These Sheet Pan Quesadillas turn a creamy chicken, bean, corn, avocado, and cheese filling into an easy family-size meal. The crispy tortilla edges are perfect for slicing, while the softer center tastes a little like a warm Mexican bean dip.
A QUICK NOTE
The number of tortillas and exact bake time will depend on the size of your sheet pan. Let the quesadillas rest for about 10 minutes before slicing so the filling can set. The center may stay softer than the edges—and makes a great scoopable dip.
COOK TIME
25–35 minutes, plus about 10 minutes to rest
INGREDIENTS
3 cups cooked shredded chicken (I used my Easy Slow Cooker Shredded Chicken)
3 cups shredded Mexican-blend cheese
About 12 burrito-size flour tortillas, plus more if needed for your pan
1 can low-sodium black beans, drained and rinsed
1 can corn, drained and rinsed
2 avocados, diced
1 can Rotel diced tomatoes and green chiles
½ red onion, diced
1 cup low-fat sour cream
1 (1-ounce) packet low-sodium taco seasoning
Olive oil spray
Sour cream, guacamole, salsa, lime wedges, and cilantro, for serving, optional
DIRECTIONS
1. Preheat the oven to 450°F.
2. In a large bowl, combine the chicken, cheese, black beans, corn, avocados, Rotel, red onion, sour cream, and taco seasoning.
3. Lightly spray a rimmed sheet pan with olive oil. Arrange the tortillas so they overlap across the bottom and extend over the sides of the pan.
4. Spread the filling evenly over the tortillas. Place 2 tortillas—or as many as needed—over the center of the filling, then fold the overhanging tortillas toward the center to fully cover it.
5. Lightly spray the top with olive oil. Place a second sheet pan on top to weigh down the quesadillas and keep the tortilla edges flat.
6. Bake for 25–35 minutes, depending on the size of your pan, until the tortillas are crisp and the filling is heated through.
7. Carefully remove the top sheet pan and let the quesadillas rest for about 10 minutes. Slice with a pizza cutter and serve with your favorite toppings.
