The only thing easier than Sheet Pan Chicken Quesadillas…is making a regular quesadilla. But with this easy oven recipe, you can feed the whole family and not have to stand at the stove making a bunch in a row! These quesadillas are stuffed with chicken, pinto beans, tomatoes, green onions, and of course plenty of cheese. Stacking a pan on top of the quesadilla in the oven ensures SUUUUPER crispy tortilla edges. Dip in Chipotle Mayo and serve with Stovetop Rice, Mexican Rice, or Brown Rice and Tejano Beans to make it a whole meal!
Last week, we made plans to drive 2 hours to the coast to do a fun family hike on the kid’s day off.
3 days ago, the weather forecast said there would be a 90% chance of rain. HEAVY rain.
Yesterday, we went anyway. Here’s Edison speaking for us all:
Okay, listen, I know I sound like a crazy person dragging my entire family out in this weather when CLEARLY we should have been cuddled up at home with hot chocolate and a cozy book.
But you CANNOT trust California weather! Usually in my region when they say “rain” they mean a little drizzle that’s over in 15 minutes.
Well, not this time. God decided to water all the flowers that day. And us.
We actually still had a really fun time. My kids are good sports, especially when I bribe them with candy. Funny how that works!
Nothing calls for a 15 minute cheesy dinner more than a train wrecked family outing.
This ol recipe
I first made these Sheet Pan Quesadillas back in 2020 for a partnership with Kraft. We went LIVE on Instagram together and you can still watch it here! Ahh good times with all my little babies. And my terrible fashion choices. Ha!
The original recipe is from Kraft, but I can’t find it on their site anymore. I thought it was high time to immortalize it on the blog! This recipe is a keeper.
It’s simple: tortillas, cheese, tomatoes, beans, green onions, corn, chicken. Just 7 ingredients total, many of which I always have on hand in the pantry. I usually even have shredded chicken in the freezer, when I’m being kind to myself.
It’s a 35 minute dinner total, but only 10 or 15 minutes of prep, depending on how many sword fights are going on in the background. Just an average day over here people, move along.
Why you need these sheet pan quesadillas in your life
First, have you ever tried to make quesadillas for a family of 6? The first person to get one is finished with dinner before I can even get the fourth person any food! Making it all in a sheet pan is such a great way to make several at once (without dirtying 4 frying pans). If you haven’t got a big family, this recipe would still be super handy for when you need to feed a crowd. Game day anyone??
Second, group prep is faster than individual prep, which means less time on dinner and more time on you (which, chances are, means more time to actually get to soccer practice on time, but whatever 😂)
What you need to make this chicken quesadillas recipe
7 ingredients in this recipe!! Glance through this list to see just how easy these quesadillas come together (you don’t even have to stir anything!). Be sure to look at the recipe card for the measurements and recipe instructions!
- tortillas
- cheddar cheese (or any melty cheese you like)
- diced tomatoes
- pinto beans
- green onions
- corn
- shredded chicken
- fresh cilantro (optional)
- lime slices (optional)
- sour cream (optional)
- Chipotle Sauce (optional)
How to make sheetpan quesadillas
First up, grab a sheet pan and some tortillas. Layer them on the pan more or less like shown below. You need to make sure every inch of the pan is covered. The edges of the tortilla should hang over the edge of the pan so that you can fold it in later.
I’m using a 10×15 inch jelly roll pan in these photos. It’s slightly smaller than a half sheet pan, and is the perfect size for putting all the ingredients right up to the edges of the pan. If you use a half sheet pan, just make sure you are putting the ingredients in the center of the tortillas (probably NOT all the way to the edge of the pan, unless you have humungous tortillas), leaving a decent overhang.
It doesn’t matter at all what order you put the ingredients in, EXCEPT the cheese. The cheese should go on first and last, so it’s touching the tortillas on the top and the bottom. I like to use about 4 cups of cheese total, which is about 1 pound. So add 2 cups here, or honestly just however much looks good to you. These are quesadillas, not croissants, folks.
Add the tomatoes…
Add the can of pinto beans. You can use ANY bean that you like. Black beans would be another great choice. Drain the beans well, and rinse them if you like, but usually I’m kinda lazy and don’t. (Ain’t NOTHING wrong with the liquid from the can of beans. It actually has great flavor and viscosity) But you don’t want too much liquid going in the quesadillas, or they will turn out soggy. So pat dry or just squeeze them out a bit.
Add the frozen corn, no need to thaw. I told you, EASY!
Add on the green onions (and cilantro, if you love cilantro.)
Add on the shredded chicken. $5 Costco chickens ftw!!
And finally, add on the last layer of cheese. Now the fun part. Add a couple more tortillas in the center on top of all fillings. (You may not need more than one tortilla on top if you have humungo burrito tortillas.)
