Sheet pan quesadillas are as much fun to eat as they are to make.

This sheet pan quesadilla recipe is loaded with chicken, beans, veggies, and loads of melty Mexican blend cheese!

taking a piece of Sheet Pan Quesadillas out of the pan

Sheet Pan Quesadillas are a Family Favorite Because…

  • Save time—you can make enough to feed a crowd all at once!
  • Perfect for busy weeknights, sheet pan quesadillas are really easy to make.
  • Serve a little or a lot, you can cut the squares as small or large as you’d like.
  • They’re versatile; swap the add-ins or use leftover taco meat to make it quick and easy.
tortillas , oil , cheese , corn , green onions , chicken , beans , taco seasonings with labels to make Sheet Pan Quesadillas

Ingredients for Sheet Pan Quesadillas

Tortillas: Use large flour tortillas to make tortillas easy.

Chicken: Shredded rotisserie chicken is a time saver and perfect for quesadillas, but any leftover chicken will work.

Cheese: This recipe is all about the cheesy ‘glue’ that holds it together. Preshredded cheese, such as a Mexican cheese blend, works just fine in this recipe (and is another time saver).

Seasonings: I keep it quick with few tablespoons of taco seasoning—use a packet or homemade.

Filling: Add your favorite TexMex-inspired ingredients; I love black beans and corn. Other favorites include bell peppers, black olives, and red onions.

Variations and Add-Ins

  • Use leftover homemade chili as a filler and serve with tasty dips like guacamole or pico de gallo and sour cream.
  • Leftover taco meat, ground beef, turkey, or steak are also great choices.
  • Swap up the cheese and try a blend of cheddar cheese, mozzarella, pepper Jack, or Monterey jack.
  • Switch out the black beans for refried beans and omit the corn for diced tomatoes if desired.

How to Make Sheet Pan Quesadillas

Sheet pan quesadillas are quick and easy to make.

  1. Season and simmer chicken over medium heat until water evaporates (recipe below).
  2. Spread the filling and cheese over the top of the tortillas.
  3. Top with remaining tortilla and fold the bottoms up to seal.
  4. Cover the quesadilla with a second baking sheet and bake until the edges crisp.
  5. Remove the top baking sheet and bake for another 5 minutes or until the top and edges are brown and crispy.
plate of Sheet Pan Quesadillas

Serving and Toppings

All the quesadilla to cool a few minutes before cutting.

  • Garnish with cilantro and sliced jalapenos.
  • Serve with salsa and sour cream for dipping.

Storing Leftovers

Keep leftover sheet pan quesadillas in a covered container in the refrigerator for up to 4 days, separated by sheets of parchment paper. They can also be stored in a freezer bag for up to 4 months.

You can reheat leftover quesadilla in the air fryer or in a large skillet over low heat. They can also be reheated in the microwave but may not be as crisp.

Tasty Mexican Inspired Recipes

Did you make this Sheet Pan Quesadillas Recipe? Be sure to leave a rating and a comment below.

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taking a piece of Sheet Pan Quesadillas out of the pan
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Sheet Pan Quesadillas

This easy recipe for sheet pan quesadillas is full of cheesy and spicy flavor.
Prep Time 15 minutes
Cook Time 21 minutes
Resting Time 5 minutes
Total Time 41 minutes
Servings 8
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Ingredients  

  • 4 cups cooked shredded chicken
  • 1 ounce taco seasoning 1 packet, or 2 tablespoons homemade taco seasoning
  • ½ cup water
  • 2 tablespoons vegetable oil
  • 8 large flour tortillas
  • 15 ounces canned black beans 1 can, drained and rinsed
  • 1 cup frozen corn kernels thawed
  • 4 cups shredded Mexican cheese blend
  • 2 green onions thinly sliced

Instructions 

  • Preheat the oven to 425°F.
  • In a medium skillet add the chicken, taco seasoning, and water. Simmer over medium-high heat until the water evaporates.
  • Brush one side of each tortilla with oil. Place 6 tortillas, oil side down, on a 18 x 13-inch baking sheet, half hanging off. Place one more tortilla in the center to close the gap.
  • Spread the chicken mixture over the tortillas. Sprinkle the black beans, corn, green onions, and cheese over top.
  • Place the remaining tortilla in the center and fold the bottom tortillas up to seal.
  • Place a second baking sheet on top and bake for 18 minutes until edges start to crisp.
  • Remove the top baking sheet and bake for an additional 3 to 5 minutes or until golden brown and crisp.
  • Rest for 5 minutes before cutting.

Notes

Store leftover sheet pan quesadillas in a single layer in an airtight container in the refrigerator for up to 3 days.
If adding other raw vegetables such as onions or bell peppers, I like to cook them first in a skillet or the microwave to soften.
Reheat them in the air fryer or in a dry skillet.
5 from 6 votes

Nutrition Information

Calories: 488 | Carbohydrates: 34g | Protein: 39g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 87mg | Sodium: 720mg | Potassium: 507mg | Fiber: 6g | Sugar: 2g | Vitamin A: 403IU | Vitamin C: 2mg | Calcium: 714mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Chicken, Entree, Lunch, Main Course, Snack
Cuisine American, Mexican
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Sheet Pan Quesadillas in the sheet pan and plated with a title
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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. We make sheet pan crunch wraps. I’m not sure why we have never tried sheet pan quesadillas. I’m excited to try this.

  2. I made this and it turned out okay. I didn’t have the right tortillas and I think that made a huge difference. I had to use the smaller ones and it was just too much tortilla. I love how easy it was to make. I’ll be making these again (using the right tortillas). They were a big hit. I made some chili con queso to dip them in also. I did use steak fajita meat, refried beans and fiesta blend cheese, so they were a little different than the recipe, but that’s what my family likes. Thanks for posting!5 stars

  3. I have tried to make quesadillas several times and they always turn out terrible. I’m so excited to try this version. I will use different fillers (steak fajita meat, refried beans and shredded fiesta blend cheese) and I’ll make some Chili Con Queso to dip it in. Thanks for sharing this, it looks super quick and easy! I’m cheating on the meat cause I’ll just get the already cooked fajita meat (it’s actually really good). I can’t wait for dinner tonight!

  4. I was kinda skeptical at first, but it looked both yummy and easier to prepare than the way my husband used to make them
    Again, excellent and thumbs up from Sonny Boy5 stars

    1. You can add something else on top that is ovenproof such as a skillet, or even a casserole dish. The heat on both sides helps it cook evenly, stay together, and crisp nicely.

  5. I made these last week and they were very easy to put together and tasty. Served with lettuce, tomato, salsa, sour cream and guacamole. Will make again, can’t wait till your cookbook arrives.5 stars

  6. I made this last night and it was wonderful! Great for leftovers as well. Heaping top of sour cream and salsa Roja completed the meal.5 stars