Sheet Pan Quesadillas Recipe

Name: Sheet Pan Quesadillas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
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

Cook Time: 25 minutes

Quesadillas are little pockets of creamy, melty delight, and these sheet pan quesadillas take them to the next level. Baking them in the oven with two sheet pans gives them a perfectly crispy top while keeping all the cheesy goodness inside intact.

The filling is a flavorful combination of tender chicken pieces tossed in your favorite fajita seasoning, along with sauted onions and colorful bell peppers. A generous layer of shredded Mexican cheese melts over the top, making each bite irresistible. Once baked, serve them with sour cream, fresh pico de gallo, and a sprinkle of cilantro for a fresh finish.

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

Directions

Preheat your oven to 375F (190C).
Heat olive oil in a large skillet over medium heat. Add the onion and bell peppers and cook for about 2 minutes until they start to soften. Remove from the skillet and set aside.
Add the chicken to the same skillet and cook for about 3 minutes until no longer pink on the outside. Return the onion and peppers to the pan, stir in water and fajita seasoning, and cook until the chicken is fully cooked.
Arrange 6 tortillas around the edges of a half sheet pan so that they hang over the sides slightly. Place another tortilla in the center to cover the pan completely.
Using a slotted spoon, evenly layer the chicken and vegetable mixture over the tortillas, being careful not to add excess liquid. Sprinkle the cheese evenly over the top.
Place one tortilla in the center on top and fold the edges of the surrounding tortillas over the filling. Place a second half sheet pan on top to help hold the quesadillas together.
Bake in the oven for 10 minutes. Remove the top sheet pan and continue baking for 8-12 minutes more, until the tortillas are golden and crispy.
Slice into rectangles and serve with sour cream, pico de gallo, and fresh cilantro.

Tips & Variations

You can easily customize these quesadillas: swap in shredded rotisserie chicken for a faster option, or try black beans and corn for a vegetarian version. Leftovers pair wonderfully with hot sauce and rice for a savory breakfast.

Nutrition Facts (per serving)

Calories: 555
Total Fat: 19g (24%)
Saturated Fat: 7g (37%)
Cholesterol: 75mg (25%)
Sodium: 892mg (39%)
Total Carbohydrates: 61g (22%)
Dietary Fiber: 4g (16%)
Total Sugars: 2g
Protein: 33g (67%)
Vitamin C: 36mg (40%)
Calcium: 239mg (18%)
Iron: 4mg (25%)
Potassium: 411mg (9%)

*Percent Daily Values are based on a 2,000 calorie diet. Your values may vary based on your calorie needs.

The Origins of Sheet Pan Quesadillas

Quesadillas have a rich history rooted in Mexican cuisine, dating back to the 16th century when Spanish settlers introduced cheese and wheat flour to the region. The traditional quesadilla originally consisted of a tortilla filled with local cheeses and occasionally other ingredients, folded over and cooked on a comal, a flat griddle. Over the centuries, quesadillas evolved into a versatile dish incorporating meats, vegetables, and regional spices. The sheet pan variation is a modern adaptation designed for convenience, allowing multiple quesadillas to be cooked simultaneously in the oven, perfect for feeding larger groups without sacrificing flavor.

Regional Variations

Across Mexico, quesadillas vary greatly depending on local ingredients. In central Mexico, they are often made with Oaxaca cheese and corn tortillas, while northern regions favor flour tortillas filled with meats like chicken, beef, or chorizo. The sheet pan method is more common in North American kitchens, blending traditional Mexican flavors with the practicality of American home cooking. Some regions add jalapeos, roasted peppers, or regional herbs to enhance the taste, reflecting local agricultural produce.

What Sets It Apart From Similar Dishes

While similar to tacos or burritos, quesadillas are distinguished by their melted cheese filling and folded or layered structure. Sheet pan quesadillas differ further by being baked rather than pan-fried, resulting in a crispier exterior and evenly melted interior. Unlike enchiladas, which are rolled and smothered in sauce, sheet pan quesadillas remain drier and maintain their structural integrity, making them ideal for casual gatherings or party platters.

