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Sheet Pan Chicken Fajita Quesadillas: 8 Amazing Bites

Sheet Pan Chicken Fajita Quesadillas
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Enjoy delicious chicken fajita quesadillas made easy on a sheet pan. This recipe is perfect for a quick and satisfying meal.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bell pepper (any color), thinly sliced
  • 1 onion, thinly sliced
  • 8 large flour tortillas
  • 2 cups shredded Monterey Jack or cheddar cheese
  • Optional toppings: salsa, sour cream, guacamole, chopped cilantro

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a bowl, toss the sliced chicken with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
  3. Spread the seasoned chicken in a single layer on one half of the prepared baking sheet.
  4. Arrange the sliced bell pepper and onion in a single layer on the other half of the baking sheet.
  5. Bake for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
  6. Remove the baking sheet from the oven. Shred or chop the cooked chicken.
  7. Prepare the quesadillas: Lay out four tortillas. Top each with a portion of the shredded chicken, cooked vegetables, and shredded cheese.
  8. Fold the remaining four tortillas in half and place them on top of the filling.
  9. Place the assembled quesadillas back onto the baking sheet, ensuring they are not overcrowded.
  10. Bake for another 5-8 minutes, or until the tortillas are golden brown and the cheese is melted and gooey.
  11. Cut the quesadillas into wedges and serve immediately with your favorite toppings.

Notes

  • You can use pre-cooked rotisserie chicken for an even quicker meal.
  • Feel free to add other vegetables like mushrooms or jalapeños.
  • Adjust the spice level by adding more or less chili powder or a pinch of cayenne pepper.

Nutrition

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