Sheet Pan Quesadillas with Chicken
Quesadillas are a beloved Mexican dish, but the traditional method of cooking them individually on the stovetop can be time-consuming. That’s where sheet pan quesadillas come in – this ingenious technique allows you to make a whole batch at once, without sacrificing any of the flavors and textures you love.
These sheet pan quesadillas with chicken are the perfect solution for a quick and satisfying meal. Featuring a delectable combination of tender chicken, melted cheese, and your choice of flavorful toppings, they’re sure to become a new family favorite.
❤️ Why You’ll Love This Recipe ❓
What sets these sheet pan quesadillas apart is the unbeatable convenience they offer. By baking them all at once on a single sheet pan, you can feed a crowd with minimal effort. Plus, the oven’s even heat ensures that every quesadilla is perfectly crispy on the outside and gooey on the inside – no more unevenly cooked or soggy results.
Beyond the time-saving benefits, these quesadillas are also incredibly versatile. You can customize the fillings to suit your taste preferences or dietary needs, making them a great option for both weeknight dinners and casual gatherings. And the ability to prepare them in advance makes them an excellent choice for meal prepping or entertaining.
🛒 What You Need to Prepare Sheet Pan Quesadillas with Chicken ❓
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 8 large flour tortillas
• 2 cups shredded cheddar or Monterey Jack cheese
• Desired toppings (such as diced tomatoes, sliced olives, jalapeños, etc.)
The beauty of this sheet pan quesadillas recipe is that most ingredients are pantry or freezer staples. The combination of tender chicken, warm spices, and melty cheese creates the Mexican-inspired flavor profile that has made quesadilla recipes perennially popular.
📝 How to Make Sheet Pan Quesadillas with Chicken Step-by-Step ❓
• Step 2: In a small bowl, combine the olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub this spice mixture all over the chicken breasts.
• Step 3: Place the seasoned chicken on the prepared baking sheet and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Allow the chicken to rest for 5 minutes, then shred or chop it into bite-sized pieces.
• Step 4: Reduce the oven temperature to 375°F (190°C).
• Step 5: Lay the flour tortillas on the baking sheet, keeping them slightly overlapping. Evenly distribute the shredded chicken and shredded cheese over the tortillas. Top with any desired toppings.
• Step 6: Fold the tortillas in half to create the quesadillas, pressing down gently to seal them.
• Step 7: Bake for 12-15 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly.
• Step 8: Remove the sheet pan from the oven and let the quesadillas cool for a few minutes before slicing and serving.
⏱️ Timing Overview
• Cooking time: 37-42 minutes
• Total time: 52-57 minutes
Compared to traditional stovetop quesadillas, which can take up to 30 minutes to prepare, this sheet pan method saves you nearly 50% of your cooking time while delivering similar flavors.
👩🏻⚕️ Nutritional Information
Per serving (based on 8 servings):
• Protein: 32g
• Carbohydrates: 38g
• Fat: 18g
• Fiber: 3g
• Sodium: 780mg
These sheet pan quesadillas provide approximately 55% of your daily protein requirements and 15% of your daily fiber needs, making them not just delicious but nutritionally valuable as well.
🔄 Healthier Alternatives for the Recipe
• Lower-carb version: Replace the flour tortillas with low-carb or cauliflower-based tortillas.
• Dairy-free adaptation: Use a dairy-free cheese alternative or omit the cheese altogether and serve the chicken filling with guacamole or salsa.
• Added protein: Mix in cooked black beans or shredded rotisserie chicken for an extra protein boost.
• Boost vegetables: Add diced bell peppers, spinach, or mushrooms to the filling for more nutrient-dense ingredients.
These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the sheet pan quesadillas.
🍽️ Serving Suggestions
• Pair the quesadillas with a fresh green salad or a simple corn and black bean salad for a complete meal.
• Complement the quesadillas with a steaming bowl of tortilla soup or a light, refreshing gazpacho.
• For a family-style dinner, serve the sheet pan quesadillas alongside Spanish rice, refried beans, and a pitcher of iced tea or lemonade.
• Create a Mexican-inspired appetizer platter by slicing the quesadillas into wedges and serving them alongside other small bites like mini empanadas or elote cups.
❌ Common Mistakes to Avoid
• Not fully cooking the chicken: Ensure the chicken is cooked through to an internal temperature of 165°F (75°C) to prevent any food safety issues.
• Forgetting to fold the tortillas: Make sure to fold the tortillas in half before baking to create the classic quesadilla shape and seal in the fillings.
