Description
Fresh bell pepper, onion and jalapeño peppers bring delicious flavor to this Chicken Fajita Sheet Pan Quesadilla. It’s the perfect easy weeknight dinner for a hungry crew!
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 cup diced bell pepper (red, green and/or yellow)
- 1/2 cup diced white onion
- 1 medium jalapeno, diced
- 2 cloves garlic, minced
- 1 tablespoon fajita seasoning (or taco seasoning)
- 1 rotisserie chicken, chopped (about 3 cups)
- 3 cups shredded Mexican blend cheese
- 13 (8-inch) soft flour tortillas
Serve with:
Instructions
- Heat oil over medium-high heat in a large skillet. Add the bell pepper, onion, jalapeño, and garlic, and sauté for 5 minutes or until peppers and onion are tender.
- Add the chicken and fajita seasoning to the skillet and stir to combine well. Remove from heat.
- Preheat oven to 425°F.
- Coat the inside of a 17″×12″ rimmed sheet pan with butter, making sure to cover completely.
- Lay 10 tortillas on the sheet pan, starting with the corners and overlapping a bit to cover the entire pan, leaving about two inches hanging over the edge of the pan.
- Spread chicken mixture over the tortillas in the sheet pan.
- Sprinkle evenly with the shredded cheese.
- Lay three more tortillas, over the cheese, down the middle of the pan. Fold the edges of the tortillas left hanging over the pan to cover completely. Use toothpicks to hold the edges in place, if needed.
- Butter the bottom side of a second rimmed sheet pan. Remove the toothpicks and place on top of the tortillas, buttered side down, pressing it down just a bit.
- Bake for 25 minutes. Remove top sheet pan and let bake for another 5-10 minutes or until golden brown all over the top.
- To serve, cut into squares and serve with your favorite quesadilla toppings.