10 meals topping and can be prepared in just 10 minutes, and can feed 10 people! Yes, friend, yes. And if you want to feed the crowd, you should use these pans to fry the tortilla. It is better than boring cheese and regular tortilla chicken. These pan tacos are full of your favorite Mexican flavors, but are easily crafted!
It is the best way to feed the fans! Whether you feed a group of hungry toddlers or a group of hungry parties, this fried tortilla is the perfect and relaxing dinner! The best part is that you can create as many quantities as you want!
The taco bread in the oven in the pan is the easiest way to make several tacos at once. Skip these stoves and save time with this tortilla baked oven!
You can easily customize it based on your storage space! I like to use this recipe as a blueprint and use everything in the fridge or store. Do you have the remaining steaks from your favorite Mexican restaurant? These will match perfectly in this tortilla! Are there some rice and beans in the fridge? Use ’em in these quesadillas!Print
- 2.5 cups shredded rotisserie chicken or diced chicken breast
- 1 cup roasted tomato salsa
- 1 (15 oz.) can black beans, drained and rinsed
- 1/3 cup sliced green onion
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1–3 teaspoons diced chiles in adobo
- 8 oz. shredded pepperjack cheese
- kosher salt
- fresh cracked pepper
- 10 (8 inch) soft taco flour tortillas
- pico de gallo
- sour cream
- salsa verde
- Heat oven to 425 degrees.
- In a large bowl combine chicken, salsa, black beans, green onions, cumin, garlic powder, chili powder, chiles in adobo, shredded cheese and a large pinch of salt and pepper.
- Spread about half a cup of the filling on one half of a tortilla. Fold tortilla in half and place on a baking sheet. Continue with remaining tortillas until filling is gone.
- Bake quesadillas for 10-14 minutes or until the tortilla is crispy and starting to turn dark golden brown.
- Slice each quesadilla into thirds and serve with pico de gallo, sour cream and salsa verde.
If you don’t have shredded rotisserie chicken on hand, you can saute 1 pound of boneless, skinless chicken breast instead! Season chicken with salt, pepper and a 1/2 teaspoon of cumin and saute chicken in olive oil over medium-high heat until cooked through. Then dice and add it to the filling mixture.
You could skip the chicken all together if you want to make these quesadillas vegetarian. Add a can of corn or some sauteed peppers in place of the chicken.
Just don’t go crazy with the fillings! If you’re going to switch up the ingredients, keep the proportions the same! If you try to fill this quesadilla with too much, it will end up soggy and overstuffed. A 1/2 cup of filling per quesadilla is the sweet spot.
Use soft taco size flour tortillas. They are the easiest to work with and are the best size for fitting the most quesadillas on one baking sheet.
Use a good melting cheese. I like to use pepper jack to add a little heat, but Monterey jack or Queso Chihuahua (a white Mexican melting cheese) also taste great and melt very well.
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
- Serving Size: Per Servings
- Calories: 354
Keywords: easy chicken quesadilla recipe, baking sheet quesadilla, quesadilla for a crowd, chicken quesadilla recipe