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three chicken sheet pan quesadilla stacked on each other on a white plate next to a bowl of sour cream

Sheet Pan Chicken Quesadillas

This recipe uses a sheet pan to bake a massive batch of crispy, salsa-shredded chicken quesadillas all at once—perfect for feeding a crowd without standing over a stove.
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Prep Time 10 minutes
Cook Time 22 minutes
Crock Pot Chicken (optional) 4 hours
Total Time 4 hours 32 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method

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

Method
 

Cook the Chicken
  1. 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.
  2. 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.
  3. 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
  1. 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.
  2. 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.
  3. 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.
  4. Place in the oven and bake for 20-22 minutes, until the quesadilla is heated through.
  5. When done, let the quesadilla rest for 5-10 minutes before cutting. Cut into 12-15 slices and serve with toppings of your choice.