Sheet Pan Chicken Quesadillas with Bell Peppers and Onions

Create flavorful chicken quesadillas with ease by using a sheet pan method. Perfectly roasted with bell peppers and onions.

Ingredients

• 1 pound boneless skinless chicken breast, diced
• 2 bell peppers, sliced
• 1 onion, sliced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 8 flour tortillas
• 2 cups shredded Mexican cheese blend
• salt and pepper to taste
• 1/4 cup chopped cilantro

Instructions

1. Preheat the oven to 400°F (200°C).
2. On a large sheet pan, combine diced chicken, sliced bell peppers, and sliced onion.
3. Drizzle olive oil over the mixture, then sprinkle with chili powder, ground cumin, salt, and pepper. Toss to coat evenly.
4. Spread the mixture out on the sheet pan and roast for 20 minutes, stirring halfway through, until the chicken is cooked and the vegetables are tender.
5. Remove from oven and set the mixture aside to cool slightly.
6. Lower the oven temperature to 350°F (175°C).
7. Place 4 tortillas on a clean work surface. Divide the roasted chicken and vegetable mixture among them, top with shredded cheese, and cover with the remaining tortillas.
8. Return filled tortillas to the sheet pan and bake for 10 minutes, flipping halfway, until the cheese has melted and the tortillas are golden brown.
9. Remove from the oven and let cool for a minute. Garnish with chopped cilantro before slicing and serving.

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