Sheet Pan Quesadillas Recipe
Recipe video above. Sheet pan quesadillas are the best way to make quesadillas for a crowd. They're a little like a sheet pan crunch wrap in that the outside tortillas get a little crispy, but inside, they are quesadillas all the way. Feel free to get creative with the filling, just keep the total quantity of filling the same.
Ingredients
- 3 cups shredded chicken, see notes
- 1 cup frozen corn, thawed
- ½ cup sour cream
- ½ cup salsa
- ½ cup minced cilantro
- 1 15 ounce can black beans, drained and rinsed
- ½ medium red pepper, finely minced
- 1 teaspoon EACH: garlic powder, onion powder, chili powder, salt, and pepper
- 8 large tortillas
- 3 cups shredded cheese
- 2 tablespoons melted butter, or oil
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper - see notes. In a large bowl, mix the chicken, corn, sour cream, salsa, cilantro, black beans, red pepper, garlic powder, onion powder, chili powder, salt, and pepper.3 cups shredded chicken, 1 cup frozen corn, ½ cup sour cream, ½ cup salsa, ½ cup minced cilantro, 1 15 ounce can black beans, ½ medium red pepper, 1 teaspoon EACH: garlic powder, onion powder, chili powder, salt, and pepper
- Place a tortilla at both ends of the baking sheet, letting half hand over the edge. Place two more on each of the sides, again letting them hang halfway off. Place one more tortilla in the center and make sure there are no gaps between the tortillas. Sprinkle half of the cheese over the tortillas.8 large tortillas, 3 cups shredded cheese
- Add the filling on top of the cheese, spreading it to the edges. Then sprinkle the remaining cheese over the top.
- Add one tortilla to the center of the pan. Fold the two end tortillas over and then the four side tortillas to make a package. Brush with melted butter and then put a baking sheet on top.2 tablespoons melted butter
- Bake the quesadillas for 20-25 minutes, until the filling is hot and then remove the top baking sheet and bake for another 5 minutes to lightly crispy the tortillas.
- Cut into squares and serve with your favorite quesadilla toppings - see notes for some ideas!
Notes
Chicken: I use rotisserie chicken to keep this recipe super simple. If you'd like to cook it fresh, dice the chicken into small pieces, season it with a generous pinch of salt and pepper, and then cook it in a little oil in a pan over medium heat until it's cooked through.
Cheese: A package of shredded cheese works well here. I like to buy a bag of Tex-Mex blend cheese. Sharp cheddar cheese also tastes great!
Parchment paper: I always line the pan when making these quesadillas as every once in a while some cheese melts out and makes the tortillas stick to the pan, which isn't fun. It doesn't happen all the time, though, so if you want to live on the edge, you can skip it.
Toppings: You can serve these with any of your favorite quesadilla topping. I like guacamole, salsa, and sour cream.
Serving: 1 = 2 squares, Calories: 503kcal, Carbohydrates: 31g, Protein: 35g, Fat: 26g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 113mg, Sodium: 1277mg, Potassium: 460mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1092IU, Vitamin C: 16mg, Calcium: 387mg, Iron: 3mg