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Sheet Pan Quesadillas are the best way to make a large batch of crispy, cheesy quesadillas all at the same time. Filled with shredded chicken, black beans, and gooey, melted cheese, this recipe is super easy, full of flavor, and perfect for feeding a crowd or busy weeknight dinners.
Why I’ll Never Make Quesadillas on the Stove Again
Sheet pan dinner hacks are saving me right now, and this sheet pan quesadilla is my current favorite. Honestly, the first time I made it, the only thing I could think was, oh my gosh, what took me so long?
I mean, according to my family, quesadillas may as well be their own food group. So, naturally, I make a ton of quesadillas. But you know what I don’t love? Toasting multiple quesadillas, one at a time in a hot skillet. It’s simple, but inefficient – kinda like making pancakes.
Anyway, add a sheet pan to the equation and we’ve got a much smarter way to cook. It makes cooking quesadillas SO EASY, and yes, fun! It’s the perfect weeknight dinner, game day food, or late-night snack.
This sheet pan quesadilla recipe is filled with a simple mix of shredded chicken, canned tomatoes, black beans, and homemade taco seasoning, but truly, you can add whatever you have available. I highly recommend serving it with a batch of the chipotle crema (recipe included), homemade guacamole, or fresh pico de gallo.
You can prep the individual components ahead of time, or save time with your favorite leftovers. We love adding leftover carnitas, birria, and carne asada. This way, all that’s left do is assemble and bake – because yes, quesadillas are best served immediately when the cheese is still melty.
Table of Contents
Key Ingredients
Just like regular stovetop quesadillas, these sheet pan quesadillas start with a base of tortillas, cheese, and butter. Here’s what you’ll need to make this exact recipe:
- Tortillas: For this recipe, you’ll need large burrito-size flour tortillas to cover a half-sheet baking pan (approximately 18×13 inches). Use 7-8 tortillas in total: six arranged around the edges with half hanging over the pan, plus one or two in the center to cover gaps. Burrito-size tortillas work best for folding and sealing, but medium soft taco sized tortillas, will also work. You may need a couple extra to cover the pan fully. Avoid corn tortillas for this recipe since they’re smaller, less pliable, and tend to crack in the oven. If you’ ‘d like a healthier option, whole wheat flour tortillas or low-carb flour tortillas are great alternatives.
- Cheese: Shredded Mexican blend cheese is great since it melts smoothly and adds a mix of flavors. Other great options include cheddar, Monterey Jack, pepper jack (for extra heat), or mozzarella if you prefer a milder, extra-gooey texture.
- Melted Butter: Brushing the pan and the tortillas with melted butter helps the quesadillas bake up golden brown and crispy. For a lighter option, you can substitute with olive oil or cooking spray, though butter provides the best flavor.
- Filling: A hearty mixture of shredded chicken, black beans, Rotel tomatoes, and spices like chili powder, cumin, garlic, and onion powder. This filling is very versatile; feel free to swap the chicken for shredded beef, ground turkey, or keep it vegetarian with extra beans, sautéed vegetables, or even roasted butternut squash. You can also use a premade store-bought or homemade taco seasoning in place of the spices.
- Chipotle Crema (Optional): A creamy, smoky sauce made with sour cream, chipotle peppers in adobo, lime juice, and salt. It’s the perfect drizzle for a little kick of spice, but you can skip it or swap in guacamole, salsa, or a simple sour cream topping if preferred.
How to Make Sheet Pan quesadillas
This recipe starts by preparing and assembling your quesadilla filling. In this case, we’re using pre-cooked shredded chicken mixed with black beans, Rotel tomatoes, and spices. The result is simple to make, hearty, flavorful.
Once the filling is assembled, grab one half-sheet pan and brush it generously with melted butter. Make sure to coat the bottom and sides to prevent sticking, and to help the tortillas crisp as they bake.
Next, arrange six large burrito-sized flour tortillas around the edges of the pan, allowing half of each tortilla hang over the sides. Add one more tortilla in the center to cover any gaps.
Sprinkle half of the shredded cheese evenly over the tortillas to form the first cheesy layer.
Then spread the chicken and black bean mixture evenly over the cheese layer, gently pressing and shaping it into an even layer from edge to edge.
Sprinkle the remaining cheese over the top of the filling.
Place one tortilla in the middle of the pan over the filling. Brush it lightly with melted butter.
To fold and seal, fold the overhanging tortillas inward over the filling, overlapping them to cover completely.
Brush the folded tortillas with more melted butter to help the tops and edges brown.
Next, place a second half-sheet pan directly over the top of the quesadillas to press them down and keep them flat while baking. Bake the quesadillas in a preheated 375°F oven for 35–55 minutes, or until the tortillas are golden brown and crispy and the cheese is fully melted.
While the quesadillas bake, whisk together the chipotle crema (optional) or any other sides you plan to serve with your quesadillas.
Remove from the oven and let them cool for a minute or two before slicing into squares. Drizzle with chipotle crema and garnish with fresh cilantro, sliced jalapeños, and lime wedges, if desired. Enjoy!
The full list of ingredients and instructions can be found in the recipe card below.
Make it You’re Own
The BEST part about making these quesadillas is how versatile they are. Just like adding toppings to your next pizza, you can fill these quesadillas with just about anything. This means that you can add Tex-Mex favorites like ground beef taco meat, ground turkey, and spicy chorizo, or, try something entirely different.
