Elote Chicken Sheet Pan Quesadillas (Crispy, Cheesy & Perfect for Cinco de Mayo)
These Elote Chicken Sheet Pan Quesadillas are crispy, cheesy, and packed with Mexican street corn flavor. Made in one pan and baked to perfection, they’re the ultimate easy dinner for Cinco de Mayo or busy weeknights.
Ingredients
For the Chicken:
- 2 large chicken breasts sliced in half lengthwise
- 1-2 tsp tajín
- juice of 1 lime
- 1-2 tsp honey
- drizzle of olive oil
- salt + pepper
For the Elote Salsa:
- 2 cups fire-roasted or grilled corn
- 1/4 cup finely diced red onion
- 1/4 cup chopped cilantro
- 1/3 cup mayo
- 1/3 cup crumbled cotija cheese
- 1-2 tsp tajín
- squeeze of lime juice
For the Quesadillas:
- 6-8 flour tortillas
- 2-3 cups shredded Monterey Jack cheese
- cooked chicken chopped
- elote salsa
- cooking spray or oil
Let's Make It
- Preheat oven to 400.
- Season chicken with tajin, lime, honey, oil, salt and pepper and bake 20–25 minutes, then chop.
- Mix corn, red onion, cilantro, mayo, cotija, tajin and lime to make elote salsa.
- Spray sheet pan and layer tortillas.
- Add cheese, chicken, elote salsa and more cheese.
- Fold tortillas over, spray with oil and press with another pan.
- Bake 20 minutes until crispy.
- Slice and serve.