Chipotle Chicken Sheet Pan Quesadilla [Dairy-Free]

Quesadilla chopped on a baking sheet with toppings and two forks.

5 from 2 votes

Chipotle Chicken Sheet Pan Quesadilla [Dairy-Free]

This Chipotle Chicken Sheet Pan Quesadilla [Dairy-Free] recipe is a great addition to your taco Tuesday or any weeknight that comes filled with bold, delicious flavors in one easy method. The epitome of a fun, flavorful sheet pan meal for the family!

Prep Time20

Cook Time40

Total Time1

Course: Appetizer, Main Course

Keyword: chicken, chipotle, dairy-free, dinner, easy, family-friendly, gluten-free, homemade, kid-friendly, meatless, quesadilla, sheet pan, tacos, veggies, weeknight, weeknight meals

Servings: servings

Calories: 54kcal

Author: Shanika

Ingredients

FILLING:

1 (15 oz.) can organic black beans, drained + rinsed
2 cups Easy Shredded Chicken
2 poblano peppers
2-3 cups grape tomatoes or chopped heirlooms
1 tablespoon Extra virgin olive oil
½ red onion, chopped (You can also use yellow or white onion)
3 garlic cloves, minced
1 cup corn kernels, frozen or fresh
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried thyme
½ teaspoon cumin

QUESADILLAS:

8 large organic flour tortillas, 10-inch burrito-size (You can also use 12-14 regular size flour tortillas if that's what you have handy)
2 cups dairy-free cheese shred blend (I love Violife's Mexican blend + Cheddar or Colby Jack)
1 cup dairy-free mozzarella cheese shreds
4 Tbsps vegan butter, melted (for brushing)

SIMPLE DAIRY-FREE 'NACHO' CHEESE:

1 ½ cups dairy-free cheddar cheese shreds
¼ cup Almond milk (You can use your fave plant-based milk)

DAIRY-FREE CHIPOTLE SAUCE/DRESSING:

1 Creamy Chipotle Dressing/Sauce

OPTIONAL TOPPINGS:

Roasted poblano pepper, chopped
Roasted herb tomatoes
Avocado, diced
Guacamole
Dairy-free sour cream or yogurt

US Customary - Metric

Instructions

TO ROAST THE TOMATOES + PEPPERS:

To prep + roast the tomatoes and poblano peppers, follow my Herb roasted tomatoes recipe.

TO SAUTE THE BEANS + VEGGIES:

In a medium skillet over medium-high heat, add olive oil. Once heated, add the onions and minced garlic, sautéing until translucent and fragrant, about 1-2 minutes. Add in the black beans, salt, black pepper, garlic powder, smoked paprika, parsley, basil, thyme, and cumin mixing together, stirring occasionally, about 5-6 minutes. Remove from heat and let everything cool slightly. NOTE: You can also add in chopped poblano peppers to sauté with the black beans if desired.

TO MAKE THE 'NACHO' CHEESE:

In a saucepan over medium-high heat, add the dairy-free cheese shreds and milk together, stirring until the shreds begin to melt and the sauce becomes creamy and smooth, about 6-7 minutes. Remove from heat. NOTE: Reduce heat slightly at the halfway point to ensure that the bottom doesn't burn as it takes a while to melt.

TO ASSEMBLE:

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Have another baking sheet handy to place on top of your quesadilla as it bakes.
To assemble the quesadilla: Add 6 large flour tortillas unto the baking sheet, overlapping around the perimeter of the pan so that half of the tortillas overhang the rim, with one additional tortilla layered in the center so that the entire bottom surface of the pan is covered.
Add spoonfuls of the nacho cheese sauce to the tops of the center of the tortillas to help "seal" the overlapped parts. Now, add the beans + veggie mixture and half the amount of roasted poblano peppers (chopped) and tomatoes, and corn, evenly spreading them to cover the center of the tortillas in the pan. Then top with shredded chicken and dairy-free cheese shreds.
Place the last tortilla in the center (on top of all of the filling ingredients), then fold each tortilla hanging on the sides towards the center-----creating a covered layer of the quesadilla. Finally, lightly brush the tops with melted vegan butter and cover with parchment paper. NOTE: I find that using parchment paper prevents any sticking once the other baking sheet presses on the top.

COVER + BAKE:

Gently place the other baking sheet atop the quesadilla to ensure that it remains flat while baking.
Bake for 15-20 minutes or until the tortillas become slightly crispy and the cheese shreds have melted. Then carefully remove the top baking sheet and bake for another 5-10 minutes or until the tortillas become golden, but not too crispy. NOTE: Keep an eye on them after the 5 minute mark to prevent over baking.

TO MAKE THE DF CHIPOTLE SAUCE/DRESSING:

To make this delicious smoky sauce, follow my Creamy Chipotle Dressing/Sauce recipe!
To serve, cut the quesadilla into small/medium squares and adding your favorite toppings: chopped roasted peppers, roasted tomatoes, avocado, and/or guacamole, dairy-free sour cream or yogurt, and drizzle the tops with chipotle sauce/dressing.
Bon Appetit!

Notes

STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days. To reheat, place quesadilla (or cut pieces) in the oven at 350 degrees until warmed through. Store sauce separately!
MAKE AHEAD: All ingredients can be made (roasted + sautéed) and individually stored in the refrigerator as meal prep (excluding tortillas) and assembled when ready to serve.
MEATLESS OPTION: See post for meatless options!
GLUTEN-FREE OPTION: To make this quesadilla gluten-free, simply substitute tortillas with great GF-friendly tortillas made from quinoa flour, chickpea flour, etc. Siete Foods has great ones! And make sure that you ensure that your canned black beans are GF-friendly and you omit the corn and use a GF-friendly veggie as a substitute.

Nutrition