Easy Oven Baked Sheet Pan Quesadillas
These oven baked shredded chicken quesadillas can be thrown together in just 10 minutes with 10 simple ingredients. If you’re feeding a crowd, these sheet pan quesadillas are a MUST. They are loaded with all your favorite flavors and are a breeze to throw together!
You Will Love These
- They’re the best way to feed a crowd! Whether you’re feeding a crowd of hungry toddlers or a crowd of hungry party-goers, these sheet pan chicken quesadillas are the PERFECT quick and easy dinner! The best part is that you can make as many or as few as you want!
- Baking quesadillas in the oven on a sheet pan is the very easiest way to make several all at one time. Skip the stove and save time with these oven-baked quesadillas!
- They’re easily customizable based on what you’ve got in your pantry! I like to use this recipe as a blueprint and use up whatever we’ve got in the fridge or pantry. Do you have leftover fajitas? Those would be perfect in these baked quesadillas! Do you have some rice and beans taking up space in the fridge? Use ’em in this recipe!
- If you loved this quesadilla recipe be sure to check out my Sheet Pan Chickpea Fajitas, my Flatbread Taco Pizza, or my Homemade Cheesy Gordita Crunch Recipe.
Ingredients and Substitutions
- Rotisserie Chicken — Rotisserie chicken is quick and easy, but you can cook and shred chicken breast or use my instant pot shredded chicken recipe. You could also use shredded pork carnitas in place of the chicken. If you prefer beef quesadillas, just brown some ground beef in a large skillet over medium heat and add your favorite taco seasoning.
- Tomato Salsa — You can use your favorite jar off the grocery store shelf, but if you have an extra 5 minutes I highly recommend making your own Restaurant Style Blender Salsa. Or if you’ve got fresh tomatoes on hand, check out my easy Roasted Tomato Salsa!
- Black Beans — Black beans are great in these oven quesadillas because they lend a little natural sweetness. But if black beans aren’t your favorites (or if you don’t have any), you can substitute other beans. Kidney beans and chickpeas are good stand-ins.
- Green Onions — Fresh out of green onions? You could use whatever onion you have available, but you might want to use less of a standard yellow or white since their flavors are much stronger. Chives or fresh cilantro will work great too. Diced bell pepper will add fresh flavor as well.
- Cumin — Cumin is a staple flavor in Mexican cuisine. You can use coriander in a pinch, but you’ll miss some of that signature toasty spice.
- Garlic Powder — Garlic powder blends well because it’s so fine, but if you’re out, you can mince four cloves of garlic (one for every ⅛ teaspoon) instead.
- Chili Powder — Another key flavor, chili powder is actually a combination of spices. Most people will substitute paprika if the chili powder is empty, but you don’t get the same fiery spice. If you need to use paprika, add a pinch each of onion powder, cayenne pepper, and oregano as well.
- Chiles in Adobo — Chiles in adobo is rehydrated jalapenos in a tomato puree—a beautiful, savory combination of hot and sweet flavors. If you don’t have any, replace it with a bit more salsa, a splash of vinegar, and an extra pinch of cayenne (if you want the heat).
- Pepper Jack cheese — Pepper Jack cheese is a Monterey Jack, seasoned with peppers and spices. You can use a regular Monterey Jack or cheddar cheese if you want to cut down on the spice.
- Tortillas — If you prefer corn tortillas, you can definitely use them for these sheet pan quesadillas. Flour tortillas, though, work well because they’re a little more flexible. (I also love the way the edges crisp up.)
Instructions
Add chicken, salsa, black beans, green onions, cumin, garlic powder, chili powder, chiles in adobo, shredded cheese, and a large pinch of salt and pepper to a large bowl.
Mix until well combined.
Spread about half a cup of the filling on one half of a tortilla. Fold tortilla in half and place on a half sheet pan. Continue with remaining tortillas until filling is gone.
Bake quesadillas for 10-14 minutes or until the tortilla is crispy and starting to turn dark golden brown.
Slice each quesadilla into thirds and serve with Pico de Gallo, sour cream, and salsa verde.
Tips + Variations
- You could skip the chicken all together if you want to make these vegetarian. Add canned chickpeas to replace the protein or sautéed peppers or mushrooms in place of the chicken. Add black olives for a briny flavor or some fresh guacamole.
