With corn, black beans, chicken and loads of flavor, these EASY Sheet Pan Quesadillas will be your new go-to weeknight meal!
Quesadillas in the oven have never been easier. We all know I love a good quesadilla. Cheesy, tasty and totally dipped in sauce quesadillas.
Baked chicken quesadillas can be crunchy and cheesy without frying. I promise!
Quesadillas in the Oven
But that usually means frying in a skillet and if I am making them for several people, want to save a few calories or just not make a mess, the oven is a better bet.
Can you make crispy quesadillas in the oven? YES! The trick is to press them down by stacking on sheet pan on top for the first part of cooking. Then remove it and let those bad boys brown.
Why You’ll Love These Sheet Pan Quesadillas
Super easy quesadillas that are quick and also full of flavor- what’s not to love!
- Saves room on stove – A baked quesadilla is a great way to save room on the stove for other delicious dishes.
- Large batch – This chicken quesadilla recipe is a great way to make a large batch of food for a crowd.
- Change it up – If you don’t like what we use for fillings, it’s super easy to swap them out fr something you like better.
Ingredients
These sheet pan quesadillas are filled with chicken, corn, beans and of course, cheese. ALL THE CHEESE. But you can make any variations you’d like and still end up with a fabulous creation.
- Chicken – I prefer to use chicken breasts. You can either cook up your own or use a store bought rotisserie chicken and shred it.
- Yellow corn – You can use fresh corn if you have it on hand, but I like using canned corn just as well.
- Black beans – We’re going for “easy” here, so I use canned beans. Just make sure they are drained and rinsed.
- Seasonings – I use a blend of chili powder and ground cumin, but you could also use taco seasoning.
- Flour tortillas – Medium or large flour tortillas are best to use. It allows for overhanging tortilla over the sides of the cookie sheet, making them easier to fold. Burrito size is a little too big. On the other hand, corn tortillas are too small.
- Mexican cheese blend – I like to shred my own cheese so that it melts better. If not a mexican blend, you could use mozzarella, monterey jack cheese and cheddar.
- Butter – Always use unsalted butter when cooking so that you can control the salt content in the recipe.
Don’t skimp on the cheese though, it is the glue that holds a quesadilla together.
How to Make Chicken Quesadillas in the Oven
Sheet pan quesadillas literally can not get any easier.
- Prepare oven and baking sheet. Preheat the oven and lightly grease a quarter sheet pan with cooking spray or olive oil.
- Make filling. Stir your chosen fillings in a mixing bowl along with spices. Freshly shredded cheese will melt better than pre-shredded cheese.
- Line sheet with tortillas. Line the sheet pan with the flour tortillas so that half of them hang off the side of the pan. Depending on the size, you might need a few more to cover the top after folding over.
- Spread filling onto tortillas. Spread out the filling mixture in an even layer onto the tops of the tortillas and top with the grated cheese.
- Fold the overhanging tortillas over the top and top with one or two more, if needed. Baste melted butter over the tops. This is optional, but will get them crispier than not using anything.
- Top with another sheet pan. Place another sheet pan on top to press them down and in place for the first part of baking.
- Cook then remove the top sheet pan and cook the quesadillas uncovered for an additional few minutes so they brown and crispy up nicely.
- Remove and cut. Remove from the oven and cut into squares or triangles. Serve with your favorite sauces.
What to Serve with Sheet Pan Quesadillas
You can serve these chicken quesadillas with just about anything you’d like to! We like to serve ours with rice and beans. A side or sour cream and some homemade salsa and you’re set! I also like to serve ours with some lime wedges and sliced avocado.
But if you know me, you know I love a good sauce. Here are a few of my favorites to serve with this sheet pan quesadillas recipe:
- Pico de gallo
- Salsa
- Guacamole
- Cream Mexicana (Mexican Sour Cream)
Variations
There are plenty of ways to make this sheet pan quesadilla recipe your own. Here are a few ideas.
- Meat – Chicken can be swapped for cooked ground beef, barbacoa, brisket , pulled pork, cooked bacon or sautéed mushrooms for a vegetarian option.
- Vegetables – In addition to or as a swap for the beans and corn, also consider onions, garlic, jalapenos, bell pepper, tomatoes, green onions, black olives or squash. If you do use fresh veggies, make sure to sauté them.
- Cheese – I used a Mexican blend of cheese but cheddar, Monterey jack, pepper jack or cotija work as well.
- Spicy – If you like it spicy- add chipotle peppers with adobo sauce, super hot salsa, green chiles, black pepper or fresh jalapenos slices.
Storage & Reheating Sheet Pan Quesadillas
This recipe is enough for a quarter sheet pan— you can double the recipe for a standard half sheet pan size and it will serve about 8.
I don’t advise making this recipe ahead of time, the tortillas will get soggy. You can prepare the filling and assembly right before popping in the oven.
How to Store Leftover Quesadillas
Store any leftovers chicken quesadillas in the fridge and covered in an airtight container for up to three days.
Can I Freeze Sheet Pan Quesadillas?
Yes you can. Simply wrap each quesadillas tightly in plastic wrap and then add to a freezer bag. You can freeze for up to two months.
More Quesadillas and Burritos
Of course I love a good taco night, but there is plenty of other Mexican food that we like to throw into the mix.
Baked Jalapeno Poppers
Cheesy Jalapeño Quesadillas
Smothered Chicken Burritos
Chicken Sheet Pan Quesadillas
Equipment
Ingredients
Quesadillas:
- 2 cups chicken , cooked and shredded or chopped
- 1 cup can yellow corn , drained and rinsed
- 1 cup can black beans , drained and rinsed
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 8-10 medium flour tortillas
- 2 cups Mexican cheese blend , shredded
- 2 tablespoons unsalted butter , melted
Garnish & Sauces:
- Salsa
- Sour cream or Crema Mexicana
- Guacamole
- Fresh herbs (parsley or cilantro)
- Pico de Gallo
- Ranchero Sauce
Instructions
- Preheat the oven to 425°F and lightly grease a quarter sheet pan.
- In a medium bowl, combine the chicken, corn, beans, chili powder, and cumin. Set aside.
- Line the sheet pan with the tortillas so that half of them hang off the sides.
- Spread out the chicken mixture evenly onto the tortillas and top with the grated cheese.
- Fold the tortillas onto themselves. You might need one or two more to cover the top. Place another sheet pan on top to press them down and in place.
- Brush the tops with melted butter.
- Cook for 20 minutes then remove the top sheet pan and cook the quesadillas uncovered for an additional 10-15 minutes.
- Remove from the oven and cut into squares or triangles. Serve warm and top with garnishes of your choice.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Nutrition
My hubby and daughter loved this recipe! So quick to throw together and get in the oven for a easy dinner night! Excited to make this again! So yummy and tasty!
This was a great way to make a lot of quesadillas in an easy hands off method. We loved it!
Oh, quesadillas, what would I do with you? Delicious, easy and quick to make and always the start of the show!
I love how versatile this is! We put different fillings on different sides to make a huge batch for the whole family. So delicious and so easy. Thanks!