sheet pan chicken quesadilla recipe

Written ByJenny Smyth Posted on
sheet pan chicken quesadilla recipe
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The Best sheet pan chicken quesadilla recipe

I’m so excited to share this sheet pan chicken quesadilla recipe with you all. I’ve been making it for my family for years, and it’s always a hit.

The combination of flavors and textures is just perfect – the crispy tortillas, the juicy chicken, and the creamy cheese all come together to create a dish that’s both satisfying and easy to make. One of the best things about this recipe is that it’s incredibly versatile – you can serve it as a main course, or use it as a fun twist on tacos or sandwiches.

Plus, it’s surprisingly healthy considering how rich and indulgent it tastes. My kids love helping me assemble the quesadillas, and they’re always thrilled when they get to devour them straight from the oven.

I’ve even served this at potlucks and family gatherings, and it’s always been a crowd-pleaser. Whether you’re looking for a quick weeknight dinner or a special occasion recipe, this sheet pan chicken quesadilla is sure to become a new favorite in your household.

And the best part? It’s incredibly easy to make – just toss all the ingredients onto a sheet pan and bake until golden brown.

I mean, what’s not to love about that?

Sheet Pan Chicken Quesadilla

Sheet Pan Chicken Quesadilla

4.9 from 1057 votes

This sheet pan chicken quesadilla is a quick and easy weeknight dinner. All the ingredients are layered on a single baking sheet and baked to golden perfection.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Quesadilla

4 large flour tortillas (10-inch)
2 cups cooked shredded chicken
2 cups shredded Mexican blend cheese
1 cup canned black beans, rinsed and drained
1/2 cup corn kernels (canned or frozen, thawed)
1/4 cup chopped fresh cilantro
1/2 cup salsa
1/4 cup sour cream

👨‍🍳Directions

1Preheat the oven to 400°F.
2Line a large rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.
3Place two tortillas on the prepared baking sheet, overlapping slightly in the center to cover the sheet.
4Evenly spread the shredded chicken, black beans, corn, and half of the cheese over the tortillas.
5Place the remaining two tortillas on top to cover the filling.
6Sprinkle the remaining cheese evenly over the top tortillas.
7Bake for 15 to 20 minutes, until the tortillas are golden brown and crispy and the cheese is fully melted and bubbly.
8The edges should be visibly browned.
9Remove from the oven and let cool for 2 minutes.
10Use a spatula to cut the quesadilla into squares.
11Serve immediately with salsa and sour cream.

🔧Equipment

Large rimmed baking sheet
Parchment paper
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 80mg🧂Sodium: 850mg🌾Total Carbs: 38g🥦Dietary Fiber: 5g🍬Sugars: 3g🥩Protein: 28g

📝Notes

For a spicier version, add 1/2 teaspoon of chili powder or a diced jalapeno to the filling. You can also use any leftover cooked meat like beef or pork.

Watch Video Of How Sheet Pan Chicken Quesadilla Works

This sheet pan chicken quesadilla recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or a special occasion recipe that’s sure to impress your guests.

One of my favorite things about this dish is how easily it reheats – simply place the leftover quesadillas in the oven or microwave until warmed through, then serve with your favorite toppings or sides.

❓ Frequently Asked Questions About Sheet Pan Chicken Quesadilla

1. What kind of cheese should I use in this recipe?

I like to use a blend of cheddar and Monterey Jack for this recipe – the sharpness of the cheddar pairs perfectly with the creaminess of the Jack. However, you can definitely experiment with other cheeses if you prefer. Just be aware that some cheeses may melt more easily than others.

2. Can I make these quesadillas in advance?

Yes, you can definitely make these quesadillas ahead of time – simply assemble them without baking, then refrigerate or freeze until ready to bake. This is especially helpful if you’re planning a large gathering or potluck.

3. How do I prevent the tortillas from getting soggy?

To prevent sogginess, be sure to cook the tortillas until they’re nice and crispy before adding any fillings. You can also try using a higher-quality tortilla that will hold up better to moisture.

4. Can I use leftover chicken in this recipe?

Of course! In fact, leftover chicken is often even more flavorful than freshly cooked chicken – just be sure to reheat it thoroughly before using.

5. Are these quesadillas suitable for vegans/vegetarians/gluten-free diets?

Unfortunately not – these quesadillas do contain cheese and meat, making them unsuitable for those diets. However, you can easily modify the recipe to accommodate dietary restrictions by substituting vegan cheese and meat alternatives.

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