1. Recipes

How to Make Sheet Pan Chicken Fajita Quesadillas - A Step-by-Step Guide

Sheet Pan Chicken Fajita Quesadillas are the perfect meal for busy weeknights when you want something delicious and easy to make. This recipe combines all the flavors of a classic chicken fajita with the ooey-gooey goodness of a quesadilla, all cooked together on a sheet pan for minimal clean-up. It's a meal that the whole family will love and one that you'll want to add to your regular dinner rotation.

What makes this recipe so great is that it's incredibly versatile. You can customi...

Read more Snack recipes

Ingredients

  • 1 tablespoon olive oil
  • 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

Information

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Servings: 8

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a large skillet over medium heat. Add onion and bell peppers and cook until they are just beginning to soften, about 3 minutes. Remove from skillet with a slotted spoon and set aside.
  • Add chicken to the same skillet and cook until no longer pink on the outside, about 5 minutes. Return onion and bell peppers to the skillet. Stir in water and fajita seasoning. Cook and stir until the chicken has cooked completely, about 3 minutes.
  • On a half sheet pan, place 6 tortillas around the edges of the pan so that about half of each tortilla hangs over the side. Place another tortilla in the center to cover the pan completely.
  • Using a slotted spoon, top with the chicken, onion, and pepper mixture in an even layer (being careful not to add too much liquid from the skillet). Finally, sprinkle cheese evenly over the chicken mixture.
  • Place another tortilla in the center on top of all fillings, then fold each tortilla over the toppings towards the center. Place a second half baking sheet on top of tortillas (this will help the quesadilla hold its shape).
  • Bake in the pre-heated oven for 10 minutes. Remove the top baking sheet and continue baking until the tortillas are golden and crispy, 8 to 12 more minutes.
  • Slice into rectangles and serve topped with sour cream, pico de gallo, and cilantro, if desired.

    • Nutrition

    407 cal.

    • Total Fat: 18g
    • Saturated Fat: 10g
    • Cholesterol: 68mg
    • Sodium: 852mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 2g
    • Protein: 26g
    • Potassium: 325mg

    Categories

    Mexican recipes
    Chicken recipes
    Sheet pan recipes
    Fajita recipes
    Quesadilla recipes