Oven-Baked Sheet Pan Quesadillas

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Heat olive oil in a large skillet over medium heat. Add onion, green bell pepper, and red bell pepper; cook, stirring occasionally, until just softened, about 2 minutes. Remove with a slotted spoon and set aside.

3. 3

   Add chicken to the same skillet and cook until no longer pink on the outside, about 3 minutes. Return onion and bell peppers to the skillet. Stir in water and fajita seasoning. Cook and stir until the chicken has completely cooked through.

4. 4

   Arrange 6 tortillas around the edges of a 1/4 sheet pan (9 x 13-inch) so half of each hangs over the sides; place 1 tortilla in the center to cover the bottom.

5. 5

   Spoon the chicken mixture evenly over the tortillas, avoiding excess liquid. Sprinkle the cheese evenly on top.

6. 6

   Place 1 tortilla in the center on top; fold the overhanging tortillas toward the center to enclose the filling. Set a second baking sheet on top to press (this helps the quesadilla hold its shape).

7. 7

   Bake in the preheated oven for 10 minutes. Remove the top baking sheet and continue baking until the tortillas are golden and crisp, 8 to 12 more minutes.

8. 8

   Slice into rectangles and serve topped with sour cream, pico de gallo, and cilantro, if desired.

• Calories 426.55 kcal High
• Protein 22.8 g Good Source
• Carbs 45.14 g Moderate
• Total Fat 15.7 g High
• Saturated Fat 6.25 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 59.88 mg Moderate
• Sodium 961.65 mg High
• Fiber 1.85 g Low Source
• Sugar 5.07 g Moderate
• Added Sugar 1.24 g Low Source
• Calcium 272.82 mg Good Source
• Iron 3.07 mg Moderate
• Potassium 224.09 mg Low Source
• Vitamin A 40.65 mcg_rae Low Source
• Vitamin C 18.35 mg Good Source
• Vitamin D 0.15 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Onions 🧅