Sheet Pan Quesadillas are fun, fast, and easy to make. Even the kids love to help out!
Seasoned chicken, peppers, and onions are baked in layers of cheese between flour tortillas that get crispy and crunchy on the edges!
This easy sheet pan quesadilla recipe offers so many options for variations too. Just add the meats, cheese, or veggies you prefer, or make a vegetarian version with beans and vegetables.
Easy Weeknight Meal!
- Sheet pan quesadillas save time and clean up
- They’re a tasty treat for kid parties, movie nights, and sleepovers.
- Great for when the company is coming, this sheet pan quesadilla recipe can be made in advance.
- The pieces can be cut to any size for dinner portions or appetizers.
- Leftovers are great for quick lunches and dinners, chopped onto salads, mixed with rice, or made into portable wraps!
Simply Delicious Ingredients
Chicken – Save time and use a rotisserie chicken, or leftover taco meat, or use fresh ground beef that’s been cooked and drained. Or, omit the meat altogether and use refried beans for a vegetarian version!
Vegetables – Be sure peppers and onions are thawed, and drained, if necessary. Feel free to toss in leftover veggies and cheese for a budget-friendly (and healthier!) dish.
Cheese – Loads of melty cheese are like the ‘glue’ that holds quesadillas together, so don’t skimp! For the best results, look for finely shredded Mexican cheese. Plain cheddar, Monterey Jack, Mozzarella, and Colby Jack are all great substitutions, too.
Tortillas – Larger tortillas take up more surface space, but you can use any size. If using corn tortillas, soften them in a little oil on low heat before using in Step 3.
Variations – Quesadillas have endless options! Any veggie combination works, it’s best to chop them in smaller pieces so the cheese can melt and hold everything together. Sliced black olives, jalapenos, green chiles, diced tomatoes, or a splash of salsa will add color and flavor!
How to Make Sheet Pan Quesadillas
- Cook chicken (per the recipe below).
- Brush oil on 6 tortillas and arrange them on a baking sheet.
- Spread chicken, peppers, and onions over the tortillas and sprinkle with cheese and green onions.
- Top with remaining tortillas and fold the bottom tortillas up to seal.
- Cover the quesadilla with a baking sheet and bake until the edges are golden and crisp.
Rest about 5 minutes before cutting.
Tips for Storing Leftovers
Keep leftover sheet pan quesadillas in a covered container in the refrigerator for up to 4 days and reheat them in the microwave in 30-second intervals or on the stovetop on medium-low heat.
More Mexican Meals
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Sheet Pan Quesadillas
Equipment
Ingredients
- 4 cups shredded chicken
- 1 packet taco seasoning or fajita seasoning
- 14 ounces frozen onion and bell peppers about 3 ½ cups, thawed and well drained
- 8 large flour tortillas
- 2 tablespoons vegetable oil
- 4 cups shredded Mexican cheese blend
- 2 green onions thinly sliced
Instructions
- Preheat the oven to 425°F.
- In a medium skillet add the chicken, taco seasoning, and ½ cup of water. Cook over medium high heat until the water evaporates.
- Brush one side of each tortilla with oil.
- Lay 6 tortillas, oil side down, on a 18 x 13" baking sheet, half hanging off. Place another tortilla in the center.
- Top with the chicken mixture, thawed onion and pepper blend, and sprinkle the cheese and green onions.
- Add the remaining tortilla in the center and fold the bottom tortillas up to seal.
- Place another baking sheet on top and bake for 15 minutes until edges start to crisp.
- Remove the top sheet and bake for an additional 7 to 10 minutes or until golden brown and crisp.
- Rest for 5 minutes before cutting.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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