Sheet Pan Chicken Quesadillas are great because there is no flipping, no waiting, and everyone gets to eat at the same time! This makes the best dinner for crowds, parties, and family night when you don’t want to be in the kitchen the whole evening!
This is a favorite dinner in our house, and it’s a huge hit for company and large crowds. I’ve upscaled this recipe to feed 50 people with almost no extra effort!
Can I use precooked chicken for sheet pan chicken quesadillas?
That’s the only kind I recommend. This recipe includes instructions for making chicken in the crock pot to add to the quesadillas but you can use leftover chicken, store bought rotisserie chicken, or even canned chicken!
What kind of cheese should I use?
Make sheet pan chicken quesadillas with whatever melting cheese you prefer. A taco blend or Mexican blend will have great extra flavor, but we use cheddar cheese primarily because it’s what we have on hand.
Do I have to use chicken?
No! If you want a vegetarian option, omit the chicken. You can also use cooked ground beef that’s either plain or seasoned with taco seasoning!
Here’s our recipe for homemade taco seasoning.
If you’re looking for a unique take on quesadillas, check out our recipe for an Apple Cheddar Quesadilla here!
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Recommended Equipment:
How to Make Sheet Pan Chicken Quesadillas:
Ingredients:
1 lb boneless, skinless, chicken breast
1 tbsp salt
2 tsp garlic powder
1 ½ cups salsa
8 large tortillas
2 cups cheddar cheese
Instructions:
Cook the Chicken:
In a crock pot, place 1 lb of chicken breast, 1 tbsp of salt, 2 tsp of garlic powder, and 1 ½ cup of salsa. Put the crock pot on low for 2-4 hours or on high for 1.5-3 hours. You want the internal temperature to reach 165 F and the meat to shred easily with a fork. You can do this step ahead of time.
If you are using leftover chicken, canned chicken, or a rotisserie chicken, shred the chicken and then mix it with 1 ½ cups of salsa. Only add seasoning to taste.
Assemble and Bake Quesadillas:
First, preheat the oven to 375 degrees. Line a half sheet pan with tin foil or parchment paper. Gently fold six tortilla wraps in half and place them on the tray against the sides with the top half hanging off of the tray (see picture above). Add one more tortilla wrap to the center of the tray.
Spread all but about ¼ cup of the shredded cheddar cheese on the tortillas as evenly as you can and then top with the shredded, cooked chicken and salsa mixture. Sprinkle the remaining quarter cup of cheese over the top of the shredded chicken.
Place the remaining tortilla wrap over the shredded chicken and cheese mixture, then fold the top halves of the wraps over the filling. If the tortillas do not stay down, you can place another half sheet pan on top and bake it like that for the first ten minutes, and then remove it to finish baking.
Place in the oven and bake for 20-22 minutes, until the quesadilla is heated through. When done, let the quesadilla rest for 5-10 minutes before cutting. Cut into 12-15 slices and serve with toppings of your choice. Our family loves sour cream and more salsa! You can also serve it with pico de gallo, cilantro, or yellow rice!
How do you like your quesadillas? Let us know in the comments below!
Sheet Pan Chicken Quesadillas
Ingredients
Method
- In a crock pot, place 1 lb of chicken breast, 1 tbsp of salt, 2 tsp of garlic powder, and 1 ½ cup of salsa.
- Put the crock pot on low for 2-4 hours or on high for 1.5-3 hours. You want the internal temperature to reach 165 F and the meat to shred easily with a fork.
- If you are using leftover chicken, canned chicken, or a rotisserie chicken, shred the chicken and then mix it with 1 ½ cups of salsa. Only add seasoning to taste.
- First, preheat the oven to 375 degrees. Line a half sheet pan with tin foil or parchment paper. Gently fold six tortilla wraps in half and place them on the tray against the sides with the top half hanging off of the tray. Add one more tortilla wrap to the center of the tray.
- Spread all but about ¼ cup of the shredded cheddar cheese on the tortillas as evenly as you can and then top with the shredded, cooked chicken and salsa mixture. Sprinkle the remaining quarter cup of cheese over the top of the shredded chicken.
- Place the remaining tortilla wrap over the shredded chicken and cheese mixture, then fold the top halves of the wraps over the filling. If the tortillas do not stay down, you can place another half sheet pan on top and bake it like that for the first ten minutes, and then remove it to finish baking.
- Place in the oven and bake for 20-22 minutes, until the quesadilla is heated through.
- When done, let the quesadilla rest for 5-10 minutes before cutting. Cut into 12-15 slices and serve with toppings of your choice.
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