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–+ servings
sheet pan chicken quesadillas
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5 from 3 votes

Oven Baked Chicken Quesadillas

These oven baked sheet pan chicken quesadillas are so easy to make. Perfect for a weeknight family meal or to share with friends.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: cheesy quesadillas, chicken quesadillas, easy quesadillas, oven quesadillas
Servings: 6
Calories: 473kcal
Author: Nosheen Babar

Equipment

  • 2 cookie sheets
  • basting brush
  • Toothpicks
  • Knife
  • Cooking Pot
  • Cooking Spoon
  • spatula

Ingredients

chicken filling

  • 1 lb chicken tenderloins
  • 5 cloves garlic
  • 1 tsp salt

quesadillas

  • 12 soft tacos
  • 1 lb boiled shredded chicken
  • 14 oz mexican blend shredded cheese
  • ¼ cup pickled jalapenos
  • ½ bottle taco bell fire sauce
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp tajin
  • 2 tbsp avacado oil

black bean and corn salsa

  • 1 can black beans
  • 1 can corn
  • 2 roma tomatoes
  • ½ purple onion
  • 2 fresh jalapenos
  • ¼ cup cilantro
  • 2 limes
  • ½ tsp salt
  • ½ tsp black pepper

guacamole

  • 2 avacados
  • 1 lime
  • 1 tbsp crushed red pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp salt

condiments

  • sour cream
  • salsa
  • cholula sauce

Instructions

chicken filling

  • boil the tenderloins with the garlic cloves, salt and 1 cup of water for 15-20 minutes
  • drain any excess water and garlic cloves and shred the chicken

quesadillas

  • preheat the oven to 425°
  • brush oil on one cookie sheet
  • brush oil on the tortillas
  • layer the tortillas, half will be hanging over the side of the cookie sheet, making sure to overlap, leaving 2 tortillas to cover the top
  • mix the chicken with the fire sauce
  • spread half the cheese on the layered tortillas
  • spread the chicken and sauce mixture next
  • spread the chopped pickled jalapenos and sprinkle the paprika, cayenne and tajin
  • spread the remaining cheese
  • place the last 2 tortillas on top and start closing the tortillas hanging over the sides. Use the toothpicks if to hold them together as you work
  • generously coat the top with oil
  • cover with the second cookie sheet and bake for 20 minutes
  • let sit for 5 minutes, cut into pieces and serve with the salsa, guacamole and condiments

black bean and corn salsa

  • drain and rinse the beans and corn
  • dice the onion, tomatoes, jalapenos and cilantro and mix with the beans and corn
  • squeeze the lemon juice and add salt and pepper and serve

guacamole

  • remove the pulp of the avocado, keeping the pits for later
  • mash with a fork
  • add the lime juice, pepper, salt, garlic and onion and mix well
  • add the pits back as this prevents the guacamole from browning and serve.

Nutrition

Serving: 1g | Calories: 473kcal | Carbohydrates: 33g | Protein: 39g | Fat: 23g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1347mg | Potassium: 795mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1532IU | Vitamin C: 21mg | Calcium: 481mg | Iron: 3mg