Description
Elevate your weeknight dinners with these Fast Sheet Pan Quesadillas, featuring crispy tortillas filled with melted cheese and vibrant veggies—perfect for any occasion!
Ingredients
Scale
- 4 large flour tortillas
- 2 cups shredded cheese (1 cup cheddar, 1 cup Monterey Jack)
- 1 cup bell peppers, chopped (any color)
- 1/2 cup red onion, thinly sliced
- 2 cups cooked chicken, shredded or 1 can black beans, drained and rinsed
- 1/2 cup sour cream
- 1/2 cup salsa
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Chop bell peppers and red onion into bite-sized pieces. If using leftover chicken or beans, have them ready.
- Lay one tortilla flat on the baking sheet. Sprinkle half of it with cheese, followed by vegetables and your protein choice. Top with more cheese before folding the tortilla.
- Place the baking sheet in the preheated oven for about 10-12 minutes or until the tortillas are golden brown and crispy.
- Remove from the oven and let cool slightly before slicing into wedges. Serve warm with sour cream and salsa.
- Gather family or friends and enjoy your delicious creation!
Nutrition
- Serving Size: 2 quesadilla wedges (approximately 150g)
- Calories: 310
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg
Keywords: Customize fillings based on what you have on hand. For extra flavor, consider adding spices like cumin or chili powder to the filling. To store leftovers, keep them in an airtight container in the fridge for up to three days. Reheat in the oven or skillet for best results.