There’s something magical about a good quesadilla, especially when it’s made on a sheet pan. If you’re looking for a delicious and easy way to feed a crowd, this sheet pan quesadilla is the answer! It comes together with minimal effort, making it perfect for family meals or entertaining friends. In just an hour, you can create a cheesy, satisfying dish that everyone will love.
What sets this recipe apart is how it layers flavors and textures. The crispy edges of the tortillas complement the creamy chicken and beans, while the cheddar adds that gooey cheesiness we all crave. Whether you’re serving it at a game day gathering or a weeknight dinner, it’s sure to be a hit.
Why you’ll love sheet pan quesadilla
- Quick prep and cook time.
- Perfect for sharing with friends and family.
- One pan means fewer dishes to clean.
- Versatile, so you can customize ingredients based on your preferences.
- Great leftovers that reheat well.
What ingredients do I need for sheet pan quesadilla?
- 8 burrito-size flour tortillas
- 3 tbsp melted butter (divided)
- 3 cups cooked chopped chicken
- 1 cup sour cream
- 1 (15-oz) can black beans (drained and rinsed)
- 3 cups shredded cheddar cheese
- 1 (1-oz) package taco seasoning
- 1 lime (juiced)
- 1 (10-oz) can Rotel diced tomatoes and green chilies (drained)
Ingredient notes & swaps
- Flour tortillas: Feel free to use corn tortillas if you prefer a gluten-free option.
- Chicken: Cooked turkey or a meat alternative works well too.
- Black beans: Pinto beans are a tasty substitute.
How do I make sheet pan quesadilla step-by-step?
To make a delicious sheet pan quesadilla, layer tortillas around a half-sheet pan, fill with a cheesy chicken mixture, and bake until golden. It’s an easy process that yields a crispy, cheesy dish perfect for meals.
- Preheat your oven to 450°F and brush a half-sheet pan with 1 1/2 tablespoons of melted butter.
- Place 6 tortillas around the edges of the sheet pan, letting them hang over the edge, then add 1 tortilla in the center.
- In a large bowl, mix together the cooked chicken, sour cream, black beans, cheese, taco seasoning, lime juice, and Rotel diced tomatoes.
- Spread the chicken mixture evenly over the tortillas.
- Place the final tortilla in the center, then gently fold the hanging tortillas towards the center.
- Brush the top with the remaining melted butter. Put a second sheet pan on top and press down slightly.
- Bake in the oven for 20 minutes. Remove the top pan and bake for an additional 15 minutes or until golden.
- Let cool slightly before cutting it into servings.
Pro Tip: For a crispier quesadilla, leave it in the oven a little longer after removing the top pan.
Visual doneness cues: Look for a golden-brown color on the edges and a bubbling cheese center.
How should I serve it?
Slice the sheet pan quesadilla into wedges, and serve it with fresh pico de gallo, guacamole, or a dollop of sour cream on the side. A sprinkle of fresh cilantro on top adds a nice pop of color and flavor.
Can I make it ahead? How do I store and reheat it?
You can make this dish ahead of time and store it in the fridge for up to 3 days. To reheat, pop it in a preheated oven at 350°F for about 10-15 minutes until warmed through. If you want to freeze it, wrap the cooled quesadilla tightly in aluminum foil for up to a month.
How do I fix common issues?
If your quesadilla turns out too dry, try adding more sour cream or cheese to the filling next time. For a soggy bottom, ensure the filling isn’t too wet, and consider baking it a bit longer. If the tortillas burn, check your oven temperature and adjust as necessary.
What variations can I try?
Experiment with different meats; shrimp or ground beef are great alternatives. For a vegetarian twist, add sautéed peppers and mushrooms or some spinach. You can swap cheddar cheese for pepper jack to add a spicy kick.
FAQs
Can I use different cheeses?
Absolutely! Monterey Jack, mozzarella, or even a mix of cheeses can add different flavors and textures.
What if I don’t have a half-sheet pan?
You can use any large baking dish, but make sure to adjust the number of tortillas and filling so they fit well.
Can I make it spicy?
Yes! Simply add diced jalapeños or use spicy taco seasoning for that extra heat.
This sheet pan quesadilla is not just a meal; it’s an experience that brings people together. Gather your ingredients, preheat your oven, and enjoy a delightful dish that’s bound to become a favorite in your household!
Sheet Pan Quesadilla
Ingredients
Method
- Preheat your oven to 450°F (232°C) and brush a half-sheet pan with 1 1/2 tablespoons of melted butter.
- Place 6 tortillas around the edges of the sheet pan, allowing them to hang over the edge, then add 1 tortilla in the center.
- In a large bowl, mix together the cooked chicken, sour cream, black beans, cheese, taco seasoning, lime juice, and Rotel diced tomatoes.
- Spread the chicken mixture evenly over the tortillas.
- Place the final tortilla in the center, then gently fold the hanging tortillas towards the center.
- Brush the top with the remaining melted butter, then place a second sheet pan on top and press down slightly.
- Bake in the oven for 20 minutes. Remove the top pan and bake for an additional 15 minutes or until golden.
- Let cool slightly before cutting it into servings.