Sheet-Pan Chicken Quesadillas (With Chicken Tikka)
These Sheet-Pan Chicken Quesadillas (With Chicken Tikka) are crispy outside and filled with juicy shredded chicken tikka and cheese inside.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 soft tacos
- 1 lb Chicken tikka (see notes)
- 14 oz Mexican blend shredded cheese ((see notes))
- ¼ cup pickled jalapenos
- ½ bottle taco sauce ((see notes))
- 2 tbsp cooking oil ((see notes))
Instructions
- 1
preheat the oven to 425° F.
- 2
Brush oil generously on a 12" x 18" baking sheet.
- 3
Lay out the tortillas, with half of each hanging over the pan's side. Completely cover the entire surface of the baking sheet and ensure the tortillas overlap enough to cover any gaps that can cause the filling to fall out.
- 4
Spread a thin layer of the taco sauce.
- 5
Sprinkle half the cheese next.
- 6
Spread the cooked and chopped chicken tikka.
- 7
Add the pickled jalapenos, followed by the remaining cheese.
- 8
Place 2-3 tortillas in a row in the middle to cover the center. Start folding the tortillas hanging over the sides, using toothpicks to hold everything together as you work around the baking sheet.
- 9
Once the filling is completely encased in the tortillas, brush oil on the surface.
- 10
Remove the toothpicks, cover with the second baking sheet to weigh the tortillas down, and bake in the oven for 20 minutes. (see notes)
- 11
Remove from the oven and place on a cooling rack for 5 minutes, before cutting into squares with a pizza cutter.