Sheet Pan Quesadillas

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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!

Sheet Pan Quesadillas

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Servings 6


  • 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


  • 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.


  • 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!

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