Using 2 sheet pans to make quesadillas saves time and the quesadillas come out perfectly crispy and gooey.
Step1
Preheat the oven to 375 degrees F (190 degrees C).
Step2
Heat olive oil in a large skillet over medium heat. Add onion and bell peppers and cook until they are just beginning to soften, about 3 minutes. Remove from skillet with a slotted spoon and set aside.
Step3
Add chicken to the same skillet and cook until no longer pink on the outside, about 5 minutes. Return onion and bell peppers to the skillet. Stir in water and fajita seasoning. Cook and stir until the chicken has cooked completely, about 3 minutes.
Step4
On a half sheet pan, place 6 tortillas around the edges of the pan so that about half of each tortilla hangs over the side. Place another tortilla in the center to cover the pan completely.
Step5
Using a slotted spoon, top with the chicken, onion, and pepper mixture in an even layer (being careful not to add too much liquid from the skillet). Finally, sprinkle cheese evenly over the chicken mixture.
Step6
Place another tortilla in the center on top of all fillings, then fold each tortilla over the toppings towards the center. Place a second half baking sheet on top of tortillas (this will help the quesadilla hold its shape).
Step7
Bake in the pre-heated oven for 10 minutes. Remove the top baking sheet and continue baking until the tortillas are golden and crispy, 8 to 12 more minutes.
Step8
Slice into rectangles and serve topped with sour cream, pico de gallo, and cilantro, if desired.
Prepare Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
8
Calories:
407 kcal
Carbohydrate:
35 g
Cholesterol:
68 mg
Dietary Fiber:
2 g
Protein:
26 g
Saturated Fat:
10 g
Sodium:
852 mg
Total Fat:
18 g
