Sheet Pan Quesadillas

A stack of quesadilla wedges filled with beans, cheese, and vegetables, topped with sliced jalapeños and green onions, served on a plate with salsa and garnishes in the background.

Sheet Pan Quesadillas

Sheet pan chicken quesadillas loaded with black beans, melty cheese, and a creamy seasoned filling. Crispy, easy, and ready in 30 minutes.

Course Main Dish

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 425kcal

Author Ana Frias

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.

Note: Nutrition will change depending on the brands used, especially the tortillas, cheese blend, canned tomatoes with green chiles, and how much salt is added.

Nutrition