dinner · american
Cheesy Sheet Pan Chicken Quesadillas with Corn & Salsa
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Instructions
1
Adjust oven rack to middle position, line a large rimmed baking sheet with parchment paper, and preheat oven to 425 F (220 C).
2
Slice chicken breast into thin bite-sized strips, then finely dice the red bell pepper directly on the cutting board.
3
Heat olive oil in a 10-inch skillet over medium-high heat until shimmering across the pan.
4
Add sliced chicken, bell pepper, sweet corn, ground cumin, garlic powder, smoked paprika, salt, and pepper to the hot skillet.
5
Sauté for 4 to 5 minutes, stirring occasionally, until chicken is cooked through and peppers are tender-crisp.
6
Arrange flour tortillas across the prepared baking sheet so half of each tortilla hangs slightly off the side.
7
Scatter half the shredded cheese across the tortilla halves resting on the pan surface.
8
Spoon cooked chicken and corn filling evenly over cheese, top with remaining cheese, then fold empty tortilla halves over tightly.
9
Press folded quesadillas flat with a spatula, bake for 8 minutes, flip gently, and bake 3 more minutes until golden and crisp.
10
Transfer crisp quesadillas to a board, slice into wedges, and serve hot with mild salsa and cool sour cream.
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