Description
A quick, one-pan weeknight dinner featuring roasted chicken and veggies seasoned with fajita spices, assembled into crispy quesadillas. Perfect for busy families and picky eaters.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 medium bell peppers (red, yellow, green), sliced into strips
- 1 large yellow onion, sliced into half-moons
- 3 tablespoons extra virgin olive oil
- 2–3 tablespoons fajita seasoning
- 4 cloves garlic, minced
- 2 tablespoons butter, melted
- 8–10 large flour tortillas (10-inch)
- 2 cups shredded Mexican cheese blend
- Optional: Sour cream, salsa, guacamole, chopped cilantro, sliced jalapeños
Instructions
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- In a large bowl, combine chicken cubes, bell pepper strips, and onion slices.
- Whisk together olive oil, melted butter, minced garlic, and fajita seasoning in a small bowl.
- Pour the seasoning mixture over the chicken and vegetables. Toss with hands until evenly coated.
- Spread the mixture in a single layer on the prepared sheet pan. Avoid overcrowding.
- Roast for 15-18 minutes, flipping halfway through, until chicken reaches 165°F and veggies are tender with charred edges.
- While filling roasts, assemble quesadillas: Place cheese on one half of a tortilla, add roasted filling, then top with another layer of cheese.
- Heat a large skillet over medium heat. Cook assembled quesadillas for 2-3 minutes per side until golden brown and cheese is melted.
- Serve immediately with desired toppings like sour cream, salsa, or guacamole.
Notes
Do not overcrowd the sheet pan to ensure proper roasting and charring. Use cheese on both sides of the filling to act as a binder. Keep finished quesadillas warm in a 200°F oven on a wire rack to maintain crispiness. For a vegetarian version, substitute chicken with roasted cauliflower or black beans.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 380
- Fat: 18
- Carbohydrates: 35
- Fiber: 3
- Protein: 22
Keywords: sheet pan dinner, chicken fajita quesadillas, back to school meals, easy weeknight dinner, kid-friendly recipes, one pan meal, budget-friendly dinner