Sheet Pan Quesadillas

This Sheet Pan Quesadilla recipe is easy to make, full of great flavor, and the perfect midweek meal or fun party food to feed a crowd! You’ll never want to make regular quesadillas ever again! This fun method makes one huge party-sized quesadilla - that is right no need to make them one at a time. It’s such a fun way to make quesadillas This quesadilla is stuffed with Mexican-seasoned shredded chicken, black beans, corn, bell peppers, and lots of ooey gooey cheese. A quick, easy, and versatile weeknight dinner the whole family will enjoy.  

Why you’re going to love this sheet pan quesadilla recipe:  

• Easy to make and fun to put together  
• Guaranteed crowd and family pleaser  
• Simple tasty ingredients  
• Super versatile - make sure to check out the ingredients section below for variations and substitutions  
• Quick and delicious - perfect for busy weeknights, get-togethers and parties, and game days 
  
  

The options to customize your sheet pan quesadilla are limitless, so feel free to swap in whatever ingredients you happen to love best (see below for substitutions, variations and vegetarian options).  I would definitely recommend serving them with my favourite classic guacamole recipe, as well as some Pico De Gallo, salsa,  sour cream, chopped veggies, and fresh cilantro. You can easily prepare the filling in advance, but I recommend baking it just before serving so that you can slice it up nice and hot while the cheese is still melty. I made this delicious quesadilla in partnership with Armstrong cheese, using their new Mexican Fiesta cheese slices. They add delicious smoky flavors to the dish and using the slices makes it so easy to create even layers of cheese at the base of the quesadilla and on top of the filling. Armstrong Natural Cheese is the cheese Canadians crave since 1902 and they have the perfect cheese for every recipe from their slices to their shreds, sticks, snacks and more. There’s never too much cheese especially in quesadillas! 

Sheet pan chicken quesadilla ingredients: 

• Before we get to the full recipe below, here are the ingredients I like to use to make this sheet pan quesadilla recipe (see recipe below for exact measurements).  
• Chicken: I love to just shred a large rotisserie chicken to make these quesadillas- it saves so much time. But you could also use any leftover cooked or shredded chicken that you have on hand or cook and dice some boneless and skinless chicken breasts (about 1 pound) or boneless and skinless chicken thighs. Feel free to switch up the protein in the filling by using ground beef, ground chicken, ground turkey, vegan ground mince, ground sausage, or finely chopped mushrooms. You will need approximately 1½ lbs of ground meat, vegan mince or mushrooms for this recipe. I recommend sautéing the mince with the veggies until browned and cooked through, or separately before adding the veggies. Drain excess fat as needed.  
• Veggies: I used a mix of red bell pepper, onion, garlic and corn in these chicken quesadillas, but feel free to add in any other veggies that you prefer. You could sauté some jalapeños for more of a kick or add some mushrooms or roasted butternut squash or sweet potato for some sweetness.  
• Cilantro & Lime: For a dosh of freshness,I like to add chopped cilantro to the filling and also sprinkle some on top before serving. But if you’re not a fan of cilantro, just leave it out. Freshly squeezed lime juice is delicious in the filling.  
• Seasoning: I kept things simple with a mix of chili powder (I like to use chipotle chili powder), ground cumin, dried oregano and some smoked paprika, salt and pepper to season the filling. You could just use store bought taco seasoning, to taste though if you prefer. 
• Beans: I added in one can of black beans, but you could use pinto beans or a mixture of both, to give these quesadillas some extra protein.  
• Cheese: I used Armstrong Mexican Fiesta Marble Jalapeño cheese slices for this recipe because they are so easy to evenly lay out onto the base and top of the quesadilla. They add the most delicious cheesy smoky flavor to the quesadillas. Feel free to use any Armstrong cheese slices like their regular Marble cheddar cheese or their Monterey Jack slices too or their wonderful cheese shreds as well like their Tex Mex Shredded cheese. You will need approximately 22 slices of cheese or 3-4 cups of shredded cheese.  
• Tortillas: Feel free to use any type of soft tortillas you like. Flour tortillas tend to hold up best for this recipe. Feel free to use gluten free ones too. I used large burrito size tortillas and only needed 9-10 of them to fill in my 15 x10 baking sheet. If you are using a larger baking sheet you may need a couple extra tortillas and the same goes if you are using smaller tortillas.    Toppings: This giant quesadilla is great served with guacamole, Pico De Gallo, salsa, sour cream … basically whatever toppings you like! 
  
  

How to make this sheet pan quesadilla 

1. Start by sautéing the veggies, then add the beans, corn, cilantro, lime juice, chicken and spices. Remove from heat to allow to cool slightly while you prepare your baking sheet and preheat your oven. 
2. Grease your baking sheet or sheet pan with cooking spray or olive oil  
3. Overlap tortillas around the perimeter of the pan so that half of the tortillas overhang the rim (see photos above), with 1-2 additional tortillas layered in the centre so that the entire bottom surface of the pan is covered. Line the bottom with a layer of half the cheese - this will ensure the bottom of your quesadilla doesn’t get soggy.  
4. Spread the chicken filling evenly over the cheese, followed by an even layer of cheese.  
5. Overlap 1-2 tortillas in the centre of the pan then fold the overhanging tortillas back towards the centre until all the filling is covered. Press gently to flatten them, then either spray or brush the tops of the quesadilla or the underside portion of a second baking sheet with oil. (you don’t want the pan to stick to the tortillas)  
6. Place second baking sheet on top of the quesadilla to weigh it down. Transfer the stacked baking sheets to the oven and bake for 20 minutes. Remove the top baking sheet and bake for 5 more minutes, or until the tortillas are lightly golden. 
7. Slice the quesadilla and serve warm with your desired toppings and sauces. 
   
   

Tips  

• Don’t forget to place the top pan on the quesadilla, it ensures that the quesadilla bakes evenly and gets brown on both sides. It should be roughly the same size as the other sheet pan.  
• I also recommend lightly brushing the tortillas with butter or olive oil or spraying them with oil before baking so that they will be extra golden and crispy OR spraying the underside of the second sheet pan with oil - this will ensure the tortillas do not stick to the pan.  
• Making cheese the first layer on top of the tortillas and the last before you seal them off ensures that you don’t get soggy quesadillas.  

Storage, Freezing and Reheating quesadillas: 

• FRIDGE: Store this quesadilla in an airtight container in the fridge for up to 3 days. Be sure to reheat on the stove or oven if you want to prevent the tortillas from getting soggy. 
• FREEZER: You can also freeze leftover quesadilla, just be sure to wrap each quesadilla individually in parchment paper, then place in a freezer bag and freeze for up to 4 months. 

How do you reheat a quesadilla in the oven? 

1. Preheat your oven to 325°F. 
2. Place the quesadilla on a baking sheet lined with aluminum foil. 
3. Bake for 10 minutes or until the tortilla is crisp and the cheese is melted throughout