Sheet Pan Chicken Quesadillas
Quesadillas are a popular snack in central and southern Mexico, where they’re usually filled with a melty cheese called queso Oaxaca. They are traditionally cooked on a griddle, but this version is baked in an oven, with extra cheese sprinkled on top.
Little Sous Tips:
- Safety first! Adult supervision is recommended for steps that involve the use of the oven and/or can opener, as well as chopping the scallions and cilantro. Here’s a tool that we love for safely teaching kids to develop knife skills, but even the littlest helpers can use pizza cutters or safety scissors to cut them!
- You can use pinto beans or refried beans instead of black beans.
- Feel free to substitute chicken with cubes of cooked steak, shredded pork, or grilled vegetables.
- Total Time: 25 minutes
- Yield: Serves 4-6
- Butter or non-stick cooking spray
- Four 8-inch flour tortillas
- 2 cups Tillamook Shredded Cheddar or Mexican-style cheese
- 1 cup canned or cooked black beans, rinsed and drained
- 1 cup cubed or pulled chicken
- ¼ cup salsa
- 1 scallion
- 2 tablespoons chopped cilantro
- Tillamook Sour Cream, for serving
Preheat the oven to 425°F. Grease a large, rimmed baking sheet with butter or non-stick cooking spray.
Lay two tortillas on top of the baking sheet. Divide the cheese between the tortillas, saving a small handful for topping the quesadillas later.
Sprinkle the beans and chicken evenly over the cheese. (If you’re using refried beans, you can add small dollops—that means small spoonfuls—over the cheese. Spoon the salsa over the beans.
Using scissors or a small knife, cut the scallions into thin slices. Sprinkle the scallions over the other ingredients, saving a pinch or two for later.
Cover each tortilla with the remaining tortillas, and sprinkle the remaining cheese on top. Place the baking sheet into the oven and bake until the cheese has melted and the tortillas are crisp, about 10-15 minutes.
When finished, have an adult transfer the quesadillas to a cutting board. Use a pizza cutter to cut the tortillas into wedges (like a pie!). Spoon some Tillamook Sour Cream over the wedges. Optional: add a sprinkling of cilantro and scallions. Enjoy!