Sheet Pan Quesadilla (Perfect for Parties!)
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Try a Sheet Pan Quesadilla for your next fiesta — each batch makes 12 servings in one pan! Instead of flipping them individually on the stove, you can load up a whole package of tortillas with savory, cheesy filling and bake until crispy. Assembly only takes about 10 minutes, and you can even make this sheet pan quesadilla recipe ahead of time!!
Table of Contents
Sheet Pan Quesadilla
Cheese holds a special place in my heart… especially in the form of a warm and gooey quesadilla.
I love coming up with new filling combinations, whether it’s experimenting with different cheeses, adding some protein, or going absolutely wild with mac and cheese!
But the one thing I don’t love is having to make half a dozen (or more) one at a time when we have people over. By the time they’re all done, I’m almost too tired to eat.
Enter this baked chicken quesadilla, stuffed with peppers, onions, beans, and even sour cream. It’s super hearty and full of all the best savory flavors — and it makes 12 servings at once!
All that’s left to do is set up a toppings bar and let everyone doctor up their slice just how they like it. Yum!!
Ingredient Notes and Substitutions
- Bell Pepper & Jalapeno – Add color and heat to sheet pan chicken quesadillas! I like to use a red bell pepper for sweetness, but yellow or orange are good alternatives.
Remove the ribs and seeds from the jalapeno to tone down the heat, or leave them for a fiery meal! - Green Onions – You’ll need the whole stalk — white part too.
- Cooked Chicken – Make use of leftovers or cook a big batch and freeze the rest for later. You can add even more flavor to this dish by using marinated or seasoned chicken.
- Taco Seasoning – I always have a jar of homemade seasoning in my pantry! If you’d prefer to use a packet, one should be enough.
- Canned Beans – Use either black beans or pinto beans in this sheet pan quesadilla recipe. You’ll need 2 cans!
- Sour Cream – Makes the filling extra creamy and gooey. Swap with plain Greek yogurt or Mexican crema if needed.
- Cheese – You want something mild and super melty. Monterey Jack is my top pick, but cheddar works too.
- Flour Tortillas – Look for the ones labeled ‘burrito’ — those are the largest ones.
- Butter & Oil – Melt the butter, then use most of it to grease the first baking sheet and the rest to brush over the top of the sheet pan quesadilla.
The oil is for sautéing the veggies. Olive oil is my favorite, but vegetable, canola, or avocado oil are great too.
Tips and Tricks to Make Cheesy Sheet Pan Chicken Quesadillas
- Mix the filling together instead of adding it in layers.
This keeps the quesadilla from becoming too thick, making it easier to close.
And because half of the shredded cheese is mixed in, it will act as a sort of glue as it melts!
- Overlap the tortillas carefully and evenly.
Grab 6 to start, laying 3 over each long edge of the baking sheet so that they overlap along the rim and slightly in the middle. They should hang halfway over the side of the pan as well.
Then, place 1 tortilla right in the center of the pan. It will help hold all the edges together so the filling doesn’t spill out when sliced.
Once the filling is in place, place the last tortilla on top in the very center, then carefully fold the tortillas over the top one at a time. This creates the same effect on top as underneath!
- Use a second baking sheet to hold everything in place.
All you have to do is set it right on top of the tortillas after brushing them with melted butter.
This will keep them from opening back up, and the heat from the metal will help brown the top to match the underside.
- Make it extra crispy.
After baking for 20 minutes, remove the top baking sheet and cook for another 5 minutes to help the top of the quesadilla brown.
Then, switch on the broiler for an extra 1-3 minutes to really crisp things up! Keep a close eye on the tortillas, though, so they don’t get too dark — or worse, burn.
Prep Ahead
- Dice peppers and onion
- Cook and shred chicken
- Drain and rinse beans
- Shred cheese
- Chop cilantro
Kitchen Tools You Will Need
- Baking Sheets – Instead of lining the bottom pan, brush it with butter to help the underside of the sheet pan quesadilla get nice and crispy. Use the other pan to hold the tortillas shut.
- Large Skillet – Make sure there’s enough room to mix all the filling ingredients together!
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
- Basting Brush – Useful for everything from greasing pans to basting food.
- A sturdy silicone spatula can be used for scraping, stirring, and smoothing, and is easy to clean too!
