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Sheet Pan Quesadillas

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These sheet pan quesadillas are the ultimate no-fuss, crowd-pleasing meal. Baked in the oven until golden and crisp, they’re stuffed with seasoned chicken, black beans, corn, and melty cheese—all on one pan for easy prep and cleanup. Perfect for family dinners, game nights, or party appetizers.

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

Instructions

  1. Preheat oven to 425°F.
  2. In a skillet, heat shredded chicken with taco seasoning and water. Simmer until thick and well coated; remove from heat.
  3. Brush one side of each tortilla with oil. Arrange 6 tortillas oiled-side down in an 18×13-inch baking sheet, overlapping and leaving overhang. Place 1 tortilla in the center to cover any gaps.
  4. Layer the seasoned chicken, black beans, corn, green onions, and shredded cheese evenly.
  5. Place 1 final tortilla on top and fold overhanging tortillas inward to seal.
  6. Top with a second baking sheet and bake for 18 minutes. Remove top sheet and bake an additional 3–5 minutes until golden and crisp.
  7. Cool for 5 minutes, then slice and serve warm.

Notes

  • Use pre-cooked rotisserie chicken for faster prep.
  • For a vegetarian version, replace chicken with sautéed mushrooms, peppers, or extra beans.
  • Add diced tomatoes or hot sauce for extra flavor.
  • Reheat in a skillet or toaster oven to keep the crunch.

Nutrition

Find it online: https://cookedbymaya.com/sheet-pan-quesadillas/