Chicken Sheet Pan Quesadilla

Deliciously Easy Chicken Sheet Pan Quesadilla Recipe

healty meal, low carbs meals, keto meal

Indulge in the ultimate comfort food with our mouthwatering Chicken Sheet Pan Quesadilla recipe! Packed with savory shredded chicken, crispy bacon, vibrant vegetables, and gooey melted cheese, these quesadillas are guaranteed to be a hit with family and friends. Perfect for busy weeknights or casual gatherings, this one-pan wonder simplifies the quesadilla-making process without sacrificing flavor. With simple ingredients and minimal cleanup, you’ll have a crowd-pleasing meal ready in no time. Let’s dive into the delightful world of sheet pan quesadillas!


For the Quesadilla Filling:

  • 6 slices bacon, diced
  • 4 scallions, sliced
  • 1 red bell pepper, diced
  • 1 jalapeño, diced
  • 6 cloves garlic, minced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 lb shredded chicken
  • 2 (15 oz) cans beans, rinsed and drained
  • 1 cup sour cream
  • 1/4 cup cilantro, chopped

For Assembly:

  • 16-24 small tortillas
  • 3-4 cups shredded cheese
  • Melted butter for brushing


  1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  2. Cook the Bacon: In a skillet over medium heat, cook the diced bacon until crispy. Remove the bacon from the skillet and set aside, leaving the bacon grease in the pan.
  3. Sauté Vegetables: In the same skillet with the bacon grease, add the sliced scallions, diced red bell pepper, diced jalapeño, and minced garlic. Sauté for 3-4 minutes, or until the vegetables are tender.
  4. Add Seasonings and Chicken: Sprinkle chili powder and cumin over the sautéed vegetables. Add the shredded chicken and drained beans to the skillet, stirring to combine and heat through.
  5. Prepare the Sour Cream Mixture: In a small bowl, mix together sour cream and chopped cilantro. Set aside.
  6. Assemble the Quesadillas: Place half of the tortillas on the prepared sheet pan. Spread the chicken and bean mixture evenly over the tortillas. Sprinkle cooked bacon on top, followed by shredded cheese. Place the remaining tortillas on top to form quesadilla sandwiches.
  7. Brush with Butter: Brush the tops of the quesadillas with melted butter for a golden brown finish.
  8. Bake: Transfer the sheet pan to the preheated oven and bake for 10-12 minutes, or until the quesadillas are heated through and the cheese is melted and bubbly.
  9. Serve: Remove the quesadillas from the oven and let them cool slightly. Cut into wedges and serve with the prepared sour cream mixture for dipping.

Cook Notes and Variations

  • Vegetarian Option: Omit the bacon and chicken for a vegetarian-friendly version. Substitute with additional vegetables or your favorite meat alternative.
  • Customize Fillings: Feel free to customize the filling with your favorite ingredients such as black beans, corn, diced tomatoes, or avocado.
  • Spice Level: Adjust the amount of jalapeño and chili powder according to your preference for heat.
  • Gluten-Free: Use gluten-free tortillas to make this recipe suitable for those with gluten sensitivities.

Keto and Low-Carb Versions

Keto Version:

  • Lettuce Wraps: Replace tortillas with large lettuce leaves for a low-carb, keto-friendly option.
  • Cheese Shell Quesadillas: Create cheese shell quesadillas by baking shredded cheese on the sheet pan until melted and crispy, then adding the chicken and vegetable filling on top before folding.

Low-Carb Version:

  • Almond Flour Tortillas: Use almond flour tortillas or low-carb wraps as a substitute for traditional tortillas to reduce carb content.
  • Portobello Mushroom Caps: For a carb-free option, use grilled portobello mushroom caps as the base for the quesadillas and top with the chicken and vegetable mixture.

Frequently Asked Questions (FAQs)

Q: Can I use pre-cooked chicken for this recipe? A: Absolutely! Pre-cooked rotisserie chicken or leftover grilled chicken works well in this recipe. Simply shred the chicken and add it to the skillet with the beans and vegetables to heat through.

Q: Can I freeze leftover quesadillas? A: Yes, you can freeze leftover quesadillas for later enjoyment. Wrap individual quesadillas in foil or plastic wrap and store them in a resealable freezer bag for up to 1 month. To reheat, bake them in the oven until heated through.

Q: Can I make this recipe ahead of time? A: While it’s best to assemble and bake the quesadillas just before serving for optimal texture, you can prepare the filling and store it in the refrigerator for up to 1 day in advance. Assemble the quesadillas right before baking for the best results.

Q: What can I serve with sheet pan quesadillas? A: Sheet pan quesadillas pair well with a variety of sides such as salsa, guacamole, sour cream, shredded lettuce, diced tomatoes, or a simple mixed green salad.

In conclusion, Chicken Sheet Pan Quesadillas are a convenient and delicious meal option that’s perfect for any occasion. With their flavorful filling, melty cheese, and crispy tortillas, these quesadillas are sure to become a family favorite. Whether you’re hosting a casual dinner party, packing a picnic lunch, or simply craving a satisfying meal, this recipe has you covered.

So gather your ingredients, preheat your oven, and get ready to enjoy the irresistible flavors of homemade sheet pan quesadillas. With simple preparation and minimal cleanup, you’ll have a delicious meal on the table in no time. Bring the fiesta to your kitchen and delight your taste buds with these tasty quesadillas!

Experience the convenience and deliciousness of Chicken Sheet Pan Quesadillas and treat yourself to a flavorful meal that’s sure to please. ¡Buen provecho!

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