Sheet Pan Quesadilla
This post may contain affiliate links. Please read my disclosure policy.
Sheet Pan Quesadilla with chicken baked in the oven, enough to feed a crowd! This giant Quesadilla is stuffed with Mexican seasoned chicken, black beans, corn, bell peppers, and lots of gooey cheese. An incredibly delicious weeknight dinner the whole family will enjoy.
Sheet Pan Quesadilla
Who doesn’t love an easy weeknight recipe? Better yet, a sheet pan chicken dinner recipe?! Am I right? There’s something so satisfying to munch on this quesadilla with your favorite toppings, that will make your family want it every night!
- Quick & Easy
- Guaranteed family favorite
- Simple tasty ingredients
- Perfect for busy weeknights or get-togethers!
- Super versatile!
I personally love having an easy and fun recipe to put together, especially on weeknights when all you want to do is crawl on the couch and watch something relaxing on TV. If that’s you, then this is the right recipe for your evening! It takes an average of 45 minutes to have ready, with easy steps to follow, delicious ingredients and an absolutely decadent result once it’s ready to serve!
Ingredient Notes
- Chicken – I used boneless, skinless chicken breast cut into small pieces. You can also use chicken breasts or to save time, you can shred a rotisserie chicken!
- Tortillas – I used large tortillas, but feel free to use your favorite ones, just keep in mind that if they’re smaller, you might need a few more of them to fully fill the pan.
- Cheese – You can really use your favorite shredded cheese, I decided to use Monterey Jack and Cheddar but a nice Mexican blend would work wonderfully.
- Veggies – I went with the traditional veggies for any Quesadilla recipe: onion, black beans, bell peppers and corn kernels. Feel free to add in other veggies you prefer.
- Seasonings – A nice blend of smoked paprika, chili powder, cumin and garlic powder will season the meat perfectly. You can also use a pre-made seasoning like taco seasoning or even fajita seasoning.
How To Make Sheet Pan Quesadilla
- Prep the oven: Preheat the oven to 425°F. Spray an 18×13-inch sheet pan with cooking spray.
- Make the chicken filling: In a large skillet heat the olive oil. Add the onion, bell pepper to the skillet and cook for 3 minutes until the onion begins to soften and gets translucent. Add the chicken, chili powder, cumin, smoked paprika, garlic powder, salt and pepper to the skillet, stir well and cook for 5 to 7 minutes until the chicken is cooked through. Stir in the black beans and corn kernels and cook for an additional 2 minutes until the beans heat through.
- Layer the bottom tortillas: Place 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 tortilla in the bottom center gap.
- Add the filling: Evenly spread the meat mixture over the tortillas. Sprinkle with the two cheeses evenly over the meat mixture.
- Finish assembling the quesadilla: 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. Place a second sheet pan on top of the folded tortillas and press down a bit.
- Bake: Transfer the baking sheets to the oven and bake for 20 minutes. Remove the top sheet pan and bake for an additional 5 minutes until the top is golden brown.
- Serve: Remove the sheet pan from the oven and allow the quesadilla to slightly cool before cutting it into servings. Serve with sour cream, salsa, pico de gallo, or guacamole if desired.
Frequently Asked Questions
Can I use a different protein?
Absolutely! Try beef, pork, ground or shredded, or even shrimp would be great substitutions here.
Can I add any other veggies?
Definitely! You can add extra veggies in your recipe, such as mushrooms, red onions, jalapeños or whatever your favorite veggies are.
What type of tortilla should I use?
I recommend using flour tortillas as they will hold better and won’t break as corn tortillas might.
Expert Tips
- Don’t forget to place the top pan on the quesadilla, you need it so that the quesadilla bakes and gets brown on both sides.
- If you don’t want to use chicken breast, you can work well with boneless, skinless chicken thighs as well. Just make sure to cut them into small pieces as you would the breast. Also feel free to use shredded rotisserie chicken to save time.
- Skip the protein all together if looking for a vegetarian version.
Leftovers
Fridge
Store this quesadilla in an airtight container in the fridge for up to 3 days. Be sure to reheat on the stove or oven if you want to prevent the tortillas from getting soggy.
Freezer
You can also freeze leftover quesadilla, just be sure to wrap each quesadilla individually in parchment paper, then place in a freezer bag and freeze for up to 4 months.
More Great Recipes To Try
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Sheet Pan Quesadilla
Ingredients
- 8 large tortillas ((burrito size))
- 2 tablespoon olive oil
- 1 medium onion (chopped)
- 1 medium green bell pepper (chopped)
- 1 pound chicken breast (boneless and skinless, cut into small pieces)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 15 ounce black beans (1 can, drained and rinsed)
- ¾ cup corn kernels (canned, drained and rinsed)
- 2 cup Monterey Jack cheese (shredded)
- 1 cup cheddar cheese (shredded)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep the oven: Preheat the oven to 425°F. Spray an 18×13-inch sheet pan with cooking spray.
