Sheet Pan Pulled Chicken and Black Bean Quesadillas with Roasted Radish Slaw

When I need to get a super quick and mostly hands-off dinner on the table, I turn to sheet pan dinners. And I’m loving this family friendly sheet pan chicken quesadilla recipe!

I’m just adding these sheet pan recipes to my ever-growing obsession, guys. Unless you’re totes sick of them already, but I wonder how someone could be sick to death of a recipe that takes basically one pan, 20 minutes, and keeps the fam dam happy?

I don’t know. But if you’re loving these easy recipes as much as I am, come on over and sit right next to me.

This is one of the recipes highlighted in my 30-Day 20-Minute Meal Plan, and it’s definitely one of my faves from that collection.

(pst! Leave your email below and I’ll send you the first week of that 20 Minute Meal Plan, free!)

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These sheet pan pulled chicken thigh quesadillas utilize leftover shredded chicken as the base, which makes them an awesome ‘chaining’ meal. You know, how when one dinner one night sort of…. blends into dinner the next night?

That’s called ‘meal chaining’, bud.

And it’s gonna save you a rid-donk-ulous amount of time each week if you utilize it. ‘Cook once, eat twice”, as they say!

So when you’ve got a rotisserie chicken, or just a plain ole roasted chicken, or any amount of chicken leftover to shred, pop it into these sheet pan chicken quesadillas and whip up a quick slaw and you’re laughing all the way to family dinner bank.

Or you’re just, you know, going about your business. Totally your call. But I’m thinking you’ll like this sheet pan recipe just a little bit more since it requires so little work to pull off.

Use any type of ‘tortilla’ or flatbread you’ve got going

I was sent a variety of flatbreads to try by the nice people at Flatout, and even though this particular flatbread is marketed for pizza crusts, it was a perfect quesadilla shell; just soft enough, crisped up beautifully in the oven. and had a ton of flavor. It’s only 120 calories, too, so if you’re doing the healthy thing, these flatbreads have your back.

There’s another sneaky leftover you can pop into these quesadillas: beans.

I love my slow cooker for many things, not only because it makes cooking beans so dang easy. I used to always forget to soak my beans. or not feel like I had the time to watch them as they cook.

But I’ve got a super simple crockpot black bean recipe that is almost completely hands off (read: no soaking!) yet yields the most flavorful, toothsome beans you could ever ask for. I’ll be sharing the recipe soon, so keep n eye out!

I’ll be sharing the recipe soon, so keep an eye out!

(Want the first week of my 20-Minute Meal Plan, which features this sheet pan recipe? Leave your email below and I’ll send it to you!)

Heck yes, that sounds awesome!

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Cooked beans are an awesome dish to store in the freezer (yay for perfect leftovers!).

Whenever I make them, I make sure to double the batch and freeze the rest. They reheat like champs and can be used to bulk up ground beef or chicken dishes, saving time and cash.

But it’s the roasted radish slaw that totally brings these sheet pan pulled chicken quesadilla recipe together.

It cooks alongside the quesadillas and is served warm with the dish.

They require the most “work” in the whole recipe, clocking in at a grand total of… 10 minutes? Maybe 5? It’s all in your shredding/slicing technique, to be honest. The better you are with a knife, the faster this part of the recipe will come together.

 

After roasting, the sliced radish and cabbage are tossed in a simple mixture of apple cider vinegar and sour cream.

You don’t have to, but it’s nice to toss these when they’re fresh out of the oven; it helps the flavors of the apple cider vinegar kind of ‘cool’ a bit, while bringing the simple slaw flavors front and center.

But since they’re not cooked to death in a hot oven, the cabbage and radish retain a crispy crunch; just perfect to be served alongside the quesadillas, with their soft textures of black beans and chicken.

All in all, this is a recipe you’ll be pulling out of your back pocket for many a busy night to come.

