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Crispy Sheet Pan Chicken Quesadilla Wedges

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A quick and easy sheet pan recipe for crispy, cheesy chicken quesadilla wedges perfect for kids’ lunch or a fuss-free snack.

Ingredients

Scale
  • 4 large flour tortillas
  • 2 cups (about 10 oz) shredded cooked chicken (rotisserie chicken recommended)
  • 1/2 cup (about 4 oz) diced bell peppers
  • 1/4 cup (about 1.4 oz) minced red onion (optional)
  • 1 small jalapeño, finely chopped (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup (about 4 oz) shredded cheese blend (cheddar and Monterey Jack)
  • Olive oil for brushing tortillas (about 2 teaspoons total)
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine shredded cooked chicken, diced bell peppers, minced red onion, jalapeño (if using), ground cumin, chili powder, salt, and pepper. Toss well to coat evenly.
  3. Lay out 4 large flour tortillas on a clean surface. Brush one side of each tortilla lightly with olive oil (about 1 teaspoon per tortilla). This will be the outer side that crisps up.
  4. Flip the tortillas oil-side down. Evenly spread the chicken mixture over half of each tortilla, then sprinkle with shredded cheese blend. Fold the tortillas in half, pressing gently to seal.
  5. Place the folded quesadillas on a parchment-lined baking sheet, oil side up. Brush the top with a little more olive oil (about 1 teaspoon per quesadilla).
  6. Bake for 12–15 minutes, flipping halfway through using a spatula to ensure both sides are golden and crispy. Watch closely to avoid cheese leaking out.
  7. Remove from oven and let cool for 3–5 minutes to allow cheese to set.
  8. Slice each quesadilla into 3–4 wedges and serve warm with salsa, guacamole, or sour cream.

Notes

Brush both sides of tortillas with olive oil for best crispness. Flip quesadillas halfway through baking to ensure even cooking. Let wedges rest after baking to prevent cheese from leaking. Use a wide spatula to flip to avoid tearing. For gluten-free, use corn tortillas but handle gently. Leftover wedges reheat best in oven or skillet to maintain crispiness. Can freeze wrapped tightly for up to 2 months.

Nutrition

Keywords: chicken quesadilla, sheet pan recipe, kids lunch, easy lunch, crispy quesadilla, baked quesadilla, quick dinner, family meal

Find it online: https://savoryrecipes.info/crispy-sheet-pan-chicken-quesadilla-wedges-easy-kids-lunch-recipe/