Sheet Pan Quesadilla (Perfect for Parties!)

Sheet Pan Quesadilla (Perfect for Parties!)

This Sheet Pan Quesadilla is perfect for parties, game day, or a pack of hungry teens. Stuffed with veggies, beans, chicken, and cheese!

Author: Donna Elick

Servings:

Prep Time10

Cook Time29

Total Time39

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.

Notes

Make-Ahead Tips: Assemble the quesadilla a few hours in advance, cover with plastic wrap, and refrigerate until ready to bake. Keep warm in a 200°F oven until ready to serve.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions: For maximum crispness, reheat in a 350°F oven for 5–10 minutes or in an air fryer. Avoid microwaving, as it may make the quesadilla soggy.

Freezing Instructions: Wrap individual slices in parchment paper, then place in a freezer bag or airtight container. Freeze for up to 3 months.

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