Sheet Pan Quesadillas

Looking for an easy and crowd-pleasing way to serve quesadillas at your next gathering? These Sheet Pan Quesadillas are the perfect solution. Instead of flipping individual quesadillas on the stove, you can make them all at once in the oven, which helps create crispy golden tortillas with melty cheese and flavorful fillings. With tender chicken, fajita seasoning, and a medley of bell peppers and onions, this recipe delivers all the flavors of fajitas in a fun, easy-to-eat format.

Why You’ll Love This Recipe

Sheet Pan Quesadillas are a game-changer for serving a crowd or feeding a busy family. The best part is the crispy, golden crust that forms when you cook the quesadillas on two baking sheets—one to hold the fillings in place and the other to press them down for perfect crispiness. The combination of tender chicken, sautéed vegetables, and gooey melted cheese wrapped in flour tortillas is irresistible. Plus, this recipe is versatile and can be customized with your favorite fillings, making it a go-to weeknight dinner or party dish.

Ingredients

• 1 tablespoon olive oil

• 1 onion, chopped

• 1 green bell pepper, chopped

• 1 red bell pepper, chopped

• 1 pound skinless, boneless chicken breast, chopped

• 2 tablespoons water

• 1 (1.12 ounce) package fajita seasoning mix

• 8 flour tortillas

• 2 cups shredded Mexican cheese blend

• 4 tablespoons sour cream, for serving

• 4 tablespoons pico de gallo, or to taste

• 2 tablespoons chopped fresh cilantro, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 375°F (190°C).

2. Cook the vegetables: Heat olive oil in a large skillet over medium heat. Add onion and bell peppers, and cook until they begin to soften, about 2 minutes. Remove the vegetables with a slotted spoon and set aside.

3. Cook the chicken: Add the chopped chicken to the same skillet and cook until the chicken is no longer pink, about 3 minutes. Return the onions and bell peppers to the skillet. Stir in water and fajita seasoning, then cook and stir until the chicken is fully cooked through.

4. Assemble the quesadillas: On a half sheet pan, place 6 tortillas around the edges of the pan, leaving about half of each tortilla hanging over the side. Place another tortilla in the center to cover the pan completely.

5. Add the filling: Using a slotted spoon, top the tortillas with the chicken, onion, and pepper mixture, spreading it evenly. Sprinkle the shredded cheese evenly over the chicken mixture.

6. Fold the tortillas: Place another tortilla on top of the filling in the center. Then fold the edges of the surrounding tortillas over the toppings toward the center, creating a sealed quesadilla. Place a second half baking sheet on top to help the quesadilla hold its shape while baking.

7. Bake: Bake the quesadillas in the preheated oven for 10 minutes. After 10 minutes, remove the top baking sheet and continue baking for an additional 8 to 12 minutes, or until the tortillas are golden and crispy.

8. Serve: Slice the quesadillas into rectangles and top with sour cream, pico de gallo, and cilantro, if desired.

Servings and Timing

• Servings: 8

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Variations

• Vegetarian Option: For a meat-free version, substitute the chicken with black beans, corn, and roasted vegetables like zucchini or mushrooms.

• Different Protein: You can easily swap the chicken for shredded rotisserie chicken, ground beef, or even shrimp for a different twist on the classic quesadilla.

• Spicy Kick: Add some sliced jalapeños or a drizzle of hot sauce to give your quesadillas an extra spicy kick.

Storage/Reheating

• Storage: Leftover sheet pan quesadillas can be stored in the refrigerator for up to 3 days in an airtight container.

• Reheating: Reheat the quesadillas in the oven at 350°F (175°C) for about 10 minutes, or until they’re warmed through and crispy again. You can also microwave them, but they might not stay as crispy.

FAQs

Can I use corn tortillas instead of flour tortillas?

While flour tortillas work best for this recipe, you can use corn tortillas if you prefer. However, keep in mind that corn tortillas tend to break more easily, so you may need to adjust the baking time and method slightly.

Can I make these quesadillas ahead of time?

Yes, you can assemble the quesadillas ahead of time and store them in the refrigerator for up to 1 day before baking. Just cover them tightly with plastic wrap or foil, and bake them when you’re ready to serve.

Can I freeze these quesadillas?

You can freeze the assembled quesadillas before baking. Wrap them tightly in plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw them in the fridge overnight and follow the baking instructions.

How do I prevent the quesadillas from getting soggy?

To avoid sogginess, be sure to drain any excess liquid from the chicken and vegetables before assembling the quesadillas. Using a slotted spoon to add the filling helps keep excess moisture out.

Can I add other vegetables to these quesadillas?

Definitely! Feel free to add other vegetables like mushrooms, zucchini, or even spinach. Just be sure to cook the vegetables first to remove any excess moisture before adding them to the quesadillas.

How do I make the quesadillas extra crispy?

For an extra crispy texture, make sure to press the quesadillas with a second baking sheet while they bake. This will help them bake evenly and get crisp on all sides.

Can I use a different cheese blend?

Yes! You can swap the Mexican cheese blend for other cheeses like cheddar, Monterey Jack, or pepper jack for a different flavor profile.

What can I serve with these quesadillas?

These quesadillas are great on their own, but you can also serve them with a side of rice, guacamole, or a simple salad for a more complete meal.

Can I use store-bought fajita seasoning?

Yes, store-bought fajita seasoning is a great shortcut for this recipe. Just follow the package instructions, or adjust to your taste for a more personalized seasoning mix.

Can I cook the chicken and veggies on the stovetop instead of the oven?

This recipe is designed for the oven, but you can cook the chicken and vegetables in a skillet on the stovetop if you prefer. Just assemble the quesadillas on the sheet pan and bake them as directed.

Conclusion

Sheet Pan Quesadillas are a fun, easy, and flavorful way to enjoy a classic favorite. Whether you’re hosting a party, feeding the family, or meal prepping for the week, these quesadillas are sure to satisfy. With the combination of tender chicken, sautéed veggies, and plenty of melted cheese, they’re a hit every time. And the best part? You can customize them to suit your tastes and easily feed a crowd without the hassle of flipping individual quesadillas. Try this recipe and enjoy the crispy, cheesy goodness that comes with every bite!