Chicken Sheet Pan Quesadillas

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 80.

	this recipe	typical
fat	0%	2%
dairy	13%	0%
aromatics	1%	6%
vegetables and beans	7%	6%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

	6 slices bacon (optional)
	4 scallions (thinly sliced with the white and green parts separated)
120 g	1 large red bell pepper (cored and diced)
15 g	1 large jalapeño pepper (cored and diced)
18 g	6 cloves garlic (pressed or minced)
5 g	2 teaspoons chili powder
2 g	1 teaspoon ground cumin
	fine sea salt and freshly-cracked black pepper
454 g	1 pound (about 4 cups) cooked* shredded or diced chicken
850 g	2 (15-ounce) cans pinto or black beans (or one of each) (rinsed and drained)
227 g	1 cup (8 ounces) sour cream
25 g	1/4 cup finely-chopped fresh cilantro
	melted butter
	16 (10-inch) flour tortillas or 24 (8-inch) flour tortillas
396 g	3 to 4 cups shredded Mexican blend or Pepperjack cheese
	for serving: guacamole

Method: 7 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“My husband looked at me like I was crazy when I said I was making sheet pan quesadillas, but I told him to trust me lol! These came out great. I made 2/3 of the pan with chicken {I sprinkled it on top of the veggie/cheese/sour cream mixture} and the rest witho” — a cook, 5.0★

“Fantastic recipe. The first time I made it, followed it to the letter and it was great. Other times I just use what I have on hand. Sometime I don't have any bacon or I leave out the sour cream. It was also successful when I couldn't be bothered sauteing the v” — a cook, 5.0★