Sheet Pan Quesadilla
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
One giant crispy sheet pan quesadilla loaded with seasoned chicken, beans, corn, peppers, and melted cheese. It's an easy weeknight winner that feeds a crowd and cleans out your fridge.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 8 large tortillas ((burrito size))
- 2 tablespoon olive oil
- 1 medium onion (chopped)
- 1 medium green bell pepper (chopped)
- 1 pound chicken breast (boneless and skinless, cut into small pieces)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 15 ounce black beans (1 can, drained and rinsed)
- ¾ cup corn kernels (canned, drained and rinsed)
- 2 cup Monterey Jack cheese (shredded)
- 1 cup cheddar cheese (shredded)
At a glance
PER SERVING · TIME 47M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 37m
- Sodium
- 549mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 317mg
- Calcium
- 255mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 549MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.