Ingredients
• 1 pound boneless, skinless chicken breasts, cubed
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 2 cups shredded Mexican-blend cheese
• 8 large whole-wheat tortillas
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat. This high temperature is crucial for achieving that perfect, golden-brown crust on the quesadillas.
- Prepare the Filling: In a large bowl, combine the cubed chicken, sliced bell pepper, and sliced onion. Drizzle with the olive oil and sprinkle with the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Toss the mixture until the vegetables and chicken are evenly coated with the spices.
- Assemble the Quesadillas: Place a tortilla on the prepared baking sheet. Distribute the seasoned chicken and vegetable mixture evenly over half of the tortilla, leaving a small border around the edge. Sprinkle the shredded cheese over the filling. Fold the other half of the tortilla over the filling to create a half-moon shape.
- Bake to Perfection: Repeat the assembly process with the remaining tortillas and filling, placing the quesadillas side by side on the baking sheet. Bake for 15-20 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly. Keep a close eye on them to ensure they don’t overcook.
- Slice and Serve: Once the quesadillas are out of the oven, let them cool for a few minutes. Then, use a sharp knife or pizza cutter to slice each quesadilla into thirds or quarters, depending on your preference. Serve hot, garnished with your favorite toppings like sour cream, guacamole, or salsa.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Healthy Sheet Pan Quesadillas Recipe