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two crisp rectangular flour tortilla quesadilla pieces with cooked shredded chicken, spinach, corn and melted white cheese visible at their cut edges beside a little tomato salsa on a plain plate, with no garnish
Rachel Kim

Sheet Pan Chicken Quesadillas

A folded sheet-pan quesadilla gives you crisp top and bottom tortillas around a broad layer of chicken filling, with far less turning than individual rounds. Cooked chicken keeps the filling simple, while spinach and corn need to be dry before they join it; press the tortilla seams under a second clean pan for the first bake. That top pan stays out of direct contact with the food, and removing it for the last few minutes lets the upper tortilla brown instead of staying soft under cover.
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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 the oven to 425°F and brush an 18-by-13-inch rimmed sheet pan with 1 tablespoon oil. Mix chicken, corn, dry spinach, cheese, jalapeños, cumin, garlic powder and salt in a bowl.
  2. Arrange 6 tortillas around the pan edges with roughly half of each hanging over the rim, overlapping to cover the sides. Place 1 tortilla in the center to cover the remaining bottom gap.
  3. Spread filling evenly across the base. Place the last tortilla over the center of the filling, then fold all overhanging tortilla halves inward to enclose it.
  4. Brush the top with remaining oil, cover with foil and set a second clean sheet pan directly on top as a light weight. Bake for 20 minutes.
  5. Remove the upper pan and foil and bake for 8 to 10 minutes more until the tortillas are golden and the center reaches 165°F.
  6. Rest for 5 minutes, cut into 12 rectangles and serve 2 per portion with 2 tablespoons salsa.