Sheet Pan Quesadilla
One giant, cheesy, crispy quesadilla baked right in the oven, loaded with seasoned chicken, black beans, corn, colorful peppers, and mountains of melty cheese. This method feeds a crowd effortlessly, and the best part? No flipping, no babysitting, and no cold quesadillas because you were too busy cooking the next batch.
Equipment
- Large rimmed half sheet pan - 18x13 inches (46x33 cm), 2 needed
- Large skillet or sauté pan
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Pastry brush - for brushing oil or butter on top
- Cooking spray
- Aluminum foil - optional, for easy cleanup
- Oven mitts
- Pizza Cutter - or sharp chef's knife for slicing
Ingredients
- 10 large flour tortillas - 10-inch size
- 3 cups shredded cooked chicken - 340g, rotisserie works great
- 2 cups shredded Mexican cheese blend - 226g, divided
- 1 cup canned black beans - 170g, drained and rinsed
- 1 cup frozen or canned corn - 165g, thawed or drained
- 1 red bell pepper - about 1 cup or 150g, diced
- 1 green bell pepper - about 1 cup or 150g, diced
- 1 yellow onion - about 3/4 cup or 115g, diced
- 3 cloves garlic - minced
- 2 tablespoons olive oil - 30 ml
- 1 teaspoon chili powder - 2.5g
- 1 teaspoon ground cumin - 2.5g
- 1/2 teaspoon smoked paprika - 1.5g
- 1/2 teaspoon garlic powder - 1.5g
- 1/2 teaspoon salt - 3g, plus more to taste
- 1/4 teaspoon black pepper - 0.5g
- cooking spray - for the pan
- 1 tablespoon olive oil or melted butter - 15 ml, for brushing the tops
- sour cream - for serving
- fresh salsa - for serving
- guacamole - for serving
- pico de gallo - for serving
- sliced jalapeños - for serving
Instructions
- Preheat oven to 425°F (218°C). Line an 18x13-inch rimmed sheet pan with foil and spray generously with cooking spray.
- Heat olive oil in a large skillet over medium-high heat. Cook onion and bell peppers for 3-4 minutes until softened. Add garlic and cook 30-60 seconds until fragrant.
- Add shredded chicken, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook 2-3 minutes until heated through and well-coated. Stir in black beans and corn, cook 2 more minutes to warm through. Let filling cool for 5-10 minutes.
- Arrange 6-7 tortillas around the edges of the prepared pan with half hanging off, overlapping at corners. Place 1-2 more tortillas in the center to cover the bottom completely.
- Sprinkle 1 cup of cheese evenly over the tortilla base. Spread the chicken filling evenly over the cheese, then top with remaining 1 cup of cheese.
- Fold overhanging tortillas up and over the filling toward the center, overlapping to cover completely. Brush the entire top surface with olive oil or melted butter.
- Spray the bottom of a second sheet pan, place it directly on top of the assembled quesadilla, and press down firmly. Bake with the top pan in place for 15 minutes.
- Carefully remove the top pan and bake for an additional 5-8 minutes until deeply golden and edges are crispy. For extra crispiness, broil for the final 1-2 minutes, watching carefully.
- Remove from the oven and let rest for 3-5 minutes. Use a pizza cutter or sharp knife to cut into 12 squares. Serve immediately with sour cream, salsa, guacamole, pico de gallo, and sliced jalapeños.
Notes
- Use large tortillas: The 10-inch flour tortillas are ideal. Smaller tortillas mean more seams and a less unified quesadilla.
- Don't skip the top pan: Pressing the second sheet pan down gives you that even, flat, crispy surface. Without it, the tortillas dome up and the filling shifts.
- Cool the filling slightly: Hot filling can soften the bottom tortillas too quickly. Letting it cool for 5-10 minutes prevents a soggy base.
- Brush generously with oil: A well-oiled surface is what turns pale tortillas into golden, crackling perfection.
- Use freshly shredded cheese: Pre-shredded cheese contains anti-caking starches. Block cheese that you shred yourself melts more evenly.
- Watch it under the broiler: Tortillas go from perfectly golden to burnt in under a minute under direct broiler heat. Don't walk away!
- Make ahead: The chicken filling can be made up to 2 days in advance and stored in the refrigerator, making assembly super quick.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 375°F for 8-10 minutes to restore crispiness.
- Freezing: Wrap individual slices tightly in plastic wrap, then place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.