Sheet Pan Garlic Bread Quesadilla
A giant quesadilla filled with parmesan seasoned chicken and mozzarella and Italian cheeses. It's crispy on the outside and buttery, cheesy, and garlicky on the inside.
Ingredients
Parmesan Seasoned Chicken
- 1 1/2 lbs chicken breast
- 2 T olive oil
- 1/4 cup grated Parmesan cheese
- 2 tsp garlic powder
- 1 tsp red pepper flakes
- 1/4 tsp oregano
- 1 tsp parsley flakes
- 1/2 tsp salt
Garlic Butter Spread
- 1/2 cup butter
- 6 cloves garlic minced
- 1/4 cup fresh parsley chopped
Quesadilla
- 10 flour tortillas taco size
- 3 cups mozzarella cheese shredded
- 1 cup Italian blend cheese shredded
- 2 T butter melted
- Italian seasoning blend to taste
- marinara sauce for dipping
Instructions
- Preheat oven to 400. Line a baking sheet with parchment paper. Lay chicken on sheet pan and coat with olive oil. Mix parmesan and seasonings in a small bowl. Coat chicken on both sides. Bake for 20 minutes, flip half way through. Broil for 2-3 minutes if you prefer crispy chicken. Cool slightly and shred. Increase oven to 425.
- Mix the garlic spread ingredients in a small bowl and spread on to the 10 tortillas on one side. Lay 8 of the tortillas butter side up on the sheet pan overlapping. Two in the center , two on each side, one on the top, one on the bottom. As shown in the photos above.
- Add a layer of cheese to the tortillas and then the chicken and the remaining cheeses. Lay two more tortillas in the center over the cheese. Fold the top and bottom tortilla over and then the sides to cover the filling. Brush melted butter on top.
- Lay a sheet pan on top of the quesadilla. Bake for 20 minutes. Remove the sheet pan from the top. Add a layer of cheese on top and sprinkle with Italian seasoning to taste. Bake for 5 minutes longer, or until cheese is melted and golden. Slice and serve with marinara sauce. Enjoy!