Sheet Pan Quesadilla Recipe

Slices of chicken quesadilla stacked on a white plate, topped with jalapeño slices and cilantro. A lime wedge is nearby, with additional sheet pan quesadillas on a tray in the background, perfect for your recipe collection.

Sheet pan chicken quesadillas are the kind of meal that works for busy weeknights, game days, or whenever you need to feed a crowd with minimal effort. Everything bakes together in one pan, so there’s no flipping or fuss—just crispy, cheesy goodness ready to slice and serve. They’re easy to prep ahead, store well, and even freeze for later, making them a reliable option for any schedule. Whether you're feeding a hungry family or looking for a quick meal to pull from the freezer, this recipe has you covered.

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Prep Time: 15

Cook Time: 25

Total Time: 40

Course: Lunch, Main Course, Snack

Cuisine: Mexican

Keyword: Sheet pan chicken quesadilla

Servings:

Calories: 410kcal

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)

US Customary - Metric

Instructions

Preheat your oven to 425°F (220°C) and lightly coat a 9x13-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

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