Sheet Pan Quesadilla Recipe

This Sheet Pan Quesadilla Recipe is one of my favorite appetizers to make for a large potluck or tailgate party. However I also sometimes serve it as a family meal alternative for Taco Tuesday.

Each serving of this easy, handheld dish is full of tender, seasoned slices of chicken, onions and peppers. Then nestled in between two lightly toasted tortillas is also a mixture of beans, sour cream, cilantro and cheese.

It is a hearty appetizer but you can even add more flavor and substance when you serve it with a variety of toppings. Salsa, sour cream, guacamole, are just a few of the endless amount of toppings that will let your family and friends customize each serving.

Although you could make several Loaded Chicken Quesadillas in a skillet to serve several people, this time we are going to use the oven instead. This will allow you to spend time with your friends and family rather than standing over the stove preparing each individual one.

Equipment Required For Sheet Pan Quesadilla

For this recipe you will need two half size sheet pans. These pans measure 13×18 inches and are the large standard baking sheets that are commonly found in most homes.

Although you can technically make this recipe with any size sheet pan that you have, it is best to use the largest ones that will fit in your oven. This way you can take advantage of the large size in order to feed more people.

The purpose of the second 13×18 sheet pan is to place it on top of the prepared quesadilla before it goes in the oven to bake. This will prevent the top of the folded tortillas from unfolding causing the filling to escape. 

What Size Tortillas To Use

To cover more surface area on the baking sheet, it is best to use the large, burrito size tortillas. These are typically 8 or 10 inches in circumference.

These tortillas will be large enough to cover both the bottom and top of the quesadilla. In addition, the larger size makes it easy to fold over the filling.

You will need 12 (10 inch) burrito tortillas for this recipe. Because most packages include 8 tortillas, you must purchase 2 packages.

Use the remaining tortillas to make Homemade Crunchwraps or save them to make Mexican Pizza later in the week.

Type of Chicken For Sheet Pan Quesadilla

This sheet pan quesadilla recipe calls for 4 cups of cooked chicken. You can use either white meat or dark meat or a combination of both.

The easiest way to get that amount of chicken is to purchase a rotisserie chicken from your local grocery store or wholesale club. One standard size chicken will provide you with 4 cups of meat, which is exactly the amount that you need for this recipe.

Once the hot chicken cools enough to handle, remove the skin and separate the meat from the bones. Then you can either shred or dice the chicken.

Dicing is a quick and easy way to get juicy chunks of chicken in every bite. However for a more tender and subtle bite, you can shred the meat. 

Do this by taking two forks and pull the meat in opposite directions. Although here is one hint of advice, it is much easier to shred the chicken when it is still warm.

How To Season Sheet Pan Quesadilla

To give the quesadilla great flavor you will combine a couple of spices that you most likely already have in your spice cabinet.

Chili powder is used to give the quesadilla a deep smokey flavor. This spice is made by combining ground chili peppers with a blend of other spices such as cumin, paprika, onion, garlic and Mexican oregano. 

And no Mexican inspired recipe would be complete without adding a little more cumin in the mix. This slightly sweet and warm spice elevates the flavor of the chili powder and provides you with that classic quesadilla flavor.

However, if you don’t happen to have any chili powder or cumin you can easily substitute the spices with a packet of taco seasoning. It will provide a similar flavor and you can even choose between standard taco seasoning or a hot and spicy mix.

Sheet Pan Quesadilla Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 1 small onion, diced
• 1 large bell pepper, diced
• 1 large jalapeño pepper, diced
• 6 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• salt and black pepper, to taste
• 4 cups cooked shredded or diced chicken
• 2 (15-ounce) cans pinto or black beans (or one of each), rinsed and drained
• 1 cup (8 ounces) sour cream
• 1/4 cup finely-chopped fresh cilantro
• 2 tablespoon melted butter
• 12 (10-inch) flour tortillas
• 4 cups shredded Mexican blend cheese

INSTRUCTIONS

To begin, preheat the oven to 425°F. Next, place a large skillet over medium-high heat and add the oil. 

Once the oil is hot add the diced onions, bell pepper, and jalapeño. Sauté for 4-5 minutes, stirring occasionally, until softened. 

Then, add the garlic, chili powder, cumin, salt and black pepper and sauté for 1 minute, stirring constantly. Transfer the mixture to a large mixing bowl. Next, add the chicken, beans, sour cream, and cilantro to the bowl and toss until the mixture is even throughout. 

Lightly brush the inside surface of one 13 x 18 sheet pan with melted butter. Overlap the tortillas on the sides of the sheet pan so that half of a tortilla overhangs over every side. 

Then place two tortillas down the center of the sheet pan to cover the entire bottom surface area of the pan. Reserve the remaining 2 remaining tortillas for later use.

Preparing the Sheet Pan Quesadilla

Next, spread the chicken filling evenly over the tortillas, followed by a layer of cheese. Place the two remaining tortillas over the center of the filling, allowing them to overlap each other.

Then fold the overhanging tortillas back towards the center and cover all of the filling. Brush the tops of the tortillas evenly with melted butter.

Place the other large baking sheet on top of the quesadilla to weigh it down. Place the pans in the oven and bake for 20 minutes. Then carefully remove the top baking sheet and bake for an additional 5 more minutes or until the top of the tortillas turn light golden brown in color.

Finally, slice the quesadilla into your squares (or desired shapes) and serve with your favorite toppings.

More Easy Sheet Pan Recipes

• Sheet Pan Pork Chops and Potatoes
• Sheet Pan Chicken and Vegetables
• Salmon and Broccoli
• Sheet Pan Sausage and Sweet Potatoes

Enjoy! Mary

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