Sheet Pan Quesadillas Chicken (Printer-Friendly Version)

Cheesy quesadillas filled with chicken, beans, and corn, all baked together for an easy crowd-pleasing meal.

# Required Ingredients:

→ Quesadilla Filling

01 - 4 cups cooked shredded chicken
02 - 28 g taco seasoning (1 packet or 2 tablespoons homemade)
03 - 120 ml water

→ Assembly

04 - 2 tablespoons vegetable oil
05 - 8 large flour tortillas
06 - 425 g canned black beans, drained and rinsed
07 - 150 g frozen corn kernels, thawed
08 - 400 g shredded Mexican cheese blend
09 - 2 green onions, thinly sliced

# Step-by-Step Instructions:

01 - Preheat oven to 220°C for optimal crispiness.
02 - Combine shredded chicken, taco seasoning, and water in a medium skillet. Simmer over medium-high heat until the liquid evaporates and the mixture is thoroughly combined.
03 - Brush one side of each tortilla with vegetable oil. Arrange six tortillas, oiled side down, on a 45 x 33 cm baking sheet, allowing half to overhang the sides. Place an additional tortilla in the centre to cover gaps.
04 - Spread the chicken mixture evenly over the prepared tortillas. Distribute black beans and thawed corn kernels over the chicken. Scatter the green onions and top with shredded cheese, ensuring even coverage.
05 - Place the remaining tortilla in the centre on top of the filling. Fold the overhanging tortillas inward to enclose the fillings. Place a second baking sheet on top to apply gentle pressure and bake for 18 minutes, or until edges begin to crisp.
06 - Remove the top baking sheet. Bake for a further 3 to 5 minutes until golden brown and thoroughly crisp.
07 - Allow quesadillas to rest for 5 minutes to set the cheese. Slice into portions and serve warm.

# Handy Cooking Tips:

01 - For vegetarian adaptation, substitute chicken with sautéed mushrooms and zucchini and use plant-based cheese.
02 - Ensure chicken mixture is seasoned generously for a bolder flavour profile.
03 - Allow quesadillas to rest after baking for easier slicing and optimal texture.
04 - Leftovers can be stored in airtight containers in the refrigerator for up to three days or frozen for up to three months.
05 - If overfilled, quesadillas may spill during baking; maintain moderate fillings for best results.

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