Sheet Pan Chicken Quesadillas
The Ultimate Easy Family Dinner
Sheet Pan Quesadillas are the perfect easydinner for busy nights when you want something comforting, filling, and actually doable. If, like me, you’re trying to cook more at home and make family meals a priority, this recipe is about to become a go-to.
Even better? It is so easy with pre-made tortillas, and cooked chicken. So it is a dump and go kind of meal. Consider these sheet pan chicken quesadillas one of your secret weapons for busy weeknights. Serve with a Guacamole Bar or Cowboy Caviar Salsa for an excellent meal.
Why You’ll Love This Recipe
- One pan, minimal cleanup
- Feeds the whole family at once
- Easy to customize for picky eaters
- Uses convenient, time-saving ingredients
- Perfect for busy nights, game days, or casual family dinners
No standing at the stove flipping quesadillas one by one—this oven-baked version does all the work for you.
Ingredients
- 12 TortillaLand Uncooked 8″ Soft Flour Tortillas
- 1 lb cooked chicken, sliced
- 14.5-ounce can fire roasted tomatoes, drained
- 15.25-ounce can whole kernel corn, drained
- 15.25-ounce can black beans, drained
- 3–4 cups shredded cheese
Garnishes (optional but encouraged):
Sour cream, guacamole, cilantro, salsa, peppers, or your favorite toppings
How to Make Sheet Pan Chicken Quesadillas
Start by greasing a large rimmed cookie sheet. Lay the TortillaLand uncooked flour tortillas across the pan, letting about half of each tortilla hang over the edges. Place 2–3 tortillas in the center to fully cover the bottom of the sheet pan.
Next, evenly sprinkle the sliced chicken over the tortillas. Top with the drained black beans, corn, and fire roasted tomatoes. This combination adds flavor, texture, and makes the quesadillas extra hearty.
Now comes the best part—add lots of cheese. You’ll want about 3–4 cups so everything gets perfectly melty and holds together.
Fold the overhanging tortillas up and over the filling. Place 2–3 additional tortillas on top as needed until the entire pan is covered.
Lightly spray the top with cooking oil. Place a second cookie sheet on top to weigh everything down—this helps the quesadillas bake evenly and get nice and crisp.
Bake at 425°F for 30 minutes. Remove the top cookie sheet, then return to the oven and bake for another 8–10 minutes, until golden brown and crispy.
Slice, serve, and finish with your favorite garnishes.
Make It Your Own
One of the best things about these sheet pan chicken quesadillas is how easy they are to customize. Not a fan of corn or beans? Swap them out for sautéed peppers and onions, mushrooms, or any vegetables your family loves. You can even divide the pan into sections to make different flavor combinations in one bake—perfect for feeding everyone at the table.
Perfect for Busy Days
This meal takes just a tiny bit of hands-on time, making it ideal for busy weeknights when you still want a warm, satisfying dinner everyone will enjoy. It’s simple, flexible, and made with ingredients that help take the stress out of cooking.
What’s your favorite quick meal that the whole family will love? Let me know—I’m always looking for new easy dinner ideas to add to the rotation.
More Easy Meals
- Easy Chicken Tacos
- Sheet Pan Chicken Nachos
- Sheet Pan Honey Garlic Chicken and Potatoes
- Sheet pan Teriyaki Salmon (Meal Prep)
- Sheet Pan Beef and Broccoli
Sheet Pan Chicken Quesadillas
Ingredients
- 12 TortillaLand Uncooked 8" Soft Flour Tortillas
- 1 lb Cooked chicken sliced, shredded or diced
- 14.5 ounces fire roasted tomatoes drained
- 15.25 ounces whole kernel corn drained
- 15.25 ounces black beans drained
- 3 cups shredded cheese
- Garnishes and toppings Sour cream, guacamole, cilantro, salsa, peppers, or your favorite toppings
- Sour cream
Instructions
- Start by greasing a large rimmed cookie sheet. Lay the TortillaLand uncooked flour tortillas across the pan, letting about half of each tortilla hang over the edges. Place 2–3 tortillas in the center to fully cover the bottom of the sheet pan.
- Sprinkle half the cheese over the tortillas.
- Next, evenly spread out the sliced chicken over the tortillas. Top with the drained black beans, corn, and fire roasted tomatoes.
- Top with the remaining cheese.
- Fold the overhanging tortillas up and over the filling. Place 2–3 additional tortillas on top as needed until the entire pan is covered.
- Lightly spray the top with cooking oil. Place a second cookie sheet on top to weigh everything down—this helps the quesadillas bake evenly and get nice and crisp.
- Bake at 425°F for 30 minutes.
- Remove the top cookie sheet, then return to the oven and bake for another 8–10 minutes, until golden brown and crispy.
- Slice, serve, and finish with your favorite garnishes.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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