Sheet Pan Chicken Quesadillas

These sheet pan chicken quesadillas are packed with layers of seasoned chicken, melty cheese, and vibrant veggies, all baked to golden perfection. Quick to prepare and perfect for feeding a crowd, this recipe is an easy dinner option that’s loaded with flavor and simple to make.

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Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Servings6

Sheet pan chicken quesadillas are the ultimate solution for a weeknight meal that brings bold flavors and effortless preparation together. With tender chicken breasts seasoned to perfection, layers of sautéed bell peppers, onions, and gooey cheese, this recipe delivers a restaurant-quality meal right from your oven. Every step of this easy recipe is designed to save you time without sacrificing taste, making it a great way to feed your family or impress guests with minimal effort.

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What You Need To Know

• MAIN INGREDIENTS: Chicken breasts, fajita seasoning, large flour tortillas, bell peppers, sweet yellow onion, black beans, fiesta blend cheese, fresh cilantro.
• QUICK STEPS: Sauté vegetables, cook chicken with fajita seasoning, layer tortillas, cheese, vegetables, chicken, and beans on a sheet pan, fold tortillas over filling, top with a second baking sheet, bake until golden brown.
• TOTAL TIME AND YIELD: 1 hour, 6 servings

Chicken Sheet Pan Quesadilla Ingredients

Best Type Of Chicken To Use for Quesadillas

• Boneless, skinless chicken breasts are the best choice for this recipe because they cook quickly, slice into uniform strips, and evenly distribute across the quesadillas. They are perfect for creating a lean and tender filling.
• Boneless, skinless chicken thighs are a great alternative if you prefer a richer flavor. They are slightly fattier and extra juicy, making them ideal for holding up to the high oven heat.
• Rotisserie chicken is a convenient option when you need to save time. Simply shred the chicken, toss it with fajita seasoning, and layer it into the quesadillas. This is especially helpful for busy weeknights or when you want to use up leftover chicken from another meal.

No matter which type of chicken you use, make sure it is fresh and evenly sliced or shredded. This helps achieve the perfect texture and balance of filling in every bite.

Another great recipe is our ground beef sheet pan quesadillas, featuring seasoned beef, melty cheese, and all your favorite toppings.

Sheet Pan Size

For the best results, use an 18×13-inch sheet pan, also called a standard half sheet pan, for oven baked quesadillas. This size offers just the right amount of space to layer the tortillas, fillings, and toppings evenly while allowing the edges to fold over securely. It ensures the quesadilla bakes evenly, with perfectly crisp tortillas and a well-distributed filling in every bite.

Why Use Large Flour Tortillas

Large flour tortillas are the best choice for oven quesadillas because they provide the perfect combination of size, flexibility, and texture. Large tortillas easily cover the entire sheet pan, creating a sturdy base and a seamless top layer that holds the filling securely.

Unlike smaller options, flour tortillas allow for even layering of ingredients, ensuring each slice is packed with the delicious filling. Additionally, they fold easily without cracking or tearing, making assembly simple and foolproof.

On the other hand, corn tortillas are not ideal for this recipe. Their smaller size requires significant overlap, which can lead to uneven layers and gaps in the quesadillas. Corn tortillas are also more prone to cracking when folded, especially when packed with a generous filling.

For a golden-brown quesadilla that holds up to every bite, large flour tortillas are the clear winner.

How To Make This Oven Baked Quesadilla Recipe

Layering and folding the tortillas correctly is key to achieving perfectly baked sheet pan chicken quesadillas. Follow these steps to make sure the quesadillas hold together and bake evenly:

1. Prepare the Base Layer: Start by laying six large flour tortillas around the edges of a lightly greased sheet pan. Ensure the entire bottom surface of the pan is covered. The tortillas should overlap and hang halfway over the edge of the pan. Place one tortilla in the middle to cover the gap completely, creating a solid base for your filling.
2. Build the Layers: Sprinkle half of the cheese evenly across the tortillas as the first layer. Add the sautéed bell peppers and onions over the cheese. Next, spread the seasoned and cooked chicken strips evenly on top. Follow with the black beans, distributing them across the pan. Finally, sprinkle the remaining cheese over the top and add the chopped fresh cilantro for a burst of flavor.
3. Fold the Tortillas: Carefully fold the overhanging edges of the tortillas toward the center, overlapping them slightly to seal the filling. Use a pastry brush dipped in water to dampen the edges, helping them stick together securely. For the center of the quesadilla, use a halved tortilla to cover any gaps, pressing the edges firmly to seal.
4. Secure the Top: Place a second sheet pan directly on top of the folded tortillas. This step ensures the edges stay in place during baking and helps compress the filling for even cooking. For added stability, you can weigh down the top pan with pie weights or a heavy oven-safe object.

