Sheet Pan Chicken Quesadillas with Bell Peppers and Onions offer a tasty variation on the classic Mexican dish. Ideal for a quick weeknight dinner, this recipe combines seasoned chicken, vibrant bell peppers, and onions, all prepared together on a sheet pan. The outcome is a cheesy, melty meal that is sure to please everyone. With just 20 minutes of preparation and minimal clean-up, it’s a convenient option for hectic evenings.
Ingredients
- 2 whole chicken breasts, boneless and skinless
- 1 whole red bell pepper, sliced
- 1 whole green bell pepper, sliced
- 1 whole yellow onion, sliced
- 8 whole flour tortillas
- 2 cups cheddar cheese, shredded
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
Instructions
- Preheat the oven to 400°F (200°C).
- Place the chicken breasts on a baking sheet and season with chili powder, cumin, garlic powder, salt, and pepper.
- Arrange the sliced bell peppers and onions around the chicken on the baking sheet.
- Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Remove the baking sheet from the oven. Using two forks, shred the chicken into bite-sized pieces.
- Lay 4 tortillas flat and distribute the chicken, peppers, and onions evenly over them.
- Top each with cheddar cheese and fold the tortillas in half.
- Return the folded tortillas to the oven and bake for an additional 5 minutes, or until the cheese is melted.
- Carefully remove the quesadillas from the oven and cool for a minute before serving.
Keywords: Cheesy, Easy, Bake, Dinner, Mexican
Spice Rack: Chili Powder, Cumin, Garlic Powder
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