- Just don’t go crazy with the fillings! If you’re going to switch up the ingredients, keep the proportions the same! If you try to fill this quesadilla with too much, it will end up soggy and overstuffed. A 1/2 cup of filling per quesadilla is the sweet spot.
- Use soft taco size flour tortillas. They are the easiest to work with and are the best size for fitting the most quesadillas on one baking sheet.
- Use a good melting cheese. I like to use pepper jack to add a little heat, but Monterey jack or Queso Chihuahua (a white Mexican melting cheese) also taste great and melt very well.
FAQ
The easiest way to get super crispy quesadillas is to bake them in the oven! Pan-fried quesadillas will get crispy, but this recipe for oven-baked quesadillas guarantees perfectly crispy tortillas every single time!
Quesadillas can be filled with anything you like! They are typically made with shredded cheese, vegetables, and meat, but you can use whatever you like best! However you build your quesadillas, though, be sure not to fill them too full or they’ll steam rather than getting crispy!
The best cheese to use for quesadillas is a soft, white, shredded cheese that melts easily. My favorite cheese for quesadillas is Chihuahua cheese. If you can’t find any of that, try a Monterey jack or pepper jack cheese. American cheese also melts quite well in quesadillas. Mozzarella or cheddar can also be used in a pinch!
Family Favorite Dinners
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Sheet Pan Quesadillas
These shredded chicken oven quesadillas can be thrown together in just 10 minutes with 10 simple ingredients. If you’re feeding a crowd, these sheet pan quesadillas are a MUST. They are loaded with all your favorite flavors and are a breeze to throw together!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 servings
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
Ingredients
- 2.5 cups shredded rotisserie chicken (try my Instant Pot Shredded Chicken)
- 1 cup restaurant style salsa
- 1 (15 oz.) can black beans, drained and rinsed
- 1/3 cup sliced green onion
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1-3 teaspoons diced chiles in adobo
- 8 oz. shredded pepperjack cheese
- kosher salt
- fresh cracked pepper
- 10 (8 inch) soft taco flour tortillas
For serving:
- Pico de Gallo
- sour cream
- salsa verde
Instructions
- Heat oven to 425 degrees.
- In a large bowl combine chicken, salsa, black beans, green onions, cumin, garlic powder, chili powder, chiles in adobo, shredded cheese, and a large pinch of salt and pepper.
- Spread about half a cup of the filling on one half of a tortilla. Fold tortilla in half and place on a baking sheet. Continue with remaining tortillas until filling is gone.
- Bake quesadillas for 10-14 minutes or until the tortilla is crispy and starting to turn dark golden brown.
- Slice each quesadilla into thirds and serve with Pico de Gallo, sour cream, and salsa.
Equipment
Buy Now → Notes
If you don’t have shredded rotisserie chicken on hand, you can saute 1 pound of boneless, skinless chicken breast instead! Season chicken with salt, pepper and a 1/2 teaspoon of cumin and saute chicken in olive oil over medium-high heat until cooked through. Then dice and add it to the filling mixture.
You could skip the chicken all together if you want to make these quesadillas vegetarian. Add a can of corn or some sauteed peppers in place of the chicken.
Just don’t go crazy with the fillings! If you’re going to switch up the ingredients, keep the proportions the same! If you try to fill this quesadilla with too much, it will end up soggy and overstuffed. A 1/2 cup of filling per quesadilla is the sweet spot.
Use soft taco size flour tortillas. They are the easiest to work with and are the best size for fitting the most quesadillas on one baking sheet.
Use a good melting cheese. I like to use pepper jack to add a little heat, but Monterey jack or Queso Chihuahua (a white Mexican melting cheese) also taste great and melt very well.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 354
- Sugar: 1 g
- Sodium: 946.7 mg
- Fat: 6.2 g
- Carbohydrates: 34.3 g
- Fiber: 3.5 g
- Protein: 23.4 g
- Cholesterol: 49.4 mg
This post was originally published in January of 2019. It was updated in March of 2021 to include process shots, step-by-step instructions, and tips for making the best sheet pan quesadillas every single time!
