Sheet Pan Chicken Quesadillas Recipe
These sheet pan chicken quesadillas are easy, cheesy, and perfect for feeding a crowd—no stovetop flipping required! Loaded with juicy shredded chicken, creamy refried beans, salsa, corn, sour cream, and a trio of cheeses, this oven-baked recipe is a total game-changer for easy entertaining or weeknight dinners.
Ingredients
Seasonings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon each smoked paprika, onion powder, garlic powder & dried oregano
- sprinkle salt and black pepper
Base
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion finely chopped
- 6 garlic cloves minced
Filling
- 6 cups cooked shredded chicken
- 1 16 oz can refried beans
- ½ cup salsa use my 5-minute homemade salsa if you like
- 2 cups frozen corn kernels thawed
- 1/3 cup sour cream
Assembly
- butter melted for brushing
- 18-22 large flour tortillas
- 1 ⅓ cups sharp cheddar cheese
- 1 ⅓ cups Monterey Jack cheese
- 1 ⅓ cups mozzarella cheese
For Serving (Optional):
- guacamole
- extra salsa
- sour cream
Instructions
- Sauté the aromatics – In a large skillet over medium-high heat, add olive oil, onion, and garlic. Sauté for 5 minutes, stirring occasionally, until softened.
- Toast the spices – Add chili powder, cumin, smoked paprika, onion powder, garlic powder, oregano, salt, and pepper. Stir frequently and sauté for 2 more minutes to bloom the spices.
- Combine the filling – Transfer the onion and garlic mixture to a large mixing bowl. Add shredded chicken, refried beans, salsa, corn, and sour cream. Toss until evenly combined.
- Prep oven and sheet pan – Preheat oven to 425°F. Lightly brush the bottom of a 13x18-inch sheet pan with melted butter.
- Assemble the base layer – Arrange tortillas overlapping around the perimeter of the pan so that half of each tortilla hangs over the edge. Place tortillas in the center to fully cover the bottom.
- Add filling and cheese – Spread the chicken mixture evenly over the tortillas, then sprinkle the cheese blend evenly overtop.
- Fold and seal – Place 3-6 more tortillas in the center, then fold the overhanging tortillas back toward the center to fully cover the filling. Brush the tops with more melted butter.
- Bake and weigh down – Place a second large baking sheet on top to weigh it down. Bake for 20 minutes.
- Uncover and finish baking – Remove the top baking sheet and bake for 5 more minutes, or until the top is golden brown and crisp.
- Slice and serve – Let rest for a few minutes, then slice into squares and serve with sour cream, guacamole, or extra salsa!