With rotisserie chicken, corn, black beans, and peppers, these Sheet Pan Quesadillas are packed with incredible Tex-Mex flavor. They’re an easy way to make quesadillas for a crowd and work as both a meal and an appetizer!
We love making quesadillas. Next to tacos and enchiladas, they’re one of our favorite Tex-Mex dishes and they’re actually one of the first meals the boys learned to cook themselves. But we don’t stick with basic shredded cheese and chicken quesadillas. We’re all about loading them up with our favorite ingredients and making fun variations, like BBQ chicken quesadillas, breakfast quesadillas, and buffalo chicken quesadillas. These sheet pan quesadillas are another fun variation and the perfect way to make quesadillas for a crowd. The filling is actually pretty traditionally Tex-Mex, though you could certainly substitute it with any preferred quesadilla filling.
These Quesadillas Are A Hit With The Whole Family
My whole family loves these sheet pan quesadillas. It’s become one of the most requested recipes in my house. Here are a few reasons why.
- Great for a crowd. This is the easiest way I’ve found to serve quesadillas to a crowd, whether that crowd is a handful of hungry teens or a bunch of people over for game day.
- Easy to customize. The filling in this recipe is our family’s favorite. Lots of flavor and a little bit of heat, though not too much. But like any quesadilla recipe, it’s super easy to customize based on your family’s preferences.
- Lunch, dinner, or appetizer. I’ve served these oven baked quesadillas for literally every meal except for breakfast. They’re filling enough to be lunch or dinner, especially when served with toppings, but they can be cut into smaller squares as an appetizer too.
Recipe Ingredients
These quesadillas are packed with incredible Tex-Mex flavor and ingredients like peppers, beans, and corn. Scroll down to the recipe card below for the exact measurements.
- Olive oil – To saute the veggies.
- Red bell pepper
- Jalapenos – Add more or less to taste. Remove the seeds for a more mild flavor.
- Garlic
- Black beans – Drained and rinsed before adding.
- Corn – Fresh, canned, or thawed from frozen all work.
- Chicken – I like to use shredded rotisserie chicken as it’s already flavored and less work for me.
- Spices – Chili powder, cumin, smoked paprika, salt & black pepper
- Tortillas – Use the large burrito-size flour tortillas.
- Monterrey Jack cheese – If Monterey Jack isn’t available, you can use a mix of cheddar and mozzarella. For a spicier twist, try adding Pepper Jack cheese to the blend.
- Melted butter – Helps the outside of the quesadillas brown and helps the tortillas stick to each other.
Filling Variations
One thing I love about these sheet pan quesadillas is that they can be easily customized to your preferences. Here are some ideas.
- Add some additional veggies. Some great add-in options include sautéed mushrooms, diced zucchini, cooked spinach, or canned green chilies.
- Swap the beans. The black beans could easily be swapped for pinto beans or similar.
- Try a different protein. Crumbled cooked chorizo makes a great alternative to shredded chicken.
- Make it vegetarian. Skip the rotisserie chicken and double up on the black beans and corn, or add sautéed veggies like mushrooms and spinach for a vegetarian option.
How To Make Sheet Pan Quesadillas
One of the perks of making sheet pan quesadillas is that they are way easier than making a bunch of individual quesadillas to feed a crowd. Scroll down to the recipe card below for the printable version of the instructions.
- Cook the filling. Add the red bell pepper, jalapeno, and garlic to olive oil over medium heat. Saute for 3-4 minutes. Stir in the black beans, corn, and chicken.
- Season. Sprinkle in the spices and stir to combine. Cook for 2-3 minutes then remove from heat and set aside.
- Assemble the tortillas. Place 4 tortillas on a baking sheet lined with parchment paper, letting the edges hang over the sides. Sprinkle the cheese evenly over the tortillas then spread the filling evenly on top of the cheese. Place 4 more tortillas on top and brush with melted butter. Fold the edges of the bottom tortillas up and over the top, pressing gently onto the top tortillas to ensure they seal. (The butter helps the tortillas stick to each other.)
- Bake. Place parchment paper on top of the quesadillas and top with a pan or oven weight to press them down. Bake for 20-25 minutes.
