Description
These Sheet Pan Quesadillas are a game-changer for busy families! Made with seasoned chicken, colorful bell peppers, melted cheese, and crispy tortillas all baked together on one pan. The secret double-pan technique ensures perfectly crispy results every time. Serve with sour cream, guacamole, and pico de gallo for an easy weeknight dinner everyone will love.
Ingredients
For the Filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped (adds sweetness and color)
- 1 red bell pepper, chopped (use any color peppers you have on hand)
- 1 pound skinless, boneless chicken breast, chopped (or save time with rotisserie chicken)
- 2 tablespoons water
- 1 package fajita seasoning mix (or 2 tablespoons homemade fajita seasoning)
- 1 tablespoon taco seasoning (for extra depth of flavor)
For Assembly:
- 8 large flour tortillas, burrito-sized (must be large enough to fold over)
- 2-4 cups shredded Mexican cheese blend (or mix cheddar and Monterey Jack – use more if you love cheese like I do)
- 2 tablespoons butter, melted or softened (for that golden, crispy finish)
Optional Add-Ins:
- Black beans, drained and rinsed
- Corn, drained and rinsed
- Green onions, sliced
- Avocado, diced (add after baking)
- Rotel tomatoes and chiles (for a little kick)
For Serving:
- Sour cream
- Pico de gallo
- Fresh cilantro
- Guacamole
- Salsa
- Hot sauce
Instructions
Preheat your oven to 375-400°F. I usually go with 400°F for extra crispiness, but if your oven runs hot, stick with 375°F.
Heat olive oil in a large skillet over medium heat. Add the bell peppers and onion and cook until they’re soft and fragrant, about 5 minutes. You’ll know they’re ready when the onions turn translucent and the peppers start to get a little charred on the edges. Remove from the skillet and set aside on a plate.
Add the chopped chicken to the same skillet (no need to wash it—those vegetable flavors are gold!). Cook until the chicken is no longer pink on the outside, about 3-5 minutes. Return the cooked onions and bell peppers to the skillet. Stir in the water, fajita seasoning, and taco seasoning. Cook and stir until the chicken is completely cooked through and everything smells absolutely amazing.
This is where the magic happens! On your half sheet pan, place 6 tortillas around the edges of the pan so that about half of each tortilla hangs over the side—think of them like petals on a flower. Then place one tortilla in the center to cover any gaps. The pan should be completely covered with tortillas.
Using a slotted spoon (this is important!), add the chicken, onion, and pepper mixture in an even layer across all the tortillas. The slotted spoon helps drain excess liquid so your quesadillas stay crispy. Sprinkle the cheese generously and evenly over everything. Now’s the time to add any optional ingredients like black beans, corn, or green onions.
Place another tortilla in the center on top of all the fillings. Then, one by one, fold each overhanging tortilla from the edges over the toppings toward the center, like you’re wrapping a present. The fillings should be completely covered. Brush or spread the melted butter generously over the tops of all the tortillas.
Here’s the genius part: place your second half sheet pan directly on top of the assembled quesadillas. This weights them down, helps everything hold together, and prevents the edges from curling up. Bake for 10-20 minutes.
Carefully remove the top baking sheet (it’ll be hot!). Continue baking until the tortillas are golden brown and beautifully crispy, about 8-15 minutes more. Keep an eye on it during these final minutes—you want golden perfection, not burnt.
Let it cool for just 2-3 minutes, then slice into rectangles or squares using a sharp knife or pizza cutter. Serve warm with sour cream, pico de gallo, fresh cilantro, guacamole, and whatever else makes your heart happy.
Notes
When you’re folding those tortillas over the filling, they might not all meet perfectly in the center, and that’s completely okay. As long as the filling is covered and you’ve got that center tortilla holding everything together.
A common mistake is over-filling these quesadillas. I know it’s tempting to pile on more chicken and cheese (because more is more, right?), but too much filling makes them difficult to fold and can cause them to burst open during baking.
If your tortillas are browning too quickly on top but the inside isn’t hot enough yet, tent the pan loosely with foil for the last few minutes of baking. This slows down the browning while everything inside finishes heating through.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American