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Sheet Pan Chicken Quesadillas Recipe

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4.2 from 58 reviews

These Sheet Pan Chicken Quesadillas are a delicious and easy-to-make meal perfect for feeding a crowd. Loaded with shredded chicken, cheddar cheese, pinto beans, corn, and fresh veggies, all layered between soft tortillas and baked until golden and crispy. Served with a smoky chipotle mayo or sour cream, they’re a flavorful and satisfying dinner option.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Quesadilla Base

  • 9 (8-inch) flour tortillas (medium or soft taco size)
  • 16 ounces shredded cheddar cheese (about 4 cups, divided)

Fillings

  • 1 cup tomatoes, chopped (about 1 large tomato)
  • 1/2 cup green onions, chopped
  • 1/2 cup cilantro, chopped (optional)
  • 2 cups shredded cooked chicken (rotisserie recommended)
  • 1 (15-ounce) can pinto beans, drained
  • 1 cup frozen corn

Toppings & Sides

  • Homemade Chipotle Sauce for dipping
  • Sour cream
  • Lime slices

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees F to ensure it’s hot and ready for baking the quesadilla.
  2. Prepare Ingredients: Shred the cheese if it’s not pre-shredded. Dice the tomato, chop green onions and cilantro (if using). Shred or chop chicken as needed.
  3. Layer Tortillas: Arrange 9 tortillas on a sheet pan with 2 in the center and the other 7 overlapping around the edges, hanging off the pan to cover the bottom completely.
  4. Add First Layer of Cheese: Sprinkle 2 cups of shredded cheese evenly over the tortilla base, leaving space around the edges for folding.
  5. Add Vegetables and Chicken: Evenly distribute chopped tomatoes, green onions, cilantro, and shredded chicken over the cheese layer.
  6. Add Beans: Drain the canned pinto beans well and sprinkle them over the chicken and veggies to avoid sogginess.
  7. Add Corn: Sprinkle 1 cup of frozen corn over the mixture – no need to thaw.
  8. Add Remaining Cheese: Top the entire pan with the remaining 2 cups of shredded cheddar cheese to help bind the fillings.
  9. Top and Fold Tortillas: Place 2 more tortillas in the center over the fillings. Fold the hanging edges toward the center over these top tortillas. Use a bowl or sheet pan to hold folded edges in place.
  10. Press Down: Place a second sheet pan on top of the folded quesadilla and press down gently to compress it without adding extra weight.
  11. Bake: Bake in the preheated oven for 20-25 minutes until tortillas are golden brown and crispy. Let rest 5 minutes before slicing.
  12. Prepare Sauce: While baking, prepare the homemade chipotle mayo or choose a preferred dip like sour cream or salsa.
  13. Serve and Store: Slice into 6 large squares or 12 smaller triangles and serve. Store leftovers in an airtight container in the fridge up to 5 days, or freeze after flash freezing for 30 minutes. Reheat in oven or skillet as needed.

Notes

  • Use soft 8-inch tortillas for best folding results.
  • Ensure beans are well-drained to prevent soggy quesadillas.
  • Frozen corn can be used directly without thawing for convenience.
  • Pressing the quesadilla with a pan helps it hold together during baking.
  • Letting the quesadilla rest after baking helps it set and makes slicing easier.
  • Leftover quesadillas reheat well in oven or on stovetop for crispy results.
  • Chipotle mayo dip complements the quesadilla’s smoky flavor perfectly.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Halal

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