July 18, 2026
URL: https://www.birdseye.com/recipes/dinner/sheet-pan-quesadillas-10763
- Prep time 20 minutes
- Total time 30 minutes
- Servings 8
Ingredients
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1 tablespoon vegetable oil
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1-1/4 cups Birds Eye® Gold & White Kernel Corn
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1/4 teaspoon chili powder
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1 cup finely shredded rotisserie chicken
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1/2 cup black beans, drained, rinsed
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1/4 cup pickled jalapenos, chopped
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2 tablespoons butter
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8 flour tortillas (8 inch)
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2 cups shredded pepper Jack cheese
Nutrition Information
356 calories, 30g carbs
Directions
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Step one
Preheat oven to 425°F. Heat oil in a large nonstick skillet over medium-high heat. Add corn and cook until thawed, about 3 minutes, stirring frequently. Stir in chili powder and cook another 30 seconds. Add chicken, black beans, and chopped jalapenos to skillet, stir, and remove pan from heat.
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Step two
Place butter on large, rimmed baking sheet. Place pan in oven to melt the butter, about a minute. Remove from oven and place tortillas on pan, making sure one side is fully coated with butter. It’s okay if the tortillas overlap a little. Sprinkle cheese evenly over the unbuttered side of the tortillas.
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Step three
Scoop chicken and vegetable mixture onto one side of the tortillas. Bake 5 minutes, until cheese is melted and tortillas are still pliable. Remove from oven. Use a heavy spatula to fold the tortillas over and press the quesadillas closed. Bake another 5 minutes.
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Step four
Turn quesadillas over and bake 5 more minutes, until all the quesadillas are crispy and golden brown on both sides.