Sheet Pan Chicken Quesadillas

I love a good quesadilla, but standing over a skillet flipping them one by one while everyone else is already eating? Not exactly my idea of a good time. That’s why these Sheet Pan Chicken Quesadillas are such a game-changer. They bake all at once, slice beautifully, and the best part? I get to sit down and enjoy them with everyone else.

It might just be the easiest, most crowd-pleasing appetizer I’ve ever made. These chicken quesadillas are crispy, cheesy, packed with flavor, and made to feed a crowd—no stovetop required.

This isn’t your average Tuesday-night quesadilla situation. It’s big-batch, oven-baked, and designed to impress with minimal effort. And the filling? We’re layering in juicy shredded chicken, creamy refried beans, corn, salsa, garlic, onion, sour cream, and just the right amount of seasoning to make every bite taste like you ordered it at your favorite Tex-Mex spot. I use a trio of cheeses—sharp cheddar, Monterey Jack, and mozzarella—for the perfect melt.

What makes this recipe so special (and way better than anything from a drive-thru) is the way it’s assembled. You layer tortillas all around the sheet pan like a crust, pile on the filling, add your cheese, then fold everything over into a giant quesadilla pie. It gets golden and crisp on the outside while the inside stays gooey, cheesy, and delicious. Pro tip: pressing it down with another baking sheet while it bakes helps everything hold together and come out perfectly crisp.

Serve with guacamole, sour cream, or more of my 5-minute homemade salsa—the same one that’s in the filling. It pulls double duty here and adds so much flavour.

Recipe Ingredients

Cooked Shredded Chicken—You can use rotisserie, grilled, or any cooked chicken you’ve got on hand. It makes the recipe easy to pull off on a weeknight and turns it into a hearty, protein-packed meal.

Refried Beans —Creamy and rich, these act as the glue that holds the filling together. They give each bite a smooth texture and help everything slice cleanly without falling apart.

Salsa—Adds brightness, moisture, and a little zing. I use my 5-minute homemade salsa—it blends right into the filling and doubles as the perfect dip on the side.

Frozen Corn Kernels—Sweet, juicy, and colourful. Corn adds a nice contrast to the creamy beans and melty cheese, and gives the filling a bit of texture.

Sour Cream—Just a few spoonfuls make the filling extra creamy and help mellow out the spices. It ties everything together without making it too heavy.

Yellow Onion & Garlic—The power duo. These get sautéed at the start to create that savoury base of flavour that makes everything else taste better. Simple, but essential.

Chili Powder—Brings warmth and a gentle smoky heat—it’s the backbone of that Tex-Mex flavor you’re craving in your Sheet Pan Chicken Quesadillas.

Ground Cumin—Earthy and slightly nutty, cumin is a key ingredient in Mexican cooking, adding balance and depth to the spice mix.

Smoked Paprika, Onion Powder, Garlic Powder & Dried Oregano—These pantry staples work together to boost flavour without overpowering the other ingredients. Just a little of each gives the chicken that seasoned, restaurant-style finish.

Sharp Cheddar, Monterey Jack & Mozzarella Cheese—Each one plays a role—cheddar for flavour, Jack for perfect melt, and mozzarella for gooey stretch. Trust me, this combo is worth it.

Large Flour Tortillas—The structure of your sheet pan masterpiece. They form the crispy base and golden top, and you’ll need about 16 to 18 large ones to fully cover the pan.

Melted Butter—Brushed on before baking, it helps the tortillas crisp up and turn beautifully golden—just like a restaurant quesadilla.

How to Make Sheet Pan Chicken Quesadillas

Step One: Sauté the onion and garlic—Start by softening your onion and garlic in a skillet over medium-high heat. This brings out their sweetness and lays down a savoury base for the whole filling.

Step Two: Add the spices and toast them—Sprinkle in the chili powder, cumin, smoked paprika, onion powder, garlic powder, oregano, salt and pepper. Let them toast for a couple of minutes—this blooms the spices and gives the filling that deep, warm flavor.

