These delicious sheet pan quesadillas are packed with shredded salsa chicken, vegetables, and cheese. They are baked on a baking sheet until they are crispy and golden brown. A perfect meal to feed a crowd or for meal prep.
Amazing Sheet Pan Quesadillas
There is no need to smoke up your kitchen making a number of single quesadillas. This sheet pan quesadilla recipe leaves you with 9 delicious quesadillas that turn golden brown and crispy in the oven.
We love this recipe because it is an easy meal that is both flavorful and delicious!
tips Before you start
Before you start cooking up these sheet pan quesadillas, here are a few tips for you.
You can use 10-inch or 12-inch tortillas. You will just have to use more 10-inch tortillas than 12-inch tortillas.
Be sure to mix the chicken with the salsa before anything so that the salsa absorbs into the shredded chicken.
Don’t skip topping the sheet pan quesadillas with a baking sheet before baking. It ensures that the quesadilla will stick together.
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Tortillas- be sure to use fresh flour tortillas for this recipe. We used 12-inch tortillas and we had to use a fewer number of tortillas because they were larger. If you must use 10-inch tortillas you can!
Shredded chicken- the shredded we used was a rotisserie chicken. You an also cook your own chicken breast and shred it as well. You can make baked shredded chicken, Instant Pot shredded chicken, or Crockpot shredded chicken.
Salsa- we used a chunky salsa for added texture and flavor. Feel free to use your favorite salsa instead.
Vegetables- we used cherry tomatoes, bell peppers, and spinach. Be sure to allow the cherry tomatoes to stew a bit while you sauté them.
Flour tortillas–> GF flour tortillas (just be sure to warm the tortillas before folding the tortillas)
Shredded chicken –> carnitas, ground beef, or sofrita.
Prepare the Chicken
Whether you use pre-shredded rotisserie chicken or if you prepare your own shredded chicken, mix the salsa and the chicken together before you start anything to allow the salsa to absorb into the chicken.
Cook the vegetables
Sauté the onion, tomatoes, bell peppers, and spinach together in a large skillet. Be sure there is not excess liquid left with the vegetables before adding them to the quesadilla. Excess liquid may leave you with soggy tortillas.
Build the Quesadilla
Before you build the quesadilla, place a metal rack on top of a large baking sheet. Line the outside of the metal rack with tortillas and then place two tortillas in the middle of the metal rack, creating the bottom of the sheet pan quesadilla.
Next, spread the shredded chicken out on the bottom of the tortillas. Dump any excess salsa liquid out. Top the chicken with the vegetables and cheese.
Place two quesadillas on top of the quesadilla filling and then fold the tortilla edges up over the top tortillas. Carefully place an additional baking sheet on top of the quesadilla, sealing the quesadilla shut.
Bake the Quesadilla
Bake the quesadilla for 8-10 minutes at 425ºF. Then remove the top baking sheet and drizzle the top of the quesadilla with oil or spray the quesadilla with cooking spray.
Bake the quesadilla for an additional 5 minutes or until golden brown.
Rest + Slice
Remove the quesadilla from the oven and let it rest for 5 minutes before cutting the quesadilla into 9 squares.
Don’t forget the metal rack for baking. This rule is key! It makes sure that the quesadilla is evenly cooked and does not bake in any liquid that may end up at the bottom of the quesadilla.
Choose the right salsa. Try to choose a salsa that isn’t too liquidy!
Wrap it up tight. You may need 4 hands to wrap up your quesadilla to be sure it is wrapped up tight and none of the innards escape.
Store these quesadillas in an air tight container. Line a container with paper towel and then place the quesadillas on top of the paper towel. Seal and store in the refrigerator for up to 5 days.
Why the paper towel? It will soak up any liquid so the tortillas don’t become soggy.
To reheat: To reheat these quesadillas, place the quesadillas back on the lined baking sheet (on the wire rack) and bake at 350ºF for 5-10 minutes or until warmed.
Sheet Pan Quesadillas
- 1.5 lbs. shredded chicken ~4 cups
- ½-¾ cup of your favorite salsa we used a chunky salsa that wasn’t too liquidy
- 2 tablespoons olive oil
- 1 large white onion minced
- ¼ teaspoons salt
- 4 cloves garlic peeled and minced
- 1 cup cherry tomatoes halved
- 2 teaspoons taco seasoning
- 1 large bell pepper minced
- 2 cups fresh spinach packed
- 1.5 cups Mexican-style shredded cheese
- 12, 10 inch flour tortillas
- Sour cream
- Chopped fresh cilantro
- Preheat the oven to 425ºF. Set a wire rack into a rimmed baking sheet and then spray with nonstick cooking spray. Set aside.
- Prepare the chicken first, by mixing the shredded chicken and salsa together in a bowl and toss. Set aside so the chicken absorbs as much salsa as possible. The type of salsa you use dictates how spicy your quesadilla is.
- Heat a large skillet over medium/high heat. Add olive oil. When the olive oil is fragrant, add the onion to the pan and sprinkle with salt. Sauté the onions for 3-4 minutes.
- Add the garlic and tomato to the onion and sprinkle with taco seasoning. Cook the tomatoes down for 6-8 minutes or until the tomatoes have bursted and started to soften.
- Next, add the bell pepper and spinach to the pan and toss them into the other vegetables. Cook for an additional 3-4 minutes or until the spinach is wilted and there isn’t a ton of excess liquid in the pan. Remove from heat and set aside.
- Line the wire rack with tortillas. Add 2 tortillas flat in the middle of the rack. Then, line the longer outside edges with 3 tortillas, they should be overlapping. Add 2 more tortillas to the two shorter edges so that the cooling rack is completely covered.
- Spread the shredded chicken over the middle of the tortillas, but not completely to the edges of the tortillas, you will be folding the edges over the quesadilla filling.
- Spread the cooked vegetables evenly over the chicken and then sprinkle the shredded cheese over the vegetables.
- Place the last 2 flour tortillas in the middle of the quesadilla filling and then carefully fold the edges of the tortillas up over the filling. Be sure the tortillas are overlapping so that the filling is secure.
- Place an additional baking sheet on top of the sheet pan quesadillas. This is so the edges don’t curl. Bake the quesadillas at 425ºF for 20 minutes.
- Remove the top baking sheet and drizzle with olive oil.
- Bake for an additional 8-10 minutes or until the quesadilla is golden brown.
- Remove the quesadilla from the oven and let sit for 5 minutes before transferring to a large cutting board.
- Use a large knife or pizza cutter to cut the quesadillas into 9 squares.
- Top with guacamole, sour cream, and fresh cilantro.
Tips & Notes
- We use a wire rack to ensure that the bottom of the quesadillas get crispy and not soggy. Don’t skip this step.
- Be sure that when you’re done cooking the vegetables that there isn’t liquid in the bottom of the skillet. If this happens, cook the liquid down, remove the vegetables from the heat and let the veggies sit and absorb the liquid.
- Every oven is different, so the bake time depends on each individual stove to achieve maximum golden brown quesadillas.
- Feel free to use different veggies and a different type of shredded cheese. Make this recipe your own.