sheet pan quesadillas
Sheet Pan Quesadillas are a simple and delicious way to enjoy classic quesadillas in an easy, hands-off format. Loaded with cheese, veggies, and your choice of protein, these quesadillas are baked to golden perfection on a single sheet pan, making them ideal for feeding a crowd.
Equipment
- 1 large baking sheet 18x13 inches
- 1 parchment paper
Ingredients
- 12 pieces flour tortillas (8-inch)
- 3 cups shredded cheese Cheddar or Mexican blend.
- 2 cups cooked chicken Shredded or diced.
- 1 medium onion Diced.
- 1 piece bell pepper Any color, diced.
- 1 cup corn Canned, frozen, or fresh.
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper To taste.
- Olive oil For drizzling.
- Sour cream, salsa, or guacamole For serving (optional).
Instructions
- Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper for easy cleanup.
- In a mixing bowl, combine the cooked chicken, diced onion, diced bell pepper, corn, chili powder, cumin, salt, and pepper. Toss to mix everything evenly.
- Lay 6 tortillas flat on the prepared baking sheet as the bottom layer for your quesadillas.
- Evenly distribute the chicken and veggie mixture over the tortillas, then sprinkle with the shredded cheese.
- Top each quesadilla with the remaining 6 tortillas to create a sandwich effect.
- Drizzle a little olive oil over the top tortillas for added crispness and flavor.
- Bake in the preheated oven for about 20 minutes or until the tortillas are golden brown and the cheese is melted.
- Remove from the oven and let it cool for a few minutes before slicing into squares or triangles using a sharp knife.
- Serve warm with sour cream, salsa, or guacamole if desired.
Notes
Feel free to customize the filling by adding beans, spinach, or other desired vegetables.
For a spicier kick, add jalapeños or sprinkle some red pepper flakes into the mixture.
Leftover quesadillas can be stored in the refrigerator for up to three days and reheated in the oven or microwave.