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Chicken Sheet Pan Quesadilla

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Master The Art Of A Quick And Easy Chicken Sheet Pan Quesadilla

Looking for a quick and easy weeknight dinner that the whole family will love? Look no further than this mouthwatering Chicken Sheet Pan Quesadilla recipe. Packed with flavor and ready in no time, these cheesy delights will have everyone coming back for seconds.

In this recipe, tender chicken, roasted chile peppers, and savory onions are seasoned to perfection and then placed on a sheet pan with a layer of gooey melted cheese. The sheet pan method ensures that the quesadillas come out crispy on the outside and melty on the inside, with minimal effort and cleanup required.

Whether you’re an experienced cook or a beginner in the kitchen, this Chicken Sheet Pan Quesadilla recipe is sure to be a hit. The best part? You can customize them to your tastes by adding your favorite toppings like guacamole, sour cream, or salsa. Prepare to impress your family and friends with this simple yet delicious recipe. Get ready to master the art of quick and easy quesadillas!

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Ingredients needed for sheet pan quesadillas

The best thing about making this Chicken Sheet Pan Quesadilla is that it is completely customizable. Use these ingredients as a guide and substitute your favorite quesadilla fillings or follow them perfectly.

  • 4 Cups Cooked Chicken shredded (I like to use Rotisserie chicken)
  • 6 Slices of Bacon Cooked and Chopped
  • 1 Can Black Beans drained and rinsed
  • 1 1/2 Tablespoon Taco Seasoning
  • 1/2 Cup Sour Cream
  • 10 10 inch Flour Tortillas
  • 1 Medium Tomato diced
  • 1 4 ounce can Diced Roasted Green Chiles
  • 2 Cups Shredded Sharp Cheese
  • 2 Cups Shredded Jack Cheese
  • 1/2 Onion diced and sautéed in a skillet in the drippings from the bacon.
  • 3 Tablespoon Melted Butter Used to cover the top of the tortillas once the quesadilla is assembled.

How to make the best Chicken Sheet Pan Quesadilla

Preheat an oven to 400 degrees and gather all of the ingredients.

Heat a skillet to medium high heat and cook the bacon until done. Remove the bacon and dice once it is cooled. To the same pan that was used to cook the bacon add the diced onions and sauté until they are translucent.

In a medium mixing bowl add 4 cups of cooked and shredded chicken. I like to use rotisserie chicken or chicken breasts that have been cooked then shredded. Add the cooked onions, diced bacon, black beans that have been drained and rinsed, the can of roasted green chiles, diced tomato, and 1 cup of shredded cheddar cheese, and 1 cup of shredded jack cheese. Add the taco seasoning to the sour cream and mix them together completely then add to the bowl with the remainder of the ingredients. Mix all of the ingredients in the bowl together creating the quesadilla filling.

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Assembling the Quesadilla

Add parchment paper to a half sheet cookie sheet or spray with a non-stick baking spray like pam. Begin laying the tortillas onto the baking sheet around the outer perimeter of the pan making sure to leave half of the tortilla hanging over the side of the baking sheet.

I use two tortillas on each long side and one tortilla on each of the shorter sides. Once that is done lay two more tortillas in the center of the baking sheet so that all of the baking surface is covered.

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Add 1/2 cup of shredded cheddar cheese and 1/2 cup of the shredded jack cheese to the top of the tortillas and spread it evenly.

On top of the shredded cheese add the quesadilla filling to the top of the tortillas and spread it out until they are completely covered.

To the top of the quesadilla filling add the remaining 1/2 cup of shredded cheddar cheese and 1/2 cup of the shredded jack cheese to the top of the chicken mixture and spread it evenly.

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Take the remaining two tortillas and place them onto the middle of the chicken mixture overlapping them a bit. Begin folding over the tortillas that were around the side and press them down creating a top crust to the quesadilla.

Using a pastry brush or a spoon spread the melted butter over the top of the tortillas until they are evenly covered.

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Baking the Chicken Sheet Pan Quesadilla in the oven

Take another cookie sheet and place it bottom side down over the top of the quesadilla. This will place pressure onto the quesadilla and allow it to cook without opening up. Place the sheet pan quesadilla into the oven and bake for 20 minutes.

After 20 minutes remove the cookie sheet from the top of the chicken quesadilla and allow it to cook for another 5-10 minutes until the outside is lightly golden brown and crispy.

