Sheet Pan Chicken Quesadillas Recipe

Photo of Sheet Pan Chicken Quesadillas

Sheet Pan Chicken Quesadillas

Makes 6

With this easy sheet pan chicken quesadilla recipe, you can make six quesadillas at once. They’re fast, delicious, and are great for eating on-the-go. Make a double batch and stock your freezer.


  • 1 tablespoon extra virgin olive oil
  • 6 (8-inch) flour tortillas
  • 2 cups shredded rotisserie chicken
  • 2 cups shredded queso Oaxaca (See Cook’s Tip)
  • 1 (14 ounce) can black beans, rinsed and drained
  • 1 cup pico de gallo, excess liquid drained
  • 1 cup baby spinach
  • 1 red onion, thinly sliced
  • 2 teaspoons kosher salt
  • 2 teaspoons chili powder
  • 1 teaspoon chipotle powder


  1. Preheat oven to 425°F. Grease a sheet pan with olive oil.
  2. Arrange 6 flour tortillas on pan, allowing half of the tortillas to hang over the pan’s edge.
  3. In a large bowl, add remaining ingredients. Mix until combined.
  4. Spoon mixture onto the half of each tortilla that is in the pan. Fold the overhanging half of each tortilla over the filling to close.
  5. Transfer pan to oven and bake 6 to 7 minutes until cheese begins to melt.
  6. Remove from oven. Flip quesadillas over and bake 6 to 7 minutes more, until edges are brown and crispy.
  7. Serve with your favorite toppings such as grilled jalapeños, sour cream, salsa, or guacamole. Alternatively, cool, wrap individually, and then refrigerate or freeze for an easy grab-and-go meal.
  8. Cook’s Tip:
  9. Queso Oaxaca is a mild, Mexican melting cheese that works particularly well for quesadillas. Jack cheese, mozzarella, and medium cheddar are all great substitutions.


Amount Per Serving (based on 6 servings)
Calories: 410 undefined
Fat: 15 g
Saturated Fat: 7 g
Trans Fat: 0 g
Cholesterol: 55 mg
Sodium: 1500 mg
Carbohydrates: 42 g
Fiber: 6 g
Sugar: 3 g
Added Sugars: 0 g
Protein: 27 g
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