heck out this amazing recipe for sheet pan quesadillas! They’re loaded with tasty veggies and salsa chicken, then baked until they’re crispy and golden brown.
These delicious quesadillas are a crowd-pleaser, packed with shredded salsa chicken, veggies, and cheese. Baking them on a sheet pan makes it easy to whip up a bunch at once, perfect for feeding a group or prepping meals for the week.
No need to make individual quesadillas and fill your kitchen with smoke! With this recipe, you’ll have 9 golden brown and crispy quesadillas straight from the oven.
We absolutely love this recipe because it’s simple, full of flavor, and downright delicious!
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Sheet Pan Quesadillas
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Dinner
Ingredients
Scale
- 1.5 lbs. shredded chicken (about 4 cups)
- ½–¾ cup of your favorite salsa (we used chunky salsa)
- 2 tablespoons olive oil
- 1 large white onion (minced)
- ¼ teaspoon salt
- 4 cloves garlic (peeled and minced)
- 1 cup cherry tomatoes (halved)
- 2 teaspoons taco seasoning
- 1 large bell pepper (minced)
- 2 cups fresh spinach (packed)
- 1.5 cups Mexican-style shredded cheese
- 12 10-inch flour tortillas
**Optional Toppings:**
- Guacamole
- Sour cream
- Chopped fresh cilantro
Instructions
- Preheat the oven to 425°F. Place a wire rack into a rimmed baking sheet and spray with nonstick cooking spray.
- Mix shredded chicken and salsa in a bowl. Set aside to absorb the salsa.
- Heat olive oil in a large skillet over medium/high heat. Add onion and salt, sauté for 3-4 minutes.
- Add garlic and tomatoes, sprinkle with taco seasoning. Cook for 6-8 minutes until tomatoes soften.
- Add bell pepper and spinach, cook for 3-4 minutes until spinach wilts. Remove from heat and set aside.
- Line the wire rack with tortillas, overlapping to cover completely.
- Spread chicken over tortillas, leaving edges. Top with cooked veggies and cheese.
- Place remaining tortillas over filling, fold edges over to secure.
- Place another baking sheet on top to prevent curling. Bake for 20 minutes.
- Remove top sheet, drizzle with olive oil, bake for 8-10 minutes until golden.
- Let cool for 5 minutes, then cut into 9 squares.
- Top with guacamole, sour cream, and cilantro.
Notes
- Use a wire rack to keep quesadillas crispy.
- Ensure cooked veggies are not watery. Cook down excess liquid.
- Adjust bake time based on your oven for golden brown quesadillas.
- Feel free to customize with different veggies and cheese!
