Discover the easy and delicious recipe for Sheet Pan Quesadillas, perfect for a quick weeknight meal or a crowd-pleasing snack. Loaded with your favorite ingredients and baked to golden perfection, these quesadillas are a fun and convenient twist on a classic dish!
Sheet Pan Quesadillas
This oven-baked Sheet Pan Quesadillas is perfect for feeding a crowd! This enormous quesadilla is packed with Mexican-spiced chicken, black beans, corn, bell peppers, and plenty of gooey cheese. It makes for a delicious weeknight dinner that the entire family will love.
Who doesn’t appreciate a simple weeknight meal? Even better, a sheet pan chicken recipe! There’s something immensely satisfying about enjoying this quesadilla with your favorite toppings, and your family will likely request it repeatedly!
I especially enjoy having a quick and fun recipe to whip up on weeknights when I only want to relax on the couch and watch some TV. If that resonates with you, this recipe is perfect for your evening! It takes about 45 minutes to prepare, with easy steps to follow, delicious ingredients, and an irresistibly decadent result when it’s time to serve!
Table of Contents
How To Make Sheet Pan Quesadillas
Step 1: Prepare the Oven
Preheat your oven to 425°F. Lightly spray an 18×13-inch sheet pan with cooking spray.
Step 2: Prepare the Chicken Filling
In a large skillet, heat the olive oil over medium heat. Add the onion and bell pepper, cooking for about 3 minutes until the onion softens and becomes translucent. Stir in the chicken with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook for 5 to 7 minutes until the chicken is fully cooked. Then, mix in the black beans and corn, heating for 2 minutes.
Step 3: Layer the Bottom Tortillas
Arrange 6 flour tortillas around the edges of the sheet pan, letting them hang over the sides halfway, while leaving a gap in the center. Place an additional tortilla in the bottom center gap.
Step 4: Add the Filling
Spread the chicken mixture evenly over the tortillas. Top with the two types of cheese, distributing them evenly across the filling.
Step 5: Complete the Quesadilla Assembly
Place the final tortilla in the center of the mixture. Carefully fold the overhanging tortillas towards the middle. Then, place another sheet pan on top of the folded tortillas and press down gently.
Step 6: Bake
Place the stacked baking sheets in the oven and bake for 20 minutes. Remove the top sheet pan and continue baking for an additional 5 minutes, or until the top is golden brown.
Step 7: Serve
Once baked, remove the sheet pan from the oven and allow the quesadilla to cool slightly before cutting it into portions. If desired, serve it with Cream, salsa, pico de gallo, or guacamole.
quesadilla Pro Tips
1: Remember to place the top pan on the quesadilla; ensuring it bakes evenly and achieves a niche color on both sides is essential.
2: If you prefer not to use chicken breast, boneless, skinless chicken thighs work great, too. Just be sure to cut them into small pieces like you would with the breast. You can also use shredded rotisserie chicken for a quicker option.
3: For a vegetariFeelthe protein entirely.
Sheet Pan Qu for a vegetarian versionesadillas Ingredients
- Eight large tortillas (burrito size)
- Two tablespoons of olive oil
- One medium onion, chopped
- One medium green bell pepper, chopped
- 1 pound boneless, skinless chicken breast, diced into small pieces
- One teaspoon of chili powder
- One teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper (adjust to taste)
- One 15-ounce can of black beans, drained and rinsed.
- ¾ cup corn kernels (canned, drained and rinsed)
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Sheet Pan Quesadillas Directions
1: Prepare the Oven
Preheat your oven to 425°F. Lightly coat an 18×13-inch sheet pan with cooking spray.
2: Prepare the Chicken Filling
In a large skillet, heat the olive oil. Add the chopped onion and bell pepper, cooking for about 3 minutes until the onion becomes soft and translucent. Then, add the chicken and chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Stir everything together and cook for 5 to 7 minutes until the chicken is thoroughly cooked. Next, mix the black beans and corn, cooking for an additional 2 minutes until the beans are heated.
3: Layer the Bottom Tortillas
Arrange six flour tortillas around the edges of the sheet pan, allowing them to hang over the sides halfway while leaving a space in the center. Place an additional tortilla in the bottom center gap.
4: Add the Filling
Spread the chicken mixture evenly over the tortillas. Top with the two types of cheese and distribute them evenly over the filling.
5: Complete the Quesadilla Assembly
Lay the final tortilla in the center of the filling. Gently fold the overhanging tortillas towards the center. Then, place a second sheet pan on top of the folded tortillas and press down lightly.
6: Bake
Move the stacked baking sheets into the oven and bake for 20 minutes. After that, remove the top sheet pan and continue baking for another 5 minutes or until golden brown.
7: Serve
Once baked, remove the sheet pan from the oven and let the quesadilla cool slightly before slicing it into portions. If desired, serve with creamy cream, salsa, pico de gallo, or guacamole.
In conclusion, Sheet Pan Quesadillas are a deliciously convenient option for any meal, offering a satisfying blend of flavors and textures that everyone will love. Whether you’re preparing them for a busy weeknight dinner or a gathering with friends and family, this recipe provides a fun and easy way to enjoy a classic favorite. With minimal cleanup and endless customization options, you can tailor the ingredients to suit your preferences. So gather your loved ones, dig in, and savor the delightful taste of homemade quesadillas!