Sheet pan quesadillas are the easiest way to prepare a BIG batch of crispy, cheesy chicken quesadillas all in one pan! Layer soft flour tortillas with juicy, seasoned shredded chicken, black beans, and cheese, and bake.
Easy Chicken Sheet Pan Quesadillas
I love quesadillas, and whenever I need to make them for a crowd, I pull out my pan to make sheet pan quesadillas. This easy quesadilla recipe includes all the ingredients of classic chicken quesadillas, layered in soft flour tortillas and baked in the oven on a single baking sheet. The assembly is nearly identical to my sheet pan tacos and takes minutes to prepare. These are always a hit at our game day parties and at Mexican night dinners.
Serve sheet pan chicken quesadillas with a side of pico de gallo, sour cream, and any toppings you’d like. It’s easy to gather and prep your fixings while the quesadillas bake!
The Best Things About These Sheet Pan Quesadillas
- The chicken filling is simple to make, and this recipe is also great for using up leftover chicken, making it even quicker.
- Baking quesadillas on a sheet pan saves SO MUCH time, since you don’t have to prep, cook, and flip individual quesadillas on the stovetop.
- Sheet pan quesadillas are easy to customize. Swap chicken for steak or make it vegetarian. Sheet pan breakfast quesadillas are a great idea for a family brunch.
My sheet pans are always working overtime! Between my sheet pan lasagna and sheet pan Hawaiian chicken, they rarely get a day off. And if you love Tex-Mex, you’ll enjoy this quesadilla recipe just as much as these popular sheet pan steak fajitas!
Ingredients Needed
Here’s what you’ll need to make savory homemade chicken quesadillas. Scroll to the recipe card for the full recipe amounts.
- Chicken – I recommend skinless, boneless chicken breasts or thighs, since they’re easiest to shred.
- Olive Oil – Or whichever cooking oil you prefer.
- Spices – Chili powder, cumin, paprika, garlic powder, and dried oregano. You can substitute these individual spices with taco seasoning.
- Lime Juice – Fresh or bottled, to brighten up the flavors.
- Onion – Diced yellow or white onion works best.
- Bell Pepper – I use a red bell pepper. You can use any colored pepper you like.
- Black Beans – Rinsed and drained if you’re using canned. You could also use pinto beans.
- Shredded Cheese – I like to use a combination of shredded cheddar and Monterey Jack. A milder cheese, like mozzarella, also works.
- Flour Tortillas – Use the large, burrito-sized ones.
- Butter – Melted, for brushing on top of the quesadillas. It helps them bake up nice and golden, and since you’ll weigh them down with a baking sheet, it also prevents sticking.
- Cilantro – Freshly chopped. You can use parsley instead.
Recipe Tips and Variations
- Use precooked chicken. This recipe is perfect for using up leftover baked chicken breast or cooked air fryer rotisserie chicken (or a rotisserie chicken from the store).
- If you make this recipe with corn tortillas, warm the tortillas in a skillet or the microwave first so they soften enough to fold.
- Remember to grease the baking sheets; otherwise, your quesadillas may stick.
- Spice up the filling by adding finely diced jalapeño pepper. Removing the seeds helps tame the heat.
- Swap the chicken in this recipe with shredded carne asada, beef barbacoa, or pork carnitas. You could also make shrimp quesadillas with camarones al ajillo.
- For vegetarian quesadillas, substitute chicken with extra veggies, or use this mushroom fajitas filling.
What to Serve With Quesadillas
I serve these sheet pan quesadillas with toppings like pico de gallo, sour cream, restaurant-style salsa, and guacamole. Here are more serving suggestions to try when you make them yourself!
Pin this now to find it later
-
Prep. Preheat the oven to 425ºF. Lightly grease a 9×13-inch rimmed baking sheet with some butter. Have a second baking sheet ready to place on top of the quesadillas to keep them pressed down while they bake.
-
Season the chicken. Meanwhile, toss the chicken in a large bowl with the olive oil, chili powder, ground cumin, smoked paprika, garlic powder, dried oregano, salt, pepper, and lime juice.
-
Cook the chicken. Heat a large skillet over medium-high heat. Cook the chicken for 5-6 minutes per side, or until cooked through and the internal temperature reaches 165˚F. Remove the chicken, let it rest for a few minutes, then shred it with forks or chop it into smaller pieces.
-
Cook the vegetables. In the same skillet, heat a tablespoon of olive oil. Add the onions and bell peppers and cook, stirring frequently, for 4-5 minutes. Add the black beans and cook for 1 minute. Stir in the cooked chicken and remove the skillet from the heat.
-
Assemble the quesadillas. Arrange 6 flour tortillas around the edges of the prepared baking sheet, with half of each tortilla inside the pan and the other half hanging over the edge. Spread the chicken and veggie mixture over the tortillas, then top with shredded cheddar and Monterey Jack cheese. Place the remaining 2 tortillas in the center over the filling to cover any gaps, then fold the overhanging tortillas toward the center. Brush the entire top with melted butter.
-
Bake. Top the tortillas with the second baking sheet, transfer them to the oven, and bake for 20 minutes. Then remove the second baking sheet and bake the quesadillas for 7-8 minutes, or until golden and crispy.
-
Cool and serve. Remove the quesadillas from the oven and let them cool for about 5 minutes. Slice into squares and serve with your favorite toppings or dipping sauces.
- You can use leftover rotisserie chicken if you have some.
- For some heat, add 1-2 chopped jalapeños.
- Make sure you grease the baking sheet, or the tortillas may stick.
- For parties or game day, cut the quesadilla into smaller squares instead of 6 large portions. You can get about 12 to 18 appetizer-size pieces, depending on how you slice it.
Calories: 557kcal | Carbohydrates: 37g | Protein: 24g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 997mg | Potassium: 432mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1809IU | Vitamin C: 30mg | Calcium: 578mg | Iron: 4mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Sheet Pan Quesadillas
Follow the steps below to prepare these savory oven-baked quesadillas.
- Cook and shred the chicken. Toss the chicken breasts (or thighs) with the olive oil, spices, and lime juice. Next, cook the chicken in a skillet over medium-high heat, about 5-6 minutes per side. Cook until the internal temperature reaches 165ºF. Afterward, shred the chicken using two forks.
- Finish the filling. Now, sauté the onions and bell peppers in the same skillet. Once softened, add the black beans and stir in the shredded chicken.
- Assemble the quesadillas. Grease a 9×13-inch baking sheet (I like to use butter). Then, arrange 6 tortillas in the bottom of the baking sheet, letting them hang over the sides. Spread the chicken filling evenly over the tortillas, and sprinkle with shredded cheese. Next, place the last tortillas over the filling, and fold the overhanging tortillas over the middle. Brush the tops with melted butter.
- Bake. Place a second baking sheet over the quesadillas. Bake at 425ºF for 20 minutes, then remove the top sheet. Bake for another 7-8 minutes, until the quesadillas are golden and crispy. Garnish with fresh cilantro, and rest the quesadillas in the pan for a few minutes before slicing.
Storing and Reheating Leftovers
- Refrigerate. I’ll admit, these chicken quesadillas are best enjoyed immediately when they’re hot and crispy! That being said, you can store any leftover quesadillas in an airtight container in the fridge for up to 2 days. The tortillas become softer with time.
- Reheat. Warm these quesadillas on a baking sheet in the oven, or you can reheat individual slices in the toaster oven or air fryer for best results. I’ve found that microwaving tends to make them soggy.
