Sheet Pan Quesadilla

Flavor Profile | Savory

If you’re looking for a fun way to feed a crowd, look no further than our Giant Sheet Pan Quesadilla. It’s loaded with fresh Pero Family Farms veggies and melty cheese, then finished off with a smoky paprika for a little extra kick! Baked in the oven using two sheet pans, this recipe is easy, and mess-free.

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What You Need

  • 16oz. Pero Family Farms Mini Sweet Peppers, seeded and cut into rings
  • 2 cups Pero Family Farms Vegetable Slaw
  • 2 cups chicken, cooked and chopped (Recipe Hack -use a rotisserie chicken to save time)
  • 2 cups cheddar cheese, shredded
  • 1 cup corn
  • 8 large flour tortillas
  • 2 cups of your favorite salsa
  • 1 ½ tbsp. low sodium taco seasoning
  • ½ tbsp. olive oil
  • Fresh Cilantro, for garnish
  • Smoked Paprika, for garnish
  • Sour Cream, for garnish

What You Need

Mini Sweet Peppers
Organic Broccoli Slaw

Lets Get Started

  1. Preheat oven to 400⁰F and spray sheet pan with cooking spray.
  2. Place six flour tortillas around the sheet pan with half hanging over the edge, leaving a gap in the center of the pan. Place one tortilla over the center gap.
  3. Sprinkle half of the cheese over the tortillas.
  4. Next, add the Vegetable Slaw and corn. Add the chopped chicken on top of the Vegetable Slaw and corn. Season evenly with the taco seasoning. Top with the remaining cheese.
  5. Place the last flour tortilla in the center of the pan. Fold the rest of the tortillas over, so that it is closed.
  6. Brush the tortillas with olive oil.
  7. Place a second sheet pan on top of the tortillas, pressing down slightly. Leave the second sheet pan on top, and place in the oven.
  8. Bake for 20 minutes.
  9. Carefully remove from the oven and carefully take off the top sheet pan.
  10. Cut into pieces with a pizza cutter and top with salsa, sour cream, and paprika to serve!
Sheet Pan Quesadilla
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