- Enjoy. Cut the oven baked quesadillas into squares or wedges. Serve with your favorite toppings.
Tips & Tricks
These quesadillas are pretty easy to make but there are a few things to keep in mind when making them.
- Use burrito-size tortillas. Smaller tortillas won’t cover the entire baking sheet and won’t leave overhang. You’d have to use more of them and then the bottom would likely fall apart. Stick with the bigger burrito tortillas for the best results.
- Overlap the tortillas. The tortillas on the bottom should overlap enough that they won’t come apart later but not so much that there’s no overhang on the edges of the pan.
- Don’t skip the butter. The butter helps brown the quesadillas but it also helps the tortillas stick to each other.
- Use weight during baking. I like to use a heavy baking sheet but oven-safe weights work too. This ensures that the edges of the tortillas don’t unstick and helps the quesadilla cook evenly.
Topping Ideas
I serve these sheet pan quesadillas a lot like tacos, with optional toppings and dips. These are great dipped in salsa, sour cream, or even guacamole. Fresh cilantro, diced red onion, and sliced jalapenos make great toppings as well.
How To Store & Reheat Leftovers
- Fridge. Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. Place parchment paper between stacked pieces to avoid them sticking together.
- Reheat. To maintain crispiness, reheat leftover slices in a 375°F (190°C) oven or air fryer for 5-7 minutes. Avoid microwaving as it can make the tortillas soggy.
- Freezer. To freeze the quesadillas, wrap individual portions in plastic wrap or aluminum foil, then store them in a freezer-safe bag for up to 2 months. Reheat directly from frozen at 375°F for 15 minutes or until heated through.
More Easy Mexican Dinner Ideas
- Cheesy Beef Enchiladas
- Mexican Casserole
- Sheet Pan Fajitas
- Grilled Cheese Burrito (Taco Bell Copycat)
- Best Taco Soup
- Dorito Casserole
Sheet Pan Quesadillas
Ingredients
For the filling:
- 1 Tablespoon olive oil
- 1 red bell pepper diced
- 2 jalapeños finely diced (adjust to taste)
- 2 cloves garlic minced
- 1 cup black beans drained and rinsed
- 1 cup corn fresh, canned, or thawed from frozen
- 2 cups shredded rotisserie chicken
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For assembly:
- 8 large burrito-size flour tortillas
- 2 1/2 cups shredded Monterey Jack cheese
- 2 Tablespoons melted butter
Instructions
For the filling:
- Preheat your oven to 425°F (220°C).
- Heat the olive oil in a large skillet over medium heat.
- Add the diced red bell pepper, jalapeños, and garlic. Sauté for about 3-4 minutes until the peppers are softened and the garlic is fragrant.
- Stir in the black beans, corn, and shredded rotisserie chicken.
- Sprinkle the mixture with chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine and cook for another 2-3 minutes to allow the flavors to meld.
- Remove the skillet from heat and set the filling aside.
For assembly:
- Line a baking sheet with parchment paper.
- Place 4 tortillas on the sheet pan, letting the edges of the tortillas hang slightly over the sides of the pan (these will fold over the top later).
- Sprinkle the shredded Monterey Jack cheese evenly over the tortillas.
- Spread the filling mixture evenly on top of the cheese.
- Place the other 4 tortillas on top and brush the tops of the tortillas with melted butter. Fold the overhanging edges of the bottom tortillas up and over the top tortillas to seal the quesadilla. Press gently to ensure everything stays in place.
Bake:
- Place another sheet of parchment paper and a pan or an oven-safe weight directly on top of the quesadillas to press them down while they bake. This ensures a crispy, evenly cooked quesadilla.
- Bake for 20-25 minutes, or until the tortillas are golden brown and crispy.
- Remove from the oven, and carefully cut the quesadillas into squares or wedges.
Serve:
- Serve the sheet pan quesadillas warm, top with optionally toppings such as salsa, sour cream, fresh cilantro, diced red onion, or sliced jalapenos. Enjoy!
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2 comments on “Sheet Pan Quesadillas”
My family loved this! So much easier to make it this way.
I love how much time this saves as well from making individual quesadillas!