Tips For Folding The Tortillas

Warm the Tortillas First: Slightly warm the tortillas before layering to make them more pliable. This prevents cracking and makes folding easier. You can heat them briefly in the microwave or on a dry skillet.

Overlap Strategically: When folding the tortillas toward the center, overlap the edges slightly to create a secure seal. This helps hold the filling in place and prevents it from spilling out during baking.

Use a Pastry Brush and Water: Dampen the edges of the tortillas with a pastry brush dipped in water. This helps the folds stick together and creates a tighter seal.

Tackle the Center Gaps: If there’s a gap in the middle after folding, cover it with a halved tortilla. Be sure to dampen and press the edges of the center piece to keep it secure.

Secure with Weight: Placing a second sheet pan on top of the folded tortillas keeps everything in place while baking. If the edges still seem loose, gently press them down with your hands before adding the top pan.

Don’t Overfill: Avoid overloading the tortillas with filling. Too much can make folding difficult and cause the tortillas to tear or pop open in the oven.

Helpful Suggestions for Making These Baked Chicken Quesadillas

• Crisp the Edges: If the edges aren’t browning to your liking, remove the top sheet pan a few minutes earlier to let the tortillas crisp up uncovered.
• Prevent Sogginess: Spray the sheet pan generously with cooking spray or use parchment paper to avoid a soggy bottom. Also, drain any excess liquid from ingredients like beans or salsa before layering.
• Keep the Filling Moist: To prevent the filling from drying out, add a small drizzle of lime juice over the chicken and veggies before layering. The acidity adds a burst of flavor while keeping the ingredients juicy. Be sure to avoid overcooking the chicken during the sautéing step, as this can lead to dryness.
• Distribute Filling Evenly: Spread ingredients in uniform layers to ensure every bite has the right balance of chicken, veggies, and cheese.

How To Serve Sheet Pan Chicken Quesadillas

Enhance your sheet pan chicken quesadillas with these delicious toppings and sides:

Toppings

• Guacamole: Creamy and rich, guacamole is a classic topping that pairs perfectly with the bold flavors of quesadillas.
• Pico de Gallo: Fresh and zesty, this chunky salsa adds brightness and a hint of spice.
• Sour Cream: A dollop of sour cream provides a cool, tangy contrast to the warm, cheesy quesadillas.
• Shredded Lettuce and Diced Tomatoes: Add crispness and freshness to every bite.
• Black Olives and Jalapeños: For extra heat and a briny kick, try these toppings to enhance the quesadilla’s flavors.
• Hot Sauce: Drizzle your favorite hot sauce over the quesadillas for a spicy kick.

Sides

• Spanish Rice: A flavorful side dish that complements the cheesy, savory quesadillas.
• Refried Beans: Creamy and hearty, refried beans are a perfect match for this dish.
• Mexican Street Corn (Elote): Sweet, smoky, and creamy, elote adds a delicious contrast to the quesadillas.
• Chips and Salsa: Keep it simple with crunchy tortilla chips and your favorite salsa.

How To Store Chicken Sheet Pan Quesadillas

Proper storage makes sheet pan chicken quesadillas even more convenient by allowing you to prepare them ahead of time or save leftovers for later. Whether you’re planning a make-ahead meal or need to store extras, here’s how to keep your quesadillas fresh and delicious.

MAKE AHEAD: You can prepare the quesadillas up to the folding stage ahead of time. Assemble the layers, fold the tortillas, and place the unbaked quesadilla in the fridge, tightly covered with plastic wrap or foil. When you’re ready to bake, simply follow the instructions, adding a few extra minutes of baking time if needed.

IN THE FRIDGE: Once baked, store leftover quesadillas in an airtight container or wrap them tightly in foil. They will stay fresh in the fridge for up to three days. To avoid sogginess, make sure the quesadillas have cooled completely before storing.

IN THE FREEZER: To freeze, cut the cooled quesadilla into individual portions and wrap each piece tightly in plastic wrap or foil. Place the wrapped portions in a freezer-safe bag or container, and they will last for up to two months. When you’re ready to eat, thaw the quesadillas overnight in the fridge and reheat using your preferred method.

REHEATING: To reheat, you can use the oven, stovetop, or microwave. For crispy results, place the quesadillas on a baking sheet and heat in a 350°F oven for about ten minutes. On the stovetop, warm them in a dry skillet over medium heat until heated through. If you’re in a hurry, the microwave works too—place the quesadilla on a microwave-safe plate and heat for 30-60 seconds, checking for desired warmth.

These sheet pan chicken quesadillas are a quick and convenient way to serve a crowd, with layers of cheesy, flavorful filling baked to perfection. Whether for a family dinner or an easy party dish, this recipe is a reliable favorite you’ll want to make again and again.

