Chipotle Chicken Sheet Pan Quesadilla [Dairy-Free]
Chipotle Chicken Sheet Pan Quesadilla [Dairy-Free]
Spruce up your next family meal with this giant Chipotle Chicken Sheet Pan Quesadilla [Dairy-Free]! It's the most delicious way you'll ever enjoy a quesadilla! Made with a delicious homemade dairy-free chipotle sauce/dressing, cooked chicken shredded to perfection, seasoned sautéed black beans + veggies, layer of nacho cheese sauce, corn, roasted tomatoes + peppers, and dairy-free mozzarella cheese shreds. Perfect for taco Tuesday or any evening rather---for the entire family. All dairy-free. Meatless + Gluten-free options.
When it comes to any meal, my first thought is always trying to make it using simple steps, but with the most bold flavors and this Chipotle Chicken Sheet Pan Quesadilla is the perfect example of such a recipe! Growing up, taco bell was a major go-to of mine and in all honesty, I enjoyed almost every type of taco that they included on their menu. I mean, the Southern version of taco bell is TOP NOTCH. And while I've eaten taco bell in NYC a few times, I'm not the biggest fan. haha.
Anyway, apparently people enjoy their quesadilla and it's been raved about despite how simple it is----literally only including chicken strips, cheese, their taco bell quesadilla sauce, and flour tortillas. Granted, I haven't tried it myself, but this quesadilla recipe is guaranteed to take that to the next level with a few added ingredients and a delicious dairy-free chipotle sauce that will have you licking the spoon. haha. And if you're a true fan of chipotle flavor, then you're guaranteed to love these Chipotle Sweet Potato Quinoa Tacos, this Spicy Chipotle Sweet Potato Chopped Salad, or these Chipotle BBQ Tacos! They won't disappoint!
Overall, this giant sheet pan quesadilla is super easy to make, a great quick weeknight option, entirely dairy-free (with the same melt-in-your-mouth, gooey cheesy effect) + a gluten-free option, perfect for making ahead, includes delicious shredded chicken but can be entirely meatless, includes bold flavors, balance between savory, spicy, and fresh, and just plain GOOD.
Jump to:
- Are Quesadillas Better with Corn or Flour Tortillas?
- How to Make this Chipotle Chicken Sheet Pan Quesadilla
- THE INGREDIENTS
- How Do You Eat Canned Black Beans?
- Are Black Beans Healthy?
- A Simple Nacho Cheese Sauce
- Tips for the Best Giant Quesadilla
- How to Make Herb Roasted Tomatoes
- Great Meatless Options for this Quesadilla
- What You’ll Love About This Quesadilla The Most?
- The Star of the Show: Dairy-Free Chipotle Sauce/Dressing
- Assembling & Topping this Dairy-Free Quesadilla
- Common Q + A's for this Chipotle Chicken Sheet Pan Quesadilla [Dairy-Free]
- More Delicious Weeknight Meals for the Entire Family
- MADE OUR RECIPE(S)?
- Chipotle Chicken Sheet Pan Quesadilla [Dairy-Free]
Are Quesadillas Better with Corn or Flour Tortillas?
Personally, I highly recommend flour tortillas for their softer bite and sweeter flavor, especially for this sheet pan quesadilla since they hold the filling better + fold best without ripping. In addition, flour tortillas give you the option for other types of food such as burritos, softer-style tacos, and enchiladas for a nicer bite.
How to Make this Chipotle Chicken Sheet Pan Quesadilla
The seven parts to this Chipotle Chicken Sheet Pan Quesadilla [Dairy-Free] are the shredded chicken, corn, sautéed black beans, nacho cheese sauce, roasted tomatoes + peppers, the dairy-free chipotle dressing/sauce, and the toppings.
Start by roasting the tomatoes and peppers. Then prep + shred your cooked chicken if you haven't already. Meanwhile, you can cook the black beans over the stovetop, season, and set aside. Then make the nacho cheese sauce, assemble the tacos, bake until crispy and cheese shreds have melted. Lastly, make the simple chipotle sauce/dressing, add toppings to the quesadilla, cut, and enjoy!
THE INGREDIENTS
Here’s what you need for this Chipotle Chicken Sheet Pan Quesadilla [Dairy-Free]:
- Shredded chicken. You'll need to make my Easy Shredded Chicken recipe for the best results. You can repurpose the rest or store tightly sealed in the fridge for later.
- Olive oil. You can also use avocado oil or Grapeseed oil, if you prefer.
- Tomatoes. You will be seasoning + roasting them to perfection in the oven. I like to use grape tomatoes, but on-the-vine ones or roma tomatoes work too---chopped of course!
- Poblano peppers. I like the extra spicy flavor. They will be seasoned and roasted to perfection also. Remove the seeds for less spicy. You can also use jalapeños, bell peppers, banana peppers, or chili peppers as well.
- Dairy-Free Cheese Shreds. I love using a variety of cheese shreds like mozzarella, Colby jack, Mexican blend, and sharp cheddar; however, you can use whichever you prefer. Be sure use high-quality brands that melt well---like Violife or So Delicious Dairy-Free (my two go-to's).