Serving Suggestions
This baked chicken quesadilla isn’t complete without dips and sauces galore!! Whip up fresh guacamole and pico de gallo while it bakes, then get out the sour cream and hot sauce.
I love to set up a topping bar whenever guests are over, complete with lime wedges and cilantro to round it all out.
Have tortilla chips ready for scooping up anything left on the plate, plus beans and rice or a refreshing street corn salad.
And what’s a party without some drinks?? I’ve got all the best Mexican cocktails for a fiesta, plus a Baja Blast copycat recipe for the under-21 crowd!
Storing and Reheating Baked Chicken Quesadilla
Refrigerate leftovers in an airtight container for up to 3 days. To freeze, wrap individual slices in parchment paper before stacking in a container or freezer bag, then store for 2-3 months.
It’s best to warm sheet pan quesadillas in the oven so the tortillas get crispy again. The air fryer will also work for individual servings, but avoid the microwave as it will make everything soggy.
Heat leftovers for 5-10 minutes at 350°F until warmed through. Reheat from frozen for a bit longer — the texture isn’t as good if thawed first.
Sheet Pan Quesadilla Recipe FAQ
Yes to both! To double, simply make two pans — and remember that you’ll need two more baking sheets to press on top, meaning four total.
For a half batch, assemble with smaller tortillas (soft taco size) on a quarter sheet pan, which measures about 9×13 inches.
Swap the chicken for ground beef or turkey, or try shrimp for a seafood version.
For a vegetarian recipe, replace the meat with extra beans and other veggies like mushrooms, zucchini, spinach, and corn.
Sure! Assemble everything as directed on your baking sheet up to a few hours in advance, then cover tightly with plastic wrap and refrigerate.
Transfer the pan to the counter while you preheat the oven, then remove the plastic wrap and bake.
If it’s still not quite time to eat, reduce the oven temperature to 200°F to keep sheet pan chicken quesadillas warm.
Enjoy!
With love, from our simple kitchen to yours.
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Sheet Pan Quesadilla (Perfect for Parties!)
Ingredients
For the Quesadilla:
- 3 tablespoons melted unsalted butter, divided
- 1 tablespoon extra virgin olive oil
- 1 large red bell pepper, diced
- 1 jalapeño pepper, seeded and finely diced
- 2 green onions, sliced (white and green parts)
- 3 tablespoons taco seasoning
- 1 pound cooked chicken, diced or shredded (about 3 1/2 cups)
- 30 ounces 2 -15 ounce cans black beans or pinto beans, drained and rinsed
- 1 cup sour cream
- 16 ounces Monterey Jack or cheddar cheese, shredded (about 4 cups)
- 1/4 cup chopped fresh cilantro
- 8 burrito-size flour tortillas, 10-inch
Optional Toppings:
- Guacamole
- Pico de gallo
- Sour cream
- Salsa or salsa verde
- Lime wedges
Instructions
- Preheat the Oven: Preheat oven to 425°F. Brush half the melted butter onto a large baking sheet.
- Sauté the Vegetables: In a large skillet over medium-high heat, heat olive oil. Add bell pepper, jalapeño, and green onions. Sauté for 3–4 minutes, stirring occasionally, until softened.
- Season the Filling: Stir in taco seasoning and cook for 1–2 minutes.
- Mix the Filling: Remove from heat and stir in chicken, beans, sour cream, cilantro, and half of the shredded cheese. Mix well.
- Arrange the Tortillas: Place 7 tortillas around the baking sheet, allowing them to hang halfway over the edge. Cover the center gap with one tortilla. Set aside the last tortilla for later.
- Add the Filling: Spread the chicken mixture evenly over the tortillas, all the way to the edges. Sprinkle the remaining cheese on top.
- Fold & Seal: Place the last tortilla in the center, then fold the overhanging tortillas inward, covering the filling completely. Brush the tops with the remaining melted butter.
- Weigh & Bake: Place a second baking sheet on top to keep the tortillas flat. Bake for 20 minutes, then remove the top sheet pan and bake for another 5 minutes, or until golden and crispy.
- Broil (Optional): For extra crispiness, broil for 1–3 minutes. Watch closely to prevent burning.
- Slice & Serve: Remove from the oven and cut into 12 squares. Serve with desired toppings.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2025
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