Sheet Pan Chicken Quesadillas

A plate stacked with cheesy chicken sheet pan quesadilla slices garnished with fresh cilantro, with a tray of quesadillas and pico de gallo in the background.

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 Time20

Cook Time40

Total Time1

Course: Appetizer, Main Course

Cuisine: American, Mexican

Keyword: Sheet Pan Chicken Quesadillas Recipe

Servings:

Calories: 867kcal

Ingredients

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