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.
FAQ’s and Expert Tips
FAQ’s
Absolutely! Try beef, pork, ground or shredded, or even shrimp would be great substitutions here.
Definitely! You can add extra veggies in your recipe, such as mushrooms, red onions, jalapeños or whatever your favorite veggies are.
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.
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Sheet Pan Quesadilla
Equipment
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
- ¾ cup corn kernels canned, rinsed and drained
- 2 cup Monterey Jack cheese shredded
- 1 cup cheddar cheese shredded
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.
Recipe 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.
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!
That’s great Teresa! So glad you all enjoyed it!
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.
So glad you’ve all enjoyed it Noreen!
Ok what do you do with the olive oil?
Step 2, you heat it in the skillet. 🙂
So easy and so good.
Awesome quick dinner that was SO delicious, my family loved it, and we had no leftovers. Definitely will make again.
I’m going to try this recipe this weekend. Any thoughts on using uncooked flour tortillas? They’re the only kind I’ve been buying lately. I think they’re far better than the pre-cooked.
Hi Cecile,
We’ve only used the cooked tortillas for this recipe, but you can definitely use the uncooked tortillas, I would just cook them first. 🙂
I made this today and it’s a GREAT way to make a family size quesadilla! As I mentioned, I used the uncooked flour tortillas, but I didn’t cook them first. Since the oven is really hot, and there’s a pan placed on the top, it cooked the raw tortillas PERFECTLY! It was crispy and delicious, a lot easier than making individual quesadillas, and I got a “Wow!” when it came out of the oven. Thanks for the recipe, Jo!
Glad it worked out for you! 🙂