It’s week three of the football season and we’ve got another game-time recipe. It’s a sheet pan buffalo chicken quesadilla. Sheet pan quesadillas are all the rage so I’m using my favorite quesadilla recipe. It’s a family favorite and great for a group.
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When I lived in LA my best friend and I would go watch games at a local dive bar. One of my favorite things to order was a quesadilla. I’m taking a fan favorite and giving it a healthier twist. It’s loaded with shredded chicken for a good protein boost. I also use full-fat greek yogurt for more protein and healthy fats. These additions make a more balanced dish.
So now we know why this is a ‘healthier’ option, but let’s talk about two other important things. Difficulty and taste. This is a super easy option allowing you to focus on the games or your guests. Or if it’s a family dinner, you can quickly cook this up which is something I think we all appreciate on busy nights. And the taste. I love buffalo sauce. It’s so simple but punches quite some flavor. And you can control how spicy you want it by adding more or less. Combine that with creamy, cool greek yogurt and shredded chicken, yes, please! Oh, and plenty of melty cheese. The best. Make sure to add your favorite toppings like guacamole (a must in my opinion) and sour cream or more greek yogurt.
Ingredients needed for the Sheet Pan Buffalo Chicken Quesadilla
- Shredded chicken
- Buffalo Sauce – I love this one
- Greek Yogurt
- Shredded Cheese
- Tortillas
- Toppings
How to make Sheet Pan Buffalo Chicken Quesadilla
- Start by shredding your chicken. You can use baked chicken or a rotisserie chicken already cooked. You need 1 1/2 pounds so if you go the already cooked route, you’ll need big one.
- Add the shredded chicken to a bowl with the greek yogurt, buffalo sauce, and a little pinch of salt and pepper.
- Take a sheet pan and layer the tortillas around the sides. You lay about 1.2 of the tortilla on the sheet pan and let the other half hang off. This will get folded over. It’s about 8 tortillas around with 1-2 in the center. I use one and just cut it. Depending on the size of the tortillas, the amount will vary. (video below)
- Layer the chicken mixture and spread evenly. Make sure to get it out to all corners so you don’t end up with tortilla and no filling. Spread shredded cheese over the filling.
- Fold over the tortillas. You will probably need another 2 tortillas to cover it. You can also lightly spray it with olive oil to help get it crispy.
- Place a sheet pan over the top. Bake for 25 minutes, remove the top baking sheet and bake for another five minutes.
- Let cool a bit before cutting. I find a pizza cutter is a great option. Add all your favorite toppings.
Why we love this recipe…
- Cheesy and so much good flavor
- Easy to make and great for a group
- Lots of protein for a more balanced bite
More recipes you will like…
Tips for the Sheet Pan Quesadilla
- You can shred the chicken beforehand to make it quicker to assemble
- You can also cook and shred before to make it even quicker
- You can adjust the quantity by making half the amount for a smaller group
Ingredients
Method
- Preheat oven to 425.
- Shred the chicken. In a large bowl, stir in the yogurt, chicken, and buffalo sauce. Add a little salt and pepper.
- On a large sheet pan, lay the tortillas around the perimiter. About 8 tortillas. Allow for about half of each tortilla to lay over the side. Lay 1-2 tortillas in the center to cover so no sheet pan is showing. I cut one tortilla in half for this part.
- Spread the chick filling over the tortillas. Spread it out to all sides.
- Fold the tortillas back over and add about 2 more in the center to cover.
- Place another baking shee over the tortillas to help flatten it. Bake for 25 minutes. Remove the top baking sheet and bake for another 5 minutes.
- Allow to cool slightly before cutting. I find a pizza cutter helps too. And add your favorite toppings. I particularly like cilantro, guacamole, and sour cream
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