Sheet Pan Chicken Fajitas Quesadilla
All the flavors of chicken fajitas and quesadillas in one sheet pan meal
Equipment
- 11 x 17 sheet pan
Ingredients
Marinated Chicken
- 1 1/2 lbs boneless, skinless chicken breast cut into half strips
- 3 TBS homemade taco seasoning or 1 pkg of taco seasoning store bought
- 1 TBS garlic minced
- 3/4 cup orange juice
- 1/4 tsp salt
- 1/4 tsp black pepper
Fajita/Quesadilla Ingredients
- 12-14 original size white flour tortillas
- 3-4 any color bell peppers, sliced in strips and cut in half
- 1 large any color onion, sliced in strips
- 1-2 TBS taco seasoning
- 2 TBS cooking oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup corn, optional
- 2 cups shredded cheese (mexican, cheddar, monterery jack, or any other favorite)
- garnishes: sour cream, cilantro, pico
Instructions
Marinate Chicken
- In a large ziploc bag, place chicken, 3 TBS taco seasoning, salt, pepper, garlic and orange juice. Seal bag with as little air as possible in it. Place in refrigerator 1-3 hours.
- When chicken is done marinating, heat a large skillet on medium high heat and add cooking oil. Place in bell peppers, onions, corn, 1-2 TBS taco seasoning and salt & pepper if needed. Cook until vegetables are softened and lightly browned or charred. Remove from pan and let sit in a bowl.
- In same skillet over medium high heat add the chicken and the marinade. Cook on one side for 4-5 minutes and turn over chicken. Cook until most of the marinade has been absorbed in the chicken about another 4-5 minutes. Chicken should be completely cooked through. Turn off burner.
- Using an 11 x 17 sheet pan, lightly spray with non-stick cooking spray or line with parchment paper (for ease of removing quesadilla from pan after it's done).
- Place tortillas all around the edges of sheet pan. Make sure tortillas are half off and half on the pan. (Should be 3 on one long end of pan, 3 on the other long end of pan, 1 on short end of pan and 1 on other short end of pan. Then place 4 tortillas in the middle covering any open spaces. (Sheet pan should now be covered with tortillas with the sides hanging half off.
- Sprinkle 1 cup of cheese all over the tortillas in the pan. Place all of the cooked marinated chicken all over the cheese evenly. Place all of the cooked peppers, onions, and corn all over the chicken evenly. Sprinkle 1 additional cup of cheese all over the peppers and onions. (The cheese acts as a glue to hold everything together.)
- Fold all edges of tortillas that are hanging over the pan into the center. Place two more tortillas in the center. The mixture should now be all covered. Place another pan on top to keep the tortilla edges from popping back up.
- Place the pan of quesadillas with the pan on top, into the preheated oven for 20 minutes. After 20 minutes, remove the top pan and ook an additional 5 minutes to lightly brown and crisp the top tortillas.
- Let rest out of oven on the pan for 6-8 minutes before cutting the quesadilla. Garnish with sour cream, pico and cilantro.
Can’t wait to make these!