Step Three: Mix up the filling—Transfer the sautéed onion and spice mixture to a large bowl. Add the shredded chicken, refried beans, salsa, corn, and sour cream. Toss it all together until everything is evenly coated and combined. It’ll look a little messy—don’t worry, that’s what makes it so good.

Step Four: Prep your sheet pan—Lightly brush the bottom of a 13×18-inch sheet pan with melted butter. This helps the bottom tortillas crisp up while baking (and prevents sticking, which is key).

Step Five: Layer the tortillas—Arrange the tortillas around the pan, overlapping them so they hang over the edges. Place more down the center to fully cover the bottom. It should look like you’re building a tortilla blanket—trust the process.

Step Six: Add the filling and cheese—Once the tortillas are set, assemble your Sheet Pan Chicken Quesadillas by spreading the chicken filling evenly over the tortillas, then sprinkle the cheese blend over top. Try to get it all the way to the edges for that gooey bite in every piece.

Step Seven: Fold and finish—Add two more tortillas to the center, then fold the overhanging tortillas back over the top to seal it all in. Brush the tops with more melted butter—this is what gives you that golden, crisp top layer.

Step Eight: Press and bake—Place a second sheet pan on top of the quesadilla to weigh it down. This helps it bake evenly and hold its shape. Bake at 425°F for 20 minutes, then remove the top pan and bake for 5 more minutes until everything is crisp and golden.

Step Nine: Slice and serve—Let it cool slightly, then slice into squares and serve it up! I love pairing it with extra sour cream, guac, or a side of my 5-minute salsa—anything to dip, scoop, or drizzle.

Frequently Asked Questions

Expert Tips & Tricks

Use rotisserie chicken to save time: This shortcut makes this sheet pan chicken quesadillas recipe even easier—and honestly, the seasoning and salsa give it so much flavor, no one will know you didn’t cook the chicken from scratch.

Don’t skimp on the butter: Brushing both the bottom of the sheet pan and the tops of the tortillas is what gives you that crispy, golden finish. It’s the difference between “meh” and “restaurant-style.”

Get that cheese to the edges: When you’re sprinkling the cheese, make sure it reaches all the way out to the sides. That’s how you get those gooey, melty bites in every slice—and maybe even a few crispy cheese edges (SO GOOD)!

Weigh it down—it’s worth it: Using a second sheet pan or something heavy on top while it bakes keeps everything pressed together, which helps it slice cleanly and hold its shape. It also ensures even browning.

Let it rest before slicing: Give it 5–10 minutes after baking to set up before cutting. This helps the cheese firm up just enough so your slices come out neat.

Variations & Pairings

Customize it to your crew: Walt’s not a big pepper guy, so I usually leave them out—but if your people love veggies, go ahead and add 2 cups of chopped bell peppers or whatever you like. This recipe is super flexible and easy to make your own.

Want to spice things up: Add chopped jalapeños, hot sauce, or a pinch of cayenne to the filling for a little heat.

Swap the protein: Ground beef, turkey, or even sautéed mushrooms all work great here—use what you’ve got.

Big-batch food calls for big-batch drinks: There’s no better batch to serve alongside than my Margarita Pitcher Recipe, refreshing Pitcher of Mojitos or Paloma cocktails. They’re easy, festive, and made to share—just like these quesadillas. Or keep it simple with a chilled Mexican lager.

Make Ahead, Storing & Freezing

Make Ahead: You can prep the filling a day in advance—just store it covered in the fridge. When you’re ready to bake, assemble it fresh so the tortillas stay nice and crisp.

Storing: Leftovers will keep for up to 3 days in the fridge. Reheat slices in a 375°F oven or toaster oven for about 10 minutes to bring back that golden, crispy texture.

Freezing: Slice and wrap individual portions, then freeze for up to 3 months. You can reheat them straight from frozen—just pop them in the oven or toaster oven until warmed through and crisp again.

If you make this recipe and love it, I’d be so happy if you left a comment and a 5-star review—it not only helps others find the recipe, but truly makes my day too. Thank you so much for being here. Cheers, friends—I hope you love this one as much as I do!