If you love crispy, cheesy quesadillas but don’t want to stand at the stove flipping them one by one, this chicken sheet pan quesadilla is the answer. Stuffed with seasoned chicken, black beans, bell peppers, and plenty of gooey cheese, it bakes up golden and melty in the oven. Perfect for feeding a crowd or making an easy weeknight dinner, this slice your giant quesadilla and watch it disappear!
Why Sheet Pan Quesadillas Are a Family Favorite
Our easy Sheet pan quesadilla recipe turns a classic comfort food from a “meal-for-one” into a no-fuss multi-serving cooking method. You get the same golden, crispy outside stuffed with chicken, veggies, beans, and melted cheese in the middle, without constant flipping or standing over the stove.
Could this baked quesadillas sheet pan recipe be any more convenient? Simply flatten tortillas on the sheet pan, fill them with your favorite forms of protein, vegetables, and cheese, and fold them over. The oven does the rest of the work!
Looking for a ground beef variation? Our Beef Sheet Pan Quesadillas are a viral favorite!
Essential Ingredients for Sheet Pan Quesadillas
- Fajita seasoning: You can use a store-bought packet or make your own blend using a combination of smoked paprika, chili powder, cumin and garlic powder. Feel free to use taco seasoning if you do not have any fajita seasoning on hand.
- Water
- Vegetable oil or olive oil
- Sweet yellow onion: Thinly sliced white or spanish onions can be used in place of the sweet yellow onions.
- Green bell peppers: You can substitute red bell peppers and yellow bell peppers for the green. Or use a combination of all three!
- Boneless, skinless chicken breast: boneless, skinless chicken thighs cut into strips will work just as well.
- Extra large flour tortillas: I made my quesadillas with grande burrito size tortillas, but if you’d like to cut the carbs or if you’re following a keto lifestyle, Carb Smart, Carb Balance or Carb Counter large flour tortillas make a great substitution for the plain flour tortillas. Gluten-free tortillas also work well for those with sensitivities.
- Shredded fiesta blend cheese: Feel free to change the shredded Mexican blend cheese with any of your favorite flavors. Cheddar cheese, colby jack, monterey jack, pepper jack, or mozzarella are all great alternatives.
- Black beans: Make sure your beans are drained and rinsed.
- Fresh cilantro
See the recipe card for full information on ingredients and quantities.
How to Make Sheet Pan Quesadillas in Just 30 Minutes
- Stir The Seasoning: Stir together the fajita seasoning and water to completely combine.
- Cook The Veggies: Sauté the onion in a large skillet with hot oil until they just begin to turn opaque. Add the peppers to the onions and continue to saute until the onions are translucent and the peppers are softened. Transfer the cooked vegetables to a plate.
- Prepare The Poultry: Add the chicken to the same skillet and cook until no longer pink. Pour the seasoned water over the chicken and continue to cook until the chicken is coated. Transfer to a plate or heat safe bowl.
- Prepare The Pan: Arrange 6 tortillas around the edges of the cooking sprayed sheet pan so that they overlap and are hanging halfway over the edge of the pan, with a gap in the center. Place 1 tortilla over the gap.
- Cut A Tortilla In Two: Use a sharp kitchen knife or pizza cutter to slice the last tortilla in half. Set aside.
- Load On The Layers: Sprinkle shredded cheese over the tortillas, top with sauteed vegetables, cover with the cooked chicken strips, and add a layer of black beans. Spread the remaining cheese over the black bean layer and then sprinkle with cilantro.
- Fold Over The Filling: Fold the tortillas over the filling mixture toward the middle of the pan. Then, take the 2 tortilla halfs, dampen the edges, and lay each half over the center of the quesadilla. Press the dampened edges to make sure they adhere.
- Bake: Place the second sheet pan on top of the folded tortillas. Bake at 425 degrees Fahrenheit for 20 minutes, remove the top baking sheet, and continue to baking until the top of the quesadilla is golden brown.
- Slice And Serve: Cool for 2 to 3 minutes before cutting into 3 slices x 4 slices. Serve while hot and enjoy!
Serving Suggestions
These giant sheet pan quesadillas are a convenient way to create an appetizer, snack, or main meal on a single pan and then cut it into several servings. A great crowd-pleasing dish for tailgates, game day, family gatherings, and Cinco de Mayo parties.
Serve your quesadillas with guacamole or fresh avocado, salsa, sour cream, jalapeños, shredded lettuce, cilantro, pico de gallo, hot sauce, or rotel dip on top.
Tips for the Perfect Crispy Sheet Pan Quesadillas
- Skip A Step: You can use shredded rotisserie chicken or leftover grilled chicken from last night to save time.
- Fold Over The Filling: When folding the tortillas over the filling, the sides may not want to adhere to each other. To make them stick, dampen the edges with a pastry brush dipped in water.
- Top The Tortilla: Place a second sheet pan on top of the folded tortillas to ensure edges do not come apart during baking. Do not skip this step! You can add pie weights to the top baking sheet to ensure the quesadilla stays in place too! I think this is the secret trick to give the top a golden crispy texture and makes the filling extra melted and gooey in the middle.
