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Easy Sheet Pan Chicken Fajita Quesadillas for Meal Prep

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These sheet pan chicken fajita quesadillas are a game-changing meal prep recipe that tastes like a real dinner, not a compromise. Juicy chicken, charred peppers, and melty cheese come together on one sheet pan for a crispy, golden-brown result that reheats beautifully all week.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium)
  • 3 bell peppers (red, yellow, orange), sliced into thin strips
  • 1 large red onion, sliced into thin half-moons
  • 3 tablespoons olive oil
  • 2 tablespoons fajita seasoning (store-bought or homemade)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 8 large flour tortillas (burrito-size, about 10 inches)
  • 3 cups shredded Mexican blend cheese (about 12 ounces)
  • 1/4 cup chopped fresh cilantro
  • Optional: sour cream, salsa, guacamole for serving
  • For homemade fajita seasoning:
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon dried oregano

Instructions

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil.
  2. If making homemade fajita seasoning, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne (if using), and oregano in a small bowl.
  3. Pat chicken breasts dry with paper towels. In a large bowl, combine chicken, sliced peppers, and onions. Drizzle with olive oil, sprinkle with fajita seasoning, salt, and black pepper. Toss to coat evenly.
  4. Spread chicken and vegetables in a single layer on the prepared sheet pan. Roast for 20-25 minutes, flipping chicken halfway through, until chicken reaches 165°F (74°C) and vegetables are tender and lightly charred.
  5. Transfer chicken to a cutting board and let rest for 5 minutes. Leave roasted peppers and onions on the sheet pan. Slice chicken against the grain into thin strips.
  6. Push vegetables to one side of the sheet pan. Lay out 4 tortillas on the empty side. Sprinkle about 1/4 cup cheese on each tortilla. Divide sliced chicken and vegetables among the tortillas. Top each with another 1/4 cup cheese. Place remaining 4 tortillas on top and press gently.
  7. Transfer assembled quesadillas to a clean parchment-lined sheet pan. Bake at 400°F (200°C) for 8-10 minutes. Carefully flip each quesadilla and bake for another 5-7 minutes until both sides are golden brown and crispy.
  8. Let quesadillas rest on the sheet pan for 2-3 minutes. Transfer to a cutting board and slice each into 4 wedges. Sprinkle with fresh cilantro.
  9. Cool completely before storing. Divide into meal prep containers (4 wedges per container). Store with optional sour cream, salsa, or guacamole on the side.

Notes

For best results, use room temperature tortillas and let the chicken rest before slicing. Reheat in a dry skillet for crispy edges. The quesadillas can be assembled up to 24 hours ahead and refrigerated before baking.

Nutrition

Keywords: sheet pan quesadillas, chicken fajita quesadillas, meal prep, easy dinner, one pan meal, Mexican recipe

Find it online: https://noshbelle.com/easy-sheet-pan-chicken-fajita-quesadillas-for-meal-prep/