Published 4/11/2022
Amazing Sheet Pan Quesadillas
There is no need to smoke up your kitchen making a number of single quesadillas. This sheet pan quesadilla recipe leaves you with 9 delicious quesadillas that turn golden brown and crispy in the oven.
We love this recipe because it is an easy meal that is both flavorful and delicious!
Featured Ingredients
Tortillas- be sure to use fresh flour tortillas for this recipe. We used 12-inch tortillas and we had to use a fewer number of tortillas because they were larger. If you must use 10-inch tortillas you can! You can use 10-inch or 12-inch tortillas. You will just have to use more 10-inch tortillas than 12-inch tortillas. Be sure to mix the chicken with the salsa before anything so that the salsa absorbs into the shredded chicken. Don’t skip topping the sheet pan quesadillas with a baking sheet before baking. It ensures that the quesadilla will stick together. Shredded chicken- the shredded we used was a rotisserie chicken. You an also cook your own chicken breast and shred it as well. You can make baked shredded chicken, Instant Pot shredded chicken, or Crockpot shredded chicken. Salsa- we used a chunky salsa for added texture and flavor. Feel free to use your favorite salsa instead. Vegetables- we used cherry tomatoes, bell peppers, and spinach. Be sure to allow the cherry tomatoes to stew a bit while you sauté them.
Simple Instructions
Prepare the Chicken
Whether you use pre-shredded rotisserie chicken or if you prepare your own shredded chicken, mix the salsa and the chicken together before you start anything to allow the salsa to absorb into the chicken. Shredded chicken –> carnitas, ground beef, or sofrita.
Cook the vegetables
Sauté the onion, tomatoes, bell peppers, and spinach together in a large skillet. Be sure there is not excess liquid left with the vegetables before adding them to the quesadilla. Excess liquid may leave you with soggy tortillas.
Build the Quesadilla
Before you build the quesadilla, place a metal rack on top of a large baking sheet. Line the outside of the metal rack with tortillas and then place two tortillas in the middle of the metal rack, creating the bottom of the sheet pan quesadilla. Next, spread the shredded chicken out on the bottom of the tortillas. Dump any excess salsa liquid out. Top the chicken with the vegetables and cheese. Place two quesadillas on top of the quesadilla filling and then fold the tortilla edges up over the top tortillas. Carefully place an additional baking sheet on top of the quesadilla, sealing the quesadilla shut.
Bake the Quesadilla
Bake the quesadilla for 8-10 minutes at 425ºF. Then remove the top baking sheet and drizzle the top of the quesadilla with oil or spray the quesadilla with cooking spray. Bake the quesadilla for an additional 5 minutes or until golden brown.
Rest + Slice
Remove the quesadilla from the oven and let it rest for 5 minutes before cutting the quesadilla into 9 squares.
Top Tips
Don’t forget the metal rack for baking. This rule is key! It makes sure that the quesadilla is evenly cooked and does not bake in any liquid that may end up at the bottom of the quesadilla. Choose the right salsa. Try to choose a salsa that isn’t too liquidy! Wrap it up tight. You may need 4 hands to wrap up your quesadilla to be sure it is wrapped up tight and none of the innards escape. Why the paper towel? It will soak up any liquid so the tortillas don’t become soggy. To reheat: To reheat these quesadillas, place the quesadillas back on the lined baking sheet (on the wire rack) and bake at 350ºF for 5-10 minutes or until warmed.
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