Sheet Pan Quesadillas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked quesadillas filled with seasoned chicken, black beans, and cheese. Crispy and golden, served with smoky chipotle crema. Easy enough for weeknights and big enough for crowds.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 3 cups shredded chicken (fully cooked)
- 1 (15-oz) can black beans (rinsed and drained)
- 1 (10-oz can) Rotel
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon cumin powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons salted butter (melted)
- 8 large flour tortillas (burrito-size)
- 4 cups shredded Mexican blend cheese
- ½ cup sour cream
- 1-4 tablespoon diced chipotle peppers in adobo sauce (depending on your heat preference)
- ½ lime (juiced)
- salt (to taste)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 692mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 130mg
- Calcium
- 227mg
- Iron
- 0.97mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 692MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.