Why You’ll Love This Recipe
This Sheet Pan Quesadilla is the ultimate crowd-pleaser. It’s crispy, cheesy, and packed with your favorite fillings—all baked at once on a single pan. Whether you’re feeding a family or hosting a game-day gathering, this recipe makes it easy to serve a delicious meal with minimal cleanup.
It’s endlessly customizable too. From plain chicken to spicy beef or veggie-packed options, you can tweak the filling to suit your taste. Plus, baking everything on a sheet pan means everyone gets a perfect, melty bite with that golden, crispy tortilla crunch.
Table of Contents
Ingredients
For the quesadilla:
- 2 tablespoons olive oil or melted butter
- 8 large flour tortillas
- 2 cups cooked, shredded chicken (plain or seasoned)
- 2 cups shredded Mexican cheese blend
- 1 cup cooked onions and bell peppers (optional)
- 1/2 cup sour cream or cream cheese (optional for creaminess)
Toppings & sides (optional):
- Salsa or pico de gallo
- Sour cream
- Guacamole
- Fresh cilantro
- Jalapeño slices
Directions
- Preheat the oven:
Set oven to 425°F (220°C). Lightly grease a large sheet pan with oil or non-stick spray. - Prepare the base layer:
Place 6 tortillas overlapping each other around the edges of the pan, letting half hang over the edges. Place 1 tortilla in the center to cover the base. - Add the filling:
Spread a thin layer of sour cream or cream cheese (if using) over the tortillas. Evenly distribute the shredded chicken, sautéed peppers and onions (if using), and cheese on top. - Top it off:
Place the remaining tortilla on top of the filling in the center. Fold over the overhanging tortilla edges toward the center to close the quesadilla. Brush the top lightly with olive oil or butter. - Bake:
Place a second sheet pan on top to weigh it down. Bake for 20 minutes, then remove the top pan and bake for another 5–8 minutes until golden and crispy. - Slice and serve:
Let rest for 5 minutes. Slice into squares or triangles and serve with your favorite toppings.
Servings and Timing
- Servings: 6–8 pieces
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Perfect for a busy weeknight dinner or quick party appetizer.
Variations
- Spicy Kick: Add jalapeños, hot sauce, or pepper jack cheese.
- Veggie Style: Use black beans, corn, zucchini, and spinach.
- Breakfast Version: Swap chicken for scrambled eggs, bacon, and breakfast potatoes.
- Beef Lover’s: Use taco-seasoned ground beef instead of chicken.
- BBQ Chicken Twist: Mix chicken with BBQ sauce for a smoky flavor.
Storage and Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a skillet or oven at 350°F to regain crispiness. Microwave works too but may soften the texture.
- Freezing: Not recommended, as tortillas can become soggy upon thawing.
FAQs
Can I use corn tortillas?
Corn tortillas can work, but they’re smaller and may crack more easily. Flour tortillas are best for this recipe.
Can I make this ahead of time?
Yes! Assemble ahead and refrigerate before baking. Just add a few minutes to the baking time.
What cheese works best?
Mexican blend, Monterey Jack, cheddar, or even pepper jack work well. Mix and match!
How do I make it vegetarian?
Swap chicken for black beans, sautéed mushrooms, or a tofu scramble.
Can I cook this without placing a pan on top?
You can, but the top layer might not stay sealed as neatly. The second pan helps it crisp evenly.
Is it kid-friendly?
Absolutely! Just skip the spicy ingredients if needed.
Conclusion
This Sheet Pan Quesadilla – Plain Chicken version is everything you love about quesadillas, but easier and more shareable. With golden crispy tortillas and melty cheese all baked in one go, it’s a low-effort, high-reward meal that’s sure to become a favorite. Customize it, slice it, and enjoy with all your favorite dips!
more dinner ideas here