Flavor Variations for Sheet Pan Quesadillas
Don’t limit yourself to this meaty Mexican-style meal – feel free to load your sheet pan quesadillas with anything you like!
- Serve It Spicy: For added heat, de-seeded and sliced jalapenos can be added to the filling.
- Pick Another Protein: Ground beef, sliced pork, ground chicken, ground turkey, shrimp, and even plant-based alternatives make good protein swaps to sliced chicken breast.
- Vegetarian Version: For a vegetarian version, simply omit the meat and add extra veggies (like corn, tomato, or any of your favorites) or bulk it up with canned pinto beans, refried beans, or cooked lentils.
Serving and Storing Sheet Pan Quesadillas
Cut the chicken sheet pan quesadillas into squares or triangles using a pizza cutter or sharp knife for easy serving. For a casual dining experience, serve the quesadillas family-style, letting everyone grab their portion straight from the pan.
- To Store: Place leftover quesadilla slices in an airtight container or wrap them tightly in foil or plastic wrap. For added freshness, separate layers with parchment paper to avoid sticking. They will stay fresh in the refrigerator for up to 3 days.
- To Freeze: You can freeze the completely cooled slices of quesadillas for up to 2 months. Wrap each slice in parchment paper, then in plastic wrap. Place each wrapped slice in a freezer safe container. This will make a quick and convenient snack or lunch.
- To Reheat: Reheat the unwrapped frozen quesadillas in a 350°F oven for 20 minutes, in the microwave on high for 2 to 3 minutes, or even in the air fryer at 350°F for 4 to 5 minutes to crisp the outside of the quesadilla.
More Twists on Quesadilla Recipes
- Quesadilla in the waffle maker
- Blooming quesadilla ring
- Pizza quesadillas
- Cheeseburger quesadillas Chicken fajita quesadillas
- Crockpot queso chicken quesadillas
If you tried this Sheet Pan Quesadillas Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Sheet Pan Quesadillas
Serves — 6
Sheet Pan Quesadillas are a convenient and easy way to feed a crowd using just a single pan! Why stand over a skillet when you can cook multiple servings at once? Party-sized fun that's perfect for game day and group gatherings.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Ingredients
- 1.25 ounce package fajita seasoning
- 3 tablespoons water
- 3 tablespoons vegetable oil Divided
- 1½ cups thinly sliced sweet yellow onion
- 2 green bell peppers washed, dried, de-seeded and thinly sliced
- 1½ pound boneless, skinless chicken breast sliced into ½ inch wide strips
- 20 ounce package extra large flour tortillas 8 grande burrito size tortillas per package
- 4 cups shredded fiesta blend cheese Divided
- 15 ounce can black beans rinsed and drained
- ¼ cup chopped fresh cilantro
- ½ cup sour cream optional garnish
- ½ cup guacamole optional garnish
- ½ cup pico de gallo -or- chunky salsa optional garnish
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.1.25 ounce package fajita seasoning, 3 tablespoons water
- Heat 1 ½ tablespoons of vegetable oil in a 10 to 12 inch skillet over medium high heat.3 tablespoons vegetable oil
- Once the oil is heated, sauté the sliced onion for 2 to 3 minutes, stirring often, until the onions just begin to turn opaque.1½ cups thinly sliced sweet yellow onion
- 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.2 green bell peppers
- 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.1½ pound boneless, skinless chicken breast
- 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.20 ounce package extra large flour tortillas
- 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.4 cups shredded fiesta blend cheese
- 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.15 ounce can black beans
- Finally, spread the remaining 2 cups shredded cheese over the black bean layer and sprinkle the chopped fresh cilantro over the top cheese layer.¼ cup chopped fresh cilantro
- 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.
Jenn’s Notes
Storage :
- To Store: Place leftover quesadilla slices in an airtight container or wrap them tightly in foil or plastic wrap. For added freshness, separate layers with parchment paper to avoid sticking. They will stay fresh in the refrigerator for up to 3 days.
- To Freeze: You can freeze the completely cooled slices of quesadillas for up to 2 months. Wrap each slice in parchment paper, then in plastic wrap. Place each wrapped slice in a freezer safe container. This will make a quick and convenient snack or lunch.
- To Reheat: Reheat the unwrapped frozen quesadillas in a 350°F oven for 20 minutes, in the microwave on high for 2 to 3 minutes, or even in the air fryer at 350°F for 4 to 5 minutes to crisp the outside of the quesadilla.
- You can use shredded rotisserie chicken or leftover grilled chicken from last night to save time.
- When folding the tortillas over the filling, the sides may not want to adhere to each other. To make them stick, dampen the edges with a pastry brush dipped in water.
- Place a second sheet pan on top of the folded tortillas to ensure edges do not come apart during baking. Do not skip this step! You can add pie weights to the top baking sheet to ensure the quesadilla stays in place too! I think this is the secret trick to give the top a golden crispy texture and makes the filling extra melted and gooey in the middle.
Nutrition Info
Calories: 968kcal | Carbohydrates: 74g | Protein: 56g | Fat: 50g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 159mg | Sodium: 1746mg | Potassium: 1201mg | Fiber: 14g | Sugar: 8g | Vitamin A: 1339IU | Vitamin C: 41mg | Calcium: 837mg | Iron: 8mg