Here’s a few ideas:
- Greek/Mediterranean: Swap the shredded chicken and black beans for flavorful Greek chicken, chicken souvlaki, or chicken gyros with baby spinach, artichoke hearts, kalamata olives, and roasted red peppers. Use crumbled feta and mozzarella as the cheese base, and serve with a homemade tzatziki sauce, whipped feta, or baba ganoush instead of chipotle crema.
- Cajun: Replace the filling with blackened chicken or andouille sausage, sautéed onions, bell peppers, and a dash of Cajun seasoning. Use cheddar or pepper jack cheese for bold flavor, and serve with a side of creamy Cajun remoulade sauce.
- Hawaiian: Give your quesadillas a tropical twist with diced ham, pineapple chunks, pickled jalapeño, and red onion combined with mozzarella or Monterey Jack cheese. For extra flavor, drizzle the topping with a little teriyaki sauce before baking, and serve with a sweet chili dipping sauce.
Serving Ideas
Sheet pan quesadillas are satisfying enough to stand on their own, but they taste even better with a few sides and toppings:
- Dips & Sauces: Whether your serving this as an easy weeknight dinner or as crowd-pleasing appetizer, it’s great with salsa, pico de gallo, guacamole, or cheesy Rotel dip for an extra flavor boost. The smoky chipotle crema included in this recipe adds a spicy, creamy kick.
- Rice & Beans: Pair with Mexican rice, cilantro lime rice, or refried black beans to make it a complete meal.
- Fresh Salad: Similar to what you’d get at your favorite Mexican restaurant or taqueria, enjoy it with a light side salad featuring romaine, avocado, corn, and a lime vinaigrette.
- Roasted Vegetables: Try roasted peppers, zucchini, and red onions, sautéed spinach, or corn on the cob for a fresh and colorful side dish.
- Toppings: The best part! Don’t forget lime wedges, sliced jalapeños, and fresh cilantro.
- Soup Pairing: These quesadillas go perfectly with chicken tortilla soup, black bean soup, or light Mexican chicken soup (caldo de pollo) for dipping.
Storage and Reheating
- Storage: Allow the quesadillas to cool completely before storing. Place leftovers in an airtight container, separating layers with parchment paper to prevent sticking. Store in the refrigerator for up to 3 days.
- Freezing: Cut into individual squares and wrap tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months.
- Reheating: For the crispiest results, reheat quesadillas on a baking sheet in a 350°F oven for 10 to 15 minutes, or until heated through. You can also reheat on the stovetop in a dry skillet set over medium heat for 3 to 4 minutes per side. For a quick reheat, microwave on a microwave-safe plate for 1 to 2 minutes. The texture won’t be as crispy, but it works when you’re short on time.
Frequently Asked Questions
Yes! If you don’t need to feed a crowd, you can easily make a smaller batch using a quarter sheet pan (about 9×13 inches). Simply cut the recipe ingredients in half and use 4-5 tortillas instead of 7-8. You’ll still layer and fold the tortillas the same way, just with fewer pieces. Bake as directed, but check for doneness a little earlier (around 25 to 30 minutes) since the smaller pan may crisp up faster.
I don’t recommend using corn tortillas for this recipe. They’re smaller, more fragile, and don’t overlap or fold as well as large flour tortillas, which means the filling won’t stay sealed inside. Corn tortillas also tend to crack and dry out during baking, making them harder to slice. For best results, stick with large burrito-size flour tortillas to achieve that golden, crispy crust and melty, sealed filling.
More Easy Dinners
If you make this sheet pan quesadilla recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.
Sheet Pan Quesadillas
Ingredients
- 3 cups shredded chicken, fully cooked
- 1 (15-oz) can black beans, rinsed and drained
- 1 (10-oz can) Rotel
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon cumin powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons salted butter, melted
- 8 large flour tortillas, burrito-size
- 4 cups shredded Mexican blend cheese
For the Chipotle Crema (optional)
- ½ cup sour cream
- 1-4 tablespoon diced chipotle peppers in adobo sauce, depending on your heat preference
- ½ lime, juiced
- salt, to taste
Instructions
- Set your oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, black beans, Rotel, garlic powder, onion powder, chili powder, cumin, salt, and pepper.
- Brush a large baking sheet generously with melted butter. Arrange the tortillas around the edges of the pan so that half of each tortilla hangs over the sides. Place one tortilla in the center to cover any gaps.
- Sprinkle half of the cheese evenly over the tortillas. Spread the chicken mixture on top, then layer with the remaining cheese.
- Place one tortilla in the middle over the filling and brush it lightly with melted butter.
- Fold the overhanging tortillas inward over the filling, overlapping them to completely cover.
- Brush the folded tortillas with more melted butter to help them brown.
- Place another sheet pan directly on top of the quesadillas to press them down and keep the tortillas flat while baking.
- Bake for 35-55 minutes, or until golden brown and the cheese is fully melted. Cooking time will vary.
- (Optional) While baking, whisk together sour cream, chipotle peppers, lime juice, and salt in a medium bowl until smooth. Adjust spice level to taste.
- Remove the quesadillas from the oven, slice into squares or wedges, and serve warm with chipotle crema. Garnish with fresh cilantro or jalapeños if desired.
Notes
- A half-sheet pan (18×13 inches) works best for this recipe. If you’d like to make a smaller batch, use a quarter sheet pan and halve the ingredients.
- Flour tortillas are strongly recommended since they’re flexible, easy to fold, and bake up golden and crispy.
- Don’t skip brushing the tortillas with melted butter, it helps them brown and adds flavor.
- Bake time can range from 35 to 55 minutes, depending on your oven and the desired crispiness of your tortillas. Start checking at the 35-minute mark.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
