Sheet Pan Chicken Quesadillas
A fun and easy recipe, these Sheet Pan Chicken Quesadillas are the perfect dinner (or appetizer!) Filled with amazing flavor, these are sure to be a crowd favorite!
A TWIST ON CHICKEN QUESADILLAS
I’ve always loved a good chicken quesadilla, but have you ever tried Sheet Pan Chicken Quesadillas? They are absolutely amazing and they take so much work out of making individual quesadillas. Filled with seasoned chicken and an array of fillings, this is a great recipe to easily feed everyone! They are easy to handle and perfect for dipping. The next time that quesadilla craving calls, make this Sheet Pan Chicken Quesadilla recipe!
FREQUENTLY ASKED QUESTIONS:
You will want to use a 12×17-inch sheet pan for this. This is the size that will fit the tortillas. You will actually need to have 2, but could get away with a smaller one as we use one to put on top of the quesadillas while baking.
We use pre-shredded chicken for this recipe. You can use any leftover chicken that you have or make your chicken by baking, boiling etc and then shred it. Or you can go an even easier route and use a rotisserie chicken and just pull and shred that as well. You also can find pre-shredded cooked chicken in places like Costco and Sam’s Club.
You can! If you don’t want to use the spices called for in this recipe you can just substitute it with a taco seasoning packet or a fajita seasoning packet. Or you can make your Homemade Taco Seasoning!
Absolutely! You can use any of your favorite flavors like sun-ripped tomato or spinach, etc. As long as you believe that they will taste good with the fillings and your topping choices. I just don’t recommend corn tortillas.
This is the best way for the quesadilla to keep its shape. This helps it with the weight needed to be pressed down and for the quesadilla to seal properly.
You can use any of your favorite cheeses in this recipe. Try a Mexican blend, Monterey Jack, Pepper Jack or cheddar. All work great!
These can be stored in an airtight container in the refrigerator where they will keep for up to 3-4 days. To reheat it is best to do this in the oven at 350 degrees F until heated through or on the stovetop or in an air fryer. I do not recommend microwaving as it becomes soggy.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- salted butter
- onion
- green bell pepper
- garlic
- chili powder
- ground cumin
- garlic powder
- onion powder
- salt and pepper
- shredded chicken
- black beans
- Rotel
- cilantro
- burrito sized tortillas
- shredded colby jack cheese
HOW TO MAKE SHEET PAN CHICKEN QUESADILLAS:
Preheat the oven to 425°F. Place a large skillet over medium heat, once hot melt 2 tablespoons of the butter. Add the onion and bell pepper, stirring occasionally, cook until softened 5-8 minutes.
Next, add the garlic, chili powder, cumin, garlic powder, onion powder, salt, and pepper, stir to combine and cook for an additional 30 seconds.
Add the chicken, black beans, and Rotel. Mix until combined. Finally, add the cilantro and stir until combined then take off the heat.
Melt the remaining 3 tablespoons of butter in a small bowl in the microwave and set aside. Using a 12×17-inch sheet tray or one of a similar size, lay 4 of the tortillas at each of the corners with about half of the tortilla overlapping the sides. Place two more tortillas at the top and bottom of the sheet tray, with half of the tortilla overlapping the sides. Place one more tortilla directly in the center of the sheet tray. There should be no exposed sheet tray at this point.
Add half of the shredded cheese, then the chicken mixture, then add the remaining cheese on top. Place the last tortilla directly in the middle of the fillings on top.
Fold all the sides of the overlapping tortillas over the filling. Brush the melted butter all over the outside of the tortilla.
Place another sheet tray on top.
Bake for 20 minutes. Take the sheet tray off and bake for an additional 5 minutes or until golden brown.
Let cool slightly, cut and serve with your favorite toppings.
Enjoy! For a beef version, try my Sheet Pan Beef Quesadillas!
WANT MORE DELICIOUS RECIPES?
Sheet Pan Chicken Quesadillas
Ingredients
- 2 Tablespoons salted butter
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups shredded chicken
- 15 ounce can black beans, drained and rinsed
- 10 ounce can Rotel, drained
- 2 Tablespoons chopped fresh cilantro
- 3 Tablespoons salted butter
- 8 (10-inch) burrito sized tortillas
- 5 cups shredded Colby Jack cheese
- your favorite toppings: sour cream, salsa, jalapeños, etc.
Instructions
- Preheat the oven to 425°F. Place a large skillet over medium heat then melt 2 Tablespoons salted butter. Add in 1 small onion, thinly sliced and 1 green bell pepper, thinly sliced, stirring occasionally. Cook until softened 5-8 minutes.
- Add 3 cloves garlic, minced, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/2 teaspoon black pepper Stir to combine and cook for an additional 30 seconds.
- Add in 4 cups shredded chicken, 15 ounce can black beans, drained and rinsed and 10 ounce can Rotel, drained, mix until combined. Finally, add 2 Tablespoons chopped fresh cilantro and stir until combined then take off the heat.
- Melt the remaining 3 Tablespoons salted butter in a small bowl in the microwave and set aside.
- Using a 12×17-inch sheet tray or one of a similar size, lay 4 of the 8 (10-inch) burrito sized tortillas at each of the corners with about half of the tortilla overlapping the sides.
- Place two more tortillas at the top and bottom of the sheet tray, with half of the tortilla overlapping the sides. Place one more tortilla directly in the center of the sheet tray. There should be no exposed sheet tray at this point.
- Add half of the 5 cups shredded Colby Jack cheese, then the chicken mixture, then add the remaining cheese on top. Place the last tortilla directly in the middle of the fillings on top.
- Fold all the sides of the overlapping tortillas over the filling. Brush the melted butter all over the outside of the tortilla.
- Place another sheet tray on top.
- Bake for 20 minutes. Take the sheet tray off and bake for an additional 5 minutes or until golden brown.
- Let cool slightly, cut and serve with your favorite toppings: sour cream, salsa, jalapeños, etc.
Notes
- Make sure you are using burrito sized tortillas.
- Other vegetables and meats can be added to this recipe, see my tips above.
- Make sure you place another sheet tray on top of the quesadilla while baking to ensure it holds its shape.
- Instead of using chili powder, cumin, garlic powder and onion powder, you can substitute with one packet of taco seasoning or fajita seasoning.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
