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Easy Sheet Pan Quesadilla photo

Sheet Pan Quesadilla

This Sheet Pan Quesadilla is SO EASY! Crispy tortillas loaded with chicken, beans, corn, and melty cheese baked to perfection on one pan.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings

Equipment

  • Large Mixing Bowl
  • Sheet Pan
  • Spatula
  • Knife and cutting board
  • Measuring Spoons
  • Large Skillet

Ingredients
  

  • 8 large tortillas burrito size
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 1 medium green bell pepper chopped
  • 1 pound chicken breast boneless and skinless, cut into small pieces
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper or to taste
  • 15 ounce black beans canned, drained and rinsed
  • 1 cup corn kernels canned, drained and rinsed
  • 2 cups Monterey Jack cheese shredded
  • 1 cup cheddar cheese shredded

Instructions
 

  • Preheat your oven to 400°F (200°C) to ensure the quesadilla gets perfectly crispy.
  • In a large skillet, heat the olive oil over medium heat. Add chopped onion and bell pepper; cook until soft and fragrant, about 5 minutes.
  • Add chicken pieces along with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Stir and cook until chicken is cooked through, about 7-10 minutes.
  • Mix in black beans and corn; cook for another 2-3 minutes to heat through. Remove from heat and let cool slightly.
  • On a large sheet pan, lay down four tortillas. Spread half the chicken and vegetable mixture evenly over them. Sprinkle half the shredded Monterey Jack and cheddar cheese on top. Layer remaining tortillas over the filling, pressing down gently.
  • Top quesadilla with remaining cheese and bake in preheated oven for 15-20 minutes, until tortillas are golden and cheese is melted and bubbly.
  • Remove from oven and let cool for a couple of minutes. Slice into wedges and serve warm with toppings like salsa, sour cream, or guacamole.

Notes

  • Substitute chicken with ground turkey, beef, or sautéed mushrooms for vegetarian options.
  • Use pepper jack cheese for a spicy kick or dairy-free cheese for plant-based diets.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat in oven for best crispness.
Keyword chicken, Easy, Quesadilla, Quick, Sheet-Pan