Sheet Pan Chicken Quesadillas with Corn on the Cob
Summer Produce

Sheet Pan Chicken Quesadillas

with Corn on the Cob

40 MIN
4 Servings
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From the Test Kitchen

We’re filling these flavorful quesadillas with melty monterey jack cheese, smoky poblano peppers, and chicken seasoned with a blend of bold Mexican spices like ancho chile powder and smoked paprika. They're served alongside sweet roasted corn on the cob topped with a creamy lime mayo and a sprinkling of cotija cheese.
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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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fresh
ingredients
Sheet Pan Chicken Quesadillas with Corn on the Cob
Title
  • 18 oz Boneless Chicken Breast Pieces
  • 4 Flour Tortillas
  • 4 ears Of Corn
  • 2 Poblano Peppers
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • ½ cup Sour Cream
  • 2 Scallions
  • 2 Tbsps Grated Cotija Cheese
  • 1 Lime
  • 4 oz Shredded Monterey Jack Cheese
  • ¼ cup Mayonnaise
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Halve the lime crosswise. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the mayonnaise, lime zest, and the juice of 1 lime half. In a separate bowl, combine the sour cream and the juice of the remaining lime half. Season with salt and pepper.

Cook the chicken & peppers
2 Cook the chicken & peppers

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and all but a pinch of the spice blend. Toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced peppers and sliced white bottoms of the scallions. Cook, stirring occasionally, 3 to 4 minutes, or until softened and the chicken is cooked through. Turn off the heat.

Prepare & roast the corn
3 Prepare & roast the corn

Place each corn cob on a large piece of foil. Drizzle with olive oil and 1 tablespoon of water; season with salt and pepper. Tightly wrap the foil around each cob to completely seal. Place directly onto an oven rack and roast 13 to 15 minutes, or until tender. Remove from the oven and carefully unwrap.

Assemble the quesadillas
4 Assemble the quesadillas

Meanwhile, line a sheet pan with foil. Evenly coat the foil with 1 tablespoon of olive oil. Working one at a time, place each tortilla on the foil and rub into the oil to coat. Top one half of each tortilla with the monterey jack and cooked chicken and peppers. Fold the tortillas in half over the filling.

Bake the quesadillas & serve your dish
5 Bake the quesadillas & serve your dish

Bake the quesadillas, rotating the sheet pan halfway through, 9 to 11 minutes, or until lightly browned and the cheese is melted. Carefully transfer to a cutting board. When cool enough to handle, halve each quesadilla. Serve the baked quesadillas with the roasted corn and lime sour cream on the side. Top the corn with the lime mayo, cotija, and remaining spice blend. Garnish with the sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Halve the lime crosswise. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the mayonnaise, lime zest, and the juice of 1 lime half. In a separate bowl, combine the sour cream and the juice of the remaining lime half. Season with salt and pepper.

2 Cook the chicken & peppers

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and all but a pinch of the spice blend. Toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced peppers and sliced white bottoms of the scallions. Cook, stirring occasionally, 3 to 4 minutes, or until softened and the chicken is cooked through. Turn off the heat.

Cook the chicken & peppers
Prepare & roast the corn
3 Prepare & roast the corn

Place each corn cob on a large piece of foil. Drizzle with olive oil and 1 tablespoon of water; season with salt and pepper. Tightly wrap the foil around each cob to completely seal. Place directly onto an oven rack and roast 13 to 15 minutes, or until tender. Remove from the oven and carefully unwrap.

4 Assemble the quesadillas

Meanwhile, line a sheet pan with foil. Evenly coat the foil with 1 tablespoon of olive oil. Working one at a time, place each tortilla on the foil and rub into the oil to coat. Top one half of each tortilla with the monterey jack and cooked chicken and peppers. Fold the tortillas in half over the filling.

Assemble the quesadillas
Bake the quesadillas & serve your dish
5 Bake the quesadillas & serve your dish

Bake the quesadillas, rotating the sheet pan halfway through, 9 to 11 minutes, or until lightly browned and the cheese is melted. Carefully transfer to a cutting board. When cool enough to handle, halve each quesadilla. Serve the baked quesadillas with the roasted corn and lime sour cream on the side. Top the corn with the lime mayo, cotija, and remaining spice blend. Garnish with the sliced green tops of the scallions. Enjoy! 

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