I was shooting this by myself so I had to get creative, because one hand has to be holding the camera 🤣
Use whatever you have lying around (like the empty bowls you just used) to hold the tortillas in place on the other side.
Using your lightning Ninja skillz, slide the second baking sheet (bottom of the pan DOWN) on top of your giant quesadilla. (or get someone else to help you hold the tortillas in place!)
Bake for about 20 minutes, until it looks like this!
Just look at this golden crispy goodness. Omg you guys, it’a actually so good. Cut into rectangles or triangles, and…
…whatever you do, DON’T forget the Chipotle Mayo! It’s such a good combo!
Quesadilla variations
I make different versions of this recipe all the time! Below are some ideas. On my most recent version, I used leftover chopped up turkey burgers, that I thought would be a great idea, but there was too much grease and the tortillas didn’t crisp. Whoops!! But don’t worry, as long as your meat is well drained (don’t be like me) there are TONS of variations you could make.
- Veggies Most veggies (besides corn) will need to be cooked before you add them. You could add sautéed onions, red bell peppers, green bell peppers, zucchini, yellow squash, mushrooms, or whatever other vegetable your family likes! Just make sure to cook them well so they’re soft and don’t release too much water while baking.
- Meat Try adding some fajita seasoning or other fun flavors to your chicken before layering. You can use ground beef, chicken or turkey (make sure it’s drained well of any grease!) Season with taco seasoning, yum. You can even use whatever leftover meat you have on hand from any previous dinner!
- Cheese Cheddar is a favorite with our kids, but you could use Monterey Jack, Pepper Jack, Quesadilla Cheese, a Mexican cheese blend, or any good melting cheese that you prefer.
- Dips If chipotle sauce isn’t your jam, you could make Guacamole, 5 Minute Restaurant Style Salsa, Pico de Gallo, or the Avocado Sauce listed in my flautas recipe. My motto: always have a good dip!
What to serve with sheet pan chicken quesadillas
These are practically a meal all by themselves! That being said, there are so many dishes that can make for a more substantial meal. Or you can add more vegetables to round things out. Check out these great options!
- Mexican Rice Better than a Restaurant >> your search for the best restaurant style rice is over – this is it. If you start this rice (or either of the rice recipes below) before you start the quesadillas, it’ll be done by the time the quesadillas are!
- Better Than Chipotle Cilantro Lime Rice >> this rice has so. much. flavor!
- Spanish Cauliflower Rice (to eat with Mexican Food) >> a low carb version of the rice above, and a perfect sneaky veggie side
- Mexican Cucumber Salad with Cilantro and Lime >> fast and fresh, and a perfect healthy complement to the quesadillas
- Traditional Tejano Pinto Beans (Slow Cooker Mexican Beans) >> this is a longer recipe, but if you have time to make it you can skip the beans in the quesadillas and serve this on the side instead. They’re soooo good!!
How to store leftover chicken quesadilla
Place cooled quesadilla pieces into a container with an airtight lid or a ziplock bag. They will stay good in the refrigerator for 4-5 days.
To reheat several pieces, place them on a sheet pan, top with a second pan (just like in the original baking) and bake for about 15-20 minutes at 425 degrees. If you are reheating just one or two pieces, you can rewarm them in a frying pan on the stove top for a few minutes on each side until heated through. You can also use an air fryer or toaster oven if you have one.
Can you freeze quesadillas?
Yes, you can! Place already cut and cooled quesadilla pieces back onto the sheet pan, then place the pan in the freezer. After flash freezing for 30 minutes, transfer the pieces to a freezer ziplock back, remove as much air as possible, and seal. The quesadillas will stay good for about 2-3 months in the freezer. Use the same reheating instructions as described above, just add extra time since it will be reheating from frozen.
As a FYI, there can be a slight texture change after freezing and reheating. It doesn’t bother me, but before you make a giant batch for easy-from-frozen dinners and snacks in the future, be sure to test out freezing and reheating only a piece or two the first time to see what your personal preference is.
Easy weeknight dinners
I feel like half the activities in my life happen on weekdays between the hours of 4-8pm, which of course makes dinner an issue. You NEED to have some easy meals up your sleeve to make dinner at home a priority (vs takeout). Be sure to look through the 150+ options on the Quick and Easy Dinners page on the blog, but here are some of my favorites!
- Cheesy White Bean Tomato Bake >> done in 20 minutes flat and jampacked with cheesy flavor
- Best Sliders Recipe >> I just made this for dinner again recently and remembered what a banger this recipe is. My kids loved it!
- Laura’s Fresh Veggie Sandwich >> easy, veggie-filled sandwiches that fill you up more than you’d think. Don’t skip this one, I see you. It’s actually sooo good.
