These sheet pan quesadillas are one of the easiest Tex-Mex meals you can make using leftover rotisserie chicken, cheese and flour tortillas. The creamy avocado/cilantro sauce makes them utterly irresistible. Something magical happens in the oven when you bake flour tortillas with butter. You end up with an utterly divine crunchy pastry like crust that literally melts in your mouth. Then the filling hits your tastebuds, and you get to enjoy all that creamy, cheesy goodness!
Preheat oven to 450°F.
Place 2 tablespoons butter on a cookie sheet. Place cookie sheet in the oven until butter has melted.
Once butter has melted, remove cookie sheet from the oven and spread butter over the entire surface of the cookie sheet using a basting brush.
Top pan with 6 flour tortillas, overlapping them and leaving half of each tortilla hanging over the edge of the pan. Set aside.
Place avocado, cilantro, sour cream, lime juice, garlic powder, salt and pepper in the bowl of a food processor.
Process until smooth.
Place shredded chicken in a large mixing bowl.
Add sauce to the chicken and stir to combine.
Set aside.
Spread out ½ the grated Jack cheese onto the tortillas in an even layer.
Top with reserved sauced chicken meat in an even layer.
Top with remaining cheese.
Fold tortillas over towards the center forming an envelope to enclose the cheese and chicken.
Brush the tortillas with melted butter.
Top with another cookie sheet.
Bake for 20-25 minutes until tortillas are lightly browned, the filling is hot, and the cheese is melted.
Remove quesadilla from the oven and transfer onto a cutting board.
Cut into squares and top each serving with a dollop of sour cream to serve.
I wish I could remember where I ran across this recipe, Instagram, maybe Facebook? I wish I had made note of it so I could give credit where credit is due. This sheet pan quesadilla is absolutely delicious! Mild and creamy and meaty; all encased in a crust that literally melts in your mouth. It’s so very easy to make and it uses good for you, wholesome ingredients too. This might just be one of my very favorite Tex-Mex inspired meals for Cinco de Mayo. But it’s so good you can enjoy it any time of year!
Cheesy Chicken Sheet Pan Quesadillas
Equipment
- 2 cookie sheets
Ingredients
- 2 cups cooked, shredded chicken
- 6 large flour tortillas
- 4 cups Monterey Jack cheese, shredded
- 4 tbsp butter, melted
For the sauce:
- 1 avocado
- 1 small bunch cilantro
- ½ cup sour cream
- 1 lime, juiced
- 1 tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp pepper
Instructions
- Preheat oven to 450°F.
- Place 2 tablespoons butter on a cookie sheet. Place cookie sheet in the oven until butter has melted.
- Once butter has melted, remove cookie sheet from the oven and spread melted butter over the entire surface of the cookie sheet using a basting brush.
- Top pan with 6 tortillas, overlapping them and leaving half of each tortilla hanging over the edge of the pan. Set aside.
- Place avocado, cilantro, sour cream, lime juice, garlic powder, salt and pepper in the bowl of a food processor.
- Process until smooth. Taste and season with additional salt if needed.
- Place shredded chicken in a large mixing bowl.
- Add sauce and stir to combine. Set aside.
- Spread out ½ the grated Jack cheese onto the tortillas.
- Top with reserved/sauced chicken meat in an even layer.
- Top with remaining cheese.
- Fold tortillas over towards the center forming an envelope to enclose the cheese and chicken.
- Brush the tortillas with melted butter and top with another cookie sheet.
- Bake for 20-25 minutes until tortillas are lightly browned, the filling is hot, and the cheese is melted.
- Remove from the oven and transfer onto a cutting board.
- Cut into squares and top each serving with a dollop of sour cream to serve.
Did You Make This?
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