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Sheet Pan Quesadillas

sheet pan quesadillas cut into rectangles and stacked on a plate
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These chicken sheet pan quesadillas could not be easier to make! With store-bought rotisserie chicken, shredded cheese and taco seasoning you’ll have the perfect base for a quesadilla that can easily be made in the oven.

Ingredients

Scale
  • 8 x 10 inch flour tortillas (burrito-size)
  • 2 tbsp melted butter
  • 1 tbsp olive oil
  • 2 cups shredded rotisserie chicken
  • 1 tbsp taco seasoning
  • 3 cups shredded cheese (I like cheddar or pepper jack)
  • Salt + Pepper, to taste

Instructions

  1. Preheat oven to 400 degrees F.
  2. Brush half of melted butter directly onto a large sheet pan.
  3. Layer 6 of the tortillas around the edges of the sheet pan so that they’re slightly hanging over. Place 2 additional tortillas in the middle.
  4. Spread chicken mixture evenly over the tortillas and top with shredded cheese and salt + pepper.
  5. Fold the overhanging tortillas around the perimeter back over the center tortillas so that all of the filling is covered.
  6. Brush the top of the tortillas with the remaining butter and place a second baking sheet directly on top.
  7. Bake in oven for 20 minutes and then remove the top baking sheet and bake, uncovered for an additional 5 minutes or until quesadillas are crisp and golden brown.
  8. Cut into desired serving sizes and top with topping suggestions (listed above).
  9. Store in fridge for up to 3 days or longer in freezer (see freezer instructions above).

Find it online: https://www.thehealthymaven.com/sheet-pan-quesadillas/