Description
This Sheet Pan Chicken Quesadilla recipe offers a fun and easy way to make quesadillas for a crowd using the oven. Layers of tortillas, shredded cheddar cheese, rotisserie chicken, tomatoes, green onions, cilantro, pinto beans, and corn come together on a sheet pan, then bake until golden and crispy. Served with homemade chipotle sauce or sour cream, these quesadillas are perfect for gatherings or family dinners.
Ingredients
Scale
Main Ingredients
- 9 (8-inch) flour tortillas (medium or soft taco size)
- 16 ounces shredded cheddar cheese (about 4 cups, divided)
- 1 cup tomatoes, chopped (about 1 large tomato or 2 small)
- 1/2 cup green onions, chopped
- 1/2 cup cilantro, chopped (optional)
- 2 cups shredded cooked chicken (rotisserie chicken recommended)
- 1 (15-ounce) can pinto beans, drained
- 1 cup frozen corn (no need to thaw)
For Serving
- Homemade Chipotle Sauce or Chipotle Mayo
- Sour cream
- Lime slices
Instructions
- Preheat Oven: Preheat your oven to 425 degrees F to prepare for baking the quesadilla.
- Prepare Ingredients: Shred cheese if not pre-shredded, chop tomatoes into small dice, chop green onions and cilantro (if using), and shred or chop the cooked chicken.
- Arrange Tortillas: On a large sheet pan, layer 9 tortillas with 2 in the center and 7 overlapping around the edges so they hang off the pan, overlapping well to cover the bottom completely.
- Add First Layer of Cheese: Sprinkle 2 cups of shredded cheddar cheese evenly over the tortillas, leaving a big border around the edges for folding later.
- Add Toppings: Sprinkle the chopped tomatoes, green onions, cilantro (optional), and shredded chicken evenly over the cheese layer.
- Add Beans: Drain the canned pinto beans well and distribute evenly over the layered ingredients, ensuring they are not wet to prevent sogginess.
- Add Corn: Sprinkle 1 cup of frozen corn evenly over the beans and other toppings.
- Add Remaining Cheese: Top the entire mixture with the remaining 2 cups of shredded cheese to bind all ingredients together.
- Assemble and Fold: Place 2 more tortillas on top of the ingredients in the center. Fold the edges of the tortillas hanging off the pan toward the center tortilla, using a bowl or second sheet pan to hold folded edges in place as you fold all sides.
- Press Down: Place a second sheet pan upside down on top of the folded quesadilla and press down gently to secure the shape; avoid adding extra weight to prevent spillage.
- Bake: Bake in the preheated oven at 425°F for 20-25 minutes until tortillas are golden brown and crispy. Let it rest for 5 minutes before slicing.
- Prepare Sauce: While baking, prepare a chipotle mayo sauce for dipping, or use sour cream and salsa as alternatives.
- Serve and Store: Slice into 6 large squares or 12 smaller triangles. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze after flash freezing for 30 minutes. Reheat using the oven with the two sheet pan method or in a frying pan.
Notes
- Make sure to drain beans well to avoid soggy quesadillas.
- Use rotisserie chicken for convenience and flavor.
- The tortillas need to overlap and hang off the pan edges for proper folding after baking.
- Do not add extra weight on top of the pan while baking to avoid spilling the ingredients.
- Frozen corn can be added directly without thawing, saving prep time.
- Leftovers reheat best in the oven using the two-sheet-pan method to restore crispness.
