These easy sheet pan chicken quesadillas check all the boxes — cheesy, filling, and ridiculously simple to make. After working in a Tex-Mex restaurant, I know the formula to perfect quesadillas— and this is it!
One of my very first jobs was working in a Tex-Mex restaurant where we served tacos, quesadillas, burritos, and other favorites. Those restaurant days taught me all about the right combination of ingredients for delicious Tex-Mex food. I created this sheet pan quesadilla recipe to combine the delicious taste of quesadillas with the ease of a sheet pan meal.
Hot tip: You’ll need taco seasoning for these flavorful sheet pan quesadillas. We love our homemade taco seasoning made with a combination of chili powder, garlic powder, paprika, and more.
How To Make Easy Sheet Pan Quesadillas
We’ve made quesadillas so many times in our house that I’m not sure why I didn’t think of creating a sheet-pan version sooner. It’s a great way to make a larger batch in the same amount of time!
- Prepare to bake: Preheat the oven to 400°F and spray a baking sheet with oil. Arrange the tortillas around the pan with half of the tortilla hanging over the edge of the pan. Add tortillas to the center to close the gap.
- Cook the veggies: Sauté the diced onion and pepper in a large skillet over medium-high heat. When the veggies are soft, turn off the heat and allow them to slightly cool.
- Layer the ingredients: Spread half of the cheese on the tortillas. Then, layer on the cooked chicken, onions, and peppers. Sprinkle the taco seasoning on next and top with the remaining cheese.
- Fold the tortillas: Fold the overhanging tortillas upwards and add more tortillas as needed to cover all of the filling.
- Butter the tops: Spread softened butter over the tortillas. Then, place the second sheet pan on top to weigh down the tortillas and keep them from opening while baking.
- Bake: Bake the quesadillas for 15 minutes, then remove the top pan and cook until the top is a golden brown color. Remove the quesadillas from the oven, slice into squares, and enjoy!
Hot tip: Quesadillas are one of our favorite ways to use up leftover chicken or store-bought shredded rotisserie chicken.
Personalize Your Quesadilla
Do you have extra veggies sitting in your fridge with nowhere to go? We’ve all been there. So, put them to good use in your quesadillas!
- Protein: Instead of chicken, feel free to make ground beef quesadillas! Don’t forget to season the beef well for maximum flavor!
- Simply vegetarian: If you prefer a non-meat option, omit the chicken and add in black beans for the protein!
- Extra filling: For more filling options, add in canned corn, canned black beans, jalapeños, pickled onions, or cilantro into the mix.
Sheet Pan Quesadilla Video
Sheet Pan Quesadilla Tips & Tricks
The words “quesadilla” and “easy” go hand in hand. But even if you’ve made more quesadillas in your life than you can count, these tips will help you nail this sheet pan quesadilla recipe.
- Weigh down the quesadillas while baking: For the best results, place a second baking sheet on top of the quesadillas while they bake to ensure they stay compact.
- Substitute the second pan with foil (optional): If you don’t have a secondary sheet pan to use as a weight, cover the quesadillas with aluminum foil and firmly press it down. Remove the foil about 15 minutes into cooking so the tops of the tortillas brown.
- Opt for large tortillas: Large flour tortillas work best, but regular tortillas work as well. Remember to adjust the number, as you’ll need more regular-sized tortillas to compensate for the size change.
- Adjust the cheese: Even though we love to use Mexican blend cheese, use any other cheeses you like. Pepper jack, mozzarella, Monterey jack, and cheddar cheese are great!
Serving Quesadillas
Pico de gallo, salsa, and guacamole are an absolute must when serving quesadillas. In addition, the Slavic part of me loves a little bit of cool sour cream on the side. And if want a little citrusy tang to your quesadilla, squeeze a few drops of fresh lime juice on top!
Storing & Reheating
Sheet pan dinners often make for tons of leftovers — which is my favorite thing when it comes to a busy schedule. It’s a good thing these quesadillas stay tasty for days (and even months) when stored correctly!
- Refrigerator: To store leftovers for up to three days, place them in an airtight container in the fridge.
- Reheating: For best results, reheat individual portions of quesadillas on the stovetop or in the oven at 400°F until heated through. This will restore the most “crunch” to the tortilla. For a less crispy but faster option, zap the quesadillas in the microwave.
More Tex-Mex Recipes
- Easy Pizza Quesadillas — A combination of kid-favorite quesadillas and pizzas
- Easy Chicken Enchiladas — Just a handful of ingredients for a cozy Tex Mex dinner
- Sheet Pan Nachos — Sometimes you just need a platter of beefy, cheesy nachos
- Sheet Pan Chicken Fajitas — A toss of chicken, veggies and seasoning that are baked
- Chicken Enchilada Soup — A hearty soup version of chicken enchiladas
- Steak Fajitas — Strips of steak and bell peppers covered in fajita flavors
- Carne Asada Street Tacos — Homemade taqueria tacos
Recipe
Ingredients
- 8 flour tortillas burrito size
- 1 tbsp oil
- 1/2 medium onion finely diced
- 1 bell pepper finely diced
- 4 cups Mexican cheese divided
- 2 cups chicken shredded or chopped
- 1 tbsp taco seasoning
- 1 tbsp butter softened
Instructions
- Preheat the oven to 400°F. Spray a 13×18 baking sheet with cooking oil. Line the edge of the baking dish with the tortillas so about half of the tortilla hangs over. They will later be folded over. Close the gap in the middle with more tortillas.
- Place a skillet over medium-high heat. Add the olive oil and diced onion and pepper. Sauté a few minutes until the veggies are softened. Turn off the heat and allow the veggies to slightly cool.
- Evenly spread out two cups of cheese onto the tortillas. Follow with the cooked chicken, then the onions and peppers. Sprinkle taco seasoning over the mixture, and top with the remaining two cups of cheese.
- Fold the tortillas over and add more tortillas to the center so the filling is completely covered.
- Spread softened butter over the tortillas. Place another sheet pan over the tortillas to keep the tortillas from puffing up and browning too quickly. Bake for 15 minutes then remove the top pan, and bake uncovered until golden brown, and cooked through. Remove from the oven, slice, and enjoy!
I would like to know how large your slices are and how many you get per pan please. These are quite tasty and would concider making again, but am curious about how large you cut yours. Thank you for the recipe.
Hey Kathy, I usually cut the 13x18 pan into 24 pieces, which gives me slices about 4x3 inches (depending on how I line it up — sometimes I do 4 rows by 6 columns). They’re a nice handheld size. So glad you enjoyed them, and I’d love to hear if you make them again!