Sheet Pan Chicken Quesadillas – The Country Cook

A fun and easy recipe, these Sheet Pan Chicken Quesadillas are the perfect dinner (or appetizer!) Filled with amazing flavor, these are sure to be a crowd favorite!

A TWIST ON CHICKEN QUESADILLAS

I’ve always loved a good chicken quesadilla, but have you ever tried Sheet Pan Chicken Quesadillas? They are absolutely amazing and they take so much work out of making individual quesadillas. Filled with seasoned chicken and an array of fillings, this is a great recipe to easily feed everyone! They are easy to handle and perfect for dipping. The next time that quesadilla craving calls, make this Sheet Pan Chicken Quesadilla recipe!

FREQUENTLY ASKED QUESTIONS:

What size pan do I need for this?

You will want to use a 12×17-inch sheet pan for this. This is the size that will fit the tortillas. You will actually need to have 2, but could get away with a smaller one as we use one to put on top of the quesadillas while baking.

What kind of chicken is best to use?

We use pre-shredded chicken for this recipe. You can use any leftover chicken that you have or make your chicken by baking, boiling etc and then shred it. Or you can go an even easier route and use a rotisserie chicken and just pull and shred that as well. You also can find pre-shredded cooked chicken in places like Costco and Sam’s Club.

Can I use a taco seasoning packet for this?

You can! If you don’t want to use the spices called for in this recipe you can just substitute it with a taco seasoning packet or a fajita seasoning packet. Or you can make your Homemade Taco Seasoning!

Can I use other flavored tortillas?

Absolutely! You can use any of your favorite flavors like sun-ripped tomato or spinach, etc. As long as you believe that they will taste good with the fillings and your topping choices. I just don’t recommend corn tortillas.

Why do you top this with a sheet tray?

This is the best way for the quesadilla to keep its shape. This helps it with the weight needed to be pressed down and for the quesadilla to seal properly.

Can I use another type of cheese?

You can use any of your favorite cheeses in this recipe. Try a Mexican blend, Monterey Jack, Pepper Jack or cheddar. All work great!

How do I store leftovers?

These can be stored in an airtight container in the refrigerator where they will keep for up to 3-4 days. To reheat it is best to do this in the oven at 350 degrees F until heated through or on the stovetop or in an air fryer. I do not recommend microwaving as it becomes soggy.

Pinterest image of stacked Sheet Pan Chicken Quesadillas on white plate with toppings.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • salted butter
  • onion
  • green bell pepper
  • garlic
  • chili powder
  • ground cumin
  • garlic powder
  • onion powder
  • salt and pepper
  • shredded chicken
  • black beans
  • Rotel
  • cilantro
  • burrito sized tortillas
  • shredded colby jack cheese
Ingredients needed: unsalted butter, onion, green bell pepper, garlic, chili powder, ground cumin, garlic powder, onion powder, kosher salt, pepper, chicken, black beans, rotel, cilantro, tortillas, colby jack cheese and your favorite toppings.

HOW TO MAKE SHEET PAN CHICKEN QUESADILLAS:

Preheat the oven to 425°F. Place a large skillet over medium heat, once hot melt 2 tablespoons of the butter. Add the onion and bell pepper, stirring occasionally, cook until softened 5-8 minutes.

Butter, onions and bell peppers sautéed in pan.

Next, add the garlic, chili powder, cumin, garlic powder, onion powder, salt, and pepper, stir to combine and cook for an additional 30 seconds.

Sautéed peppers and onions in pan with garlic, chili powder, cumin, garlic powder, onion powder, salt, and pepper mixed in.

Add the chicken, black beans, and Rotel. Mix until combined. Finally, add the cilantro and stir until combined then take off the heat.

Chicken, black bean, rotel and cilantro added to onion and pepper mixture and stirred together.

Melt the remaining 3 tablespoons of butter in a small bowl in the microwave and set aside. Using a 12×17-inch sheet tray or one of a similar size, lay 4 of the tortillas at each of the corners with about half of the tortilla overlapping the sides. Place two more tortillas at the top and bottom of the sheet tray, with half of the tortilla overlapping the sides. Place one more tortilla directly in the center of the sheet tray. There should be no exposed sheet tray at this point.

