Sheet Pan Quesadillas

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A 10 ingredient dinner that can be prepped in just 10 minutes and feeds 10 people!??! Yes, friends, it’s true. And if you’re feeding a crowd, these sheet pan quesadillas are a MUST. They are WAYYYY better than you’re usual boring cheese and chicken quesadilla. These sheet pan quesadillas are loaded with all your favorite Mexican flavors but are a breeze to throw together!

You’ll 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 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 quesadillas 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 steak fajitas from your favorite Mexican restaurant? Those would be perfect in these quesadillas! Do you have some Mexican rice and beans taking up space in the fridge? Use ’em in these quesadillas!

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 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 verde. 

Tips

• If you don’t have shredded rotisserie chicken on hand, try my super easy Instant Pot Shredded Chicken, or 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.

Family Favorites

• Instant Pot Shredded Chicken Tacos
• Beer Braised Pork Carnitas
• Slow Cooker Chicken Tostadas
• Ground Beef Flautas with Cilantro Avocado Sauce
• Slow Cooker Shredded Beef Enchiladas

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This post was originally published in January of 2019. It was updated in February of 2020 to include process shots, step-by-step instructions and tips for making the best sheet pan quesadillas every single time!