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An overhead view of a full sheet pan of golden-brown quesadillas, cut into squares, topped with chipotle crema, fresh jalapeño slices, and cilantro, served with lime wedges and a bowl of chipotle crema on the side.
5 from 1 vote

Sheet Pan Quesadillas

These easy sheet pan quesadillas are baked until crispy, golden, and full of cheesy chicken and black bean filling. Perfect for a weeknight dinner or feeding a hungry crowd, this fuss-free recipe is ready in under an hour and pairs beautifully with a smoky chipotle crema.
Please note, you will need two half-sheet baking pans to make this recipe.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 20 small quesadillas
Calories: 186kcal
Chef: Jessica Randhawa

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. 
    Overhead view of the same mixing bowl after the shredded chicken, black beans, tomatoes, and spices have been combined into a seasoned filling for sheet pan quesadillas.
  • 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. 
    Overhead view of tortillas fully arranged on the buttered baking sheet with an additional tortilla placed in the center to cover gaps.
  • Sprinkle half of the cheese evenly over the tortillas. Spread the chicken mixture on top, then layer with the remaining cheese.
    Overhead view of a second layer of shredded cheese spread over the chicken and bean filling in the sheet pan.
  • Place one tortilla in the middle over the filling and brush it lightly with melted butter.
    Overhead view of an additional tortilla placed on top of the filling and cheese in the center of the pan, with a pastry brush applying melted butter.
  • Fold the overhanging tortillas inward over the filling, overlapping them to completely cover.
    Overhead view of the overhanging tortillas folded inward over the filling, overlapping across the center tortilla to form a sealed top crust.
  • Brush the folded tortillas with more melted butter to help them brown.
    Overhead view of a sheet pan filled with folded tortillas covering the quesadilla filling, being brushed with melted butter using a pastry brush.
  • Place another sheet pan directly on top of the quesadillas to press them down and keep the tortillas flat while baking.
    Overhead view of a second empty sheet pan placed upside down on top of the prepared quesadilla pan to press the tortillas flat while baking.
  • Bake for 35-55 minutes, or until golden brown and the cheese is fully melted. Cooking time will vary.
    An overhead view of baked sheet pan quesadillas fresh from the oven, with the tortillas golden brown and crisp around the edges.
  • (Optional) While baking, whisk together sour cream, chipotle peppers, lime juice, and salt in a medium bowl until smooth. Adjust spice level to taste. 
    Overhead view of a bowl with the sour cream and chipotle pepper mixture whisked into a smooth, light orange chipotle crema.
  • 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 (18x13 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

Calories: 186kcal | Carbohydrates: 12g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 436mg | Potassium: 192mg | Fiber: 2g | Sugar: 1g | Vitamin A: 277IU | Vitamin C: 2mg | Calcium: 298mg | Iron: 1mg
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