- Onion. I love using red onions, but yellow would do. Adds great nutritional value and acidity.
- Garlic. You'll need to mince the garlic cloves to sauté with the black beans, however, you can use an extra ¼ teaspoon of garlic powder if needed in a pinch.
- Herbs + spices. I use staple spices like salt, black pepper, garlic powder, basil, thyme, parsley, cumin, and smoked paprika.
- A can of black beans, though you could also use cooked dried beans.
- Corn. I use frozen white sweet corn, but you can use 2 ears of organic corn and cut them into 1-inch pieces for an easier bite.
- Vegan butter. You'll need melted vegan butter for brushing the tops of the tortilla before baking, however, you can sub with olive oil or a lighter oil like grapeseed oil to make things nice + golden.
- Tortillas. I like to use organic corn-flour tortillas from Whole Foods, however, you can use corn or flour (the better option for this recipe).
- Dairy-free Nacho Sauce. I like to make a simple version using cheese shreds and a bit of Almond milk for the perfect silky texture like the real thing! Make your own Almond milk or use your fave plant-based milk.
- Homemade sauce/dressing. I love using my dairy-free Creamy Chipotle Dressing/Sauce, which is so easy and adds delicious smoky flavor to this quesadilla.
How Do You Eat Canned Black Beans?
If you've ever wondered what was the best way to eat canned black beans or how to best prepare them---no worries! Besides in this giant sheet pan quesadilla, black beans from the can are super convenient and so easy to use in any of the following:
- In a rice bowl or food bowl
- With a scramble of regular eggs or plant-based eggs
- On a salad
- Over baked sweet potatoes or potatoes
- Burrito filling
- As a burger
- In soup
- and more.
Are Black Beans Healthy?
In short, YES! A serving of ½ cup of black beans contains 7.3 grams of plant-based protein, making them protein powerhouses. Black beans can be used in a variety of recipes (like our quesadilla or other yummy plant-based tacos) to help you get the daily plant-based protein you need. However, other benefits include:
- Helps to Regulate Blood Sugar.
- Supports healthy bones----Black beans contain a variety of nutrients that support the development and upkeep of bone strength and structure, including iron, phosphorus, calcium, magnesium, manganese, copper, and zinc.
- Improves Digestive Health (Yay to healthy gut flora).
- Full of Helpful Antioxidants.
- Supports heart health----Black beans' high fiber, potassium, folate, vitamin B6, and phytonutrient content, along with their low cholesterol content, all support heart health.
A Simple Nacho Cheese Sauce
OK, so if you're wondering whether this dairy-free nacho sauce is anything like the real thing----absolutely yes! It's just as silky, melt-in-your-mouth, and gooey as the original minus the dairy. To achieve this simple sauce, I literally only use two ingredients:
- A high-quality dairy-free cheese shred
- Plant-based milk of your choice
Just a saucepan, frequent stirring, and a bit of time makes the most beautiful addition to this quesadilla.
Tips for the Best Giant Quesadilla
When it comes to making this sheet pan quesadilla, there a few short tips that will ensure that it comes out to perfection every time:
Use large tortillas. Although I used the regular sized flour tortillas for this particular recipe because I had them on hand, I do find that using the larger 10-inch burrito ones worked better when I tried it out again! You'll need less the amount of tortillas and they overlap much better because of their size. Of course, using regular ones gets the job done, so if that's what you've got-----use it!
Use the other sheet pan. Yes, you'll need the second sheet pan to cover the top of the quesadilla as it bakes for the first half of time. This is important because it keeps things together + in tact and it avoids the tortillas from popping up when baking. You'll be removing it for the last few minutes to get that nice golden color, but make sure that you use it in the beginning!
Parchment Paper or Greasing necessary. For this recipe, I loved the easy use of parchment paper on the bottom and top layers which made sticking obsolete. However, if you don't have parchment or just don't use it-----be sure to grease the bottom sheet pan before laying out your tortillas + brushing the tops of the tortillas before baking. This prevents sticking!
Pre-cook the veggies always. One thing to remember when making nachos or this quesadilla is that pre-cooking your veggies is always a must since the bake time isn't enough to make them tender. So roast what needs roasting, sauté what needs sautéing, and then add them as a filling.
How to Make Herb Roasted Tomatoes
For this quesadilla recipe you'll be totally roasting your tomatoes + poblano peppers first. The key to this recipe is to start with great-quality tomatoes. Choose a mix of large and cherries, and several different colors if you can find them. Just follow the same steps the peppers and roast them together for greater ease!
Great Meatless Options for this Quesadilla
Just in case you make this Sheet Pan Quesadilla more than once and just need a good switch up or you prefer to not eat chicken, here are great meatless options that can be in substitution to my shredded chicken (yet still taste so AMAZING):
- Chickpeas or other beans (think White beans, Kidney beans, etc.)
- Mushrooms
- Tofu
- Plant-based meat crumbles
- Quinoa
- Sweet potatoes, roasted
- Butternut squash, roasted
- Roasted veggies (bell peppers, banana peppers, Brussels Sprouts, broccoli, etc.)
What You’ll Love About This Quesadilla The Most?
