I love how effortless this recipe is. I layer everything on a sheet pan, fold it up, weigh it down with another pan, and bake until the tortillas are golden and crisp. I get melty cheese, hearty fillings, and perfectly crunchy edges with almost no hands-on cooking time. It’s a great way to make a big batch that everyone can enjoy at the same time.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
9 (8-inch) flour tortillas*, often called medium or soft taco size 16 ounces shredded cheddar cheese**, about 4 cups, divided 1 cup tomatoes, chopped, about 1 large tomato (or 2 small) 1/2 cup green onions, chopped 1/2 cup cilantro, chopped, optional 2 cups shredded chicken, I used rotisserie chicken 1 (15-ounce) can pinto beans, drained 1 cup frozen corn
I begin by preheating my oven to 425 degrees F. While it heats, I prep all my ingredients by shredding the cheese, chopping the tomatoes, green onions, cilantro, and chicken.
I layer 9 tortillas on a sheet pan, placing two in the center and overlapping the other seven around the edges so they hang off the sides. I make sure everything is covered well.
I sprinkle 2 cups of cheese over the tortillas, leaving a generous border so the tortillas can fold inward.
I add the chopped tomatoes, green onions, cilantro, and chicken over the cheese.
I drain the pinto beans and add them to the pan, making sure they’re not dripping wet so the quesadillas stay crisp.
I sprinkle 1 cup of frozen corn over the top.
I add the remaining 2 cups of cheese over the fillings.
To assemble, I place 2 more tortillas in the center on top of the fillings. Then I fold all the overhanging tortillas inward toward the center. I use a bowl or another sheet pan to help hold the folded pieces in place while I continue folding.
I place a second sheet pan directly on top, bottom side facing down, to gently press everything together.
I bake the quesadilla at 425 degrees F for 20–25 minutes, until the tortillas are crisp and golden. After letting it sit for 5 minutes, I slice it into 6 squares or 12 smaller triangles.
While it bakes, I like to prepare Chipotle Mayo or gather sour cream and salsa for dipping.
I sometimes swap cheddar for a mix of Monterey Jack or pepper jack for extra flavor. If I want heat, I add chopped jalapeños or a spicy salsa inside. I also like using black beans instead of pinto beans or adding sautéed bell peppers for more veggies. For a different protein, I’ve used leftover steak or cooked ground beef.
Storage/Reheating
I store leftover pieces in an airtight container in the refrigerator for up to 5 days. For freezing, I flash freeze the slices for about 30 minutes before transferring them to a freezer bag. I reheat leftovers in the oven using the same two-sheet-pan method to keep the tortillas crisp, or I warm individual pieces in a skillet. Frozen pieces take a little longer to heat through.
FAQs
Can I use larger tortillas?
Yes, if I use 10-inch tortillas, I can usually reduce the bottom layer to 6 tortillas instead of 9.
Can I use a different cheese?
Yes, I often use a blend of cheddar and Monterey Jack or pepper jack.
Can I make this vegetarian?
Absolutely, I omit the chicken and add more beans, corn, or sautéed vegetables.
How do I prevent soggy quesadillas?
I make sure the beans are well-drained and avoid adding wet ingredients.
Can I prep this ahead of time?
I assemble it up to a few hours ahead and refrigerate until baking.
Do I have to use two sheet pans?
Using the second pan helps press the tortillas and ensures crispy edges.
Can I use canned chicken?
Yes, I use any cooked chicken, though rotisserie gives great flavor.
Can I add more vegetables?
Yes, I sometimes add bell peppers, jalapeños, or onions.
What should I serve with these quesadillas?
I enjoy them with chipotle mayo, sour cream, salsa, or a side of rice and beans.
How do I cut the quesadilla cleanly?
I let it rest for 5 minutes, then use a sharp knife or pizza cutter.
Conclusion
I love how easy and satisfying these sheet pan chicken quesadillas are. They come out crisp, cheesy, and packed with flavor every time, and they let me serve a crowd with minimal effort. It’s the perfect recipe for busy nights, parties, or any time I want a comforting, shareable meal.
Crispy, cheesy sheet pan chicken quesadillas loaded with chicken, beans, veggies, corn, and melty cheddar—all baked at once for an easy crowd-pleasing meal.
Ingredients
9 (8-inch) flour tortillas
16 oz shredded cheddar cheese (about 4 cups), divided