- Easy Wonton Soup Recipe with Frozen Wontons >> an easy, comforting soup that’s done in about 15 minutes? Yes please!
- 20-Minute Cherry Tomato Pasta from A Simple Palate
More simple Mexican food dinners
I have a serious love for Mexican food; it just never gets old. I’ve listed below some of the most loved recipes by my readers, and you can always check out the Mexican/Tex Mex Recipes page on the blog for even more ideas!
- The Chicken Fajitas Recipe That Changed My Mind >> people love these fajitas, and you will too (for sooo much cheaper than a restaurant)
- Best Chicken Tacos Recipe (Stovetop or Crockpot) >> flavorful, juicy, not dry, and the stove top version is done in 25 minutes or less
- Seriously the Best Taco Salad >> an easy show-stopper dinner if you do it right
- Traditional Carne Guisada Tacos >> this one takes a while to cook, but only has about 10 minutes of prep. Great for anyone to make if you work from home!
- Mexican Green Spaghetti from Maricruz Avalos Kitchen
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Sheet Pan Chicken Quesadillas
Equipment
- 2 sheet pans (cookie sheets)
Ingredients
- 9 (8-inch) flour tortillas*, often called medium or soft taco size
- 16 ounces shredded cheddar cheese**, about 4 cups, divided
- 1 cup tomatoes, chopped, about 1 large tomato (or 2 small)
- 1/2 cup green onions, chopped
- 1/2 cup cilantro, chopped, optional
- 2 cups shredded chicken, I used rotisserie chicken
- 1 (15-ounce) can pinto beans, drained
- 1 cup frozen corn
Optional Toppings or Garnishes
- Homemade Chipotle Sauce
- sour cream
- lime slices
Instructions
- Preheat your oven to 425 degrees F.
- Prep your ingredients: Shred the cheese if you didn't buy it pre-shredded. Chop your tomato into a small dice. Chop the green onions. Chop the cilantro if you're using it. Chop your chicken if necessary.
- Make the quesadilla: Layer 9 (8 inch, or soft taco size*) tortillas on a sheet pan***, with two in the center and the other 7 overlapping around all sides. The tortillas should be hanging off the edges of the pan. See photos. Make sure they overlap well and cover the entire bottom of the pan!
- Add cheese: Start by sprinkling 2 cups of cheese (about half the cheese, if you bought a 16 ounce package) all over the tortillas. Make sure to leave a big border around the edges; the tortillas should be able to fold in and almost (but not quite) reach the center.
- Add chopped toppings: Next, sprinkle over the top of the cheese 1 cup diced tomato, 1/2 cup of chopped green onions, 1/2 cup cilantro (optional!), and 2 cups of cooked chicken.
- Add beans. Open a 15-ounce can of pinto beans and drain it. Rinse the beans if you want, but I'm usually too lazy!! Just make sure they are not dripping with liquid when you add it to your quesadilla, or you will get soggy tortillas.
- Add corn. Finally, sprinkle with 1 cup of frozen corn (no need to thaw, hallelujah).
- Add more cheese: Top the whole thing with the remaining 2 cups of cheese, or whatever looks like a good amount to you. Let your heart guide you.
- Assemble and fold: Place 2 more tortillas (or more, depending on how much of the center you need to cover) on top of the ingredients in the center of the pan. Carefully fold over the edges of the tortillas that have been hanging off the pan toward that center tortilla. Use a bowl or another sheet pan to hold the folded edges in place while you keep folding the remaining sides. See photos!
- Top the entire giant quesadilla with a second sheet pan as if to nest it in the first (so bottom side down) and press it down. No need to add weights of any kind; I tried it once and the ingredients spilled out while cooking. The weight of the pan is perfect.
- Bake at 425 degrees for 20-25 minutes, or until the tortillas are golden brown and crispy. Let it sit for about 5 minutes to set, then slice the whole thing into 6 squares. If you want smaller pieces you can then cut those squares into triangles for a total of 12.
- Prepare sauce: Take time while the quesadilla bakes to make the best ever Chipotle Mayo for dipping! This really is the BEST dip for these quesadillas, they are so perfect for each other. You could also try either of the two dressing options on my Taco Salad recipe, quesadillas would be amazing dipped in either of those. Or just bust out the sour cream and salsa.
- Store leftovers in an airtight container in the fridge for up to 5 days. To freeze, flash freeze the pieces for 30 minutes, then transfer to a freezer ziplock bag. Leftovers (chilled or completely frozen) can be reheated in the oven using the 2 sheet pan method just like in the initial bake, or heat individual pieces on a frying pan. The frozen pieces will take longer to reheat.
