Description
ThisSheet Pan Chicken Quesadillas recipe offers a large, shareable quesadilla baked to crispy perfection on a single sheet pan. Loaded with shredded chicken, pinto beans, corn, fresh tomatoes, green onions, cilantro, and cheese, it’s a crowd-pleaser that saves time and effort by assembling and baking the entire meal at once. Served with homemade chipotle mayo or sour cream, it’s ideal for family dinners or casual gatherings.
Ingredients
Scale
Main Ingredients
- 9 (8-inch) flour tortillas (medium or soft taco size)
- 16 ounces shredded cheddar cheese (about 4 cups, divided)
- 1 cup tomatoes, chopped (about 1 large tomato or 2 small)
- 1/2 cup green onions, chopped
- 1/2 cup cilantro, chopped (optional)
- 2 cups shredded cooked chicken (rotisserie chicken recommended)
- 1 (15-ounce) can pinto beans, drained
- 1 cup frozen corn (no need to thaw)
For Serving
- Homemade Chipotle Sauce
- Sour cream
- Lime slices
Instructions
- Preheat Oven: Preheat your oven to 425 degrees F to prepare for baking the quesadilla.
- Prep Ingredients: Shred the cheese if not pre-shredded. Dice tomatoes, chop green onions and cilantro (if using), and shred chicken if necessary.
- Arrange Tortillas: On a sheet pan, layer 9 tortillas with two in the center and the other 7 overlapping around all sides so the tortillas hang off the edges, covering the pan completely.
- Add Cheese Layer: Sprinkle 2 cups of shredded cheddar cheese evenly over the tortilla base, leaving a good border around edges to allow folding.
- Add Toppings: Spread 1 cup diced tomatoes, 1/2 cup chopped green onions, 1/2 cup cilantro (optional), and 2 cups shredded chicken over the cheese layer.
- Add Beans: Drain the pinto beans (rinse if preferred) and distribute evenly over the toppings, making sure excess liquid is removed to avoid soggy tortillas.
- Add Corn: Sprinkle 1 cup of frozen corn evenly on top; no thawing needed.
- Top with Cheese: Add the remaining 2 cups of shredded cheddar cheese evenly over the entire pan.
- Assemble & Fold: Place 2 or more tortillas in the center on top of the fillings. Carefully fold the overhanging edge tortillas toward the center tortilla, using a bowl or another sheet pan to keep folded edges secure.
- Press with Second Pan: Place a second sheet pan upside down over the assembled quesadilla to press it down gently. Avoid adding extra weight to prevent ingredient spill.
- Bake: Bake in the preheated oven for 20-25 minutes until tortillas are golden brown and crispy. Let rest for 5 minutes to set before slicing.
- Prepare Dip: While baking, prepare homemade chipotle mayo or use sour cream/lime slices to serve with quesadillas.
- Serve & Store: Slice into 6 large squares or 12 triangles. Store leftovers in an airtight container in the fridge for up to 5 days or freeze after flash freezing. Reheat using oven or skillet methods.
Notes
- Ensure tortillas overlap well and cover the sheet pan completely to hold fillings securely when folding.
- Drain beans thoroughly to avoid soggy quesadillas.
- Frozen corn can be added directly without thawing, saving prep time.
- Pressing with a second sheet pan helps the quesadilla cook evenly and hold together but avoid extra weight to prevent spills.
- Leftovers reheat well using the double-pan oven method or on a frying pan for crispy edges.
- For a vegetarian version, omit chicken and add extra beans, corn, and vegetables.
