Sheet Pan Chicken Fajita Quesadillas

Flavorful Fiesta: Sheet Pan Chicken Fajita Quesadillas

Welcome to a flavor-packed fiesta with our Sheet Pan Chicken Fajita Quesadillas recipe! Bursting with vibrant colors, bold spices, and mouthwatering flavors, these quesadillas are the perfect fusion of Tex-Mex goodness. Tender chicken breast, sizzling fajita veggies, and gooey cheese come together in a convenient sheet pan preparation, making this dish not only delicious but also incredibly easy to make. Whether you’re hosting a party, looking for a quick weeknight meal, or simply craving a taste of Mexican-inspired cuisine, these quesadillas are sure to satisfy. So, let’s spice things up and get cooking!

Ingredients:

Meat:

  • 1 lb Chicken breast, skinless, boneless, thinly sliced

Produce:

  • 2 tbsp Fresh cilantro, chopped
  • 1 Green bell pepper, thinly sliced
  • 1 Red bell pepper, thinly sliced
  • 1 Onion, thinly sliced

Condiments:

  • 4 tbsp Pico de gallo (optional, for serving)

Baking & Spices:

  • 1 (1.12 ounce) package Fajita seasoning mix

Oils & Vinegars:

  • 1 tbsp Olive oil

Bread & Baked Goods:

  • 8 Flour tortillas

Dairy:

  • 2 cups Mexican cheese blend, shredded
  • 4 tbsp Sour cream (optional, for serving)

Liquids:

  • 2 tbsp Water

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or aluminum foil.
  2. In a small bowl, combine the fajita seasoning mix with water to create a marinade. Stir until well combined.
  3. Place the sliced chicken breast, bell peppers, and onion on the prepared sheet pan. Drizzle the olive oil over the top, then pour the fajita marinade evenly over the chicken and veggies. Toss everything together until evenly coated.
  4. Spread the chicken and veggies out in a single layer on the sheet pan, ensuring they are evenly distributed.
  5. Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the veggies are tender and slightly caramelized.
  6. Remove the sheet pan from the oven and set aside. Carefully drain any excess liquid from the pan.
  7. Lay four tortillas flat on a clean work surface. Sprinkle each tortilla with a portion of the shredded Mexican cheese blend.
  8. Using a slotted spoon, transfer the roasted chicken and veggie mixture onto the cheese-topped tortillas, dividing it evenly among them.
  9. Top each filled tortilla with another tortilla to form a quesadilla.
  10. Heat a large skillet or griddle over medium heat. Carefully transfer the quesadillas to the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy, and the cheese is melted.
  11. Once cooked, remove the quesadillas from the skillet and let them cool for a minute before slicing into wedges.
  12. Serve the Sheet Pan Chicken Fajita Quesadillas hot, garnished with fresh cilantro and a dollop of sour cream, if desired. Serve with pico de gallo on the side for an extra burst of flavor.

Cook Notes and Variations:

  • Tortilla Variations: Feel free to use whole wheat or corn tortillas for a healthier twist.
  • Protein Swap: Substitute the chicken with steak, shrimp, or tofu for a different protein option.
  • Veggie Additions: Customize your quesadillas by adding additional veggies such as mushrooms, zucchini, or tomatoes.
  • Spice Level: Adjust the amount of fajita seasoning or add sliced jalapeños for an extra kick of heat.

FAQs (Frequently Asked Questions):

Q: Can I use pre-cooked chicken for this recipe?

A: Yes, you can use leftover cooked chicken or rotisserie chicken for convenience. Simply slice or shred the cooked chicken and toss it with the fajita seasoning before assembling the quesadillas.

Q: How do I store leftovers?

A: Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for a minute or two until warmed through, or reheat in a skillet until crispy.

Q: Can I make these quesadillas ahead of time?

A: While these quesadillas are best enjoyed fresh, you can assemble them ahead of time and refrigerate them until ready to cook. Simply wrap them tightly in plastic wrap or foil and store them in the refrigerator for up to 24 hours before cooking.

Keto and Low-Carb Versions:

Keto Version:

  • Replace the flour tortillas with low-carb tortillas or use large lettuce leaves as wraps.
  • Use full-fat cheese and sour cream for a keto-friendly option.
  • Adjust the amount of veggies to fit your daily carb limit.

Low-Carb Version:

  • Follow the keto version instructions above to create a low-carb version of these quesadillas.

In conclusion, these Sheet Pan Chicken Fajita Quesadillas are a delicious and convenient way to enjoy the flavors of Tex-Mex cuisine in the comfort of your own home. With tender chicken, colorful bell peppers, gooey cheese, and zesty seasoning, these quesadillas are sure to be a hit with your family and friends. Whether you’re looking for a quick and easy weeknight dinner or planning a fun and flavorful party menu, these quesadillas are the perfect choice. So, fire up your oven, grab your sheet pan, and get ready to savor every bite of these irresistible quesadillas!