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If you are a lover of Quesadillas, then you need to take this fun twist and make these amazingly tasty Sheet Pan Chicken Quesadilla. Super easy, flavorful, and enough for the whole family.

Three cut and stacked Chicken Quesadilla with toppings and limes next to them.

So if you didn’t know it, I’m a complete quesadilla snob. I absolutely love a good chicken quesadilla and we make them all the time around here.

But you haven’t had anything like this Chicken Sheet Pan Quesadilla! This serves a crowd and is so much easier to make than your normal singular quesadillas, they are perfect for easy dinners or a quick lunch.

We can’t stop making these, they are perfect for our family, guests, parties, and game days. They can be an appetizer or a main dish depending on how you want to serve them, they will swoon over that melty cheese!

I’m a huge chicken fan, so we went with that but these would also be great with ground beef or steak as well. These are also not lacking in flavor in the least!

Serve them up with some salsa, sour cream, guacamole, or your favorite dipping sauce and you have yourself the absolute perfect meal that you will want to make over and over again.

We’ve been making our chicken quesadillas recipe like this for some time, we needed a way to cut down on time on making single ones and make a larger one to serve the whole family.

That is how this Chicken Quesadilla came into play, and this is about the only way that we make them now! You won’t turn back.

Some of our other favorite Mexican-inspired dishes we have on our site include: Mexican Rice Casserole, Mexican Stuffed Peppers and Cilantro Lime Rice.

Overhead of cut chicken quesadilla with toppings.

WHY THIS RECIPE WORKS:

  1. With everything baked in one pan, all you have to do is cut and serve.
  2. You can use any of your favorite meats for an easy meal with whatever you have on hand.
  3. These easy chicken quesadillas already makes a hearty batch but you can absolutely make more pans of these.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Unsalted butter
  • Onion
  • Green bell peppers
  • Garlic
  • Chili powder
  • Ground cumin
  • Garlic powder
  • Onion powder
  • Kosher salt
  • Pepper
  • Cooked chicken – rotisserie chicken or shredded chicken of your choice
  • Black beans
  • Rotel
  • Cilantro
  • Large flour tortillas
  • Colby Jack cheese
  • Your favorite toppings
Ingredients needed to make a Chicken Quesadilla.

HOW TO MAKE CHICKEN QUESADILLA:

  1. Preheat the oven to 425°F.
  2. 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. 
  3. Next add the garlic, chili powder, cumin, garlic powder, onion powder, salt, and pepper, stir to combine and cook for an additional 30 seconds until fragrant.
  4. Add the chicken, black beans, and rotel, mix until combined. Add the fresh cilantro and stir until combined. Take off the heat.
  5. Melt the remaining 3 tablespoons of butter in a small bowl in the microwave, set aside.
  6. Using a 12×17 baking sheet 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.
  7. Add half of the cheese on top of the bottom tortilla.
  8. Next add the chicken mixture.
  9. Then add the remaining cheese on top. 
  10. Place the last tortilla directly in the middle of the fillings on top. 
  11. Fold all the sides of the overlapping tortillas over the filling. 
  12. Brush the melted butter all over the outside of the tortilla. Place another sheet tray on top.
  13. Bake for 20 minutes. Take the tray on top off and bake for an additional 5 minutes or until golden brown. 
  14. Let cool slightly, cut and serve with your favorite toppings.
Step by step photos on how to make a Chicken Quesadilla.

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

Yes! You can use any of your favorite vegetables. These are just the ones that we commonly use in our quesadillas. We understand that not everyone likes certain things.

Switch it up as you wish. We also love using black beans on ours, you can switch to pinto beans if you’d like or just omit them completely!

Some other veggies that would be good:

  • Red onion
  • Green Onions
  • Red peppers
  • Corn

During the baking process, we like to add another pan on top of the quesadilla to add some weight to the top so it presses down and keeps everything snug and tight making it keep its shape.

You will want to use burrito size tortillas for this. They are large enough that when you fold everything over you ensure that everything is covered. So make sure you do not use anything smaller.

