Sheet Pan Quesadillas
Ingredients
The quesadilla filling
-
1.5
lbs.
shredded chicken
-
½-¾
cup
salsa
-
2
tablespoons
olive oil
-
1
large
white onion
-
¼
teaspoon
salt
-
4
cloves
garlic
-
1
cup
cherry tomatoes
-
2
teaspoons
taco seasoning
-
1
large
bell pepper
-
2
cups
fresh spinach
-
1.5
cups
Mexican-style shredded cheese
The tortillas
-
12
10 inch
flour tortillas
Optional toppings
-
to taste
guacamole
-
to taste
sour cream
-
to taste
chopped fresh cilantro
Instructions
- Preheat the oven to 425ºF and prepare a baking sheet with a wire rack.
- Mix the shredded chicken with salsa in a bowl and set aside.
- Sauté onion in olive oil, add garlic and tomatoes, and cook until softened.
- Add bell pepper and spinach, cooking until the spinach wilts and excess liquid evaporates.
- Line the wire rack with tortillas, spreading the chicken mixture and sautéed vegetables evenly over them.
- Top with shredded cheese and place more tortillas on top, folding the edges over to seal.
- Bake for 20 minutes, then remove the top baking sheet and drizzle with olive oil.
- Bake for an additional 8-10 minutes until golden brown.
- Let the quesadilla rest for 5 minutes before slicing into squares.
Nutrition Facts (estimated)
Servings
6
Calories
382
Total fat
14g
Total carbohydrates
38g
Total protein
31g
Sodium
mg
Cholesterol
mg
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