Description
Sheet Pan Chicken Quesadillas is an easy dinner the whole family will love! Use leftover chicken for a delicious Taco Tuesday dinner idea!
Ingredients
Scale
- 2 cups Shredded Chicken
- 1 cup Cheddar & Bacon Dip (you can use the whole container, if you prefer!)
- 2 TBS Sliced Green Onions
- 2 cups Shredded Cheddar
- Flour Tortillas, 6-8
Instructions
- Preheat your oven to 425 degrees.
- In a large mixing bowl, add your shredded chicken, cheddar and bacon dip, and sliced green onions. Stir to combine well, and mix everything together.
- On a parchment paper lined baking tray, place a tortilla down.
- Sprinkle cheese on the tortilla, a couple of tablespoons.
- Spoon 1/3 cup cheesy chicken mixture on the tortilla.
- Fold the tortilla in half, and press down to “seal.”
- Once your sheet pan is filled with quesadillas, spray avocado oil on top of each one.
- Bake at 425˚ for 20-25 minutes – when the tops are golden brown and crispy!
- Serve with fresh guacamole, salsa, sour cream, etc.
Notes
The cheesy chicken quesadillas freeze beautifully! Wrap each quesadilla up in aluminum foil, and store in a freezer-safe ziplock bag. When you’re ready to reheat, place the frozen quesadilla in the oven (or air fryer!) and bake at 350 degrees for 10 minutes.