Instead of using individual spices, you can use taco seasoning or a fajita seasoning packet for this recipe. It saves time and will essentially give you the same flavor.

  • Chihuahua cheese
  • Hot sauce
  • Monterey Jack cheese
  • Homemade salsa, or a little salsa of your choice
  • Creamy jalapeno sauce
  • Shredded lettuce
  • Diced tomatoes
  • Sour cream
  • Chopped Cilantro
  • Scallions
  • Sliced jalapenos
Stacked Chicken Quesadilla with toppings.

HOW TO STORE:

These can be stored in an airtight container in the refrigerator where they will keep for up to 3-4 days.

This can also be frozen, we like to wrap our individual sliced in plastic wrap and then place in a freezer bag. They will keep frozen for up to 3-4 months.

To defrost, remove to the refrigerator overnight and then you will want to reheat in the oven so they can crisp back up again.

DANA’S TIPS AND TRICKS:

  • Use any vegetables you like.
  • Other meats can be used in this recipe, or you can go meatless as well.
  • Cook your own chicken breasts or chicken thighs in place of rotisserie, or use whatever leftover chicken you have.
  • Top with any of your favorite taco/quesadilla toppings.
  • The cheese can be changed around. We also like to use cheddar and a Mexican blend.
  • These can be frozen, see my tips above.
  • Make sure that you place another pan on top of these while baking so it presses down and keeps its shape.
  • Double this recipe if you are serving more people.
Hand holding up one cut Chicken Quesadilla with bite taken out.

Want a fun twist on your regular quesadilla routine? Then you absolutely have to make this Chicken Quesadilla, it will quickly become a family favorite.

If you’ve tried this CHICKEN QUESADILLA let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 6 votes

Sheet Pan Chicken Quesadilla

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
If you are a lover of Quesadillas then you need to take this fun twist and make these amazingly tasty Chicken Sheet Pan Quesadilla. Super easy, flavorful and enough for the whole family.
Servings 8

Ingredients
  

Instructions

  • 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.
    5 tablespoons unsalted butter, 1 small onion, 1 green bell pepper
  • Next add the garlic, chili powder, cumin, garlic powder, onion powder, salt, and pepper, stir to combine and cook for an additional 30 seconds until fragrant.
    3 cloves garlic, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon black pepper
  • Add the chicken, black beans, and rotel, mix until combined. Add the fresh cilantro and stir until combined. Take off the heat.
    4 cups shredded chicken, 15 ounce can black beans, 10 ounce can rotel, 2 tablespoons chopped fresh cilantro
  • Melt the remaining 3 tablespoons of butter in a small bowl in the microwave, set aside.
  • Using a 12×17 baking sheet 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.
    8 10- inch burrito sized tortillas
  • Add half of the cheese on top of the bottom tortilla.
    5 cups shredded Colby Jack cheese
  • Next add 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 tray on top off and bake for an additional 5 minutes or until golden brown.
  • Let cool slightly, cut and serve with your favorite toppings.
    Your favorite toppings

Notes

  1. Use any vegetables you like.
  2. Other meats can be used in this recipe, or you can go meatless as well.
  3. Cook your own chicken breasts or chicken thighs in place of rotisserie, or use whatever leftover chicken you have.
  4. Top with any of your favorite taco/quesadilla toppings.
  5. The cheese can be changed around. We also like to use cheddar and a Mexican blend.
  6. These can be frozen, see my tips above.
  7. Make sure that you place another pan on top of these while baking so it presses down and keeps its shape.
  8. Double this recipe if you are serving more people.
Nutrition is calculated without additional toppings.

Nutrition

Calories: 642kcal | Carbohydrates: 45g | Protein: 29g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 97mg | Sodium: 1458mg | Potassium: 496mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1445IU | Vitamin C: 18mg | Calcium: 699mg | Iron: 5mg
Nutrition Disclaimer
Course Appetizer, Main Course
Cuisine American, Mexican

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5 from 6 votes (6 ratings without comment)

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