Sheet Pan Chicken Quesadillas are a game changer for family dinner or entertaining party food! 12 crispy loaded chicken quesadillas are made at one time on a sheet pan. Packed with flavor and prepped in a fraction of the time of regular quesadillas. These are a family favorite dinner and a fan favorite appetizer for holidays and game days!
Sheet Pan Chicken Quesadilla Recipe
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Quesadilla are one of the most popular appetizers, lunches and dinners. They are the perfect fan favorite meal to serve for family dinners, holiday entertaining, Cinco de Mayo, and game day parties. The only problem is they are tedious and time consuming to make. Have no fear... in comes our sheet pan loaded chicken quesadilla! You can make 12 crispy quesadillas on one sheet pan with only 10 minutes of prep.
What is Sheet Pan Chicken Quesadilla
A sheet pan quesadilla is a fun and unique way to make 12 quesadillas at a time. Burrito sized tortillas are placed on a sheet pan and stuffed with the best quesadilla filling. The filling is packed with shredded rotisserie chicken, beans, corn, onions, tomatoes, and cheese and is spread onto the tortillas. The tortillas are folded over the filling and another sheet pan is placed on top. Baked in the oven until the tortillas are oh so crispy and the filling is rich and cheesy, these are simply divine. Served with salsa and sour cream to dip, they will be devoured in seconds!
What to Serve with
- Chipotle Corn Salsa Copycat
- Cilantro Lime Rice (Chipotle Copycat)
- Chipotle Black Beans Copycat
- Avocado Shrimp Salsa
- Mexican Street Corn Pasta Salad
Ingredients
- Tortillas - this recipe is best made with large burrito sized tortillas. They fit perfectly on the large sheet pan (18x13 inch sheet pan). You can also use a smaller sheet pan and smaller tortillas if you cannot find burrito sized.
- Cooked Chicken - this recipe is so quick and easy because you can use a rotisserie chicken. Just shred the meat and you are ready to go! Or you can make your own chicken by roasting or poaching chicken breast.
- Black Beans - we love beans in our quesadilla. You can omit them if you prefer, but we love sneaking in the added nutrients and fiber.
- Oil - used to coat the baking tray and tortillas so they get nice and crispy.
- Cheese - you can't have a quesadilla without melty cheese in the filling! Any combination of shredded Mexican cheese or mozzarella and cheddar works great.
- Rotel - a can of Rotel (diced tomatoes and green chilies) adds the perfect flavor to the filling.
- Red Onion - adds a great flavor and pop of color to the quesadillas. You can swap with white or yellow onion.
- Corn - adds a subtle sweetness to the quesadillas.
- Taco Seasoning - to season the chicken filling.
How to Make Sheet Pan Chicken Quesadilla
Full Printable Recipe at Bottom of page
- Preheat the oven to 400°F. Spread 1 tablespoon of oil on bottom and sides of a large rimmed sheet pan (18×13-inch).
- In a large bowl add the shredded chicken, onion, beans, corn, Rotel, taco seasoning and cheese. Mix until evenly combined. Set aside.
- Place 6 of the tortillas around the edges of the sheet pan, with the tortillas hanging halfway over the edge of the pan, leaving a gap in the center of the pan. Depending on the size of sheet pan and tortillas used, place 1 or 2 tortillas in the center of the pan to fill the bottom of the pan.
- Pour the chicken filling onto the tortilla lined sheet pan and spread it out evenly.
- Depending on the size of pan and tortillas used, place 1 or 2 tortillas in the center of the pan then fold in the four tortillas on the long side of the tray over towards the center. The last step is to fold the two short sides of the tray tortillas in to the center. Gently press down to seal the tortillas against the chicken filling.
- Spread remaining oil on the top of the tortillas and then place a second sheet pan on top and press down gently to stick in place. This will help hold the shape and create and crispy top.
- Place the baking sheets in the oven and bake for 15 minutes. Remove the top sheet pan and bake for an additional 5 minutes until the top is golden brown.
- You can use a knife or pizza cutter to cut the sheet pan quesadilla into small pieces. Cut in a 3 x 4 grid to create 12 pieces.
- Serve the quesadillas with salsa, sour cream, and/or hot sauce and enjoy!