Typical Serving Settings

Sheet pan quesadillas are commonly served at casual family dinners, potlucks, or game-day parties due to their ease of preparation and ability to feed multiple people at once. They are often accompanied by dips such as sour cream, guacamole, or pico de gallo, and can be cut into rectangles or wedges for easy sharing. Many restaurants with Mexican or Tex-Mex menus offer them as appetizers or main dishes, often paired with a side of rice and beans.

Interesting Facts

The invention of sheet pan quesadillas is relatively recent, reflecting a trend toward simplifying traditional recipes for home ovens. One interesting fact is that the technique of using a second sheet pan to press the tortillas ensures even cooking and prevents the filling from spilling outa clever adaptation of the traditional skillet method. Additionally, while originally a Mexican staple, quesadillas have become a global phenomenon, inspiring creative variations with ingredients like spinach, mushrooms, or even seafood. The dishs adaptability has made it popular in schools, cafes, and food trucks worldwide.

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FAQ about Sheet Pan Quesadillas Recipe

Leftover sheet pan quesadillas can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them in a preheated oven at 350°F (175°C) for 10-12 minutes or until crispy. Alternatively, you can reheat them in a skillet over medium heat for a few minutes on each side.

Yes, you can freeze sheet pan quesadillas! Allow them to cool completely, then wrap them tightly in plastic wrap or aluminum foil before placing them in a freezer-safe container or bag. They can be frozen for up to 2-3 months. To reheat, bake from frozen in a preheated oven at 375°F (190°C) for 15-20 minutes or until heated through and crispy.

Absolutely! You can substitute chicken with other proteins such as shredded beef, pork, or even a vegetarian option like black beans or grilled tofu. Feel free to get creative with your fillings!

In addition to the sour cream, pico de gallo, and cilantro suggested in the recipe, you can top your quesadillas with guacamole, jalapeños, salsa, or even a sprinkle of hot sauce for an extra kick!

Yes, to make these quesadillas vegetarian, simply omit the chicken and use a combination of vegetables like bell peppers, onions, zucchini, and mushrooms. You can also add beans or roasted corn for extra flavor and texture.

For extra crispiness, you can brush the tortillas with a small amount of olive oil before baking, or you can use a second sheet pan to press down gently on the quesadillas during the baking process to help them stay flat and crisp.

If your tortillas break, don’t worry! Simply use additional tortillas to reinforce the folded layers. If you’re having trouble folding, try warming the tortillas slightly in the microwave for a few seconds to make them more pliable.

Yes, you can substitute the Mexican cheese blend with other types of cheese such as cheddar, Monterey Jack, or even a combination of mozzarella and Parmesan for a different flavor profile. Make sure to choose a cheese that melts well!

To save time, you can use pre-cooked rotisserie chicken or even frozen vegetable mixes. These will speed up the preparation by eliminating the need to cook the chicken or chop a variety of fresh vegetables.

Sheet pan quesadillas are perfect as a crowd-pleasing appetizer, but they also make a great main dish when served with sides like Mexican rice, beans, or a simple salad. They’re also great for meal prep or as leftovers!

Comments

CG Blade

10/06/2025 01:52:54 PM

Excellent recipe! It is very customizable, quick to make, and even quicker to eat. Thanks for this easy to follow recipe of warm cheesy goodness.

kathy Poole

07/11/2024 03:25:08 AM

This recipe was sooo good, I added fresh corn an chopped mushrooms, and turned chili mix into fajita mix by adding 2Tbls sugar, 1Tbl brown sugar, 1 1/2 tsp cumin,3Tbls corn starch, made a great sauce 😋

Vicki Lanzendorf

05/26/2025 12:49:01 PM

Perfect way for everyone to eat quesadillas at the same time! Loved the flavors and the filling possibilities seem endless. Only change I would make would be to add more cheese. But, I am a cheesehead from Wisconsin, and we know extra cheese is almost never a bad idea! 😉

Erecipe

11/16/2024 08:03:33 AM

These were great! I made a couple of vegetable substitutes based on family preferences, but otherwise made as written. Tasty, easy, and the family all enjoyed it.

Kelli McCulloch

05/09/2025 01:18:43 PM

This was a favorite and can't wait to cook again.

Kenneth Edwards

12/11/2024 12:15:29 AM

Bro, this recipe deserves an award.

Jeffrey Parker

09/04/2024 01:20:56 AM

This is hands-down one of the best things I’ve cooked.

Cook Time: 15 minutes