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Crispy Sheet Pan Quesadilla Party Platter Easy Recipe with 3 Dips

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A quick and easy sheet pan quesadilla recipe perfect for parties, featuring crispy tortillas, melty cheese, chicken, roasted veggies, and three delicious dips.

Ingredients

Scale
  • 4 large flour tortillas (10-inch)
  • 3 cups (340 grams) shredded cheese (sharp cheddar and Monterey Jack mix)
  • 2 cups (250 grams) cooked chicken, shredded or diced
  • 1 medium bell pepper, diced small
  • 1/2 red onion, finely chopped
  • 1 small jalapeño, deseeded and minced (optional)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • For the dips:
  • 1 cup (250 ml) chunky salsa (smoky chipotle recommended)
  • 2 ripe avocados mashed with lime juice, salt, and a pinch of garlic powder
  • 1/2 cup (120 ml) sour cream mixed with fresh chopped cilantro and a squeeze of lime

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a bowl, toss diced bell peppers, red onion, and jalapeño with 1 tablespoon olive oil, cumin, smoked paprika, salt, and pepper. Spread on a small baking sheet and roast for 10 minutes until slightly softened. Meanwhile, shred or chop the cooked chicken.
  3. Line a large rimmed baking sheet with parchment paper. Lay out 4 tortillas on the sheet.
  4. Evenly distribute half the shredded cheese over each tortilla, leaving about a 1/2 inch border.
  5. Sprinkle the roasted veggies and chicken on top of the cheese.
  6. Top with the remaining cheese and place another tortilla on each assembled quesadilla.
  7. Lightly brush the tops of the quesadillas with olive oil.
  8. Bake in the oven for 12–15 minutes, rotating the pan halfway through, until tortillas are golden and crispy and cheese is melted.
  9. Remove from oven and let cool for 5 minutes to let the cheese set.
  10. Slice each quesadilla into 6 wedges using a sharp pizza cutter or knife.
  11. While baking, prepare the dips: mash avocados with lime juice, salt, and garlic powder for guacamole; mix sour cream with chopped cilantro and lime juice; pour salsa into a bowl.
  12. Arrange quesadilla wedges on a large platter with the three dips around and serve.

Notes

Use freshly shredded cheese for better melt and texture. For gluten-free, use certified gluten-free tortillas. For dairy-free, substitute vegan cheese and coconut yogurt for sour cream. Warm tortillas briefly before assembling if stiff. Do not overload filling to avoid sogginess. Rotate pan halfway through baking for even crisping. Leftovers can be refrigerated up to 3 days and reheated in oven at 375°F for 10 minutes. Avoid microwaving to keep crispiness.

Nutrition

Keywords: quesadilla, sheet pan, party platter, easy recipe, chicken quesadilla, dips, crispy quesadilla, quick dinner, crowd-pleaser

Find it online: https://magnetmeal.com/crispy-sheet-pan-quesadilla-party-platter-easy-recipe-with-3-dips/