Sheet Pan Quesadillas

These sheet pan quesadillas are great to make for parties when you want to serve all the quesadillas at the same time! A second baking sheet on top of the stuffed tortillas helps them bake up golden and crisp on the outside, full of melted cheesy goodness on the inside.

Published on May 17, 2025

Quesadillas are little pockets of creamy gold. And these sheet pan quesadillas are no different. I would argue they’re even more cheesy and gooey because they’re cooked in the oven using two oven pans.

That’s the neat trick with this recipe: After you build the quesadillas, place another sheet pan (an 18×13-inch half sheet) on top of the ingredients. This helps keep the quesadillas together, and gives the top a nice crispy texture. 

These quesadillas are filled with tender chicken, cut into small chunks and dressed with your favorite packaged fajita seasoning mix, which brings great flavor at a low lift. If you want to make your own seasoning, this fajita seasoning mix recipe is easy to toss together.

These quesadillas get plenty of chopped onions and bell peppers too, and a good measure of cheese. After you finish cooking the chicken, veggies, and seasoning, you’ll lay out your tortillas on a sheet pan and build the quesadilla. Finish them with sour cream, pico de gallo, and fresh cilantro after they come out of the oven. The result is a great pairing: chicken fajitas and quesadillas.

You’ll have plenty leftover for seconds. The leftovers, with some hot sauce and rice, will make a nice savory breakfast. It can probably last in the fridge for several days, maybe a week if stored well, but I’m sure these quesadillas won’t last that long. They’re too good.

Ingredients

1x2x4x

Original recipe (1X) yields 8 servings

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 pound skinless, boneless chicken breast, chopped
• 2 tablespoons water
• 1 (1.12 ounce) package fajita seasoning mix
• 8 flour tortillas
• 2 cups shredded Mexican cheese blend
• 4 tablespoons sour cream, for serving
• 4 tablespoons pico de gallo, or to taste
• 2 tablespoons chopped fresh cilantro, for garnish

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Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Heat olive oil in a large skillet over medium heat. Add onion and bell peppers and cook until they are just beginning to soften, about 2 minutes. Remove from skillet with a slotted spoon and set aside.
3. Add chicken to the same skillet and cook until no longer pink on the outside, about 3 minutes. Return onion and bell peppers to the skillet. Stir in water and fajita seasoning. Cook and stir until the chicken has completely cooked through.
4. On a half sheet pan, place 6 tortillas around the edges of the pan so that about half of each tortilla hangs over the side. Place another tortilla in the center to cover the pan completely.
5. Using a slotted spoon, top with the chicken, onion, and pepper mixture in an even layer (being careful not to add too much liquid from the skillet). Finally, sprinkle cheese evenly over the chicken mixture.
6. Place another tortilla in the center on top of all fillings, then fold each tortilla over the toppings towards the center. Place a second half baking sheet on top of tortillas (this will help the quesadilla hold its shape).
7. Bake in the preheated oven for 10 minutes. Remove the top baking sheet and continue baking until the tortillas are golden and crispy, 8 to 12 more minutes.
8. Slice into rectangles and serve topped with sour cream, pico de gallo, and cilantro, if desired.