1: Preheat your oven to 375F (190C).

Step 2: Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell peppers, cooking for about 2 minutes until they begin to soften. Remove them from the skillet and set aside.

Step 3: Add the chicken to the same skillet and cook for 3 minutes, or until the chicken turns golden and no longer looks pink on the outside.

Step 4: Return the onions and peppers to the skillet. Stir in the water and fajita seasoning mix. Continue to cook and stir until the chicken is fully cooked through.

Step 5: On a half-sheet pan, arrange 6 tortillas around the edges, allowing about half of each tortilla to hang off the sides. Place one tortilla in the center to cover the pan entirely.

Step 6: Using a slotted spoon, evenly distribute the chicken and veggie mixture over the tortillas, making sure to avoid adding too much liquid from the skillet.

Step 7: Sprinkle the shredded cheese over the chicken mixture, then place another tortilla in the center to cover the fillings. Fold the hanging edges of the tortillas over the center to enclose the fillings.

Step 8: Place a second sheet pan on top of the quesadillas to hold them in place during baking.

Step 9: Bake in the preheated oven for 10 minutes. Remove the top sheet pan and continue baking for an additional 8 to 12 minutes, or until the tortillas are golden and crispy.

Step 10: Slice the quesadillas into rectangles and serve with sour cream, pico de gallo, and fresh cilantro as desired.

Cook's Note: You can customize these quesadillas with different fillings to suit your tastes. Try using shredded rotisserie chicken for a quicker option, or go for black beans and corn for a vegetarian version.

Nutrition Facts (per serving):

• Calories: 555
• Fat: 19g (24% Daily Value)
• Saturated Fat: 7g (37% Daily Value)
• Cholesterol: 75mg (25% Daily Value)
• Sodium: 892mg (39% Daily Value)
• Total Carbohydrates: 61g (22% Daily Value)
• Dietary Fiber: 4g (16% Daily Value)
• Total Sugars: 2g
• Protein: 33g (67% Daily Value)
• Vitamin C: 36mg (40% Daily Value)
• Calcium: 239mg (18% Daily Value)
• Iron: 4mg (25% Daily Value)
• Potassium: 411mg (9% Daily Value)

History and Origins

The quesadilla is a staple in Mexican cuisine, with roots tracing back to the indigenous peoples of Mesoamerica. The name quesadilla comes from the Spanish word queso, meaning cheese, highlighting the key ingredient in the original version of the dish. Traditionally, quesadillas were made by melting cheese between two tortillas, and sometimes additional fillings such as meats, vegetables, or spices were added. While the basic idea of the quesadilla has remained unchanged for centuries, the sheet pan variation adds a modern and convenient twist that makes it perfect for serving larger groups, particularly at family gatherings or parties.

Regional Variations

Quesadillas are enjoyed throughout Mexico and beyond, with regional variations that reflect local ingredients and cooking techniques. In northern Mexico, where flour tortillas are more commonly used, quesadillas are often filled with beef, chicken, or even bacon. In contrast, in southern Mexico, particularly Oaxaca, quesadillas may feature local ingredients like Oaxacan cheese and mushrooms, often cooked on a comal (a flat, round griddle). The sheet pan quesadilla is a more contemporary creation, influenced by American cooking habits of cooking in large batches to serve multiple people at once. It adapts the concept of the traditional quesadilla into a more communal, family-style meal, making it a hit at gatherings.

How It Differs from Other Quesadillas

What sets sheet pan quesadillas apart from the traditional, handheld version is the cooking method. Instead of preparing individual quesadillas on a skillet, the ingredients are layered on a sheet pan and baked, which allows for a larger quantity of quesadillas to be made in one go. This method results in a crispy, golden crust that is more uniform than the traditional pan-fried version. Additionally, the fillings in a sheet pan quesadilla can be spread more evenly, and the tortillas have a chance to crisp up as they bake, which provides a delightful crunch compared to the soft interior of the classic quesadilla. The combination of tender chicken, bell peppers, and melted cheese is all brought together in a way that is convenient and shareable, making it a great choice for feeding a crowd.

Where It's Typically Served

Sheet pan quesadillas are often served in family homes, during parties, or as a quick weeknight meal. Their ability to serve many people at once makes them ideal for casual gatherings, potlucks, or game nights. Theyre also popular at family-friendly restaurants that want to offer a fun, interactive meal. In Mexico, while traditional quesadillas are more commonly eaten as street food or in casual eateries, the sheet pan variety has found popularity in the United States due to its ease of preparation and satisfying portion size. This dish is versatile and can be served with a variety of sides, such as rice, beans, or a fresh salad.

Interesting Facts

• The first known use of the word "quesadilla" dates back to the early 17th century in colonial Mexico.
• Quesadillas are not only popular in Mexico but also throughout Latin America, where variations can include different types of cheese, meats, and vegetables.
• The sheet pan method of cooking quesadillas was popularized in the U.S. as a time-saving way to serve this beloved Mexican dish to large groups without compromising on flavor or texture.
• The fajita seasoning mix used in this recipe is a convenient shortcut that delivers authentic Mexican flavors with minimal effort. However, many home cooks enjoy experimenting with their own homemade spice blends for a more personalized touch.

Conclusion

Sheet pan quesadillas offer a convenient and delicious way to enjoy a beloved Mexican dish. With a crispy crust and flavorful fillings, this dish has become a popular option for feeding a crowd. Whether served at a family dinner or a festive gathering, the sheet pan quesadilla is a delightful twist on a classic favorite. Its flexibility in terms of ingredients and toppings allows for endless variations, making it a versatile choice for any occasion.

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