- Easy to make and can be enjoyed right on the sheet pan for a fun meal.
- Super flavorful.
- A great kick of spice without being overwhelming.
- No hard to find ingredients to create a fantastic taco night experience.
- Great meal for entire family.
- Perfect for meal prepping + making ahead!
- Entirely dairy-free + has a great meatless + gluten-free option.
- Did I mention the burst of flavor? Haha.
The Star of the Show: Dairy-Free Chipotle Sauce/Dressing
If you've never had this chipotle sauce but are wondering why you should try it. Here's why:
- It's smoky umami in flavor!
- Creamy texture without dairy products.
- A perfect flavor melody.
- Simple, easy-to-find ingredients.
- Versatile - use it on salads, sandwiches, burgers, tacos, and beyond!
Assembling & Topping this Dairy-Free Quesadilla
Now that you have your seasoned bean filling, roasted veggies, and smoky chipotle sauce/dressing ready, it’s time to build your giant quesadilla. When it comes to toppings, I love a mixture of brightly colored, fresh crunchy ingredients.
My favorite dairy-free + plant-based taco topping ideas include:
- Shredded red cabbage
- Spinach or kale, chopped
- Avocado or guac
- Jalapeños or poblano peppers (pickled or fresh)
- Dairy-free yogurt or sour cream
- Shredded vegan cheese
- Corn (not great for GF sensitvity)
- Salsa
- Vegan queso or nacho sauce
- Pineapple chunks
- Mango chunks
- Hot sauce
- Lime or lemon juice
- Cilantro or parsley, chopped
- Slaw
PRO TIP: To soften the cabbage so it’s easier to eat and digest, I like to sauté it briefly, so it’s still crunchy but not too chewy. However, it works just as well in its raw state. Just be sure to slice or shred your cabbage nice and thin. You can do this in a food processor if you like for mess-free shredding.
Common Q + A's for this Chipotle Chicken Sheet Pan Quesadilla [Dairy-Free]
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!
Absolutely! All ingredients can be made (roasted + sautéed) and individually stored in the refrigerator as meal prep (excluding tortillas) and assembled and heated in the oven when ready to serve.
Make the shredded chicken ahead of time and store it in an air-tight container in the refrigerator prior to making this quesadilla. Also, make the chipotle sauce/dressing ahead of time and store in a tightly sealed jar.
Of course! See section of the post for meatless options like chickpeas, mushrooms, etc.
There's a great option for making this sheet pan quesadilla gluten-free. 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.
Absolutely! You can easily substitute the herbs + seasonings for the beans with a great store-bought blend or your own homemade blend using: salt, black pepper, chili powder, ground cumin, dried oregano, smoked paprika, garlic powder, onion powder, and crushed red pepper flakes. See my Vegan Black Bean Tacos for the seasoning blend measurements!
Basically, a quesadilla is crispy on the outside without being hard, and it's moist on the inside from the melted cheese and other filling ingredients. Overall: it's crispy then creamy then soft then crispy-crunchy in every bite.
For an easy side dish option, I recommend any of the following: Salsa or Pico de Gallo (two classics that are often served with quesadillas), Guacamole, Rice, Refried Beans, Salad, Corn on the Cob or corn salad, Coleslaw, French Fries or Sweet Potato Fries, etc.
Of course! You can always sub the melted vegan butter with olive oil or a lighter oil like grapeseed oil, coconut oil, or avocado oil to make things nice + golden.
Personally, I highly recommend flour tortillas for their softer bite and sweeter flavor, especially for this sheet pan quesadilla since they hold the filling better + fold best without ripping. In addition, flour tortillas give you the option for other types of food such as burritos, softer-style tacos, and enchiladas for a nicer bite.
Yes! For sure! From the classics like cashew milk, soy milk and almond milk, we now have delicious options like oat milk, coconut, and even potato and quinoa milk. It’s totally up to you!
Although canned black beans are ready to eat directly from the can, they should be drained and rinsed first — to wash off some of the slippery slime common to all beans and to get rid of excess sodium.
Basically, the answer is yes! Black beans have an earthy flavor and similar texture to kidney beans which will make them work well as a substitute in tacos, bean dips, soups, chilis, and burgers.
More Delicious Weeknight Meals for the Entire Family
- Southern-Style Cajun Pasta with Pecan Breadcrumbs
- Hubby’s Date Night Vodka Ravioli
- Vegan Nashville Hot Chicken Sandwich
- Spicy Butter Chickpeas
- Weeknight Creamy Chicken Alfredo
- Baked Tuscan Chicken and Gnocchi
- Healthy Weeknight Shrimp Fried Rice
- Weeknight Broccoli Pesto Gnocchi + Chickpeas
- Creamy Blackened Salmon Chowder
- Lemon Brown Butter Pasta
- Weeknight Tomato Kale Ravioli Bake
- Creamy Tuscan Lobster Pasta
MADE OUR RECIPE(S)?
If you tried this Chipotle Chicken Sheet Pan Quesadilla [Dairy-Free] recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.
Chipotle Chicken Sheet Pan Quesadilla [Dairy-Free]
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
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!
Tips & Tricks
- 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
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