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Sheet Pan Black Bean and Pulled Chicken Quesadillas with Roasted Radish Slaw
These simple sheet pan quesadillas use leftover shredded chicken as their base, making them a fabulous way to use up the remains of last night’s chicken dinner. If you don’t have leftover chicken, shred the meat from a store-bought rotisserie chicken. A 5 pound bird will give you roughly 3 cups of shredded chicken. The cabbage and roasted radish slaw can be made up to four days ahead and stored in a tightly covered container in the refrigerator.
Servings: 4
Author: Ruthy Kirwan
Ingredients
Ingredients:
For the quesadillas:
  • 2 tablespoons vegetable or canola oil
  • 1 small red onion diced (about 1 cup diced)
  • 2 cloves garlic minced
  • 1 cup cooked black beans
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon ground cumin
  • 2 tablespoons chopped fresh cilantro about ½ ounce
  • 8 flour or corn tortillas at least 5” across
  • 2 cups leftover shredded chicken
  • 6 ounces shredded cheddar cheese
  • Olive oil for brushing
For the slaw:
  • 1 small head green cabbage sliced thin (about 1 cup shredded cabbage)
  • 4-5 large radishes sliced into matchsticks (about 1 cup sliced radish)
  • 1 tablespoon vegetable oil
  • ½ teaspoon sea salt
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sour cream
Instructions
Method:
  1. Preheat the oven to 400*F.
  2. Heat the vegetable oil in a large pot over medium heat until shimmering. Add the onions and cook, 3-4 minutes, until they have softened and have started to turn translucent. Add the garlic and stir into the onions, cooking until the garlic has whitened and become fragrant, about 1-2 minutes.
  3. Turn the heat to low and add the black beans, sea salt, pepper and cumin to the pot, stirring to combine. Heat gently for 3-5 minutes until the beans are heated through, then stir in the cilantro and set aside.
  4. Line 2 metal sheet pans with aluminum foil.
  5. Toss the shredded cabbage and radishes in 1 tablespoon vegetable oil and ½ teaspoon salt in a large bowl until evenly coated. Spread the mixture evenly on one sheet pan and place in the oven. Roast for 10 minutes, removing from the oven halfway through cooking and stirring.
  6. Once the cabbage and radish are done cooking, remove from the oven and place in a large bowl. Toss with the apple cider vinegar and sour cream until coated, and let sit, at least 5 minutes, until it’s time to serve.
  7. Place four tortillas on the second sheet pan, leaving at least ½” space between each tortilla.
  8. Take 1 cup of shredded cheddar cheese and divide evenly onto the tortillas on the sheet pan.
  9. Divide the black beans evenly on top of each tortilla, then top with the shredded chicken.
  10. Top each tortilla with the remaining shredded cheese, then add the remaining 4 tortillas on top of each. Brush each tortilla topper with olive oil, and place the sheet pan in the oven. Bake for 10 minutes, or until the cheese has fully melted and the tops of the tortillas have browned and crisped.
  11. Serve the quesadillas with the roasted slaw on the side.

Chorizo Potato Skins

Make these super easy chorizo potato skins for your next gameday or Superbowl party! 

Hellllllo, 1980’s calling! Is that you? Yes, it’s me- bringing back a variation on the bestest “fast casual” bar recipe of the 1980s with extra crispy, melty-cheesy chorizo potato skins; just in time for Superbowl parties. When you think of loaded potato skins, don’t you just feel like you’re hanging out at a TGI Friday’s, in all its red and white striped glory, with 13 extra loud televisions playing around you? Admit it. You have a hair crimper stashed under your sink. Or at least you miss the days when you did. You know crimped hair is back in style, right?

Know what never actually went out of style? A crispy baked potato skin that splits with a crunch when you bite into it. Melty, sharp cheddar cheese that smothers spicy chorizo sausage. Creamy, tangy sour cream and all the bite of diced green onions. Basically, we’re gonna crisp the hell out of the outside of the potato, add the spicy chorizo sausage filling, and then cover the whole motherlover in melted cheese and a dollop of cold sour cream. It’s a surefire party starter, I assure you.

These extra-crispy, melty-cheesy chorizo potato skins are super simple to make and the PERFECT gameday snack! BONUS! Click through to download your totally handy copy of the "Superbowl Party Planner", complete with app recipes, grocery lists, a timetable scheduler and checklists.
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Chorizo Potato Skins
Author: Ruthy Kirwan
Ingredients
  • 2 lbs russet potatoes , scrubbed clean
  • 4 tablespoons vegetable oil
  • 4 tablespoons melted butter
  • 1 lb Mexican chorizo sausage , casings removed if necessary
  • 1 cup shredded pepperjack or sharp cheddar cheese
To garnish:
  • 4-5 green onions , white part removed, diced
  • Sour cream
Instructions
  1. Preheat the oven to 400*. Rub the potatoes all over with the vegetable oil, then bake for one hour or until cooked through. Remove the potatoes from the oven and let cool until cool enough to handle.
  2. While the potatoes are baking, cook the chorizo sausage. In a medium pan over medium-high heat, add the chorizo and cook, stirring often, until completely cooked through. Break the chorizo apart as it cooks using a wooden spoon. Drain of any excess grease and set aside.
  3. When the potatoes are cool enough to handle, slice each potato in half. Using a spoon, carefully remove the cooked insides, leaving a “rim” of about ½” around the outer edge of each potato. You can discard the insides or save for use later. Place the emptied potato halves back on the sheet pan, skin side down, and brush all over with melted butter.
  4. Spoon 1-2 tablespoons of chorizo into each potato half. Top each half with shredded cheese.
  5. Place back in the oven and bake until the cheese has melted, about 5 minutes.
  6. Remove potatoes from oven and add a dollop of sour cream to each half. Sprinkle the potatoes with green onions and serve immediately.
Recipe Notes

