Sheet Pan Cheesy Chicken and Shrimp Quesadillas
Our Sheet Pan Cheesy Chicken and Shrimp Quesadillas are packed with flavor, protein, and melty cheese--so good these quesadillas are sure to become a household favorite.
Servings: 6 sevings
Ingredients
- 1 large boneless skinless chicken breast
- 1/2 pound large shrimp peeled and deveined
- 8-10 medium-sized flour tortillas
- 2 cups shredded cheddar cheese
- 1 /3 cup pinto refried beans
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Softened butter for sheet pan
- Sour cream optional, for serving
- Guacamole optional, for serving
- Taco sauce optional, for serving
- Shredded lettuce optional, for serving
Instructions
Preparing the Sheet Pan
- Preheat your oven to 450°F
- Brush sheet pan with butter and assemble the flour tortillas while overlapping until the entire bottom of the sheet pan is covered then spoon refried beans on the tortillas and spread until even
- Set aside and move on to prepping the filling
Seasoning the filling
- Dice chicken and drizzle with olive and season with taco seasoning, salt and pepper
- Dice shrimp and drizzle olive oil and season with taco seasoning, salt and pepper
- To a skillet, sear chicken for 3-5 minutes until almost cooked through
- Add shrimp to the chicken and sear for another 2 minutes
- Turn off the heat and set filling aside
Baking
- On the prepared sheet pan with tortillas and refried beans add the chicken and shrimp filling in an even layer
- Add cheese on top then two more tortillas to cover the center
- Fold over the tortillas over the filling until it is completely covered
- Use a second sheet pan, with butter brushed on the bottom and cover the first sheet pan to ensure everything is in place
- Bake for 20 minutes until tortilla is golden brown and cheese is melted
Serving
- 1. Remove from the oven and allow the quesadilla to cool for 10 minutes then slice and serve. Add toppings as desired