Tortillas lining the sheet pan.

Add half of the shredded cheese, then the chicken mixture, then add the remaining cheese on top. Place the last tortilla directly in the middle of the fillings on top.

Cheese and filling added to top of tortillas with one tortilla placed on top of filling.

Fold all the sides of the overlapping tortillas over the filling. Brush the melted butter all over the outside of the tortilla.

Butter being brushed over folded tortillas.

Place another sheet tray on top.

Sheet pan placed on top of folded tortillas in pan.

Back for 20 minutes. Take the sheet tray off and bake for an additional 5 minutes or until golden brown.

Finished browned Quesadillas right out of oven on pan.

Let cool slightly, cut and serve with your favorite toppings.

Finished cut quesadillas in pan with cilantro and lime.

Enjoy!

Close up of Sheet Pan Chicken Quesadillas on plate showing the inside.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Square image of two stacked Sheet Pan Chicken Quesadillas on white plate with toppings.

Sheet Pan Chicken Quesadillas

A fun and easy recipe, these Sheet Pan Chicken Quesadillas are the perfect dinner (or appetizer!) Filled with amazing flavor, these are sure to be a crowd favorite!

Print
Pin
Rate

Course: Appetizer, Main Course

Cuisine: American, Mexican

Keyword: Chicken Quesadilla, Sheet Pan Chicken Quesadilla Recipe, Sheet Pan Chicken Quesadillas

Prep time: 15th minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 8

Calories: 759kcal

Author: Brandie @ The Country Cook

Ingredients

  • 5 s tablespoon salted butter, divided use
  • 1 small onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 1 . chili powder
  • 1 test ground cumin
  • 1 test garlic powder
  • 1 test onion powder
  • ½ test salt
  • ½ test black pepper
  • 4 cups shredded chicken
  • 15th ounce can black beans, drained and rinsed
  • 10 ounce can Rotel, drained
  • 2 s tablespoon chopped fresh cilantro
  • 8-10 inch burrito sized tortillas
  • 5 cups shredded Colby Jack cheese
  • Your favorite toppings: sour cream, salsa, jalapeños, etc.

Prevent your screen from going dark

Instructions

  • Preheat the oven to 425°F. Place a large skillet over medium heat then melt 2 tablespoons of the butter. Add the sliced ​​onion and bell pepper, stirring. Cook until softened 5-8 minutes.

  • Add the garlic, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir to combine and cook for an additional 30 seconds.

  • Add the chicken, black beans, and rotel, mix until combined. Finally, add the cilantro and stir until combined then take off the heat.

  • Melt the remaining 3 tablespoons of butter in a small bowl in the microwave and set aside.

  • Using a 12×17-inch sheet tray or one of a similar size, lay 4 of the tortillas at each of the corners with about half of the tortilla overlapping the sides.

  • Place two more tortillas at the top and bottom of the sheet tray, with half of the tortilla overlapping the sides. Place one more tortilla directly in the center of the sheet tray. There should be no exposed sheet tray at this point.

  • Add half of the cheese, then the chicken mixture, then add the remaining cheese on top. Place the last tortilla directly in the middle of the fillings on top.

  • Fold all the sides of the overlapping tortillas over the filling. Brush the melted butter all over the outside of the tortilla.

  • Place another sheet tray on top.

  • Back for 20 minutes. Take the sheet tray off and bake for an additional 5 minutes or until golden brown.

  • Let cool slightly, cut and serve with your favorite toppings.

Notes

  • Make sure you are using burrito sized tortillas.
  • Other vegetables and meats can be added to this recipe, see my tips above.
  • Make sure you place another sheet tray on top of the quesadilla while baking to ensure it holds its shape.
  • Instead of using chili powder, cumin, garlic powder and onion powder, you can substitute with one packet of taco seasoning or fajita seasoning.

Nutrition

Calories: 759kcal | Carbohydrates: 45g | Protein: 46g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monnounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 1510mg | Potassium: 656mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1474IU | Vitamin C: 18mg | Calcium: 707mg | Iron: 5mg

Nutritional Disclaimer

Leave a Comment