- Make the chicken filling: In a large skillet heat the olive oil. Add the onion, bell pepper to the skillet and cook for 3 minutes until the onion begins to soften and gets translucent. Add the chicken, chili powder, cumin, smoked paprika, garlic powder, salt and pepper to the skillet, stir well and cook for 5 to 7 minutes until the chicken is cooked through. Stir in the black beans and corn kernels and cook for an additional 2 minutes until the beans heat through.
- Layer the bottom tortillas: Place 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 tortilla in the bottom center gap.
- Add the filling: Evenly spread the meat mixture over the tortillas. Sprinkle with the two cheeses evenly over the meat mixture.
- Finish assembling the quesadilla: 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. Place a second sheet pan on top of the folded tortillas and press down a bit.
- Bake: Transfer the baking sheets to the oven and bake for 20 minutes. Remove the top sheet pan and bake for an additional 5 minutes until the top is golden brown.
- Serve: Remove the sheet pan from the oven and allow the quesadilla to slightly cool before cutting it into servings. Serve with sour cream, salsa, pico de gallo, or guacamole if desired.
Equipment
Notes
- Don’t forget to place the top pan on the quesadilla, you need it so that the quesadilla bakes and gets brown on both sides.
- If you don’t want to use chicken breast, you can work well with boneless, skinless chicken thighs as well. Just make sure to cut them into small pieces as you would the breast. Also feel free to use shredded rotisserie chicken to save time.
- Skip the protein all together if looking for a vegetarian version.
- Store this quesadilla in an airtight container in the fridge for up to 3 days. Be sure to reheat on the stove or oven if you want to prevent the tortillas from getting soggy.
- You can also freeze leftover quesadilla, just be sure to wrap each quesadilla individually in parchment paper, then place in a freezer bag and freeze for up to 4 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This was fun and delicious! It reheated beautifully in the oven. I will be making it with my granddaughter for the whole family today.
That’s wonderful to hear it was fun, delicious, and reheated well! Enjoy making it with your granddaughter for the family!
Made this recipe for dinner and it was very delicious and filling. Next time I plan on flipping the whole sheet pan over so the bottom layer of tortillas can crisp up. Mine was a tag soggy.
I’m so glad you enjoyed the flavor of the sheet pan quesadilla! Flipping it to ensure both layers of tortillas get crispy is a smart idea. Thanks for sharing your experience!
Loved it, will make it again
Whole family loves it….I love that its quick & easy!!
I’m so happy to hear it!
I have made this numerous times, always loving it! Made it with beef, chicken and everyone devours it. This time I am having guests who are vegetarian…do you think I could do half with meat and other half as just veggie?
Absolutely! This sheet pan quesadilla is super versatile. You can definitely make half of it with meat and the other half with veggies. Just ensure to separate the two sections clearly when adding your fillings, and be mindful when cutting the quesadilla after cooking to keep the vegetarian portion separate. I’m sure your guests will love it!
Thank you so much for your prompt reply Joanna! I’m so looking forward to making it for our company 🤗
Loved it will make it again
Made this for the superbowl! Big hit with my family! Will be making it again for sure! Super easy!
Made it and super good!!! I always hated doing one tortilla at a time, so am trying this, great for time saving and can’t go wrong with yummy ingredients! Thank you! I will post a pic later.
This will now be one of my go to recipes! Everything comes together nice & quick. It was DELICIOUS. I served it with taco seasoned potato wedges. My family loved it!!!
This is a perfect recipe. We love it. It’s easy to make and it is in our rotation. We make it without the meat and it is just as delicious. Thanks Jo!
Quick question can you make this ahead of time and stick it in the fridge and pop it in the oven at dinner time?
Sure thing!
How long would you rehear it?
To reheat:
Remove the sheet pan quesadillas from the refrigerator and let them sit at room temperature for about 10-15 minutes.
Cover the sheet pan with aluminum foil to prevent the quesadillas from drying out.
Place the sheet pan quesadillas in the oven and bake for 10-15 minutes, or until the cheese is melted and the quesadillas are heated through.
If desired, remove the aluminum foil during the last 2-3 minutes of baking to allow the quesadillas to brown and crisp up.
Once heated through, remove the sheet pan quesadillas from the oven and let them cool for a few minutes before slicing and serving.
Love!!Used ground beef, GF tortillas, followed all other directions to a T. A huge hit with adults and kids! Will make many times again!
I love this recipe!! When I’m in a pinch and don’t have bell peppers, I use a can of rotel instead. Different taste, but still delicious!!
I like the idea of using Rotel. I’ll have to remember that for next time!
This recipe is amazing! Made me feel like a chef (truth is I’m a terrible cook!). I made it for my family as they were recovering from RSV and they loved it. Thank you from my heart.
I will DEFINITELY make this again!!
Can I make 2 sheet pans at once in oven? Made the chicken one, it was fantastic…want to do a beef one also for next family gathering. Could I just switch them on racks half way through?
Sure you can!