Remove the Sheet pan quesadilla from the oven and allow it to sit for 5 minutes then use a pizza cutter to cut it into 16 slices. Serve with your favorite sides and enjoy!

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Variations and customization options for sheet pan quesadillas

One of the best things about these chicken sheet pan quesadillas is how versatile they are. You can customize them to your liking by adding different ingredients and toppings. Here are some variations and customization options to consider:

1. Protein: Instead of chicken, you can use other proteins like beef, shrimp, or even tofu for a vegetarian option.

2. Vegetables: Feel free to experiment with different vegetables such as zucchini, mushrooms, or corn.

3. Cheese: While cheddar or Mexican blend cheese works great, you can also try using Monterey Jack, pepper jack, or queso fresco for a different flavor.

4. Spices: Adjust the amount and type of spices to suit your taste. You can add a pinch of cayenne pepper for some heat or smoked paprika for a smoky flavor.

5. Toppings: Get creative with your toppings! Some popular choices include guacamole, sour cream, salsa, chopped cilantro, or diced tomatoes.

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Chicken Sheet Pan Quesadilla Tips for achieving perfect crispiness and flavor

To ensure that your Chicken Sheet Pan Quesadillas turn out perfectly crispy and flavorful, here are some tips to keep in mind:

1. Slice the ingredients thinly: Thinly sliced chicken, bell peppers, and onions will cook faster and evenly, resulting in better texture and taste.

2. Use a generous amount of cheese: The cheese not only adds flavor but also helps hold the quesadillas together. Make sure to sprinkle a generous amount of cheese on each layer.

3. Don’t overstuff the quesadillas: It’s important not to overstuff the quesadillas as it can make them difficult to handle and may result in a soggy texture. Stick to a moderate amount of fillings.

4. Use parchment paper: Using parchment paper on the sheet pan prevents the quesadillas from sticking and makes cleanup a breeze.

5. Keep an eye on the oven temperature: Every oven is different, so make sure to check the quesadillas frequently to avoid burning. Adjust the cooking time as needed.

6. Let them rest before slicing: Allowing the quesadillas to cool for a few minutes before slicing helps them hold their shape and prevents the fillings from spilling out.

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Serving suggestions and accompaniments for sheet pan quesadillas

Chicken Sheet Pan Quesadillas are delicious on their own, but you can take them to the next level by serving them with a variety of accompaniments. Here are some serving suggestions to inspire you:

1. Guacamole: Whip up a batch of fresh and creamy guacamole to serve alongside the quesadillas. The coolness of the guacamole pairs perfectly with the warm and crispy quesadillas.

2. Sour cream: A dollop of sour cream adds a tangy and creamy element to the quesadillas. It helps balance out the flavors and adds a refreshing touch.

3. Salsa: Whether it’s a classic tomato salsa or a fruity mango salsa, serving a flavorful salsa on the side elevates the overall taste experience.

4. Lime wedges: Squeezing some fresh lime juice over the quesadillas adds a burst of acidity and brightens up the flavors.

5. Salad: Serve a simple side salad with mixed greens, cherry tomatoes, and a zesty dressing to complement the quesadillas.

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Time-saving hacks and meal prep ideas for Chicken Sheet Pan Quesadillas

If you’re short on time or looking to meal prep, here are some time-saving hacks and meal prep ideas for your Chicken Sheet Pan Quesadillas:

1. Prep the ingredients in advance: Slice the chicken and vegetables ahead of time and store them in separate airtight containers in the refrigerator. This way, all you have to do is assemble the quesadillas when you’re ready to cook.

2. Make a double batch: If you’re already making one sheet pan of quesadillas, why not make two? This way, you can enjoy a delicious meal one night and have leftovers for another day. Simply reheat the leftover quesadillas in the oven or on a stovetop.

3. Freeze the leftovers: If you have more leftovers than you can eat within a few days, wrap the individual quesadillas tightly in plastic wrap and store them in a freezer-safe bag. They can be frozen for up to three months. To reheat, simply thaw them in the refrigerator overnight and cook them in a skillet until heated through.

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Frequently asked questions about sheet pan quesadillas

Q: Can I use corn tortillas instead of flour tortillas?

A: Absolutely! Corn tortillas can be used instead of flour tortillas for a gluten-free option. Just make sure to adjust the cooking time as corn tortillas may require less time in the oven. I would also lightly cover each of the corn tortillas in olive oil to help them get that nice crispy shell.

Q: Can I make these quesadillas ahead of time and reheat them?