• Overbaking the quesadillas: Keep a close eye on the quesadillas during the final baking stage to prevent the tortillas from becoming too crispy or the cheese from burning.
• Not allowing the quesadillas to cool before serving: Let the baked quesadillas rest for a few minutes before slicing and serving, as the filling will be extremely hot straight out of the oven.
🧊 Storing Tips for the Recipe
These sheet pan quesadillas retain their quality remarkably well:
• Freezing unbaked: Assemble the quesadillas on the baking sheet, but do not bake. Wrap the sheet tightly in plastic wrap and freeze for up to 3 months. When ready to bake, remove the plastic, increase the oven temperature to 400°F (200°C), and bake for 15-20 minutes, or until the tortillas are golden brown and the cheese is melted.
• Freezing baked: Allow the baked quesadillas to cool completely, then wrap each one individually in foil or plastic wrap. Place the wrapped quesadillas in a freezer-safe bag or container and freeze for up to 2-3 months. To reheat, remove the foil or plastic and place the quesadillas on a baking sheet in a 375°F (190°C) oven for 10-15 minutes, or until heated through.
❓ FAQs
Can I prepare the quesadillas in advance?
Yes, you can prepare the quesadillas in advance for easy assembly and baking. The chicken can be cooked and shredded up to 3 days in advance, and the quesadillas can be assembled on the baking sheet, wrapped tightly in plastic, and frozen for up to 3 months. When ready to bake, simply remove the plastic and bake the frozen quesadillas as directed.
Can I use a different type of meat instead of chicken?
Absolutely! These sheet pan quesadillas work well with a variety of protein sources. You can substitute ground turkey, ground beef, or even shredded pork or steak. Adjust the seasoning blend as needed to complement the different meats.
Are there any dairy-free or gluten-free options for this recipe?
Yes, there are several ways to adapt this recipe for dietary restrictions. For a dairy-free version, use a non-dairy cheese alternative or omit the cheese altogether and serve the chicken filling with guacamole or salsa. For a gluten-free option, replace the flour tortillas with corn tortillas or low-carb, gluten-free wraps.
Why are my quesadillas soggy?
Soggy quesadillas can be caused by overfilling the tortillas or not baking them long enough. Make sure to distribute the fillings evenly and not overload the tortillas. Additionally, ensure the quesadillas are baked until the tortillas are golden brown and crispy on the outside.
Can I add additional toppings or fillings to the quesadillas?
Absolutely! These sheet pan quesadillas are highly customizable. Feel free to add diced bell peppers, sautéed mushrooms, black beans, corn, or any other desired toppings or fillings. Just be mindful not to overstuff the tortillas, as that can make them difficult to fold and bake evenly.
Conclusion
These sheet pan quesadillas with chicken represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a family-friendly weeknight dinner or a crowd-pleasing appetizer for your next gathering, they’re sure to impress with their crispy, cheesy goodness. The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs.
With simple ingredients and straightforward preparation, these sheet pan quesadillas demonstrate that sophisticated flavors don’t require complicated techniques just quality ingredients and a little bit of care in the baking process.
So why not give this delightful recipe a try and enjoy the unbeatable combination of convenience and Mexican-inspired deliciousness?
Print
Sheet Pan Quesadillas with Chicken
- Total Time: 52-57 minutes
Ingredients
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 8 large flour tortillas
• 2 cups shredded cheddar or Monterey Jack cheese
• Desired toppings (such as diced tomatoes, sliced olives, jalapeños, etc.)
Instructions
• Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
• Step 2: In a small bowl, combine the olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub this spice mixture all over the chicken breasts.
• Step 3: Place the seasoned chicken on the prepared baking sheet and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Allow the chicken to rest for 5 minutes, then shred or chop it into bite-sized pieces.
• Step 4: Reduce the oven temperature to 375°F (190°C).
• Step 5: Lay the flour tortillas on the baking sheet, keeping them slightly overlapping. Evenly distribute the shredded chicken and shredded cheese over the tortillas. Top with any desired toppings.
• Step 6: Fold the tortillas in half to create the quesadillas, pressing down gently to seal them.
• Step 7: Bake for 12-15 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly.
• Step 8: Remove the sheet pan from the oven and let the quesadillas cool for a few minutes before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 37-42 minutes
- Category: Breakfast
- Cuisine: Americans
Nutrition
- Serving Size: 8 servings
- Calories: 420
- Sodium: 780mg
- Fat: 18g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
Keywords: Sheet Pan Quesadillas with Chicken
