Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Sheet Pan Quesadillas with Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 87 reviews

These Sheet Pan Quesadillas with Chicken are an easy, delicious meal perfect for weeknights or casual gatherings. Featuring a crispy flour tortilla base loaded with shredded cheddar cheese, tender shredded chicken, pinto beans, corn, fresh tomatoes, green onions, and cilantro, these quesadillas bake quickly on a sheet pan for a convenient, mess-free dinner option. Served with optional chipotle sauce, sour cream, and lime slices, they balance creamy, smoky, and fresh flavors effortlessly.

  • Total Time: 25 minutes
  • Yield: 9 quesadillas (serves 4-6)

Ingredients

Main Ingredients

  • 9 (8-inch) flour tortillas (medium or soft taco size)
  • 16 ounces shredded cheddar cheese (about 4 cups), divided
  • 1 cup tomatoes, chopped (about 1 large tomato or 2 small)
  • 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

Optional Toppings or Garnishes

  • Homemade chipotle sauce
  • Sour cream
  • Lime slices

Instructions

  1. Preheat the oven. Set your oven to 400°F (200°C) to ensure it is hot and ready for baking the quesadillas on the sheet pan.
  2. Prepare the sheet pan. Line a large rimmed baking sheet with parchment paper or lightly grease it to prevent sticking and easy cleanup.
  3. Assemble the quesadillas. Lay out 4 tortillas on the sheet pan. Evenly distribute half of the shredded cheddar cheese onto each tortilla first to create a melty base layer that helps everything stick together.
  4. Add the toppings. Over the cheese on each tortilla, layer shredded chicken, drained pinto beans, frozen corn, chopped tomatoes, green onions, and cilantro (if using). You want a good mix of flavors and textures in every bite.
  5. Finish with cheese and tortillas. Sprinkle the remaining cheddar cheese over the toppings, then top each with one of the remaining tortillas, pressing down gently to seal.
  6. Bake the quesadillas. Place the sheet pan in the preheated oven and bake for about 12-15 minutes, or until the tortillas are golden brown and the cheese inside is melted and bubbly.
  7. Slice and serve. Remove the sheet pan from the oven and let the quesadillas cool slightly. Using a pizza cutter or sharp knife, slice each quesadilla into wedges. Serve warm with optional chipotle sauce, sour cream, and lime slices on the side.

Notes

  • You can substitute rotisserie chicken with cooked shredded chicken breast or thighs.
  • If you want a spicier kick, add jalapeños or a sprinkle of chili powder to the filling.
  • For a crispier bottom, use a wire rack on the sheet pan and place quesadillas on top to allow air circulation.
  • Use low-fat or reduced-fat cheese to reduce calories and fat content.
  • Frozen corn does not need to be thawed before using; it will cook during baking.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

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