Need a no-fuss way to make quesadillas for a crowd? These sheet pan quesadillas are my go-to when I want big, melty flavor without being stuck in the kitchen all night—fiesta, here we come.
I love how food brings people together. Mexican/ Tex-Mex food, in particular, bonds people and feels festive and fun. It’s often a go-to cuisine in my house.
My family loves quesadillas (and so do I), but cooking a bunch of them on the stovetop is time-consuming and a bit of a drag. So that’s why I came up with this sheet pan quesadilla variation. I can prep enough quesadillas for six hungry people in just 10 minutes. Then they get baked all at once, so there is no fussing around at the stovetop.
While I usually make this recipe for a family dinner, I’ve also made it for game-day parties, cutting the quesadilla into smaller, appetizer-sized squares. While it’s not a traditional Mexican quesadilla recipe (hello, Tex-Mex fusion!), it’s always a hit!
How to fold a sheet pan quesadilla
1. Lay the tortillas across the sheet pan with half of each one hanging over the edges. Make sure there are no gaps.
3. Place one more tortilla in the center, then fold the overhanging edges up and over to fully enclose the filling.
2. Spread the filling evenly over the tortilla layer, pressing it down slightly and covering the top with shredded cheese.
4. Brush the top with melted butter or oil, set a second baking sheet on top to weigh it down, and bake as directed.
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Sheet Pan Quesadillas Recipe
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Ingredients
- ▢ 3 cups shredded chicken (see notes)
- ▢ 1 cup frozen corn (thawed)
- ▢ ½ cup sour cream
- ▢ ½ cup salsa
- ▢ ½ cup minced cilantro
- ▢ 1 15 ounce can black beans (drained and rinsed)
- ▢ ½ medium red pepper (finely minced)
- ▢ 1 teaspoon EACH: garlic powder, onion powder, chili powder, salt, and pepper
- ▢ 8 large tortillas
- ▢ 3 cups shredded cheese
- ▢ 2 tablespoons melted butter (or oil)
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper – see notes. In a large bowl, mix the chicken, corn, sour cream, salsa, cilantro, black beans, red pepper, garlic powder, onion powder, chili powder, salt, and pepper. 3 cups shredded chicken, 1 cup frozen corn, ½ cup sour cream, ½ cup salsa, ½ cup minced cilantro, 1 15 ounce can black beans, ½ medium red pepper, 1 teaspoon EACH: garlic powder, onion powder, chili powder, salt, and pepper
- Place a tortilla at both ends of the baking sheet, letting half hand over the edge. Place two more on each of the sides, again letting them hang halfway off. Place one more tortilla in the center and make sure there are no gaps between the tortillas. Sprinkle half of the cheese over the tortillas. 8 large tortillas, 3 cups shredded cheese
- Add the filling on top of the cheese, spreading it to the edges. Then sprinkle the remaining cheese over the top.
- Add one tortilla to the center of the pan. Fold the two end tortillas over and then the four side tortillas to make a package. Brush with melted butter and then put a baking sheet on top. 2 tablespoons melted butter
- Bake the quesadillas for 20-25 minutes, until the filling is hot and then remove the top baking sheet and bake for another 5 minutes to lightly crispy the tortillas.
- Cut into squares and serve with your favorite quesadilla toppings – see notes for some ideas!
Video
View this post on Instagram A post shared by Kristen Stevens (@theendlessmeal)
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Sheet Pan Quesadillas Recipe
Ingredients
- 3 cups shredded chicken , see notes
- 1 cup frozen corn , thawed
- ½ cup sour cream
- ½ cup salsa
- ½ cup minced cilantro
- 1 15 ounce can black beans , drained and rinsed
- ½ medium red pepper , finely minced
- 1 teaspoon EACH: garlic powder, onion powder, chili powder, salt, and pepper
- 8 large tortillas
- 3 cups shredded cheese
- 2 tablespoons melted butter , or oil
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper - see notes. In a large bowl, mix the chicken, corn, sour cream, salsa, cilantro, black beans, red pepper, garlic powder, onion powder, chili powder, salt, and pepper. 3 cups shredded chicken, 1 cup frozen corn, ½ cup sour cream, ½ cup salsa, ½ cup minced cilantro, 1 15 ounce can black beans, ½ medium red pepper, 1 teaspoon EACH: garlic powder, onion powder, chili powder, salt, and pepper
- Place a tortilla at both ends of the baking sheet, letting half hand over the edge. Place two more on each of the sides, again letting them hang halfway off. Place one more tortilla in the center and make sure there are no gaps between the tortillas. Sprinkle half of the cheese over the tortillas. 8 large tortillas, 3 cups shredded cheese
- Add the filling on top of the cheese, spreading it to the edges. Then sprinkle the remaining cheese over the top.
- Add one tortilla to the center of the pan. Fold the two end tortillas over and then the four side tortillas to make a package. Brush with melted butter and then put a baking sheet on top. 2 tablespoons melted butter
- Bake the quesadillas for 20-25 minutes, until the filling is hot and then remove the top baking sheet and bake for another 5 minutes to lightly crispy the tortillas.
- Cut into squares and serve with your favorite quesadilla toppings - see notes for some ideas!
