Mohamed Shili Pioneer Woman Sheet Pan Quesadilla is made with flour tortillas, shredded Cheddar cheese, shredded rotisserie chicken, taco seasoning, green chilies, corn, and black olives. This easy Pioneer Woman Sheet Pan Quesadilla recipe is a dinner that takes about 45 minutes to prepare and can serve up to 8 people.
Pioneer Woman Sheet Pan Quesadilla Ingredients
- 3 tablespoons salted butter, melted
- 8 burrito-size flour tortillas
- 4 cups shredded Cheddar cheese
- 4 cups shredded rotisserie chicken
- 1 teaspoon taco seasoning
- One 4-ounce can diced green chiles, drained
- 1 cup frozen corn, thawed
- 1/2 cup sliced black olives
- 1/2 cup salsa
- Serving suggestions: 1 avocado, diced, sour cream, 1 lime, cut into eighths and several sprigs fresh cilantro
How To Make Pioneer Woman Sheet Pan Quesadilla
- Preheat your oven: Warm up the oven to 450 degrees F. Using a pastry brush, evenly spread half of the melted butter across the bottom of a half-sheet pan or a large cookie sheet with raised edges.
- Prepare the tortillas: Align two tortillas along each long side of the sheet pan, allowing them to overhang the edge of the pan. Place a tortilla on each short end of the pan, also overhanging. Make sure the tortillas overlap slightly where they meet and completely cover the bottom of the pan.
- Layer the ingredients: Sprinkle half of the shredded cheese over the tortillas. Combine the shredded chicken with taco seasoning, and scatter this mixture over the cheese. Next, evenly distribute the green chilies, corn, and black olives over the chicken. Dollop the salsa across the toppings and spread it gently. Top everything with the remaining cheese.
- Fold and seal: Place a tortilla in the center of the toppings and begin folding the overhanging tortillas towards the center, covering the filling completely.
- Bake to perfection: Cover the quesadillas with another sheet pan, flipped upside down to trap heat and press down slightly. Brush the top tortillas with the remaining melted butter. Bake in the preheated oven for 20-25 minutes, or until the tortillas are golden brown and crispy, and the cheese has melted.
- Serve and enjoy: Remove from the oven, and carefully lift off the top pan. Slice the quesadilla into squares. Serve hot, garnished with lime wedges, diced avocado, a dollop of sour cream, and fresh cilantro.
Recipe Tips
- Butter application: Apply melted butter generously to prevent the tortillas from sticking to the sheet pan and to enhance browning and flavor.
- Cheese distribution: Ensure cheese covers each layer evenly; this acts as a binder for the ingredients and prevents the tortillas from becoming soggy.
- Oven positioning: Place the sheet pan in the middle of the oven to promote even cooking and ensure the top and bottom tortillas crisp up perfectly.
- Ingredient variations: Feel free to swap out black olives or green chilies for red bell peppers or jalapeños to adjust the flavor profile to your liking.
- Post-baking tip: Let the quesadilla rest for a few minutes after baking; this makes it easier to cut and keeps the fillings from spilling out.
What To Serve With Quesadilla
Serve your Quesadilla with a colorful beet and goat cheese salad, crispy sweet potato fries, fresh mango salsa, a tangy Greek yogurt dip, and a zesty lime coleslaw.
You can also pair these with a chilled cucumber gazpacho or a warm corn chowder enhanced with smoked paprika for a touch of heat.
How To Store Quesadilla Leftovers
Refrigerate: Place any leftover Sheet Pan Quesadilla in an airtight container or wrap tightly with aluminum foil. Store in the refrigerator for up to 3 days. Ensure it is cooled to room temperature before storing to prevent condensation.
Freeze: Freezing is not recommended for Sheet Pan Quesadilla. The texture of the tortilla and fillings may become soggy and unappetizing once thawed, affecting the overall quality.
How To Reheat Quesadilla Leftovers
In The Oven: Preheat your oven to 350 degrees F. Place the leftover quesadilla on a baking sheet and cover lightly with aluminum foil. Heat for 10-15 minutes or until heated through; this method helps retain the crispness.
In The Microwave: Place the quesadilla on a microwave-safe plate and cover it with a damp paper towel. Heat on high for 30-60 seconds or until warm. The towel helps the tortilla stay moist.
In The Air Fryer: Set your air fryer to 300 degrees F. Place the quesadilla in the basket and heat for 3-5 minutes. This method quickly restores the quesadilla’s crispy texture without drying it out.
Pioneer Woman Sheet Pan Quesadilla Nutrition Facts
Amount Per Serving
- Calories: 656
- Total Fat: 38g
- Saturated Fat: 9g
- Trans Fat: 0g
- Unsaturated Fat: 24g
- Cholesterol: 279mg
- Sodium: 1298mg
- Carbohydrates: 22g
- Fiber: 7g
- Sugar: 5g
- Protein: 62g
Frequently Asked Questions
How do I prevent the Sheet Pan Quesadilla from becoming soggy?
To avoid a soggy quesadilla, ensure that ingredients like salsa and green chilies are well-drained before adding them to the tortillas. Spreading the ingredients in a thin, even layer also helps the heat circulate better, crisping up the tortilla edges effectively.
What are the best tortillas to use for a Sheet Pan Quesadilla?
For the best results, use burrito-sized flour tortillas as they are large enough to cover the sheet pan and fold easily without breaking. They also provide a soft, chewy texture that complements the filling.
Try More Pioneer Woman Recipes:
Pioneer Woman Sheet Pan Quesadilla
Description
Pioneer Woman Sheet Pan Quesadilla is made with flour tortillas, shredded Cheddar cheese, shredded rotisserie chicken, taco seasoning, green chilies, corn, and black olives. This easy Pioneer Woman Sheet Pan Quesadilla recipe is a dinner that takes about 45 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat your oven: Warm up the oven to 450 degrees F. Using a pastry brush, evenly spread half of the melted butter across the bottom of a half-sheet pan or a large cookie sheet with raised edges.
- Prepare the tortillas: Align two tortillas along each long side of the sheet pan, allowing them to overhang the edge of the pan. Place a tortilla on each short end of the pan, also overhanging. Make sure the tortillas overlap slightly where they meet and completely cover the bottom of the pan.
- Layer the ingredients: Sprinkle half of the shredded cheese over the tortillas. Combine the shredded chicken with taco seasoning, and scatter this mixture over the cheese. Next, evenly distribute the green chilies, corn, and black olives over the chicken. Dollop the salsa across the toppings and spread it gently. Top everything with the remaining cheese.
- Fold and seal: Place a tortilla in the center of the toppings and begin folding the overhanging tortillas towards the center, covering the filling completely.
- Bake to perfection: Cover the quesadillas with another sheet pan, flipped upside down to trap heat and press down slightly. Brush the top tortillas with the remaining melted butter. Bake in the preheated oven for 20-25 minutes, or until the tortillas are golden brown and crispy, and the cheese has melted.
- Serve and enjoy: Remove from the oven, and carefully lift off the top pan. Slice the quesadilla into squares. Serve hot, garnished with lime wedges, diced avocado, a dollop of sour cream, and fresh cilantro.
