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Oven-baked Easy Sheet Pan Quesadillas loaded with chicken and cheese.

Sheet Pan Quesadillas

Easy and customizable sheet pan quesadillas baked in the oven, perfect for school lunches or quick meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American, Tex-Mex
Calories: 250
Ingredients Method Notes

Ingredients
  

For the quesadillas
  • 8 oz flour tortillas Best for bending and crisping nicely.
  • 2 cups shredded cheese Monterey Jack, cheddar, or a mix are recommended.
  • 2 cups filling of choice (shredded chicken, beans, veggies, etc.) Customize with leftover rotisserie chicken, taco meat, or sautéed vegetables.
  • 1 tbsp oil For greasing the pan.

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. Lightly oil your sheet pan or line it with parchment paper.
  3. Lay out half of the tortillas on the bottom of the sheet pan, overlapping them to cover the surface.
  4. Spread your choice of filling evenly over the tortillas.
  5. Sprinkle shredded cheese generously over the filling.
  6. Fold the overhanging tortillas over the filling, then cover the top with the remaining tortillas.
  7. Brush or spray the top with oil for extra crispiness.
Baking
  1. Bake in the preheated oven until golden and crispy, about 20 minutes.
  2. For extra crisp, press down with a second sheet pan for part of the bake.
  3. Let the quesadillas rest for 5 minutes before slicing into squares.

Notes

To keep quesadillas from getting soggy, avoid overfilling and use a thin layer of wet ingredients. Great for leftovers and meal prep, they can be cooled, sliced, and refrigerated for 3-4 days.