Sheet Pan Chicken Quesadillas (Quick, Cheesy, & Delicious!)
When I think of satisfying comfort food, one dish immediately comes to mind: chicken quesadillas!
Nothing beats that first bite, where all those textures and flavors just burst in your mouth.
The tortilla’s crisp and golden exterior contrast beautifully with seasoned chicken, melty cheese, and peppers and onions for an extra layer of flavor.
And the best part is making them doesn’t have to be such a hassle!
Instead of standing over the stove flipping individual pieces, my recipe for Sheet Pan Chicken Quesadillas lets you bake an entire batch at once.
The result? Crispy, cheesy quesadillas packed with flavor, all with minimal effort. It’s the perfect way to feed a hungry family or meal prep for the week without the extra hassle.
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for weeknight dinners
- Flavor-packed with seasoned chicken and colorful veggies
- Deliciously cheesy with a crispy finish
- Great for meal prep—make a large batch for leftovers!
- Customizable with your favorite proteins and toppings
The Story Behind the Recipe
I’m lucky that my family shares my obsession with Mexican food. It means I get to have quesadillas at least once a month (sometimes once a week!) when we have Mexican night.
The problem is our schedules can get hectic. When this happens, we usually have to settle for takeout, which isn’t always the healthiest or tastiest option.
This is why I came up with these Sheet Pan Chicken Quesadillas. It lets me make a healthy and flavorful version of quesadillas that keeps my family coming back for more while making sure I don’t spend too much time in the kitchen.
Ingredients & Substitutions
- 1 lb. chicken breast (I prefer diced chicken, but shredded also works)
- 2 cups bell peppers (any color, sliced thinly)
- 1 medium onion (sliced thinly)
- 3 cups shredded cheese (choose cheddar or Mexican blend for best flavor)
- 8 large flour tortillas (for a gluten-free option, try corn tortillas)
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Olive oil (for drizzling)
- 2 tablespoons melted butter (for brushing)
Prep & Cook Time
| Task | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
Step-by-Step Instructions
- Do your prep. Preheat your oven to 400°F (200°C). Lightly grease a large sheet pan or line it with parchment paper to prevent sticking.
- Season the chicken. Place your diced chicken in a large bowl and add the seasonings, salt, and pepper. Mix well.
- Cook the chicken, peppers, and onions. In a skillet, heat olive oil over medium heat. Sauté the diced bell pepper and onion for about 3 to 4 minutes. Stir in the seasoned chicken. Cook for another 4 to 7 minutes until the chicken has cooked through.
- Arrange the tortillas. Place six tortillas around the sheet pan, with half of each tortilla hanging over the sides. Then place one tortilla in the middle to cover the gap.
- Spread the chicken, peppers, and onions evenly over the tortillas. Sprinkle the shredded cheese on top.
- Seal the quesadillas. Place the remaining tortilla over the filling and press gently to seal. Then fold the hanging edges of the other tortillas up and over the top toward the center to enclose the filling. Press down gently once again.
- Brush with butter, then bake. Brush the tops of the tortillas with melted butter for a crispy, golden finish.
Place another sheet pan on top to weigh them down (this helps them cook evenly). Bake for 15 minutes, then remove the top sheet pan and bake for another 5 to 7 minutes, until the tortillas are crispy and golden brown. - Slice and serve. Remove from the oven and let the quesadillas cool for a few minutes before slicing into squares. Serve with salsa, sour cream, or guacamole.
Expert Tips for the Best Sheet Pan Chicken Quesadillas
- Opt for shredded rotisserie chicken for a quicker meal. It saves time and adds flavor to your quesadillas.
- Try taco or fajita seasoning if you don’t have the seasonings in the recipe on hand.
- Customize with extra toppings. Before baking, sprinkle extra cheese on top for an even crispier, more flavorful crust. After baking, try adding chopped cilantro, avocado slices, or a drizzle of sour cream for extra freshness.
- Use a pizza cutter for clean slices. A sharp knife works, but a pizza cutter makes slicing the quesadillas into neat portions quicker.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 25g |
| Carbohydrates | 30g |
| Fat | 17g |
| Sodium | 600mg |
FAQs About Sheet Pan Chicken Quesadillas
Can I make these quesadillas ahead of time?
Yes! Assemble them in advance, cover tightly, and refrigerate for up to 24 hours before baking. Reheat leftovers in the oven at 350°F (175°C) to keep them crispy.
What are some good dipping sauces I can try?
Sour cream, guacamole, and salsa are classic choices for quesadillas. You can also try chipotle mayo, mango salsa, avocado ranch, or a cilantro-lime crema also pairs beautifully with the flavors.
Can I add vegetables to the filling?
Absolutely! I sometimes like adding mushrooms to mine. Zucchini and spinach also make great additions. Just be sure to sauté or drain any watery veggies first to prevent the quesadillas from becoming soggy.
Every Bite of This Sheet Pan Chicken Quesadilla Will Delight You!
With their easy preparation and scrumptious flavors, they’re perfect for any occasion. Make them for your next family gathering, and enjoy both the meal and the memories made around the table!
