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Crispy Sheet-Pan Chicken Fajita Quesadillas: Easy 30-Minute Dinner

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These crispy sheet-pan chicken fajita quesadillas are a weeknight hero, delivering a perfect crispy exterior and gooey, melty interior in just 30 minutes. The sheet pan method makes it easy to feed a crowd with minimal fuss.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts, thinly sliced against the grain
  • 2 bell peppers (1 red, 1 green), sliced into thin strips
  • 1 large yellow onion, sliced into thin half-moons
  • 3 tablespoons olive oil, divided
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of 1 lime
  • 8 large flour tortillas (burrito-size)
  • 3 cups shredded Mexican blend cheese (or Monterey Jack and cheddar mix)
  • Optional: sour cream, salsa, guacamole, and fresh cilantro for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the upper third of the oven.
  2. Slice bell peppers and onion into thin strips (about ¼ inch wide). Toss them on one half of your sheet pan with 1 ½ tablespoons of olive oil, a pinch of salt, and a pinch of pepper.
  3. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Slice chicken breasts into thin strips (about ½ inch thick) and toss in a bowl with remaining 1 ½ tablespoons of olive oil and the spice mixture until well coated.
  4. Spread the peppers and onions in a single layer on the sheet pan and roast for 8 minutes.
  5. Remove the pan from the oven and push vegetables to one side. Spread seasoned chicken strips in a single layer on the empty side. Return to the oven and roast for another 10-12 minutes, until chicken is cooked through and vegetables are tender and slightly charred.
  6. Remove the pan from the oven and drizzle lime juice over the chicken and vegetables. Stir gently to combine.
  7. Lay out tortillas. On one half of each tortilla, sprinkle about ¼ cup of shredded cheese. Top with a scoop of the chicken fajita mixture, then a little more cheese. Fold the empty half over the filling and press gently to seal.
  8. Line the sheet pan with parchment paper or foil and lightly brush or spray with oil. Place assembled quesadillas in a single layer on the pan.
  9. Lightly brush the top of each quesadilla with olive oil or melted butter.
  10. Bake at 400°F for 8 minutes. Carefully flip each quesadilla with a spatula, then bake for another 5-7 minutes, until both sides are deep golden brown and cheese is melted and bubbly.
  11. Let quesadillas rest on the pan for 2 minutes before slicing into wedges. Serve hot with desired toppings.

Notes

For best results, don’t overcrowd the pan when roasting. Let the cooked filling cool for a few minutes before assembling to prevent soggy tortillas. Brush both sides of tortillas with oil for extra crispiness. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer.

Nutrition

Keywords: chicken fajita quesadillas, sheet pan quesadillas, easy dinner, 30-minute meal, crispy quesadillas, Mexican recipe

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