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Sheet Pan Dinners Lunch Dinner Mexican
4.9 from 38 votes

Sheet Pan Quesadilla

Jump to RecipePrintRate
By: Joanna Cismaru •10/13/22 30 Comments

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pin for sheet pan quesadilla.

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 cut into pieces on a cutting board topped with pico de gallo.

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

overhead shot of ingredients needed to make sheet pan quesadillas.
  • 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

detailed process shots showing how to make chicken filling for quesadillas.
  1. Prep the oven: Preheat the oven to 425°F. Spray an 18×13-inch sheet pan with cooking spray.
  2. 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.
  3. 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.
  4. Add the filling: Evenly spread the meat mixture over the tortillas. Sprinkle with the two cheeses evenly over the meat mixture.
  5. 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.
  6. 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.
  7. 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.
detail process shots showing how to assemble sheet pan quesadilla.

FAQ’s and Expert Tips

FAQ’s

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.

sheet pan quesadilla cut into pieces on a cutting board topped with pico de gallo.

Expert Tips

  1. 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.
  2. 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.
  3. Skip the protein all together if looking for a vegetarian version.
sheet pan quesadilla cut into pieces on a cutting board topped with pico de gallo.

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.

four quesadilla stacked on top of each other topped with pico de gallo.

More Great Recipes To Try

  • Pork and Balsamic Onion Quesadilla
  • Chicken Enchilada Quesadillas
  • Grilled Vegetable Quesadillas
  • Breakfast Quesadillas
  • Cheesy Beef Quesadillas
  • Salmon Quesadillas

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 cut into pieces on a cutting board topped with pico de gallo.
Print
4.87 from 38 votes

Sheet Pan Quesadilla

Prep 10 minutes minutes
Cook 37 minutes minutes
Total 47 minutes minutes
Rate Recipe
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.
12

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

  • Aluminum Baking Sheet (2 pack)

Notes

  1. 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.
  2. 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.
  3. Skip the protein all together if looking for a vegetarian version.
  4. 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.
  5. 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

Serving: 1pieceCalories: 295kcal (15%)Carbohydrates: 22g (7%)Protein: 20g (40%)Fat: 14g (22%)Saturated Fat: 7g (44%)Trans Fat: 1gCholesterol: 51mg (17%)Sodium: 461mg (20%)Potassium: 378mg (11%)Fiber: 4g (17%)Sugar: 2g (2%)Vitamin A: 428IU (9%)Vitamin C: 9mg (11%)Calcium: 248mg (25%)Iron: 2mg (11%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

sheet pan quesadilla cut into pieces on a cutting board topped with pico de gallo.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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30 Comments
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Jeanette
Jeanette
Posted: 2 months ago

4 stars
Loved it will make it again

0
Reply
Dana
Dana
Posted: 2 months ago

5 stars
Made this for the superbowl! Big hit with my family! Will be making it again for sure! Super easy!

0
Reply
Nanny
Nanny
Posted: 3 months ago

5 stars
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.

0
Reply
Missy
Missy
Posted: 3 months ago

5 stars
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!!!

1
Reply
Babs
Babs
Posted: 3 months ago

5 stars
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!

0
Reply
Kirbie
Kirbie
Posted: 4 months ago

Quick question can you make this ahead of time and stick it in the fridge and pop it in the oven at dinner time?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kirbie
Posted: 4 months ago

Sure thing!

3
Reply
Rebecca
Rebecca
Reply to  Joanna Cismaru
Posted: 1 month ago

5 stars
How long would you rehear it?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Rebecca
Posted: 1 month ago

To reheat:

  • Preheat your oven to 350°F (175°C).
    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.
  • 0
    Reply
    Emily G
    Emily G
    Posted: 5 months ago

    5 stars
    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!

    4
    Reply
    Ashlee
    Ashlee
    Posted: 5 months ago

    5 stars
    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!!

    0
    Reply
    Mama Zoey
    Mama Zoey
    Posted: 5 months ago

    5 stars
    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!!

    0
    Reply
    Betty
    Betty
    Posted: 6 months ago

    4 stars
    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?

    0
    Reply
    Joanna Cismaru
    Joanna Cismaru
    Author
    Reply to  Betty
    Posted: 6 months ago

    Sure you can!

    0
    Reply
    Kassidy
    Kassidy
    Posted: 1 year ago

    Hi! Do you drain and rinse the black beans ??

    Thanks!

    0
    Reply
    Joanna Cismaru
    Joanna Cismaru
    Author
    Reply to  Kassidy
    Posted: 1 year ago

    Yes, you have to rinse and drain them. 🙂

    0
    Reply
    Boston
    Boston
    Posted: 1 year ago

    This was a great recipe it went over well with my children. I included jalapeno peppers and quesadilla cheese. I put cheese on the bottom before including the mixture. The next I will add shredded chicken instead of small pieces.

    0
    Reply
    Joanna Cismaru
    Joanna Cismaru
    Author
    Reply to  Boston
    Posted: 1 year ago

    Glad you guys liked it!

    0
    Reply
    Teresa
    Teresa
    Posted: 1 year ago

    5 stars
    This was my first time making this and I ended up taking it to a pot luck and all but one piece was GONE! My husband loved it and asked me to make more. I had beef fajitas from the night before and I softened them up a bit in the crock pot. I followed the recipe exactly except the meat. I stir fried the ingredients that needed saute/stir fry and then added them to the already cooked meat. Then I followed the rest of the recipe. So delish! Will be making again. Thanks Jo!

    0
    Reply
    Jo Cooks Team AMJ
    Jo Cooks Team AMJ
    Reply to  Teresa
    Posted: 1 year ago

    That’s great Teresa! So glad you all enjoyed it!

    0
    Reply
    Noreen
    Noreen
    Posted: 1 year ago

    5 stars
    Hi Jo, This recipe is great! My kiddos enjoy the leftovers…when there is any. 🙂 The only thing I changed was putting half the cheese on the bottom before adding the filling, and then top the filling with the remaining cheese. A nice cheesy layer top and bottom. Love your recipes.

    0
    Reply
    Jo Cooks Team AMJ
    Jo Cooks Team AMJ
    Reply to  Noreen
    Posted: 1 year ago

    So glad you’ve all enjoyed it Noreen!

    0
    Reply
    Shannon Robbins
    Shannon Robbins
    Posted: 1 year ago

    Ok what do you do with the olive oil?

    0
    Reply
    Joanna Cismaru
    Joanna Cismaru
    Author
    Reply to  Shannon Robbins
    Posted: 1 year ago

    Step 2, you heat it in the skillet. 🙂

    0
    Reply

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