Tips for the Best Quesadilla
- Tortillas - we recommend using flour tortillas and not corn tortillas as they will hold their shape better and will not tear. You can use gluten free tortillas, keto, or low carb tortillas, but pure corn tortillas will be more difficult to work with. If you prefer to use corn tortillas, ensure you heat them very well so they are very pliable, and you will need to work quickly when assembling the quesadilla so they do not break.
- Flavor Variations - we love the simplicity of using a rotisserie chicken for this recipe. However, you can change up the recipe and use taco seasoned cooked ground beef, ground chicken, or turkey. You can also use leftover pork carnitas, chicken tinga, or pollo asado.
FAQ
Microwave - the tortillas will no longer be crispy but you can microwave leftover quesadillas for 45 seconds.
Air Fryer - reheat in the air fryer at 375°F for 3-5 minutes.
Stove Top - reheat in a lightly oiled frying pan on medium heat for 2-3 minutes per side.
Oven - preheat oven to 350°F. Place the quesadillas on a sheet pan (with or without a wire rack) and bake for 6-7 minutes or until warmed through.
Store leftovers in an airtight container in the fridge for up to 3 days.
Yes, you sure can! If you have several pieces and you are keeping them together just be sure to wrap each quesadilla individually in parchment paper, then place in a freezer bag and freeze for up to 4 months.
You can prepare the filling up to 1 day in advance and then assemble and cook when ready to serve. If you pre-bake it, you can reheat in the oven until warmed through and crispy again.
Use gluten free tortillas.
Use dairy free cheese.
More Easy Mexican Dinners
- Buffalo Chicken Blooming Quesadilla
- Chicken Tinga Tacos
- Chipotle Burrito Bowls Copycat
- Street Corn Chicken Tacos
- Instant Pot Chicken Enchiladas
Enjoy!
- Sab
Sheet Pan Chicken Quesadilla
Equipment
Ingredients
- 3 cups shredded rotisserie chicken (1 whole chicken)
- 1 red onion (chopped)
- 1 can black beans (drained and rinsed)
- 1 can corn (drained, or 2 cups thawed frozen corn)
- 1 can Rotel (drained, diced tomatoes with green chilies)
- 3 tablespoon taco seasoning
- 4 cups Mexican cheese (shredded, or shredded mozzarella and cheddar)
- 8-10 large flour tortillas (burrito size)
- 2 tablespoon olive oil
For Serving
- Cilantro or fresh parsley (chopped)
- Jalapeno (chopped)
- Green onions (chopped)
- Sour Cream
- Salsa
Instructions
- Preheat the oven to 400°F. Spread 1 tablespoon of oil on bottom and sides of a large rimmed sheet pan (18×13-inch).
- In a large bowl add the 3 cups shredded rotisserie chicken, 1 red onion, 1 can black beans, 1 can corn , 1 can Rotel, 3 tablespoon taco seasoning, and 4 cups Mexican cheese. Mix until evenly combined. Set aside.
- Place 6 of the tortillas around the edges of the sheet pan, with the tortillas hanging halfway over the edge of the pan, leaving a gap in the center of the pan. Depending on the size of sheet pan and tortillas used, place 1 or 2 tortillas in the center of the pan to fill the bottom of the pan.
- Pour the chicken filling onto the tortilla lined sheet pan and spread it out evenly.
- Depending on the size of pan and tortillas used, place 1 or 2 tortillas in the center of the pan then fold in the four tortillas on the long side of the tray over towards the center. The last step is to fold the two short sides of the tray tortillas in to the center. Gently press down to seal the tortillas against the chicken filling.
- Spread remaining oil on the top of the tortillas and then place a second sheet pan on top and press down gently to stick in place. This will help hold the shape and create and crispy top.
- Place the baking sheets in the oven and bake for 15 minutes. Remove the top sheet pan and bake for an additional 5 minutes until the top is golden brown.
- You can use a knife or pizza cutter to cut the sheet pan quesadilla into small pieces. Cut in a 3 x 4 grid to create 12 pieces.
- Serve the quesadillas with salsa, sour cream, and/or hot sauce and enjoy!
Notes
Nutrition
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