Sheet Pan Quesadillas loaded with shredded chicken, black beans, melty cheese, and a creamy seasoned filling. All baked at once for a crispy, crowd-friendly dinner in 30 minutes.
🗒️ In This Post
A simple chicken quesadilla recipe
Sheet pan quesadillas are the weeknight dinner hack you didn’t know you needed. Instead of standing over the stove flipping one quesadilla at a time, you build the whole thing on a baking sheet, pop it in the oven, and walk away. The result? A giant, crispy, cheesy quesadilla that feeds a crowd and requires almost zero babysitting.
How do you make it? It’s so simple you’ll love it! A buttered sheet pan gets layered with overlapping flour tortillas, their edges hanging over the rim, then comes the filling: shredded chicken, black beans, melted cheese, diced tomatoes with chiles, and a scoop of Greek yogurt that ties it all together. The whole thing goes into a 450°F oven and twenty minutes later, the tortillas are blistered and golden, the cheese is fully melted, and all that’s left is cutting it into squares and piling on the good stuff.
♥️ xo, Ana
Recipe Notes
| Prep ⏰ | Cook ⏲️ | Rest ⏱️ | Total Time |
| 10 mins | 20 mins | 0 mins | 30 mins |
🍽️ Servings: 8 Servings
⭐️ Difficulty: Easy
♥️ What’s to love:
- One pan, feeds 8, done in 30 minutes. Oh and it’s a crowd pleaser too!
- Crispy tortillas with a packed, cheesy filling.
- Zero babysitting, the oven does the heavy work.
🛒 Featured Ingredients: For this recipe, all you need is shredded chicken, black beans, Mexican cheese blend, diced tomatoes with green chiles, Greek yogurt, and flour tortillas to make these delicious creamy quesadillas.
**You’ll find the complete recipe and ingredient list in the card at the end.**
How To Make Quesadilla In A Pan
- Combine chicken, cheese, beans, tomatoes, Greek yogurt, scallion whites, ¼ cup cilantro, chili powder, cumin, lime juice, and season filling with salt and pepper to taste.
- Brush baking pan with butter.
- Arrange two tortillas along one long side of baking sheet, with half hanging over the rim; repeat on the other side. Arrange one tortilla at each end, overhanging, then place one tortilla in center of baking sheet to cover bottom.
- Spread the chicken mixture evenly across the tortillas. Don’t be shy with it, you want a generous layer that reaches all the way to the edges. The Greek yogurt in the filling keeps it from drying out in that hot oven.
- Place remaining tortilla in center on top of filling,.
- then fold overhanging tortillas to completely encase filling, pressing down firmly. Brush tops of tortillas with remaining 1 Tbsp. butter.
- Bake quesadillas until tortillas are crispy and filling is hot and melty, about 20 minutes.
Serving Suggestions
Set everything out on the table and let everyone build their own plate. It makes dinner feel easy and a little more fun.
- Refried beans or black beans
- Pico de gallo
- Guacamole
- Salsa roja or salsa verde
- Mexican Cilantro Crema
- Lime wedges
- Sliced avocado & jalapeños
Print Recipe:
Sheet Pan Quesadillas
Ingredients
- 2 Tablespoons unsalted butter, melted and divided
- 8 flour tortillas (10-inch)
- 3 cups shredded cooked chicken breast
- 2 cups shredded Mexican cheese blend
- 1 can black beans (15 oz), drained and rinsed
- 1 can diced tomatoes with green chiles (10 oz)
- 1 cup plain, fat free Greek yogurt
- ¼ cup sliced scallion whites
- ¼ cup chopped cilantro
- 1 Tablespoon chili powder
- 2 teaspoons ground cumin
- Juice of 1 lime
- Salt and pepper to taste
Garnish suggestions
- Sliced scallion greens, Mexican crema or sour cream, diced avocado, radishes, chopped cilantro, hot sauce, lime wedges.
Instructions
- Preheat oven to 450 degrees
- Combine chicken, cheese, beans, tomatoes, Greek yogurt, scallion whites, ¼ cup cilantro, chili powder, cumin, lime juice, and season filling with salt and pepper to taste.
- Brush baking sheet with 1 Tablespoon butter.
- Arrange two tortillas along one long side of baking sheet, with half hanging over the rim; repeat on the other side. Arrange one tortilla at each end, overhanging, then place one tortilla in center of baking sheet to cover bottom.
- Spread filling over tortillas. Place remaining tortilla in center on top of filling, then fold overhanging tortillas to completely encase filling, pressing down firmly. Brush tops of tortillas with remaining 1 Tbsp. butter.
- Bake quesadillas until tortillas are crispy and filling is hot and melty, about 20 minutes.
- Cut quesadillas into squares; top with garnishes.
Notes
- Use rotisserie chicken. Shred it while still warm and it’ll mix into the filling perfectly.
- Don’t skip pressing the top down firmly before baking. It helps everything stay sealed and gives you cleaner squares when cutting.
- Greek yogurt vs. sour cream: The Greek yogurt keeps the filling creamy without making it watery. Full-fat sour cream also works if that’s what you have.
- Tortilla size: Stick to 10-inch flour tortillas, anything smaller won’t give you enough overhang to seal the edges properly.
- Let it rest 3–5 minutes before cutting. The filling sets slightly and you get much cleaner squares.
- Make it spicier by adding a diced chipotle in adobo or a pinch of cayenne to the filling mix.
Your Private Notes
Nutrition
Frequently Asked Questions
Yes! this works great with shredded beef, carnitas, or even black beans only for a vegetarian version. Just make sure the filling isn’t too wet or the tortillas will steam instead of crisp.
Pop the squares back in the oven or air fryer at 375°F for about 8 minutes. The microwave works in a pinch but you’ll lose the crunch. The oven is always worth the extra few minutes
You can prep the filling a day ahead and keep it in the fridge. Assemble and bake right before serving … the tortillas go from golden and crispy to soggy pretty quickly once they sit.
I hope you like this recipe as much as I do! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating right here. ⭐️
Gracias!!!! xx, Ana