Transform your quesadilla game with sheet pan quesadillas! This easy recipe combines juicy chicken, cheese, and veggies, all baked together in one pan for a delicious meal. Perfect for family dinners or gatherings.
These sheet pan quesadillas are one of my favorite easy weeknight dinners to make when I’m short on time but still want something flavorful and tasty. Imagine crisp tortillas packed with cheese, shredded chicken, bell peppers, and onions, all baked to perfection in one single pan.
It’s a convenient and easy way to prepare quesadillas for a crowd or for meal prep. Instead of cooking individual quesadillas in a skillet, this method involves assembling and baking them in a large sheet pan in the oven.
This version is filled with shredded chicken, but it can be easily customized with different fillings to suit various tastes.
My husband loves it. My kid loves it. I love it. Everyone loves it!
Ingredients in Sheet Pan Quesadillas
- Chicken: I used boneless skinless chicken breasts, but chicken thighs also work. To save some time, you could use a store-bought rotisserie chicken and shred it at home.
- Tortillas: Large 10-inch flour tortillas, sometimes called “burrito size”, work best for covering the sheet pan.
- Cheese: I used shredded cheddar cheese, but Monterey Jack, mozzarella, or a Mexican-blend cheese also works.
- Veggies: A mix of cooked bell peppers and onions are used for the filling, but you could also add corn, black beans, or any other vegetables you have in the fridge.
- Seasonings: I used a mix of chili powders, salt, onion powder, garlic powder, ground cumin, paprika, and black pepper to season the chicken. You could also use 2 tablespoons of your favorite taco seasoning blend if you prefer.
- Cooking Spray, olive oil, and butter: Cooking spray is used to grease the sheet pan, olive oil is used to cook the chicken, and melted butter is brushed over the top of the tortillas to get them nice and crispy when baked in the oven.
How to Make Sheet Pan Quesadillas
Cook the chicken and veggies: Sprinkle the chicken with the blend of seasonings and cook it in a skillet with olive oil for 5-6 minutes per side. Set it aside to rest, and while it’s resting, cook the peppers and onions in the same skillet until softened. Dice the cooked chicken into bite-sized pieces and mix it together with the veggies.
Assemble: Place 6 large flour tortillas around the edges of a large sheet pan, with the tortillas hanging halfway over the edge of the pan, leaving a gap in the center. Then place 1 flour tortilla in the center gap.
Evenly spread 1 cup of the shredded cheese over the tortillas, followed by a layer of the chicken and veggies, and another layer of the remaining 2 cups of shredded cheese.
Place the last tortilla in the center of the mixture. Carefully begin folding the tortillas that are hanging over the edge of the pan towards the middle. Generously brush the melted butter all over the top of the tortillas.
Bake: Place a second sheet pan on top of the folded tortillas and press down a bit to hold the tortillas in place. Transfer the stacked baking sheets to the oven and bake for 20 minutes, then remove the top sheet pan and bake for an additional 5 to 10 minutes until the top is golden brown.
Serve: Remove it from the oven and allow the quesadilla to cool slightly before cutting it into 12 servings. Serve with sour cream, salsa, pico de gallo, or guacamole if desired.
Recipe Tips
- To save some time, use a store-bought rotisserie chicken and shred it at home. You can also use any leftover chicken you have in the fridge or make your own shredded chicken.
- Use large, burrito-sized flour tortillas for the best coverage of your sheet pan.
Variations
- Use a different protein. Try ground or shredded beef or turkey.
- Add different veggies. Mushrooms, poblano or jalapeño peppers, and corn are all great options.
- Make this vegetarian by replacing the chicken with 1 can of black beans and 1 can of corn.
What to Serve with Sheet Pan Quesadillas
I love serving these quesadillas with some guacamole and sour cream or Mexican crema.
Don’t forget the salsa! My go-to salsas for quesadillas are pico de gallo, salsa verde, and roasted tomato salsa.
Storing and Reheating
Sheet pan quesadillas can be stored in the refrigerator in an airtight container for up to 3 days.
It’s best reheated in the oven or in the air fryer to maintain a crispy tortilla.
More Quesadilla Recipes
Love quesadillas? Me too! Here are some of my favorites.
- Steak Quesadillas
- Cheese Quesadillas
- Buffalo Chicken Quesadillas
- Fried Quesadillas
- Breakfast Quesadillas
- Quesadillas de Nopales en Chile Rojo
- Chicken Fajita Quesadilla
More Sheet Pan Recipes
Sheet Pan Quesadilla
Ingredients
- Cooking spray
- 2 tablespoons olive oil, divided
- 1 teaspoon chili powder
- 1 teaspoon ancho chili powder
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon paprika
- ¼ teaspoon freshly ground black pepper
- 1 pound boneless skinless chicken breast, sliced in half lengthwise
- 1 small yellow onion, diced
- 1 medium red bell pepper, diced
- 8 large flour tortillas (burrito size)
- 3 cups shredded cheddar cheese
- 2 tablespoons melted butter
- For serving: Sour cream, guacamole, salsa, pico de gallo
Instructions
- Preheat the oven to 425°F. Spray a large baking sheet with cooking spray and set aside.
- In a small bowl, combine the chili powder, ancho chili powder, salt, onion powder, garlic powder, ground cumin, paprika, and black pepper.
- Sprinkle the seasoning blend all over the chicken breast.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breast to the skillet and cook for 5 to 6 minutes per side until the chicken is fully cooked through and the internal temperature reads 165 degrees F on a thermometer. Transfer the chicken to a cutting board to rest.
- While the chicken is resting, add the remaining 1 tablespoon of olive oil to the same skillet. Stir in the onion and bell pepper, and cook for 3 to 4 minutes until the vegetables begin to soften. Remove the skillet from the heat.
- Chop the cooked chicken breast into small bite-sized pieces, then stir them into the skillet with the peppers and onions.
- Assemble the quesadilla by placing 6 of the flour tortillas around the edges of the sheet pan, with the tortillas hanging halfway over the edge of the pan, leaving a gap in the center. Place 1 flour tortilla in the center gap.
- Evenly spread 1 cup of the shredded cheese over the tortillas, followed by a layer of the chicken and veggies, and another layer of the remaining 2 cups of shredded cheese.
- Place the last tortilla in the center of the mixture. Carefully begin folding the tortillas that are hanging over the edge of the pan, towards the middle. Generously brush the melted butter all over the top of the tortillas.
- Place a second sheet pan on top of the folded tortillas and press down a bit to hold the tortillas in place. Transfer the stacked baking sheets to the oven and bake for 20 minutes.
- Remove the top sheet pan and bake for an additional 5 to 10 minutes until the top is golden brown.
- Remove it from the oven and allow the quesadilla to cool slightly before cutting it into 12 servings. Serve with sour cream, salsa, pico de gallo, or guacamole if desired.
Notes
- Chicken: Boneless skinless chicken thighs also work in this recipe. To save some time, you could use a store-bought rotisserie chicken and shred it at home.
- Vegetarian option: Replace the chicken with 1 can of black beans and 1 can of yellow corn for a vegetarian version.
- Storing: Store this quesadilla in an airtight container in the fridge for up to 3 days. Reheat on the stove, in the oven, or air fryer to crisp up the tortillas.
Nutrition Information
Photography by Ashley McLaughlin.
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