Sheet Pan Chicken Quesadillas
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Sheet Pan Quesadillas with seasoned Mexican chicken and delicious cheese makes it super easy to feed your family at once – simple prep and oven-bake for a fast kid-friendly and middle of the weekly friendly main dish dinner.
This quesadilla recipe is done with taco seasoning (Mexican) but the only limit on what you serve up is what you love! Other great alternative suggestions for the middle of a quesadilla are shredded BBQ chicken, cheeseburger beef and cheese, breakfast eggs and bacon, or try simply seasoned steak or ground beef.
Quesadilla Ingredients List
Quesadillas are most often fried or done on a blacktop but oven baking means less oil and many more cooked at the same time. Easily make chicken, beef, or even breakfast quesadillas! Here is a chicken quesadilla ingredient list. Once you verify you have all ingredients on hand, scroll down for step-by-step instructions, video, and printable recipe.
- large flour tortillas – my sheet pans are large (11 x 13) so I used the burrito size (10″) flour tortillas.
- cooked chicken, shredded
- 1 package taco seasoning
- shredded cheese
How to Oven Bake Quesadillas
- Preheat oven to 425.
- Lay 4 tortillas on a light colored baking sheet, allowing half of each tortilla to drape over the edge of the pan.
- Set sheet pan aside.
- In a skillet, add previously cooked and shredded chicken, taco seasoning and water.
- Mix well and heat over medium heat until liquid is reduced and chicken is hot.
- Divide shredded chicken and spoon 1/4th cup of mixture onto each half of the tortillas on the pan.
- Top chicken with cheese and fold flour tortilla shells over.
- At this point, that is all needed to fill quesadilla, but you can also add drained black beans, jalapenos or green onions.
- Bake for 15-20 minutes or until crispy and browned.
- TIP: If you have a sheet pan that you can lay on top of the tortillas before baking, it can crisp both sides. Otherwise, its fine to flip halfway through cooking to brown both sides.
- Note that the shell portion facing up on the pan will be light brown and the underside on the pan will be the crispy side.
- Remove chicken quesadillas from oven and cut and serve.
What happens if I use a dark sheet pan?
Dark Sheet pans cook hotter and quicker. If you are using a dark pan, reduce the oven by 25 degrees (to 400) and lessen cook time by 5 minutes, checking first, before continuing the recipe.
Important Sheet Pan Quesadilla Tips
Typically I make our quesadillas in a cast iron pan or on a griddle but the downside is that you can only do 1 or 2 at a time. The positive (pro if you will) in making sheet pan quesadillas is that you can typically cook a whole dinner worth at once, so no need to let one get cold or be serving one person at a time.
Many people that make chicken quesadillas say to drastically reduce cooking time. I think this is what is happening: Most people have dark sheet pans/cookie sheets. When you cook with a dark cookie sheet, you should reduce your oven temperature by 25 degrees and depending on the item, reduce your cooking time a bit.
My sheet pans in this post are not dark, they are aluminum. My quesadillas looked great on the top but were more browned on the bottom.
I’d recommend you check your sheet pan quesadillas after 10 minutes by removing the top pan AND looking on the bottom of the flour tortilla to make sure you don’t have one side drastically over cooked.
Quesadilla Toppings
Baking quesadillas is only one part of the recipe! The best part is loading the hot melty quesadilla meal with lots of ultimate extras. Here are some suggestions.
- Shredded Lettuce
- Chunky Pico De Gallo
- Spicy Salsa
- Sour Cream
- Extra Cheddar Cheese
- Refried Beans
- Guacamole
- Taco Sauce
What to Serve with Quesadillas
- Fried Tortilla Chips
- Air Fried Tortilla Chips
- Cilantro Lime Rice (great as a side but also delicious INSIDE the quesadillas)
- Crock Pot Velveeta Dip
- As a side for Mexican Lime Soup
- Classic Cowboy Caviar – delicious as a topping or dip
- chihuahua Queso
Sheet Pan Quesadillas
Ingredients
- 4 large flour tortillas
- 2 cups cooked chicken shredded
- 1 package taco seasoning
- 1/2 cup water
- 2 cups shredded cheese
- sour cream
- shredded lettuce
- salsa
Instructions
- Preheat oven to 425.
- Cook and shred chicken or cook beef prior to starting this recipe.
- Lay 4 tortillas on an aluminum sheet pan, allowing half of each tortilla to drape over the edge of the pan.
- If you use a darker sheet pan, please note that the quesadillas may bake QUICKER and to set oven for 25 degrees less. Additionally, reduce time by 5 minutes and check to prevent over-cooking/burning.
- In a skillet, add already cooked and shredded chicken, taco seasoning and water.
- Mix well and heat over medium heat until liquid is reduced and chicken is hot.
- Divide shredded chicken and spoon 1/4th cup onto each half of the tortillas on the pan. Top with cheese and fold shells over.
- OPTIONAL: Add a sheet pan on top of quesadillas to help brown both sides evenly. If not, fine to place directly to oven and flip halfway through.
- Bake quesadillas for 15-20 minutes or until crispy and browned. Note that your quesadilla shell will be lighter on the top versus the side on the pan.
- Remove from oven and cut in half and serve with sour cream, salsa and shredded lettuce.
Video
Notes
- Homemade Tortilla Chips Recipe
- Cilantro Lime Rice (great as a side but also delicious INSIDE the quesadillas)
- Cowboy Caviar – delicious as a topping or dip
- Queso
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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