Rubbing the potatoes with vegetable oil first, then brushing with melted butter later gives you perfectly crisp, crackling skin. You can purchase chorizo in links or patties; if you buy in links form, just make sure to remove the casing before cooking

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Soft and Chewy Spiced Molasses Cookies

Soft and Chewy Spiced Molasses Cookies

Baking cookies, especially these soft and chewy spiced molasses cookies, is a good way to kill time with a toddler. My almost-three-year-old has gotten really good at cracking eggs into a bowl and not getting shells in; and (like her mama) her favorite part of the baking process is getting to lick the spoon.

Plus, cookies are perfect for bribery. Want your kid to take a nap? Promise her that if she lays in bed for a while, with her eyes closed, and tries reallllly hard to go to sleep, she can have a cookie when she wakes up. It works like 45% of the time which, with toddlers, is an amazing success rate. 

These soft and chewy spiced molasses cookies came about after trying our hand at a disappointing Google recipe. My mother had gotten the gingersnap itch a few weeks ago and promised my daughter an afternoon of baking with Grammy. The recipe they used made cookies that were good (it takes a lot of work to make a truly bad cookie, I’ve found) but the edges were slightly dry, they were way too sugary, and despite being called “gingersnap”, they were severely lacking in any real ginger or spice flavors. 

So I messed around with the recipe for a few days, tinkering with the ingredients and attempting to make the cookie that sad Google recipe should have produced. The end result is this perfectly Christmassy, well-spiced, soft and chewy spiced molasses cookie that’s not too sweet and goes great with a cup of coffee in the morning (It’s December; so this gives you just cause to have cookies for breakfast).

They held up beautifully over a few days and didn’t stale too quickly, but were sturdy enough to stack and, I suspect, will ship great. I hope you make and enjoy them this season, and if you do, please share! 

Mixing shortening with melted butter keeps the center of these soft and chewy spiced molasses cookies soft, and brown sugar adds chew to the edges.
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Soft and Chewy Spiced Molasses Cookies

These cookies came about after a lackluster gingersnap cookie recipe we found on Google turned out to be a disappointment. Mixing shortening with melted butter keeps the centers soft, while brown sugar adds chew to the edges. These cookies keep well when stored in a container with a tight-fitting lid, and since they're not too sweet, they go fabulously with a cup of coffee in the morning. 

Servings: 24 cookies
Author: Ruthy Kirwan
Ingredients
  • 1/2 cup butter 1 stick
  • 1/4 cup shortening
  • 1/2 cup white granulated sugar plus another 1/2 cup for rolling
  • 1/2 cup packed brown sugar you can use light or dark
  • 1 egg whisked
  • 1/4 cup molasses
  • 2 cups all-purpose white flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon table salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
Instructions
  1. Melt the butter and the shortening together, either in a microwave or on the stovetop. In a large bowl, combine the brown sugar, the first 1/2 cup of white sugar, egg and molasses, and then stir in the butter and shortening mixture.

  2. In a separate bowl, whisk together the flour, baking soda, salt and spices.

  3. Slowly add the dry ingredients to the wet, using a wooden spoon to mix. Scrape the sides of the bowl as you go. 

  4. Place the dough in the refrigerator to chill for half an hour.

  5. When the dough is out, preheat the oven to 375*F. Set the extra 1/2 cup of white sugar in a bowl next to the dough. Using a tablespoon and your hands, form the dough into a ball and roll in the sugar to coat. Set the balls 2 inches apart on the cookie sheet.

  6. Bake the cookies 8-10 minutes until the cookies have flattened out and the edges have just started to brown. Let cool on the cookie sheet before removing, about 10 minutes. 

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