This Pioneer Woman Sheet Pan Quesadilla recipe is wonderful for the whole family, as it contains tortillas, sandwiched with chicken, cheese, olives, salsa and more. The quesadilla has a golden appearance and slightly crunchy texture, whereas the filling is flavorful with oozing cheese. Here is how to make this quesadilla recipe as well as how to store and reheat leftovers.
How Do You Make Ree Drummond's Chicken Chilli Sheet Pan Quesadilla?
Ree Drummond's recipe for chicken chili sheet pan quesadilla includes flour tortillas, rotisserie chicken, cheddar cheese, diced green chilis, salsa, and some seasonings (salt, black pepper, and taco seasonings). This results in an incredibly flavorful dish that everyone will love.
What is the Best Melting Cheese for Quesadillas?
- Cheddar cheese
How Do You Keep Quesadillas Crispy?
The best way to make quesadillas crispy is to brush them with oil or butter before baking them. You can also bake them uncovered at 450 F for 5 minutes, but you should keep a close eye on them to ensure they don't burn.
Once the quesadillas are done, you can also spray them or brush them with some oil and put them back in the oven for 5 minutes. You can also use an air fryer, but you would need to cut the quesadillas into servings in order to fit them in the air fryer.
How Do You Store Leftover Quesadillas?
- Allow the quesadilla to cool until it reaches room temperature.
- Cut the quesadilla into portions.
- Place each portion in an airtight container.
- Place the quesadilla portions in the fridge.
I use always use glass containers because they keep food fresher than wrapping it in plastic wrap.
How Long Do Sheet Pan Quesadillas Last in the Fridge?
Sheet pan quesadillas can last in the fridge for 3 days. I recommend that you store your quesadillas without any sauces as they may become soggy.
How Do You Reheat Leftover Quesadillas?
- Preheat the oven to 350 F.
- Place the quesadillas on a baking sheet.
- Spray some oil over the quesadillas.
- Bake them for 15 minutes or until they reach an internal temperature of 165 F.
- You may want to add 5 minutes to the baking time for extra crispy quesadillas.
You can also reheat your leftover quesadillas in the microwave for 2 minutes or in the air fryer for 7 to 10 minutes at 350 F. Make sure you spray your quesadillas with cooking oil spray while you reheat them in the air fryer.
How Do You Freeze Cooked Quesadillas?
You can freeze quesadillas for up to 3 months. Here is how to freeze cooked quesadillas correctly.
- Allow the quesadillas to cool until room temperature.
- Cut the quesadillas into medium-sized portion.
- Place each quesadilla portion into a freezer bag.
- Remove as much air as possible from the bags.
- Write the freezing date on each freezer bag.
- Freeze until ready to use.
How Do You Reheat Frozen Quesadillas?
You can reheat frozen quesadillas in an oven at 400 F for 30 to 35 minutes. However, the best method is to air fry them.
Frozen quesadillas can be reheated in the air fryer for 15 minutes at 400 F. Just spray some oil in the air fryer basket, add the frozen quesadillas to the basket, and allow them to reheat, flipping them halfway through the cooking time. Be sure to check the quesadillas 3 or 4 minutes before the recommended baking time has elapsed as they may be done sooner.
Sides To Serve With Pioneer Woman Sheet Pan Quesadilla
You can serve this sheet pan quesadilla recipe with guacamole, cranberry sauce, pesto, Spinach Artichoke Dip or any dipping sauce.
Quesadillas are also great with sweet potatoes fries, Salmon Patties, roasted veggies, and cucumber salad.
Here is a List of the Best Sides for Quesadilla:
- Boom Boom Sauce
- Tartar Sauce
- Mediterranean sauce with garlic
- Mozzarella Sticks
- Chicken Strips
- Butternut Squash
FAQ About Pioneer Woman Quesadilla
Ree Drummond uses a 13-inch x 18-inch aluminum sheet pan to make her quesadillas. However, this recipe should work well with a smaller or larger baking sheet with some adjustments.
Ree Drummond uses flour tortillas in her quesadilla recipe, but you can also use corn tortillas if you prefer.
Once you add the filling and top it with tortillas, use a sheet pan that is the same size as the bottom sheet pan and press it down so that the quesadillas stay together during baking. The cheese will help everything adhere together as well.
- 3 tablespoon salted butter, melted, divided
- 8 burrito-sized flour tortillas
- 4 cups shredded cheddar cheese, divided
- 4 cups shredded rotisserie chicken
- 1 teaspoon taco seasoning
- 1 4-ounce can dice green chilies, drained
- 1 cup frozen corn, thawed
- ½ cup sliced black olives
- ½ cup salsa
- Lime, sour cream, cilantro, and avocado, for garnish
- Preheat the oven to 450 F.
- Grease a half sheet pan with half the butter.
- Put 2 tortillas on one long side of the sheet pan, half hanging over the edges; repeat with the other long side.
- Arrange 1 tortilla at each end and hang it over.
- Cover the center of the sheet pan with 1 tortilla to ensure the entire pan is covered.
- Add half of the shredded cheese, and all of the chicken, taco seasoning, chiles, corn, and olives on top of the tortillas in an even layer.
- Distribute spoonfuls of salsa evenly over the top.
- Sprinkle with the remaining cheese.
- Put 1 tortilla in the center of the pan, on top of the filling, and fold up the overhanging tortillas so that they completely cover the filling.
- Brush with the remaining butter. Top the quesadilla with another sheet pan, and press it down firmly.
- Bake for 20 to 25 minutes, until the tortillas are crispy and the inside is warm.
- Be careful when removing the top sheet pan.
- Slice the quesadilla and place the slices on a platter along with lime, sour cream, cilantro, and avocado.
- Serve and enjoy.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 656Total Fat: 38gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 279mgSodium: 1298mgCarbohydrates: 22gFiber: 7gSugar: 5gProtein: 62g