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Simple Sheet Pan Quesadillas

Baked sheet pan quesadillas with seasoned chicken and melted cheese make an easy, crowd-pleasing meal ready in just 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine Mexican
Servings 4 servings
Calories 680 kcal

Equipment

  • skillet
  • mixing bowl
  • measuring spoons
  • measuring cups
  • knife
  • cutting board
  • baking sheet
  • spatula
  • oven
  • brush

Ingredients
  

Chicken and Seasoning

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts cut into 1/2-inch pieces
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Quesadilla Assembly

  • 8 large flour tortillas 10-inch size
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 15-ounce can black beans drained and rinsed
  • 1 cup frozen corn thawed
  • 1/4 cup chopped fresh cilantro
  • cooking spray

Instructions
 

  • Preheat your oven to 425°F and lightly spray a large, rimmed baking sheet with cooking spray. This ensures the quesadillas won't stick to the pan during baking.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces, chili powder, cumin, garlic powder, salt, and pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked through and no longer pink.
  • Arrange 4 tortillas on the prepared baking sheet, allowing the edges to slightly hang over the sides of the pan. Evenly distribute half of the Monterey Jack and cheddar cheeses between the 4 tortillas. Top with the cooked chicken, black beans, corn, and cilantro, then cover with the remaining cheeses. Place the last 4 tortillas on top, pressing down gently.
  • Brush the tops of the tortillas with the remaining 1 tablespoon of olive oil. This will help them become golden brown and crispy in the oven.
  • Bake for 12-15 minutes, or until the cheese is fully melted and the tortillas are crisp and lightly golden brown. Carefully remove the pan from the oven and let the quesadillas rest for 2-3 minutes before slicing into wedges and serving.

Notes

Let quesadillas rest for 2-3 minutes before slicing for easier cutting.
Keyword chicken, quesadillas, sheet pan