Sheet Pan Quesadilla Recipe
Add Preferred SourceSheet pan chicken quesadillas make dinnertime easier with minimal effort and maximum flavor. Everything bakes together in one pan, giving you crispy tortillas packed with cheesy, seasoned chicken, black beans, and corn. No flipping, no mess—just slice and serve.
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When I need an easy meal for family dinners or game day, sheet pan chicken quesadillas are always a hit. They’re simple to prep ahead, bake all at once, and reheat well for leftovers. You can even freeze them for a quick meal later, making them as convenient as they are crowd-friendly.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Sheet Pan Chicken Quesadillas with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my simple instructions, and you’ll have perfectly crispy and cheesy sheet pan quesadillas in no time.
Preheat the oven to 425°F (220°C) and lightly grease a 9×13-inch sheet tray to prevent sticking.
Prepare the Filling
In a large bowl, mix the shredded chicken (Monterey Jack, Pepper Jack, or Mexican blend), taco seasoning, chopped onion, black beans, corn, shredded cheese, and sour cream until everything is well combined.
This creates a creamy, flavorful mixture that will hold together as the quesadillas bake.
Assemble the Quesadilla Base
Lay two tortillas in the center and arrange the remaining tortillas around the edges, slightly overlapping them to create a base with a border. This overlapping ensures the filling stays enclosed as it bakes.
Add the Filling and Seal the Quesadilla
Spread the chicken mixture evenly over the tortilla layer, making sure it reaches the edges for full coverage.
Place two more tortillas on top, then fold the edges of the bottom tortillas over to enclose the filling, pressing gently to seal.
Bake Until Crispy
Brush the top with olive oil to help the tortillas crisp up in the oven. Place a second baking sheet on top to weigh it down and bake at 425°F for 15 minutes.
Remove the top baking sheet and continue baking for another 10 minutes, or until the top is golden and crispy.
Slice and Serve
Let the quesadilla cool for a few minutes before slicing into wedges. This helps the cheese set and makes it easier to cut cleanly.
Garnish with fresh cilantro or serve with your favorite toppings like salsa, pico de Gallo, guacamole, or extra sour cream.
Recipe Notes and Expert Tips
I have a few simple tricks to make sure your sheet pan quesadillas turn out perfectly every time.
- Even Filling Distribution: Spread the filling evenly to avoid overstuffed or underfilled sections. This ensures every bite has the perfect balance of ingredients.
- Crispy Tortilla Edges: Lightly brushing the top with olive oil before baking helps create a golden, crispy finish. You can also use melted butter for extra flavor.
- Use a Weight for Even Cooking: Placing a second baking sheet on top ensures the tortillas stay flat and crisp up evenly. If you don’t have an extra baking sheet, a cast iron skillet works well as a weight.
- Customize the Fillings: Swap the chicken for cooked ground beef, shredded pork, or even sautéed vegetables for a vegetarian version. You can also add sliced jalapeños for a spicy kick.
- Let It Rest Before Slicing: Giving the quesadilla a few minutes to cool after baking helps the cheese set, making it easier to slice without the filling spilling out.
- Serve with Dips: Pair with salsa, guacamole, or extra sour cream for even more flavor. A drizzle of hot sauce or a sprinkle of chopped green onions can also add a nice finishing touch.
- Storage Tip: Store leftovers in an airtight container to keep the quesadillas from drying out. For best results, reheat them in a skillet or air fryer to maintain their crispiness.
How to Store Leftover Sheet Pan Chicken Quesadillas
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a large skillet over medium heat for a few minutes on each side to crisp them up again, or use an air fryer for a quick, even reheating. Avoid using the microwave if possible, as it can make the tortillas soggy.
If you want to freeze them, wrap individual portions tightly in foil or plastic wrap and store them in a freezer-safe bag for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat in the oven or air fryer for best results.
What to Serve With Sheet Pan Chicken Quesadillas
I recommend serving these quesadillas with fresh salsa, guacamole, or a side of Mexican rice. A crisp green salad, avocado salad, or roasted vegetables also make a great addition to balance out the meal.
If you want to add even more flavor, a drizzle of creamy chipotle sauce or a side of refried beans or salsa verde works well.
More Easy Recipes for You to Try at Home
If, like me, you’re a fan of Mexican inspired recipes, then you should give these a try.
Ingredients
- 8 to 10 large flour tortillas
- 2 cups shredded cooked chicken
- 1 ounce taco seasoning
- 1 medium white onion chopped
- 1 cup canned black beans drained and rinsed
- 1 cup canned corn drained and rinsed
- 1 cup Mexican blend shredded cheese
- 1 tablespoon olive oil
- 1 cup sour cream
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C) and lightly coat a 9×13-inch sheet pan with oil or cooking spray.
- In a large bowl, mix the shredded chicken, taco seasoning, chopped onion, black beans, corn, shredded cheese, and sour cream until well combined.2 cups shredded cooked chicken, 1 ounce taco seasoning, 1 medium white onion, 1 cup canned black beans, 1 cup canned corn, 1 cup Mexican blend shredded cheese, 1 cup sour cream
- Place two tortillas in the center of the prepared baking sheet, then arrange the remaining tortillas around the edges, slightly overlapping them to form a base with a small border. Evenly spread the chicken mixture over the tortillas.8 to 10 large flour tortillas
- Lay two additional tortillas on top of the filling, then fold the outer tortillas inward to enclose it. Lightly brush the surface with olive oil.1 tablespoon olive oil
- Set a second baking sheet on top of the quesadilla to weigh it down and bake for 15 minutes. Remove the top baking sheet and continue baking for another 10 minutes, or until the tortillas are golden and crisp.
- Allow the quesadilla to cool slightly before slicing into wedges. Garnish with fresh cilantro or serve with your favorite toppings.Fresh cilantro
Notes
- Even Filling Distribution: Spread the filling evenly to avoid overstuffed or underfilled sections. This ensures every bite has the perfect balance of ingredients.
- Crispy Tortilla Edges: Lightly brushing the top with olive oil before baking helps create a golden, crispy finish. You can also use melted butter for extra flavor.
- Use a Weight for Even Cooking: Placing a second baking sheet on top ensures the tortillas stay flat and crisp up evenly. If you don’t have an extra baking sheet, a cast iron skillet works well as a weight.
- Customize the Fillings: Swap the chicken for cooked ground beef, shredded pork, or even sautéed vegetables for a vegetarian version. You can also add sliced jalapeños for a spicy kick.
- Let It Rest Before Slicing: Giving the quesadilla a few minutes to cool after baking helps the cheese set, making it easier to slice without the filling spilling out.
- Serve with Dips: Pair with salsa, guacamole, or extra sour cream for even more flavor. A drizzle of hot sauce or a sprinkle of chopped green onions can also add a nice finishing touch.
- Storage Tip: Store leftovers in an airtight container to keep the quesadillas from drying out. For best results, reheat them in a skillet or air fryer to maintain their crispiness.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