A: While it’s best to enjoy these quesadillas fresh out of the oven, you can certainly make them ahead of time and reheat them. To reheat, place the quesadillas in a preheated oven at 375°F (190°C) for about 5-7 minutes, or until heated through.

Q: Can I use pre-cooked chicken for this recipe?

A: Yes, you can use pre-cooked chicken if you have leftovers or prefer to save time. Simply shred the pre-cooked chicken and season it with the spices mentioned in the recipe before assembling the quesadillas. In fact my favorite thing to do is purchase a rotisserie chicken from Costco and shred the chicken and use that as the meat in this quesadilla recipe.

Sheet Pan Chicken Quesadilla

Chicken Sheet Pan Quesadilla

Looking for a quick and easy weeknight dinner that the whole family will love? Look no further than this mouthwatering Chicken Sheet Pan Quesadilla recipe. Packed with flavor and ready in no time, these cheesy delights will have everyone coming back for seconds.
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 6

Equipment

  • 2 13×18 Baking Sheets
  • 1 Medium Mixing Bowl
  • 1 Pizza Cutter
  • 1 Parchment Paper

Ingredients
  

  • 4 Cups Cooked Chicken shredded (I like to use Rotisserie chicken)
  • 6 Slices of Bacon Cooked and Chopped
  • 1 Can Black Beans drained and rinsed
  • 1 1/2 Tablespoon Taco Seasoning
  • 1/2 Cup Sour Cream
  • 10 10 inch Flour Tortillas
  • 1 Medium Tomato diced
  • 1 4 ounce can Diced Roasted Green Chiles
  • 2 Cups Shredded Sharp Cheese
  • 2 Cups Shredded Jack Cheese
  • 1/2 Onion diced and sautéed in the drippings from the bacon.
  • 3 Tablespoon Melted Butter Used to cover the top of the tortillas once the quesadilla is assembled.

Instructions
 

  • Preheat an oven to 400 degrees and gather all of the ingredients.
  • Heat a skillet to medium high heat and cook the bacon until done. Remove the bacon and dice once it is cooled.
    To the same pan that was used to cook the bacon add the diced onions and sauté until they are translucent.
  • In a medium mixing bowl add 4 cups of cooked and shredded chicken. I like to use rotisserie chicken or chicken breasts that have been cooked then shredded.
    Add the cooked onions, diced bacon, black beans that have been drained and rinsed, the can of roasted green chiles, diced tomato, and 1 cup of shredded cheddar cheese, and 1 cup of shredded jack cheese.
    Add the taco seasoning to the sour cream and mix them together completely then add to the bowl with the remainder of the ingredients.
    Mix all of the ingredients in the bowl together creating the quesadilla filling.
  • Add parchment paper to a half sheet cookie sheet or spray with a non-stick baking spray like pam.
    Begin laying the tortillas onto the baking sheet around the outer perimeter of the pan making sure to leave half of the tortilla hanging over the side of the baking sheet.
    I use two tortillas on each long side and one tortilla on each of the shorter sides. Once that is done lay two more tortillas in the center of the baking sheet so that all of the baking surface is covered.
  • Add 1/2 cup of shredded cheddar cheese and 1/2 cup of the shredded jack cheese to the top of the tortillas and spread it evenly.
    Add the quesadilla filling to the top of the tortillas and spread it out until they are completely covered.
    Add the remaining 1/2 cup of shredded cheddar cheese and 1/2 cup of the shredded jack cheese to the top of the chicken mixture and spread it evenly.
  • Take the remaining two tortillas and place them onto the middle of the chicken mixture overlapping them a bit.
    Begin folding over the tortillas that were around the side and press them down creating a top crust to the quesadilla.
    Using a pastry brush or a spoon spread the melted butter over the top of the tortillas until they are evenly covered.
  • Take another cookie sheet and place it bottom side down over the top of the quesadilla. This will place pressure onto the quesadilla and allow it to cook without opening up. Place the sheet pan quesadilla into the oven and bake for 20 minutes.
    After 20 minutes remove the cookie sheet from the top of the chicken quesadilla and allow it to cook for another 5-10 minutes until the outside is lightly golden brown and crispy.
  • Remove the Sheet pan quesadilla from the oven and allow it to sit for 5 minutes then use a pizza cutter to cut it into 16 slices.
    Serve with your favorite sides and enjoy!
Keyword cheese quesadilla, chicken quesadilla, sheet pan, sheet pan quesadilla

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