Shredded Chicken Quesadilla Melt

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5 from 1 vote
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Shredded Chicken Quesadilla Melt stacked on a dish with a sprinkle of cilantro.

This Shredded Chicken Quesadilla Melt recipe is a quick, delicious, hearty meal that you can make in a sheet pan and be done. It is the perfect midweek meal idea.

Shredded Chicken Quesadilla Melt stacked on a dish with a sprinkle of cilantro.

Shredded Chicken Quesadilla Melt are the perfect blend of meat, cheese vegetable and spices. The best part is that you can design them for your families taste or get the kids involved and have then build their own.

If you love quick and easy Mexican inspired meals, find more here.


MORE MEXICAN RECIPES YOU MIGHT LIKE

Tex Mex Quinoa Bowl | Mexican Corn Cake| Simple Mexican Skillet


Quesadillas are very easy to make, however, there are a few mistakes that people make. See here.

  • 30 Minute Meal: Get everyone’s meal done at the same time with this sheet pan hack.
  • Easy Ingredients: All your mexican favorites.
  • Family Friendly: They can build their own and it is their perfect meal.
  • Adaptable: Can make it low-carb, meat free, dairy free, etc…
Shredded Chicken Quesadilla Melt on a white square dish with a spatula and beer in the background.

What You Need to Make Recipe Name

Ingredients

  • chicken breasts
  • black beans
  • onion
  • bell pepper
  • shredded cheese
  • fresh salsa
  • oil
  • minced garlic
  • chili powder
  • cumin
  • paprika
  • tortillas
  • green onion  
Tortillas, vegetables, black beans and seasonings for Shredded Chicken Quesadilla Melt.

Equipment

How to Make Chicken Quesadillas – Step by Step

Frying the ingredients for the Shredded Chicken Quesadilla Melt.
  • Saute:  First, sauté in a skillet the diced onion and bell pepper with 1 tablespoon of oil then add garlic, chicken, beans, spices, oil and salsa. Stir and then cook for 1 minute.   
  • Sheet Pan: Second, spray sheet pan with oil and place tortillas on half off the pan.  Next, fill the middle of tortillas with chicken mixture and then add cheese and green onions. Place remaining tortillas in center to cover area. Fold over the outside tortillas and place another sprayed sheet pan on top to keep tortillas closed.
Assembling a Shredded Chicken Quesadilla Melt.
  • Bake:  Finally, bake in oven on 425 for 20 minutes.  Cut and serve.
Tortilla before and after baking.

Common Questions About Quesadillas

HOW DO YOU KEEP THE QUESADILLA SEALED?

By baking in the oven the melted cheese will seal your quesadilla.

WHAT FILLINGS CAN YOU PUT INTO A QUESADILLA?

The possibilities are truly endless, this recipe has a nice variety of vegetables, cheese and beans, however, you can use whatever you like or what you have on hand.

CAN THIS RECIPE BE MADE AHEAD OF TIME?

No, this is one of those recipes that you want to make and serve immediately, therefore, this sheet pan method is brilliant.

Shredded Chicken Quesadilla Melt on a white square plate topped with sour cream and cilantro.

Expert Tips for Making Shredded Chicken Quesadilla Melt

  • This Recipe Can be Doubled: A great recipe for a crowd.  Simply increase the ingredients proportionately and split it into two baking dishes before baking.
  • Add Spice: Hot sauce and spices will give your quesadilla a kick. Alternatively, add some jalapeno or poblano peppers.
  • Short cut tip: Rotisserie chicken or pre cooked chicken breast from the supermarket are a quick way to get this recipe done.
  • Variation tip: Feel free to add different cheese blends or different meat like pork or steak to this recipe.
  • Alternate ingredient: If you are vegan make a tofu or chicken alternative with vegan cheese.
  • Alternate cooking method tip: Use an electric griddle if you do not want to heat up the kitchen.
  • Toppings: Sour Cream, Homemade Pico de Gallo, Easiest Homemade Guacamole or Queso are all great toppers.

⭐⭐⭐ RATE THIS RECIPE ⭐⭐⭐

If you’ve tried this recipe, please rate it in the comment section below.

Shredded Chicken Quesadilla Melt stacked on a dish with a sprinkle of cilantro.

Shredded Chicken Quesadilla Melt

5 from 1 vote
Print Pin Rate
Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 2 chicken breasts shredded
  • 1 can of black beans
  • 1/2 purple onion diced
  • 1/2 bell pepper diced
  • 2 cups shredded cheese
  • 1/3 cup fresh salsa
  • 2 tablespoons oil
  • 2 tablespoons minced garlic
  • 1/2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 7-8 burrito sized tortillas
  • 2-3 stalks green onion

Instructions

  • Sauté in a skillet the diced onion and bell pepper with 1 tablespoon of oil
  • Add garlic, chicken, beans, spices, oil and salsa. Stir and cook for 1 minute.
  • Spray sheet pan with oil and place tortillas half on half off the pan.
  • Fill the middle of tortillas with chicken mixture. Add cheese and green onions. Place remaining tortillas in center to cover area. Fold over the outside tortillas and place another sprayed sheet pan on top to keep tortillas closed.
  • Bake in oven on 425 for 20 minutes.
  • Remove and cut into 6 pieces.

Expert Tips

  • This Recipe Can be Doubled: A great recipe for a crowd.  Simply increase the ingredients proportionately and split it into two baking dishes before baking.
  • Add Spice: Hot sauce and spices will give your quesadilla a kick. Alternatively, add some jalapeno or poblano peppers.
  • Short cut tip: Rotisserie chicken or pre cooked chicken breast from the supermarket are a quick way to get this recipe done.
  • Variation tip: Feel free to add different cheese blends or different meat like pork or steak to this recipe.
  • Alternate ingredient: If you are vegan make a tofu or chicken alternative with vegan cheese.
  • Alternate cooking method tip: Use an electric griddle if you do not want to heat up the kitchen.
  • Toppings: Sour Cream, Homemade Pico de Gallo, Easiest Homemade Guacamole or Queso are all great toppers.
  •  
 

Estimated Nutritional Information

Calories: 364kcal | Carbohydrates: 23g | Protein: 28g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 669mg | Potassium: 475mg | Fiber: 2g | Sugar: 3g | Vitamin A: 913IU | Vitamin C: 16mg | Calcium: 249mg | Iron: 2mg

The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/

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This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe.  I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.

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