Ingredients:
– 1 tablespoon olive oil
– 1 cup diced bell peppers (red, green, and/or yellow)
– 1/2 cup diced white onion
– 1 medium jalapeno, diced
– 2 cloves garlic, minced
– 1 tablespoon taco seasoning
– 1 rotisserie chicken, chopped (approximately 3 cups)
– 3 cups shredded Mexican blend cheese
– 13 (8 to 10-inch) flour tortillas
Instructions:
1. Heat olive oil in a large heavy-duty pan over medium-high heat. Add diced bell peppers, onion, jalapeno, and minced garlic. Sauté for about 5 minutes until the peppers and onion turn tender.
2. Incorporate the chopped rotisserie chicken and taco seasoning into the pan, ensuring an even mix. Remove the pan from heat.
3. Preheat the oven to 425°F.
4. Generously butter an 18″×12″ rimmed sheet pan.
5. Arrange 10 tortillas on the sheet pan, slightly overlapping and allowing them to extend around two inches over the edges of the pan.
6. Spread the prepared chicken mixture evenly over the tortillas.
7. Sprinkle the shredded Mexican blend cheese evenly across the top.
8. Lay three more tortillas down the center of the pan. Fold the extending edges of the tortillas over the top, using toothpicks if needed to secure the layers.
9. Butter the bottom of another rimmed sheet pan. Once toothpicks are removed, place this second pan on top of the tortillas, applying gentle pressure.
10. Bake in the preheated oven for 25 minutes. Remove the top sheet pan and continue baking for an additional 5 minutes, or until the top of the quesadilla turns golden brown.
11. Once cooked, cut the quesadilla into squares and serve alongside your preferred toppings for a delicious and satisfying meal! Enjoy the flavorful Chicken Fajita Sheet Pan Quesadilla.