Crispy Sheet Pan BBQ Chicken Quesadilla
This crispy sheet pan BBQ chicken quesadilla is the perfect meal prep solution, offering a delicious, hassle-free dinner option for busy weeknights.
Equipment
- 1 sheet pan for baking
- 1 Mixing Bowl for mixing chicken and BBQ sauce
- 1 brush for applying olive oil
Ingredients
Main Ingredients
- 2 cups cooked chicken breast shredded
- 1 cup BBQ sauce
- 8 flour tortillas
- 2 cups shredded cheese cheddar or Monterey Jack
- 1 bell pepper sliced
- 1 onion sliced
- 2 tablespoons olive oil
Optional Add-ins
- 1 jalapeño sliced
- 1/2 cup corn
- 1/2 cup black beans
Instructions
Preparation
- Preheat your oven to 400°F. Shred the cooked chicken breast and mix it with the BBQ sauce in a large bowl.
- Lay the flour tortillas on a sheet pan. Evenly distribute the BBQ chicken mixture over half of each tortilla. Sprinkle with shredded cheese, sliced bell pepper, and onion.
- Fold the tortillas in half to cover the filling. Brush the tops with olive oil to ensure crispiness.
Baking
- Place the sheet pan in the preheated oven. Bake for 12-15 minutes, flipping halfway through, until the tortillas are golden brown and the cheese is melted.
Serving
- Remove from the oven and let it cool slightly before cutting into slices. Serve with your choice of sides like guacamole or sour cream.
Storage
- Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on a skillet for best results.
Notes
Pro Tips: Brush olive oil on the tortillas for extra crispiness. Ingredient Substitutions: Use rotisserie chicken for convenience. How to Serve: Pair with a side salad or guacamole. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Prepare the chicken mix in advance to save time.