These Sheet Pan Quesadillas are a game-changer for quick, delicious meals that feed a crowd! Loaded with flavorful chicken, veggies, and melty cheese, these quesadillas are baked to crispy perfection in your oven. Trust me, you’ll love how easy it is to whip up this satisfying dish that’s perfect for any occasion!

Why You’ll Love This Recipe

  • Easy & Efficient: Feeds a crowd with minimal effort.
  • Customizable: Easily adapt fillings to your taste.
  • Crispy & Cheesy: Perfectly baked for ultimate satisfaction.
  • Great for Parties: A fun and shareable meal.

sheet pan quesadillas

Ingredients

For the Filling:

  • Olive Oil: For sautéing vegetables.
  • Red Bell Pepper (Diced): Adds sweetness and color.
  • Jalapeños (Finely Diced): Provides a kick of heat.
  • Garlic (Minced): Adds aromatic depth.
  • Black Beans (Drained & Rinsed): Adds protein and texture.
  • Corn (Fresh/Canned/Frozen): Adds sweetness and crunch.
  • Shredded Rotisserie Chicken: Provides lean protein.
  • Chili Powder, Cumin, Smoked Paprika, Salt, Black Pepper: Seasons the filling.

For Assembly:

  • Burrito-Size Flour Tortillas: Forms the quesadilla base.
  • Shredded Monterey Jack Cheese: Adds melty, mild flavor.
  • Melted Butter: For brushing the tortillas.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Sheet Pan Quesadillas

For the Filling:

  1. Sauté Vegetables: Heat olive oil in a skillet. Add bell pepper, jalapeños, and garlic. Sauté until softened.
  2. Combine Ingredients: Stir in black beans, corn, and chicken. Add spices and cook for 2-3 minutes.
  3. Set Aside: Remove from heat.

For Assembly:

  1. Prepare Tortillas: Line a baking sheet with parchment paper. Place 4 tortillas on the sheet, edges hanging over.
  2. Add Cheese and Filling: Sprinkle cheese, then spread the filling evenly over the tortillas.
  3. Top and Seal: Place the remaining tortillas on top. Brush with melted butter. Fold overhanging edges to seal.
  4. Press and Bake: Place another parchment paper and a pan or oven safe weight on top. Bake at 425°F (220°C) for 20-25 minutes.
  5. Cut and Serve: Remove, cut into squares or wedges.

Pro Tips for Making the Recipe

  • Adjust jalapeños to control the heat level.
  • Use a variety of cheeses for different flavors.
  • Pressing the quesadillas ensures even cooking and crispiness.

How to Serve Sheet Pan Quesadillas

  • Serve warm with salsa, sour cream, and guacamole.
  • Garnish with fresh cilantro, diced red onion, or sliced jalapeños.
  • Enjoy as a casual meal or party appetizer.

Make Ahead and Storage

  • Make Ahead: Prepare the filling ahead of time and assemble when ready to bake.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer.

FAQs

1. Can I use different fillings?

Yes, use ground beef, shrimp, or vegetarian fillings like sautéed vegetables.

2. Can I use a different type of cheese?

Yes, use cheddar, pepper jack, or a blend of cheeses.

3. How do I prevent the quesadillas from getting soggy?

Press them down while baking and don’t overcrowd the filling.

4. Can I freeze these quesadillas?

Assemble and bake, then freeze individual portions. Reheat in the oven or air fryer.

These Sheet Pan Quesadillas are a delightful and versatile meal that’s perfect for any gathering! Simple to prepare, packed with flavorful ingredients, and endlessly customizable, this recipe is ideal for family dinners, party snacks, or a quick and satisfying meal anytime. Enjoy the crispy, cheesy goodness with every delicious bite!

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Sheet Pan Quesadillas Recipe

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 people 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-inspired
Print Recipe

Description

These Sheet Pan Quesadillas are a game-changer for quick and easy meals! Perfect for feeding a crowd, they’re packed with a flavorful chicken, bean, and corn filling, melty Monterey Jack cheese, and baked to golden perfection. This sheet pan method makes assembly a breeze and ensures every bite is crispy and delicious.

Ingredients

Units Scale

For the Filling:

  • 1 tablespoon olive oil
  • 1 red bell pepper, diced
  • 2 jalapeños, finely diced (adjust to taste)
  • 2 cloves garlic, minced
  • 1 cup black beans, drained and rinsed
  • 1 cup corn, fresh, canned, or thawed from frozen
  • 2 cups shredded rotisserie chicken
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For Assembly:

  • 8 large burrito-size flour tortillas
  • 2 1/2 cups shredded Monterey Jack cheese
  • 2 tablespoons melted butter

Instructions

For the Filling:

  1. Preheat Oven: Preheat your oven to 425°F (220°C).
  2. Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced red bell pepper, jalapeños, and garlic. Sauté for about 3-4 minutes until the peppers are softened and the garlic is fragrant.
  3. Add Remaining Filling Ingredients: Stir in the black beans, corn, and shredded rotisserie chicken.
  4. Season: Sprinkle the mixture with chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine and cook for another 2-3 minutes to allow the flavors to meld.
  5. Set Aside: Remove the skillet from heat and set the filling aside.

For Assembly:

  1. Prepare Baking Sheet: Line a baking sheet with parchment paper.
  2. Layer Bottom Tortillas: Place 4 tortillas on the sheet pan, letting the edges of the tortillas hang slightly over the sides of the pan (these will fold over the top later).
  3. Add Cheese: Sprinkle the shredded Monterey Jack cheese evenly over the tortillas.
  4. Add Filling: Spread the filling mixture evenly on top of the cheese.
  5. Top with Tortillas: Place the other 4 tortillas on top.
  6. Brush with Butter: Brush the tops of the tortillas with melted butter.
  7. Seal Quesadillas: Fold the overhanging edges of the bottom tortillas up and over the top tortillas to seal the quesadilla. Press gently to ensure everything stays in place.

Bake:

  1. Press and Bake: Place another sheet of parchment paper and a pan or an oven-safe weight directly on top of the quesadillas to press them down while they bake. This ensures a crispy, evenly cooked quesadilla.
  2. Bake: Bake for 20-25 minutes, or until the tortillas are golden brown and crispy.
  3. Cut: Remove from the oven, and carefully cut the quesadillas into squares or wedges.

Serve:

  1. Serve: Serve the sheet pan quesadillas warm, with optional toppings such as salsa, sour cream, fresh cilantro, diced red onion, or sliced jalapeños. Enjoy!

Notes

  • Adjust the spice level by adding more or less jalapeños.
  • Use any shredded cheese you prefer, such as cheddar or a Mexican blend.
  • Customize the filling with other vegetables like onions or zucchini.
  • For a vegetarian option, omit the chicken and add more beans or vegetables.
  • If you don’t have a weight, use another baking sheet to press down the quesadillas.
  • Serve with your favorite dipping sauces.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 400kcal
  • Sugar: 5g
  • Sodium: 700mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 25g
  • Cholesterol: 60mg
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Hi, I’m Lisa Denton! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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