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+ servings
Cut the quesadilla into squares and top with your favorite toppings.
4.73 from 11 votes

Sheet Pan Quesadillas

This amazing sheet pan quesadilla recipe is packed with delicious veggies and salsa chicken. We bake the quesadilla until it becomes golden brown and crunchy.
Prep 20 minutes
Cook 30 minutes
Total 50 minutes
Fat 14
Carbs 38
Protein 31
Yield 6

Ingredients

  • 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

Optional Toppings

  • Guacamole
  • Sour cream
  • Chopped fresh cilantro

Instructions

  • 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.
    Sautéd vegetables in a skillet pan.
  • 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.
    Shredded chicken on top of tortillas.
  • 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.
    All the toppings for the sheet pan quesadillas on top of the tortillas.
  • 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.
    Carefully fold the filling into the tortillas.
  • Remove the top baking sheet and drizzle with olive oil.
    Place a baking sheet on top of the quesadilla to hold everything in place.
  • 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.
    Remove the quesadilla from the oven when it is golden brown.
  • Use a large knife or pizza cutter to cut the quesadillas into 9 squares.
    Cut the quesadilla into squares and top with your favorite toppings.
  • 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.

Nutrition Facts

Calories: 382kcal | Carbohydrates: 38g | Protein: 31g | Fat: 14g | Fiber: 1g | Sugar: 3g