Chicken Sheet Pan Quesadillas Recipe

Crispy sheet pan chicken quesadillas packed with beans, corn, and cheese. Easy to make for a crowd in under 40 minutes.

Quesadillas are my kids and I's favorite after-school snack, but sometimes all the flipping and prep work feel too tedious when everyone's hungry and impatient. That's why I came up with sheet pan quesadillas that saves me from standing over the stove but gives us the same crispy, melty results we love.

This method creates these perfect golden layers with that satisfying crunch on the outside and gooey, stretchy cheese throughout. The shredded rotisserie chicken gets all tender and flavorful when mixed with the taco seasoning, while the black beans and corn add these bursts of texture that make every bite unique. The sour cream mixed right into the filling keeps everything creamy and helps bind all those flavors together.

I can't forget the looks on my kids' faces the first time I pulled this massive quesadilla out of the oven, my son was grinning ear-to-ear, while my daughter had her mouth hanging open LOL. Instead of making individual ones that may end up under-calculated and leave us unsatisfied, this allows us to have enough or even have some leftovers for tomorrow. 

My kids have become experts at cutting their own wedges, and they love how each piece has the perfect ratio of crispy tortilla to creamy filling. This method has completely changed how we think about quesadillas. No more standing over the stove flipping individual ones while the first batch gets cold. Now we can all sit down together and enjoy hot, crispy quesadillas at the same time.

Ingredients

Rotisserie chicken works well in this recipe because it’s already cooked, tender, and seasoned, which cuts down on prep time. If you’re using plain leftover chicken, be sure to mix it with taco seasoning and let it sit for a few minutes to absorb the flavor before assembling.

Use large flour tortillas, about 10 inches in size. They fit nicely on a sheet pan and can be slightly overlapped to help hold in the filling during baking. This also helps create a sealed, crisp edge once it’s baked and sliced.

The filling includes a mix of black beans, corn, and chopped white onion for added texture and contrast. Make sure to rinse the canned beans and corn thoroughly to remove excess liquid and salt. The onion softens in the oven but still adds structure and a mild bite to the filling.

Mexican blend cheese melts smoothly and binds the filling together. You can substitute with cheddar or Monterey Jack if needed. Brushing the top layer of tortillas with olive oil helps them brown evenly in the oven. Finish with a spoonful of sour cream after baking, or serve it on the side for dipping.

See the recipe card for exact quantities.

Step-by-step Instructions

Quesadillas are a reliable favorite, but cooking them individually can be time-consuming and impractical when feeding a group. This sheet pan method simplifies the process by layering all the ingredients in one pan, then baking until golden and crisp. In just 15 minutes, you’ll have a full batch ready to slice and serve

Preheat the Oven and Prepare the Pan

Set your oven to 425°F and lightly grease a 9x13-inch baking sheet with cooking spray or a thin coating of oil. This helps the tortillas crisp up and keeps them from sticking to the pan.

Make the Filling

In a large bowl, combine the shredded chicken, taco seasoning, chopped white onion, black beans, corn, shredded Mexican blend cheese, and sour cream. Mix well until all the ingredients are evenly coated and combined. The sour cream helps bind everything together and adds moisture.

Layer the Tortillas

Place two tortillas in the center of the prepared baking sheet. Then arrange the remaining tortillas around the edges, slightly overlapping them and letting the extra hang over the sides of the pan. These will later fold over to seal in the filling.

Add the Filling

Spoon the chicken mixture onto the layered tortillas and spread it out evenly to the edges. Press it down gently with a spatula so the filling sits flat.

Top and Fold

Lay two more tortillas over the top of the filling to cover the center. Fold the overhanging edges of the outer tortillas inward to cover the filling completely. This forms the sealed top layer of the quesadilla.

Oil and Bake

Brush the tops of the folded tortillas lightly with olive oil to help them brown and crisp. Place a second 9x13-inch baking sheet on top of the quesadilla to weigh it down and keep the edges flat during baking. Transfer to the oven and bake for 15 minutes.

Finish Baking

After 15 minutes, carefully remove the top baking sheet and return the quesadilla to the oven. Bake for another 10 minutes, or until the top is golden brown and crisp.

Cool and Serve

Let the quesadilla cool for a few minutes to set before slicing. Cut into wedges using a sharp knife or pizza cutter. Garnish with fresh cilantro if you like, and serve with sour cream, salsa, or your favorite toppings on the side.

Storage

Let the quesadilla cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 3 days. To reheat, place slices in a preheated oven or air fryer at 350°F for 5 to 7 minutes until heated through and crispy. Microwaving is faster but can soften the tortillas. Freezing is not recommended, the texture of the tortillas may become soggy once thawed.

Recipe