This has become one of my very favorite recipes! They are healthy, easy to make, and freeze well. They are especially good for feeding a crowd, and I have to say everyone who has tried them loves them. I serve them with a generous bowl of sliced avocado, salsa, and chips. Yum!
SO glad to hear that you’ve enjoyed this baked quesadilla recipe, Ry! What a great way to serve them. Thanks for taking the time to leave a review – I really appreciate it 🙂
I used this recipe tonight and I Love it. So simple and easy clean up. Will definitely be cooking these again!
These were great! I cooked some frozen thighs and breasts in the crockpot overnight and the next morning I shredded it and made the filling. I sure was glad when I came home after work to just assemble and bake! Everyone loves them, even my picky husband. And bonus, I had twice as much chicken so I froze it for next time. Thanks for a great recipe!
Wow that sounds delicious, Lisa! Love that you were able to get ahead too and have leftovers for an easy meal another time. Thanks so much for leaving a review. I truly appreciate it 🙂
Any chance these can be frozen and enjoyed later?
Hmmmm…good question! I haven’t tried it so I can’t say for sure but typically the components of this dish freeze well on their own so I would imagine that the quesadillas would freeze well also. If you end up freezing them, I’d love to hear how it goes!
I had to hunt all over for the oven temperature you used for the folded quesadillas! Please put this up front in the recipe. You could also repeat it as you discuss the cook. Thanks.
Do you put any oil on cookie sheet?
I typically don’t but you are welcome to! It would ensure that the quesadilla won’t stick and probably make the tortilla a bit more crispy. Great question, Robin!
I want to take these to a large party for 4th of July. Could I bake these and keep them warm on a sheet pan or in an disposable aluminum pan placed on a warming tray I would need to stack them b/c I have to make so many. I would need to make them a few hours in advance as well. Any suggestions on best way to do this? Thank You
That’s a great idea, Debra! Will you perhaps have access to a grill at the party? If so, it might be fun to make them in advance, let them cool completely so they don’t get soggy, then stack them and transport them. Then when you arrive, toss each one on the grill just for a minute or so on each side until the cheese is melted through again!
If you won’t have grill access, I’d recommend making them in advance, allowing them to cool entirely, transporting them and then reheating them another way at the party – perhaps an electric griddle or something like that?
I think if you were to make them hours in advance and then keep them warm for hours, they may end up soggy (especially if stacked together) and the cheese will not be melty anymore. I hope that helps!
Do you think these would get soggy or be a problem if I were to fill them [about 3 hours] ahead of time and put them in the fridge before baking?
I think you could totally do that! I wouldn’t go much longer than that though just in case. If you’re going to fill them with ingredients other than cheese, I’d recommend assembling them with a tortilla, layer of cheese, filling ingredients, layer of cheese, tortilla. The layer of cheese will act as a barrier to prevent the fillings from making the tortilla soggy. Great question, Abby! Thanks for reaching out!!
I made these and they are AMAZING!!!!!!! And, EASY!!!!!!!!!
Wondering if they can be reheated the next day and how I would do that??
THANK YOU for this recipe!!!!!!!!!
SO EASY, right?!?! I think these would be great reheated the next day. Either in a pan on the stove or in the oven again. That would make it a great make ahead meal!! I’m glad you enjoyed this recipe, Katherine. Thanks for leaving a review!
This was a huge hit at my house that I am making it again today! Thank you for the great Recipe.
I am so glad that you enjoyed this recipe, Liya! Thank you for leaving a review – I really appreciate it!
Very good and super easy:)
I’m so glad you enjoyed this recipe! Thanks so much for leaving a review, Kelly. I really appreciate it 🙂
These quesadillas were great!
So easy and delicious – and also very healthy!
I used 2 red peppers (cut into strips and roasted) and cut the corn off 4 ears of corn and added to the other ingredients to make them vegetarian.
I plan to make these for my next pot luck.
Mmmmm fresh corn off the cob – sounds AMAZING!!!! This is a great vegetarian option!! Thanks so much for leaving a review – I really appreciate 🙂
Gracias!!
Greetings Kylie,
Thanks so much for a quick & simple recipe that was Muy Bien!😛This will be a new ‘go to’, especially when cooking for a group or tailgating.
🌟🌟🌟🌟🌟