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Sheet Pan Quesadillas

These Sheet Pan Quesadillas are a game-changer for parties and family meals! Instead of making individual quesadillas, this method allows you to prepare a large batch all at once. The tortillas bake up golden and crispy, while the filling stays perfectly cheesy and flavorful. Perfect for entertaining or a quick and easy weeknight dinner

  • Total Time: 35 minutes

Ingredients

Scale

To make these delicious sheet pan quesadillas, you will need:

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 1 green bell pepper, chopped

  • 1 red bell pepper, chopped

  • 1 pound skinless, boneless chicken breast, chopped

  • 2 tablespoons water

  • 1 (1.12-ounce) package fajita seasoning mix

  • 8 flour tortillas

  • 2 cups shredded Mexican cheese blend

  • 4 tablespoons sour cream, for serving

  • 4 tablespoons pico de gallo, or to taste

  • 2 tablespoons chopped fresh cilantro, for garnish

Instructions

  1. Preheat Oven: Set your oven to 375°F (190°C).

  2. Cook Vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onion and bell peppers and sauté for about 2 minutes until slightly softened. Remove from skillet and set aside.

  3. Cook Chicken: In the same skillet, cook the chopped chicken for about 3 minutes until no longer pink. Return the onion and bell peppers to the skillet, then stir in water and fajita seasoning. Cook until the chicken is fully cooked.

  4. Prepare the Sheet Pan: Place 6 tortillas around the edges of a half sheet pan, letting half of each tortilla hang over the sides. Place one more tortilla in the center to fully cover the pan.

  5. Add Fillings: Use a slotted spoon to spread the chicken, onion, and pepper mixture evenly over the tortillas, making sure not to add excess liquid. Sprinkle shredded cheese evenly over the filling.

  6. Fold and Cover: Place one more tortilla in the center on top of the fillings, then fold the edges of the other tortillas towards the center. Place a second baking sheet on top to keep the quesadilla compact.

  7. Bake: Bake for 10 minutes. Remove the top baking sheet and continue baking for another 8 to 12 minutes, until the tortillas are golden and crispy.

  8. Serve: Slice into rectangles and serve with sour cream, pico de gallo, and cilantro

  • Author: Paula
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Cuisine: Mexican-American

Nutrition

  • Serving Size: 8
  • Calories: 555 per serving