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Sheet pan quesadillas are as much fun to eat as they are to make.
This sheet pan quesadilla recipe is loaded with chicken, beans, veggies, and loads of melty Mexican blend cheese!
- Save time—you can make enough to feed a crowd all at once!
- Perfect for busy weeknights, sheet pan quesadillas are really easy to make.
- Serve a little or a lot, you can cut the squares as small or large as you’d like.
- They’re versatile; swap the add-ins or use leftover taco meat to make it quick and easy.
Ingredients for Sheet Pan Quesadillas
Tortillas: Use large flour tortillas to make tortillas easy.
Chicken: Shredded rotisserie chicken is a time saver and perfect for quesadillas, but any leftover chicken will work.
Cheese: This recipe is all about the cheesy ‘glue’ that holds it together. Preshredded cheese, such as a Mexican cheese blend, works just fine in this recipe (and is another time saver).
Seasonings: I keep it quick with few tablespoons of taco seasoning—use a packet or homemade.
Filling: Add your favorite TexMex-inspired ingredients; I love black beans and corn. Other favorites include bell peppers, black olives, and red onions.
Variations and Add-Ins
- Use leftover homemade chili as a filler and serve with tasty dips like guacamole or pico de gallo and sour cream.
- Leftover taco meat, ground beef, turkey, or steak are also great choices.
- Swap up the cheese and try a blend of cheddar cheese, mozzarella, pepper Jack, or Monterey jack.
- Switch out the black beans for refried beans and omit the corn for diced tomatoes if desired.
How to Make Sheet Pan Quesadillas
Sheet pan quesadillas are quick and easy to make.
- Season and simmer chicken over medium heat until water evaporates (recipe below).
- Spread the filling and cheese over the top of the tortillas.
- Top with remaining tortilla and fold the bottoms up to seal.
- Cover the quesadilla with a second baking sheet and bake until the edges crisp.
- Remove the top baking sheet and bake for another 5 minutes or until the top and edges are brown and crispy.
Serving and Toppings
All the quesadilla to cool a few minutes before cutting.
- Garnish with cilantro and sliced jalapenos.
- Serve with salsa and sour cream for dipping.
Storing Leftovers
Keep leftover sheet pan quesadillas in a covered container in the refrigerator for up to 4 days, separated by sheets of parchment paper. They can also be stored in a freezer bag for up to 4 months.
You can reheat leftover quesadilla in the air fryer or in a large skillet over low heat. They can also be reheated in the microwave but may not be as crisp.
Tasty Mexican Inspired Recipes
Did you make this Sheet Pan Quesadillas Recipe? Be sure to leave a rating and a comment below.
Sheet Pan Quesadillas
This easy recipe for sheet pan quesadillas is full of cheesy and spicy flavor.
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Preheat the oven to 425°F.
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In a medium skillet add the chicken, taco seasoning, and water. Simmer over medium-high heat until the water evaporates.
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Brush one side of each tortilla with oil. Place 6 tortillas, oil side down, on a 18 x 13-inch baking sheet, half hanging off. Place one more tortilla in the center to close the gap.
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Spread the chicken mixture over the tortillas. Sprinkle the black beans, corn, green onions, and cheese over top.
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Place the remaining tortilla in the center and fold the bottom tortillas up to seal.
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Place a second baking sheet on top and bake for 18 minutes until edges start to crisp.
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Remove the top baking sheet and bake for an additional 3 to 5 minutes or until golden brown and crisp.
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Rest for 5 minutes before cutting.
If adding other raw vegetables such as onions or bell peppers, I like to cook them first in a skillet or the microwave to soften.
Reheat them in the air fryer or in a dry skillet.
Calories: 488 | Carbohydrates: 34g | Protein: 39g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 87mg | Sodium: 720mg | Potassium: 507mg | Fiber: 6g | Sugar: 2g | Vitamin A: 403IU | Vitamin C: 2mg | Calcium: 714mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Chicken, Entree, Lunch, Main Course, Snack
Cuisine American, Mexican© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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