These chicken sheet pan quesadillas could not be easier to make! With store-bought rotisserie chicken, shredded cheese and taco seasoning you’ll have the perfect base for a quesadilla that can easily be made in the oven.
After the popularity of my sheet pan grilled cheese I discovered that y’all are looking for easy, big batch recipes that also happen to be toddler-friendly. Of course, any human (child or not) enjoys quesadillas but for whatever reason my toddler is particularly fond of them so being able to meal prep them in the oven is a total time hack!
What I love about these sheet pan quesadillas is that they’re easily customizable. You can add in whatever ingredients you want, bake and voila – delicious quesadillas! I tend to stick to chicken and cheese because my toddler can spot a veggie from a mile away but you can very easily add in whatever veggies you prefer.
Regardless, these sheet pan quesadillas are so delicious and require such little prep you’ll wonder why you haven’t been making them for years. So grab your baking sheet because it’s time to make quesadillas in the oven!
Sheet Pan Quesadilla Ingredients
- Flour Tortillas – I like to use the large burrito size tortillas. You can also use gluten-free or grain-free tortillas as well but just note that they may not be as pliable and baking times will need to be adjusted.
- Melted Butter – You’ll use melted butter to grease your sheet pan and for brushing the tortillas.
- Olive Oil – just a little to mix in with the chicken.
- Rotisserie Chicken – I use store-bought rotisserie chicken just for ease. You could use homemade shredded chicken or a different protein (see ideas under FAQs below).
- Taco Seasoning -or make your own using a combo of chili powder, ground cumin, paprika, garlic powder, onion powder, oregano + salt and pepper.
- Shredded Cheese – I prefer shredded cheddar or monterey jack but use whatever kind of cheese you prefer.
- Salt + Black Pepper – to taste or sodium preference.
You’ll also need two large baking sheets for this recipe. One of them will go on top of your baked quesadillas to ensure they hold their shape.
How to Make Quesadillas in the Oven
STEP 1: PREP SHEET PAN
Preheat oven to 400 degrees F. and brush your baking sheet with 1 tbsp of melted butter. Layer 6 of the tortillas around the edges of the sheet pan so that they’re slightly hanging over. Place 2 additional tortillas in the middle.
STEP 2: MIX CHICKEN
In a large bowl combine shredded chicken, olive oil and taco seasoning.
STEP 3: STUFF QUESADILLAS + BAKE
Spread chicken mixture evenly over the tortillas and top with shredded cheese and salt + pepper. Fold the overhanging tortillas around the perimeter back over the center tortillas so that all of the filling is covered. Brush the top of the tortillas with the remaining butter and place a second baking sheet directly on top. Bake in oven for 20 minutes and then remove the top baking sheet and bake, uncovered for an additional 5 minutes or until quesadillas are crisp and golden brown.
STEP 4: CHOP + TOP
Once your quesadillas have finished baking and are looking golden brown and crisp around the edges, remove them from the oven and cut into desired servings and top with topping suggestions below.
Quesadilla Toppings
- Sour cream – you could also use greek yogurt too if you prefer.
- Salsa – If you’re prepping in advance or just love the taste of salsa you can always smother more on top. I highly recommend this green salsa recipe. Pico de gallo is always a good idea!
- Guacamole – I mean you can never have enough guac! Try my homemade version.
- Hot Sauce – We love adding my homemade jalapeno hot sauce but you can use store-bought hot sauce as well!
- Jalapeños – looking for more heat? Top with fresh or pickled jalapenos!
- Cilantro + green onion – both add flavor and garnish.
FAQs : Sheet Pan Quesadillas
Absolutely! Some of my recommendations include black beans, refried beans, corn, or other veggies. A traditional mixture of veggies would be chopped onion, red bell pepper and green bell pepper. Just sauté in olive oil and mix in some taco seasoning. Stuff those right into your quesadillas.
Yes! I prefer using store-bought rotisserie chicken because it’s a time-hack for this already simplified recipe. That being said you can sub in your favorite protein instead. If you want to make your own pulled chicken I’d recommend either making the chicken from this burrito recipe OR this time-saving Instant Pot Salsa Chicken. Ground beef, turkey or pork would all work too.
For sure! I like using shredded cheddar cheese or pepper jack but feel free to use whatever kind of cheese you prefer.
Storage Instructions
Refrigerator: Store your leftover quesadilla in an airtight container in the fridge for up to 3 days. Reheat in microwave or on stove-top.
Freezer: You can freeze your oven quesadillas in a freezer bag or freezer-safe container for up to 3 months. Microwave from frozen for about 3 minutes or allow to thaw and then microwave or cook on stove top.
More Mexican-Inspired Recipes
Sheet Pan Quesadillas
These chicken sheet pan quesadillas could not be easier to make! With store-bought rotisserie chicken, shredded cheese and taco seasoning you’ll have the perfect base for a quesadilla that can easily be made in the oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: Mexican
- 8 x 10 inch flour tortillas (burrito-size)
- 2 tbsp melted butter
- 1 tbsp olive oil
- 2 cups shredded rotisserie chicken
- 1 tbsp taco seasoning
- 3 cups shredded cheese (I like cheddar or pepper jack)
- Salt + Pepper, to taste
- Preheat oven to 400 degrees F.
- Brush half of melted butter directly onto a large sheet pan.
- Layer 6 of the tortillas around the edges of the sheet pan so that they’re slightly hanging over. Place 2 additional tortillas in the middle.
- Spread chicken mixture evenly over the tortillas and top with shredded cheese and salt + pepper.
- Fold the overhanging tortillas around the perimeter back over the center tortillas so that all of the filling is covered.
- Brush the top of the tortillas with the remaining butter and place a second baking sheet directly on top.
- Bake in oven for 20 minutes and then remove the top baking sheet and bake, uncovered for an additional 5 minutes or until quesadillas are crisp and golden brown.
- Cut into desired serving sizes and top with topping suggestions (listed above).
- Store in fridge for up to 3 days or longer in freezer (see freezer instructions above).
