Sheet Pan Chicken Quesadilla
This is my Sheet Pan Chicken Quesadilla.
Equipment
- 1 rimmed baking sheet pan 1/4-size
- 1 chef's knife
- 1 sieve Hand-held
- non-stick cooking spray Butter-flavored
- 1 cast-iron skillet Small (any type of heavy pan)
- 1 cutting board Meat-safe
Ingredients
- 3 boneless skinless chicken breasts Equals approx. 2 heaping cups of shredded chicken
- 8 large burrito-size flour tortillas
- 1 quart chicken broth Unsalted
- 1 tbsp kisher salt
- 1 tsp black pepper Freshly ground
- Butter-flavored non-stick spray
- 2 cups shredded Quesa quesadilla cheese Substitute any cheese you like
- 2 heaping cups shredded cooked white meat chicken Substitute rotisserie chicken
- 1 4-ounce can diced green chilis Drained
- 1/2 Fresno chili Seeded and finely diced, substitute jalapeno
- 1 15-ounce can black beans Drained
- 1/2 cup salsa Cantina-style (substitute jarred)
Garnishes, Optional:
- Cilantro
- Lime wedges
- Sour cream
- Avocadoes
- Salsa
Instructions
- Step 1.Start by poaching the chicken breasts in chicken broth over low heat. Add the Kosher salt and freshly ground black pepper to the pot. Cook until the chicken juices run clear or reach an internal temperature of 165°F, 15 to 20 minutes. Remove the chicken from the pot onto a meat-safe cutting board. Using two forks, shred the chicken.While the chicken is poaching, prep all the ingredients for the quesadilla. Set aside.Preheat oven to 450°F.Spray the 1/4-rimmed baking sheet pan with the butter-flavored non-stick spray. Place 2 tortillas on one long side of the sheet pan, half hanging over the edges: repeat with the other long side. Arrange 1 tortilla at each end and hang it over. Cover the center of the sheet pan with 1 tortilla to ensure the entire pan is covered.Add half of the shredded cheese, then the shredded chicken, diced Fresno chili, green chilies, and black beans on top of the tortillas in a single even layer.Sprinkle the remaining cheese, and lastly distribute spoonfuls of the salsa over the top. Spread the salsa evenly over the cheese.Place 1 tortilla (the last one) in the center of the pan, on top of the filling, and fold up the overhanging tortillas so that they completely cover the filling.Spray the entire top of the tortillas with the butter-flavored non-stick spray. Top the quesadilla with another sheet of pan, and press down firmly. I like to use a small heavy cast-iron pan to set on top of the sheet pan while it's baking. Bake for 20 to 25 minutes.Be careful when removing the skillet and top sheet pan. To ensure the top of the quesadilla is lightly golden and crispy, bake for an additional 5 minutes at the same temperature, uncovered. Keep a very close eye on them so they do not burn.Allow the quesadilla to rest for about 10 minutes before slicing. This will give the cheese a chance to set a bit. Slice into 6 equal portions. Place the quesadilla on a plate with the garnishes of your choice and serve.There you have it, my Sheet Pan Chicken Quesadilla.
Notes
1) If you are using rotisserie chicken, skip the first step.
2) To freeze cooked quesadillas, allow the quesadillas to cool until room temperature. Cut the quesadillas into portions. Place each quesadilla portion into a freezer bag. Remove as much air as possible from the bags. Write the freezing date on each freezer bag. Freeze until ready to use.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.