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Sheet Pan Chicken Fajita Quesadillas
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
"Double the taste and crunch by baking quesadillas on 2 sheet pans for the perfect crispy and gooey texture."
Ingredients:
  • 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
Instructions:
  • Preheat the oven to 375°F (190°C) for a perfectly cooked dish.
  • In a large skillet over medium heat, cook onion and bell peppers in olive oil until they just begin to soften, about 3 minutes. Remove from skillet using a slotted spoon and set aside.
  • Place the chicken in the skillet and cook until no longer pink on the outside, approximately 5 minutes. Add back the onion and bell peppers. Mix in water and fajita seasoning. Continue cooking and stirring until the chicken is fully cooked, about 3 minutes.
  • Arrange 6 tortillas along the edge of a half sheet pan with each one hanging over the side. Add another tortilla to cover the entire pan.
  • Carefully layer the chicken, onion, and pepper mixture using a slotted spoon, ensuring not to add excess liquid from the skillet. Finish by evenly sprinkling cheese over the chicken mixture.
  • Add another tortilla to the center on top of all the delicious fillings. Fold each tortilla over the tasty toppings towards the center. Place another baking sheet half on top of the tortillas to help the quesadilla maintain its shape.
  • Bake in the pre-heated oven for 10 minutes. Remove the top baking sheet and bake for an additional 8 to 12 minutes until the tortillas are golden and crispy.
  • Cut into rectangles and enjoy with a dollop of sour cream, pico de gallo, and cilantro, if preferred.

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