Print

Easy Crispy Sheet Pan Chicken Quesadillas Recipe with Peppers and Jack Cheese

easy crispy sheet pan chicken quesadillas - featured image
Print Recipe

A quick and easy sheet pan recipe featuring roasted chicken and peppers layered with Jack cheese and tortillas, baked to crispy perfection. Perfect for busy weeknights, this recipe delivers melty cheese and sweet roasted peppers with minimal fuss.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 2 medium bell peppers (red and yellow), sliced thin
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 6 to 8 medium flour tortillas (8-inch)
  • 2 cups shredded Jack cheese (about 200 grams)
  • Fresh cilantro (optional, a handful, chopped)
  • Lime wedges (for serving)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Slice the chicken breasts thinly, about 1/4-inch thick strips.
  3. Remove seeds and membranes from bell peppers and slice into thin strips similar in size to the chicken.
  4. Toss chicken and peppers in a large bowl with olive oil, cumin, chili powder, garlic powder, salt, and pepper until evenly coated.
  5. Spread the chicken and peppers evenly on a large sheet pan, ensuring pieces are not crowded.
  6. Roast in the oven for 12 to 15 minutes, stirring or flipping halfway through for even browning.
  7. Remove the pan from the oven and lower the temperature to 400°F (200°C).
  8. Assemble the quesadillas on the sheet pan by laying out half of the tortillas, distributing the roasted chicken and peppers evenly on top, then sprinkling with shredded Jack cheese. Top with remaining tortillas.
  9. Bake for 8 to 10 minutes at 400°F (200°C) until cheese melts and tortillas turn golden and crispy. Flip halfway through baking if you want both sides crispy.
  10. Remove from oven and let rest for 2 minutes to allow cheese to set.
  11. Slice into wedges and garnish with fresh cilantro and lime wedges if desired. Serve immediately.

Notes

Line the sheet pan with parchment paper or a silicone baking mat for easy cleanup. Thin slicing of chicken and peppers ensures even cooking. Avoid overcrowding the pan to prevent steaming. Flip quesadillas halfway through baking for extra crispiness on both sides. If edges brown too fast, tent loosely with foil. For dairy-free, substitute Jack cheese with plant-based shredded cheese. For gluten-free, use corn tortillas but handle gently.

Nutrition

Keywords: sheet pan chicken quesadillas, easy quesadillas, chicken and peppers, weeknight dinner, crispy quesadillas, Jack cheese quesadillas

Find it online: https://bakebelle.com/easy-crispy-sheet-pan-chicken-quesadillas-recipe-with-peppers-and-jack-cheese/