Easy Sheet Pan Chicken Quesadillas (2024)

These oven baked shredded chicken quesadillas can be thrown together in just 10 minutes with 10 simple ingredients. If you’re feeding a crowd, these sheet pan quesadillas are a MUST. They are loaded with all your favorite flavors and are a breeze to throw together!

You Will Love These

• They’re the best way to feed a crowd! Whether you’re feeding a crowd of hungry toddlers or a crowd of hungry party-goers, these sheet pan chicken quesadillas are the PERFECT quick and easy dinner! The best part is that you can make as many or as few as you want!
• Baking quesadillas in the oven on a sheet pan is the very easiest way to make several all at one time. Skip the stove and save time with these oven-baked quesadillas!
• They’re easily customizable based on what you’ve got in your pantry! I like to use this recipe as a blueprint and use up whatever we’ve got in the fridge or pantry. Do you have leftover fajitas? Those would be perfect in these baked quesadillas! Do you have some rice and beans taking up space in the fridge? Use ’em in this recipe!
• If you loved this quesadilla recipe be sure to check out my Sheet Pan Chickpea Fajitas, my Flatbread Taco Pizza, or my Homemade Cheesy Gordita Crunch Recipe.

Ingredients and Substitutions

• Rotisserie Chicken — Rotisserie chicken is quick and easy, but you can cook and shred chicken breast or use my instant pot shredded chicken recipe. You could also use shredded pork carnitas in place of the chicken. If you prefer beef quesadillas, just brown some ground beef in a large skillet over medium heat and add your favorite taco seasoning.
• Tomato Salsa — You can use your favorite jar off the grocery store shelf, but if you have an extra 5 minutes I highly recommend making your own Restaurant Style Blender Salsa. Or if you’ve got fresh tomatoes on hand, check out my easy Roasted Tomato Salsa!
• Black Beans — Black beans are great in these oven quesadillas because they lend a little natural sweetness. But if black beans aren’t your favorites (or if you don’t have any), you can substitute other beans. Kidney beans and chickpeas are good stand-ins.
• Green Onions — Fresh out of green onions? You could use whatever onion you have available, but you might want to use less of a standard yellow or white since their flavors are much stronger. Chives or fresh cilantro will work great too. Diced bell pepper will add fresh flavor as well.
• Cumin — Cumin is a staple flavor in Mexican cuisine. You can use coriander in a pinch, but you’ll miss some of that signature toasty spice.
• Garlic Powder — Garlic powder blends well because it’s so fine, but if you’re out, you can mince four cloves of garlic (one for every ⅛ teaspoon) instead.
• Chili Powder — Another key flavor, chili powder is actually a combination of spices. Most people will substitute paprika if the chili powder is empty, but you don’t get the same fiery spice. If you need to use paprika, add a pinch each of onion powder, cayenne pepper, and oregano as well.
• Chiles in Adobo — Chiles in adobo is rehydrated jalapenos in a tomato puree—a beautiful, savory combination of hot and sweet flavors. If you don’t have any, replace it with a bit more salsa, a splash of vinegar, and an extra pinch of cayenne (if you want the heat).
• Pepper Jack cheese — Pepper Jack cheese is a Monterey Jack, seasoned with peppers and spices. You can use a regular Monterey Jack or cheddar cheese if you want to cut down on the spice.
• Tortillas — If you prefer corn tortillas, you can definitely use them for these sheet pan quesadillas. Flour tortillas, though, work well because they’re a little more flexible. (I also love the way the edges crisp up.)

Instructions

Add chicken, salsa, black beans, green onions, cumin, garlic powder, chili powder, chiles in adobo, shredded cheese, and a large pinch of salt and pepper to a large bowl.

Mix until well combined.

Spread about half a cup of the filling on one half of a tortilla. Fold tortilla in half and place on a half sheet pan. Continue with remaining tortillas until filling is gone.

Bake quesadillas for 10-14 minutes or until the tortilla is crispy and starting to turn dark golden brown.

Slice each quesadilla into thirds and serve withPico de Gallo, sour cream, and salsa verde.

Tips + Variations

• You could skip the chicken all together if you want to make these vegetarian. Add canned chickpeas to replace the protein or sautéed peppers or mushrooms in place of the chicken. Add black olives for a briny flavor or some fresh guacamole.
• Just don’t go crazy with the fillings! If you’re going to switch up the ingredients, keep the proportions the same! If you try to fill this quesadilla with too much, it will end up soggy and overstuffed. A 1/2 cup of filling per quesadilla is the sweet spot.
• Use soft taco size flour tortillas. They are the easiest to work with and are the best size for fitting the most quesadillas on one baking sheet.
• Use a good melting cheese. I like to use pepper jack to add a little heat, but Monterey jack or Queso Chihuahua (a white Mexican melting cheese) also taste great and melt very well.

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Sheet Pan Quesadillas

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5 from 7 reviews

These shredded chicken oven quesadillas can be thrown together in just 10 minutes with 10 simple ingredients. If you’re feeding a crowd, these sheet pan quesadillas are a MUST. They are loaded with all your favorite flavors and are a breeze to throw together!

• Author: Kylie
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 10 servings 1x
• Category: Main Dish
• Method: Oven
• Cuisine: Mexican

Ingredients

UnitsScale

• 2.5 cups shredded rotisserie chicken (try my Instant Pot Shredded Chicken)
• 1 cup restaurant style salsa
• 1 (15 oz.) can black beans, drained and rinsed
• 1/3 cup sliced green onion
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1–3 teaspoons diced chiles in adobo
• 8 oz. shredded pepperjack cheese
• kosher salt
• fresh cracked pepper
• 10 (8 inch) soft taco flour tortillas

For serving:

• Pico de Gallo
• sour cream
• salsa verde

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Instructions

1. Heat oven to 425 degrees.
2. In a large bowl combine chicken, salsa, black beans, green onions, cumin, garlic powder, chili powder, chiles in adobo, shredded cheese, and a large pinch of salt and pepper.
3. Spread about half a cup of the filling on one half of a tortilla. Fold tortilla in half and place on a baking sheet. Continue with remaining tortillas until filling is gone.
4. Bake quesadillas for 10-14 minutes or until the tortilla is crispy and starting to turn dark golden brown.
5. Slice each quesadilla into thirds and serve with Pico de Gallo, sour cream, and salsa.

Equipment

baking sheet

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Notes

If you don’t have shredded rotisserie chicken on hand, you can saute 1 pound of boneless, skinless chicken breast instead! Season chicken with salt, pepper and a 1/2 teaspoon of cumin and saute chicken in olive oil over medium-high heat until cooked through. Then dice and add it to the filling mixture.

You could skip the chicken all together if you want to make these quesadillas vegetarian. Add a can of corn or some sauteed peppers in place of the chicken.

Just don’t go crazy with the fillings! If you’re going to switch up the ingredients, keep the proportions the same! If you try to fill this quesadilla with too much, it will end up soggy and overstuffed. A 1/2 cup of filling per quesadilla is the sweet spot.

Use soft taco size flour tortillas. They are the easiest to work with and are the best size for fitting the most quesadillas on one baking sheet.

Use a good melting cheese. I like to use pepper jack to add a little heat, but Monterey jack or Queso Chihuahua (a white Mexican melting cheese) also taste great and melt very well.

This post was originally published in January of 2019. It was updated in March of 2021 to include process shots, step-by-step instructions, and tips for making the best sheet pan quesadillas every single time!