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Enter your email below & I'll send it straight to your inbox. Plus you’ll get great new recipes from me each week!Welcome to the Cast Iron Lane Sheet Pan Saturdays where I feature yummy recipe that are easily baked on a sheet pan.
Sheet pan recipes are versatile, and can range from breakfast, snack, dessert to main dish!
Grab this pineapple sheet cake recipe for a delicious and easy dessert!
Use this Sheet Pan Chicken Fajita Quesadilla recipe for an easy make, bake, and clean up!
Sheet Pan Chicken Fajita Quesadilla frequently asked questions:
How long to cook sheet pan chicken fajitas?
Sheet Pan Chicken Fajitas can bake anywhere from 15 – 40 minutes depending on the ingredients used and if layers are incorporated. This recipe will bake a total of 20 minutes after pre-cooking chicken in skillet.
What size of sheet pan do I need for sheet pan chicken fajitas?
For this recipe, you’ll need two half-sheet pans to make this recipe. Or you can double the recipe and use two full sheet pans.
I hope you give it a try and let me know what you think in the comments below!
This recipe specifically calls for a 10×15 jelly roll sheet pan. You could make it on a standard half-sheet pan, it will just not be as thick of a cake as it will spread out a little further to fill that slightly larger pan.
Kitchen Items for this Recipe
Enjoy and happy cooking!
How to Make Sheet Pan Chicken Fajita Quesadillas Recipe
Equipment
- 2 half-sheet pans
Ingredients
- 1 lb skinless boneless chicken breast, chopped
- 8 flour tortillas
- 1 Tbsp olive oil
- 1 larege onion, chopped
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 2 Tbsp water
- 1 1.12 ounce package fajita seasoning mix
- 2 Cups Mexican cheese blend, shredded
- 4 Tbsps sour cream
- 4 Tbsps pico de gallo or to taste
- 2 Tbsps chopped fresh cilantro
Instructions
- Preheat the oven to 375F
- Using large skillet, heat olive oil. Stir in onion, bell peppers. Cook until soft
- Remove from skillet and set aside
- Add chicken to skillet and cook about five minutes.
- Place onion and bell pepper mix back into skillet. Ad water and fajita seasoning
- Stirring, cook until chicken is fully cooked. About 3 - 4 minutes
- Using a half-sheet pan, lay 6 tortillas around edges. Leave half of the tortiall hanging over side
- Cover the pan completely by laying more tortillas down the center of pan
- Scoop chicken mix over top of tortillas. Use a slotted spoon so that too much liquid is not added on top of tortillas making them soggy
- Sprinkle cheese over chicken mix
- Place additional tortillas over center. Fold outer tortillas over top of chicken mix
- Lay another half-sheet pan or baking sheet on top of tortillas to hold them closed
- Bake 10 minutes
- Remove top baking sheet
- Bake an additional 10 - 12 minutes until golden and crispy
- Slice and serve with sour cream, cilantro, and pico de gallo