Sheet Pan Chicken Quesadillas
Making quesadillas one at a time in a skillet keeps the cook at the stove while everyone else eats. Here, 8 large flour tortillas are overlapped on a sheet pan, filled with spiced chicken, peppers, corn and cheese, folded in and baked under a second pan. The weight presses everything together so it crisps evenly, and you cut one big quesadilla into 12 pieces.
By Priya Raman
Published
- Prep Time
- 15 mins
- Cook Time
- 28 mins
- Total Time
- 43 mins
- Servings
- 12 pieces
How do you make Sheet Pan Chicken Quesadillas?
Overlap 6 large flour tortillas around the edges of an oiled 33 x 46 cm (13 x 18 inch) sheet pan, half hanging over, with 1 in the centre. Add spiced shredded chicken, peppers, corn and 300 g cheese, fold in the overhang and cover with 1 more tortilla. Bake at 220°C (425°F) under a second pan for 20 minutes, then 5-8 minutes uncovered. Cut into 12 pieces.
- Total time
- 43 mins
- Calories
- 680 per serving
- Protein
- 43 g
- Yield
- 12 pieces
- Difficulty
- Easy
- Method
- Baking
Ingredients
Filling
Quesadilla
Equipment
2 rimmed sheet pans, 33 x 46 cm (13 x 18 inch) · Large bowl · Pastry brush · Pizza cutter or large knife
Quick Directions
Season the filling
Heat the oven to 220°C (425°F) with a rack in the lower third.
Lay out the tortillas
Brush one sheet pan with 1 tbsp oil.
Fill and fold
Scatter half the cheese over the base, spread the chicken filling evenly on top and finish with the rest of the cheese.
Bake under a second pan
Set the second sheet pan on top, right side up, to press the quesadilla flat.
Cut and serve
Rest for 5 minutes so the cheese sets a little, then cut into 12 pieces with a pizza cutter or large knife.
Step-by-Step Instructions
Follow these detailed steps to make the perfect sheet pan chicken quesadillas.
Season the filling
Heat the oven to 220°C (425°F) with a rack in the lower third. In a large bowl, toss the chicken with the salsa, chili powder, cumin, smoked paprika, garlic powder and salt, then stir in the red pepper, corn and green onions.
Lay out the tortillas
Brush one sheet pan with 1 tbsp oil. Place 6 tortillas around the edges so half of each one hangs over the rim: 2 along each long side and 1 at each short end, overlapping where they meet. Lay 1 more tortilla flat in the centre to cover the gap.
Fill and fold
Scatter half the cheese over the base, spread the chicken filling evenly on top and finish with the rest of the cheese. Fold the overhanging halves of the tortillas in over the filling, then set the last tortilla in the centre to cover the opening. Brush the top with the remaining 1 tbsp oil.
Bake under a second pan
Set the second sheet pan on top, right side up, to press the quesadilla flat. Bake for 20 minutes. Lift off the top pan and bake for 5-8 minutes more, until the top is golden and crisp and the filling is hot to the centre, 74°C (165°F).
Cut and serve
Rest for 5 minutes so the cheese sets a little, then cut into 12 pieces with a pizza cutter or large knife. Serve with sour cream, guacamole and extra salsa.
Recipe Tips
- Pat the corn and peppers dry. Extra moisture steams the tortillas from the inside and softens the bottom.
- If you do not have a second sheet pan, press the quesadilla with a large oven-safe baking dish or a sheet of parchment topped with a heavy oven-safe skillet.
- Chili powder means a mild seasoning blend in North America but pure ground chili in many other countries. If yours is pure chili, use 1/2 tsp and add an extra 1 tsp smoked paprika.
- Baking on the lower rack puts the bottom closer to the heat, so it crisps as much as the top.
Variations
- Black bean chicken quesadillas: replace the corn with 1 can (540 ml / 19 oz) black beans, drained, rinsed and patted dry.
- Spicy quesadillas: use pepper jack cheese and add 2 tbsp chopped pickled jalapeños to the filling.
- Vegetarian quesadillas: swap the chicken for 300 g (about 2 cups) sautéed mushrooms and onions plus 1 can (540 ml / 19 oz) black beans, drained and patted dry.
Nutrition (per serving)
| Calories | 680 |
|---|---|
| Protein | 43 g |
| Carbs | 55 g |
| Fat | 32 g |
| Saturated fat | 14.5 g |
| Fibre | 4 g |
| Sugar | 4.5 g |
| Sodium | 1260 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftover pieces within 2 hours in an airtight container for up to 3 days.
- Freezer
- Freeze cooled pieces with parchment between them for up to 2 months. Reheat from frozen.
- Reheat
- Reheat on a sheet pan in a 200°C (400°F) oven for 8-10 minutes from the fridge or 15 minutes from frozen, or in an air fryer at 180°C (350°F) for 4-6 minutes, until the centre reaches 74°C (165°F).
Sheet Pan Chicken Quesadillas FAQs
How do you make a quesadilla on a sheet pan?
Overlap 6 large flour tortillas around the edges of an oiled sheet pan so half of each hangs over, and put 1 in the centre. Add cheese and filling, fold in the overhang, cover the gap with 1 more tortilla and brush with oil. Bake at 220°C (425°F) under a second pan for 20 minutes, then uncovered until crisp.
Why put a second sheet pan on top?
The weight of the second pan presses the tortillas against the hot base and against the filling, so the quesadilla crisps evenly and holds together when you cut it. Remove it for the last 5-8 minutes to brown the top.
What size tortillas do I need for a sheet pan quesadilla?
Use 8 large flour tortillas about 25 cm (10 inches) across for a 33 x 46 cm (13 x 18 inch) sheet pan. Smaller tortillas will not reach from the edge to the centre, so you would need more of them and extra overlap.
How many people does a sheet pan quesadilla feed?
One pan makes 12 pieces. That serves 6 as a main course with 2 pieces each, or about 12 as part of a spread of snacks and dips.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
