by Angela V Some nights, you need a quick and satisfying dinner that everyone in the family will love—without spending hours in the kitchen.
That’s precisely why this Sheet Pan Chicken Quesadilla has become a staple in our home. It’s cheesy, packed with flavour, and, best of all, super simple to throw together.
With just a handful of ingredients and a single pan, you can have a crispy, golden-brown quesadilla big enough to feed the whole family.
Busy mom tip: Using pre-cooked or rotisserie chicken makes it even easier on busy weeknights when you don’t have much time but still want something homemade.
This meal is always a hit with my two kids, who love anything wrapped in a tortilla and smothered in cheese.
Combining chicken, melty cheese, beans, and bell peppers creates a flavorful and hearty filling. It’s also fun to slice into squares and serve with their favourite toppings—guacamole, sour cream, or a spoonful of fresh salsa.
This truly is a no-fuss dinner that comes together in about 30 minutes. It’s perfect for nights when homework, after-school activities, and bedtime routines leave little room for complicated cooking.
Trust me—once you try this sheet-pan method, you may never return to making quesadillas one at a time!
How to set up your tortillas
Out of the oven
Ready to slice
Easy and Delicious Sheet Pan Quesadilla Recipe
Easy and Delicious Sheet Pan Quesadilla Recipe
This Sheet-Pan Quesadilla is a favorite easy but delicious dinner idea. It's filled with chicken, refried beans, bell peppers, and lots of cheese! Serve it with some guacamole and have a quick, filling meal the entire family will love.
Ingredients
- 1 bag of large tortillas
- 2 tbsp olive oil
- 1 onion (chopped)
- 2 green bell peppers (chopped)
- 1 pound chicken breast (boneless and skinless, diced)
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 1 can of refried beans
- 3 cups of shredded Monterey Jack cheese
Instructions
- Preheat your oven to 425°F. Lightly coat your sheet pan with cooking spray.
- Heat the olive oil over medium heat in a large skillet. Add the diced onion and bell pepper, sautéing for about 3 minutes until the onion softens and turns translucent.
- Stir in the cubed chicken along with the chilli powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook for about 10 minutes or more, ensuring the chicken is cooked and well-seasoned.
- Mix in the refriend beans, cooking for another 2 minutes until warmed.
- Arrange 6 flour tortillas around the edges of the prepared sheet pan, allowing them to hang over the sides while leaving an open space in the center. Place 1 tortilla in the middle to cover the gap. (see image)
- Evenly distribute the chicken mixture over the tortillas.
- Sprinkle both cheese generously over the filling.
- Place the final tortilla in the center, covering the filling. Gently fold the overhanging tortillas toward the middle.
- Lay a second sheet pan on top to press everything down slightly.
- Place the stacked pans into the oven and bake for about 20 minutes. Then, remove the top pan and bake for an additional 5 minutes until the top turns crispy and golden brown.
- Take the quesadilla out of the oven and let it cool slightly before slicing. Serve with guacamole, salsa, and your choice of toppings
- Enjoy!
So crispy and delicious!
ENJOY!
xo
