Sheet Pan Chicken Fajita Quesadillas

 Sheet Pan Chicken Fajita Quesadillas

Ingredients:

For the Fajita Filling:

• 2 boneless, skinless chicken breasts (sliced into thin strips)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 small red onion (sliced)
• 2 tbsp olive oil
• 1 tbsp fajita seasoning (or taco seasoning)
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper

For the Quesadillas:

• 6 large flour tortillas
• 2 cups shredded Mexican blend or cheddar cheese
• 2 tbsp melted butter (for brushing)

Optional Toppings:

• Sour cream
• Salsa or pico de gallo
• Guacamole
• Fresh cilantro

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Instructions:

1. Prepare the Fajita Filling:

• Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
• In a bowl, toss chicken, bell peppers, and onion with olive oil, fajita seasoning, garlic powder, salt, and black pepper.
• Spread evenly on the baking sheet and bake for 15-18 minutes, stirring halfway, until chicken is cooked through.

2. Assemble the Quesadillas:

• Remove the sheet pan from the oven and lower heat to 375°F.
• Push the cooked fajita mix to one side of the pan.
• Place 3 tortillas on the empty side of the pan, allowing half of each tortilla to hang over the edge.
• Sprinkle cheese evenly over the tortillas, then spread the fajita filling on top.
• Fold the tortillas over the filling to create quesadillas.

3. Bake to Crispy Perfection:

• Brush the tops with melted butter and place another sheet pan on top to press them down.
• Bake for 10-12 minutes, until golden and crispy.
• Remove the top sheet pan, slice into wedges, and serve warm!