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Sheet Pan Chicken Quesadillas on a plate
Rachel Kim

Sheet Pan Chicken Quesadillas

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 cups cooked shredded chicken
  • 1 cup frozen corn thawed and patted dry
  • 1 package 10 oz frozen chopped spinach, thawed and squeezed very dry
  • 8 oz Monterey Jack cheese grated
  • 2 tbsp finely chopped pickled jalapeños drained
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp fine salt
  • 8 large flour tortillas about 10 inches each
  • 2 tbsp neutral oil divided
  • 3/4 cup thick tomato salsa for serving

Method
 

  1. Heat oven to 425°F; brush 18-by-13-inch rimmed sheet with 1 tablespoon oil. Mix chicken, corn, dry spinach, cheese, jalapeños, cumin, garlic powder, and salt.
  2. Overlap 6 tortillas around edges, half hanging over rim, to cover sides. Put 1 tortilla in center to cover bottom gap.
  3. Spread filling evenly. Put last tortilla over center; fold overhanging halves inward to enclose.
  4. Brush top with remaining oil; foil-cover. Set second clean sheet directly on top as light weight; bake 20 minutes.
  5. Remove top pan and foil; bake 8 to 10 minutes more until golden and center reaches 165°F.
  6. Rest 5 minutes; cut 12 rectangles. Serve 2 per portion with 2 tablespoons salsa.