Name: Sheet Pan Quesadillas
Prep time: 10 min
Cook time: 23 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: Quesadilla Filling:; 2–3 cups cooked shredded chicken; 1 packet taco seasoning (or 2 tbsp homemade mix); ¼ cup water; For Assembling:; 2 tbsp vegetable oil; 7 large flour tortillas (burrito size); 1 (15 oz) can black beans, drained and rinsed; 1 cup frozen corn kernels, thawed; 3 cups shredded Mexican cheese blend; 2–3 green onions, thinly sliced

Jump to Recipe·Leave a Review

These Sheet Pan Quesadillas are one of my favorite easy meals to whip up when I need something that’s fast, filling, and guaranteed to please a crowd. With golden, crispy tortillas layered with juicy chicken, melted cheese, black beans, and corn, it’s like a flavor-packed fiesta baked in one pan. Whether it’s game day, a family dinner, or a casual get-together, this recipe never fails to impress.

Why You’ll Love This Recipe

I love how hands-off this meal is once it hits the oven. I don’t have to stand over the stove flipping individual quesadillas—just assemble everything on a sheet pan, bake, and slice. It’s incredibly customizable, super satisfying, and cleanup is a breeze. It also serves up to 8 people, so I never worry about running out.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Quesadilla Filling

Cooked shredded chicken
Taco seasoning (store-bought or homemade)
Water

For Assembling

Vegetable oil
Large flour tortillas
Canned black beans, drained and rinsed
Frozen corn kernels, thawed

Toppings

Shredded Mexican cheese blend
Green onions, thinly sliced

directions

I preheat the oven to 425°F to get it hot and ready for a crispy finish.
In a skillet, I combine the shredded chicken, taco seasoning, and water. I simmer it over medium-high heat until the water cooks off and the mixture is evenly seasoned.
I brush one side of each tortilla with vegetable oil. On a large 18 x 13-inch baking sheet, I arrange 6 tortillas oiled-side down, letting the edges hang over the sides. I place another tortilla in the center to cover any gaps.
I spread the chicken mixture over the tortillas, then layer on the black beans, corn, green onions, and shredded cheese.
I place the last tortilla in the center on top and fold the overhanging tortillas inward to seal.
I place a second baking sheet on top of the quesadilla to press it down. I bake for 18 minutes, then remove the top pan and bake for another 3–5 minutes until golden and crisp.
I let it rest for 5 minutes before slicing into squares and serving warm.

Servings and timing

This recipe makes 8 servings. From start to finish, it takes about 35 minutes—10 minutes for prep, 18 minutes for the initial bake, and 3–5 minutes for crisping.

Variations

Vegetarian Version: I replace the chicken with sautéed mushrooms, bell peppers, or extra beans.
Beef Quesadillas: I use seasoned ground beef instead of chicken for a taco-style twist.
Spicy Kick: I add chopped jalapeños or a sprinkle of crushed red pepper inside the filling.
Breakfast Quesadillas: I swap the chicken for scrambled eggs and breakfast sausage for a morning-friendly version.
Extra Toppings: I mix in diced tomatoes, sautéed onions, or spinach for more flavor and texture.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I want to reheat them, I pop them in a toaster oven or a hot skillet for a few minutes to get that crisp texture back. The microwave works too, but I lose a bit of the crunch.

FAQs

Can I make these ahead of time?

Yes, I often assemble the quesadillas a few hours ahead and keep them in the fridge until I’m ready to bake. I just add a couple of extra minutes to the baking time.

Can I freeze them?

Absolutely. I slice the baked quesadillas into portions and freeze them in layers with parchment paper. To reheat, I bake at 375°F for about 10–15 minutes straight from frozen.

What can I use instead of chicken?

I’ve made these with pulled pork, ground beef, and even seasoned tofu. As long as the filling isn’t too watery, it works great.

Can I use corn tortillas instead?

Corn tortillas tend to crack or tear with this method, but if I warm them first and overlap more, they can work. Flour tortillas hold up better overall.

How do I keep the bottom from getting soggy?

I make sure the tortillas are brushed with oil and that the filling isn’t overly wet. Using two baking sheets—one to press from the top—also helps get a crisp result.

Conclusion

These Sheet Pan Quesadillas are the ultimate in easy, satisfying comfort food. They’re quick to make, packed with flavor, and perfect for feeding a crowd without much fuss. Whether I’m serving them up for game night or a weeknight dinner, they always disappear fast—and I love how flexible and foolproof they are every single time.