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Sheet Pan Chicken Quesadillas

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These sheet pan chicken quesadillas are packed with layers of seasoned chicken, melty cheese, and vibrant veggies, all baked to golden perfection. Quick to prepare and perfect for feeding a crowd, this recipe is an easy dinner option that’s loaded with flavor and simple to make.

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6

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Ingredients

  

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• 1.25 ounce package fajita seasoning
• 3 tablespoons water
• 3 tablespoons vegetable oil, divided
• 1 ½ cups sweet yellow onion, thinly sliced
• 2 green bell peppers (washed, dried, de-seeded and thinly sliced)
• 1 ½ pound boneless skinless chicken breast, sliced into ½ inch wide strips
• 20 ounces extra large flour tortillas (8 grande burrito size tortillas per package)
• 4 cups shredded fiesta blend cheese, divided
• 15 ounces canned black beans, rinsed and drained
• ¼ cup fresh cilantro, chopped

Optional Garnish

• ½ cup sour cream
• ½ cup guacamole
• ½ cup pico de gallo, or chunky salsa

Instructions

 

• Preheat the oven to 425°F.
• You will need two 18×13-inch baking sheets pans. Generously spray one of the baking sheets with nonstick cooking spray.
• Sprinkle the fajita seasoning into a small bowl. Pour the 3 tablespoons of water over the seasoning and stir to completely combine.
• Heat 1 ½ tablespoons of vegetable oil in a 10 to 12 inch skillet over medium high heat.
• Once the oil is heated, sauté the sliced onion for 2 to 3 minutes, stirring often, until the onions just begin to turn opaque.
• Add the sliced peppers to the onions and continue to saute for another 2 to 3 minutes until the onions are translucent and the peppers are softened. Transfer the cooked vegetables to a plate.
• Return the skillet to the stove and add the remaining 1 ½ tablespoons of oil.
• Add the sliced chicken breast to the skillet and cook for about 5 to 6 minutes or until the chicken is no longer pink, stirring often.
• Pour the water and fajita seasoning over the chicken and continue to cook for another 2 to 3 minutes, or until the chicken is completely seasoned and coated. Transfer the chicken to a plate or heat safe bowl.
• Place 6 of the flour tortillas around the edges of the lightly sprayed sheet pan. Make sure the tortillas overlap and are hanging halfway over the edge of the pan, leaving a gap in the center.
• Place 1 tortilla over the bottom center gap of the sheet pan.
• Use a sharp kitchen knife, or a pizza cutter to slice the last tortilla in half.
• Sprinkle 2 cups of the shredded cheese over the tortillas.
• Evenly spread the sauteed vegetables over the shredded cheese layer.
• Next spread the cooked chicken strips over the sauteed vegetables.
• Spread the rinsed and drained black beans over the chicken strip layer.
• Finally, spread the remaining 2 cups shredded cheese over the black bean layer and sprinkle the chopped fresh cilantro over the top cheese layer.
• Starting at either side of the sheet pan, carefully but tightly begin folding the tortillas towards the middle. If the sides are not wanting to adhere to each other, dampen the edges with a pastry brush dipped in water.
• Finally, dampen the edges of each of the halved tortillas. Lay each half over the center of the quesadilla. Press the dampened edges to make sure they adhere.
• Place the second sheet pan on top of the folded tortillas. This is to ensure edges do not come apart during baking. (You can add pie weights to the top baking sheet to ensure the quesadilla stays in place)
• Bake for 20 minutes, remove the top baking sheet and continue to bake for another 5 to 7 minutes, or until the top of the quesadilla is golden brown.
• Allow the quesadilla to rest for 2 to 3 minutes before using either a large, sharp kitchen knife, or a pizza cutter to cut 3 slices x 4 slices. Serve while hot.

Notes

• Taco seasoning can be a good alternative if you do not have any fajita seasoning on hand.
• You can substitute red and yellow bell peppers for the green.
• Thinly sliced white or spanish onions can be used in place of the sweet yellow onions.
• If you are watching your carb intake, Carb Smart, Carb Balance or Carb Counter large flour tortillas make a great substitution for the plain flour tortillas.
• For added heat, de-seeded and sliced jalapenos can be added.
• Ground beef, sliced pork, ground chicken, ground turkey and even shrimp make good protein alternatives to sliced chicken breast.

Nutrition

Calories: 867kcal | Carbohydrates: 74g | Protein: 56g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 155mg | Sodium: 1699mg | Potassium: 1139mg | Fiber: 13g | Sugar: 10g | Vitamin A: 1060IU | Vitamin C: 41mg | Calcium: 789mg | Iron: 8mg

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