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Easy Sheet Pan Chicken Quesadillas Recipe

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4.3 from 56 reviews

This EASY Sheet Pan Chicken Quesadillas recipe offers a simple, crowd-pleasing meal perfect for busy weeknights or casual gatherings. Layers of shredded chicken, cheddar cheese, tomatoes, beans, corn, and fresh herbs are baked on a sheet pan inside overlapping tortillas until crispy and golden. Served with a homemade chipotle sauce and sour cream, this easy-to-make dish yields six hearty servings of flavorful, cheesy quesadillas without the fuss of individual pan-cooking.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Quesadilla Base

  • 9 (8-inch) flour tortillas (medium or soft taco size)

Fillings

  • 16 ounces shredded cheddar cheese (about 4 cups, divided)
  • 1 cup tomatoes, chopped (about 1 large tomato or 2 small ones)
  • 1/2 cup green onions, chopped
  • 1/2 cup cilantro, chopped (optional)
  • 2 cups shredded chicken (rotisserie chicken recommended)
  • 1 (15-ounce) can pinto beans, drained
  • 1 cup frozen corn (no need to thaw)

Serving Accompaniments

  • Homemade chipotle sauce (see recipe or prepare during baking)
  • Sour cream
  • Lime slices

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it’s hot and ready for baking the quesadilla.
  2. Prep Ingredients: If your cheddar cheese is not pre-shredded, shred it now. Chop the tomato into small dice, finely chop the green onions and cilantro (if using), and shred or chop the chicken as needed.
  3. Lay Tortillas on Sheet Pan: Arrange 9 tortillas on your sheet pan, placing two in the center and overlapping the other seven around the edges so they hang off the pan. Ensure they cover the entire pan bottom well.
  4. Add First Layer of Cheese: Sprinkle 2 cups of shredded cheddar evenly over the tortillas, leaving a large border around the edges so the tortillas can fold inward without crowding the center.
  5. Add Toppings: Spread 1 cup diced tomatoes, 1/2 cup chopped green onions, 1/2 cup chopped cilantro, and 2 cups shredded chicken evenly over the cheese.
  6. Add Beans: Drain the pinto beans thoroughly to avoid soggy tortillas, then evenly sprinkle them over the layered toppings.
  7. Add Corn: Sprinkle 1 cup of frozen corn on top. There is no need to thaw the corn before adding.
  8. Add Remaining Cheese: Top everything with the remaining 2 cups of shredded cheese or adjust the amount to your liking for optimal cheesiness.
  9. Assemble and Fold Tortillas: Place 2 more tortillas (or more if needed) in the center over the fillings. Carefully fold the tortillas hanging off the pan edges toward the center, using a bowl or another sheet pan to help hold folded edges in place.
  10. Press with Second Sheet Pan: Place a second sheet pan on top of the folded quesadilla, bottom side down, and gently press down. The weight of the pan is sufficient—no added weights are needed.
  11. Bake: Bake at 425°F for 20-25 minutes until the tortillas turn golden brown and crispy. Remove from the oven and let sit about 5 minutes to set before slicing.
  12. Slicing: Cut the large quesadilla into 6 squares. Optionally, cut each square into two triangles for 12 smaller pieces.
  13. Prepare Dipping Sauce: While baking, prepare the homemade chipotle mayo or choose your preferred sauce like sour cream or salsa to serve alongside.
  14. Store Leftovers: Store leftovers in an airtight container in the fridge for up to 5 days. To freeze, flash freeze pieces for 30 minutes, then transfer to a freezer bag. Reheat chilled or frozen quesadillas in the oven using the same 2 sheet pan method or heat individual pieces on a frying pan.

Notes

  • Use overlapping tortillas to create a sturdy base for the fillings and to allow folding for a thick quesadilla layer.
  • Do not overly drain beans if you prefer them softer, but avoid excess liquid to keep tortillas crisp.
  • Frozen corn can be added directly without thawing to save prep time.
  • The second sheet pan acts as a press for even cooking and keeping the quesadilla together without spilling ingredients.
  • Let the quesadilla rest after baking to allow the cheese and fillings to set for easier slicing.
  • Customize with additional or different toppings as desired, such as jalapeños or bell peppers.
  • Reheat leftovers carefully to maintain crispness and avoid sogginess.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican-American

Find it online: https://allyumcooks.com/easy-sheet-pan-chicken-quesadillas-recipe/