If you love easy weeknight dinners that don’t skimp on flavor, I’ve got a real winner for you today—my Sheet Pan Chicken and Veggie Quesadillas Recipe. This recipe is a total game-changer because it lets you cook a giant, cheesy quesadilla right on a sheet pan, filling your kitchen with the best aromas and giving you crispy edges and melty goodness without the fuss of flipping individual quesadillas. Trust me, it’s fan-freaking-tastic, and once you try it, you’ll wonder how you ever did without it.
Why You’ll Love This Recipe
- One Sheet Pan Wonder: Minimal cleanup without sacrificing that crispy, melty quesadilla goodness.
- Loaded with Flavor: The fajita seasoning infuses chicken and veggies perfectly for a smoky, savory taste.
- Family Favorite: My family goes crazy for this one, making dinner time so much easier and way more fun.
- Customizable & Cozy: You can swap veggies, add beans, or garnish with all your favorite toppings to make it truly your own.
Ingredients You’ll Need
These ingredients come together to create a vibrant and hearty quesadilla that’s bursting with color and flavor. You’ll want to grab fresh vegetables and quality cheese because that really makes a difference in this recipe.
- Fajita seasoning: Gives the chicken and veggies a savory, smoky punch without the need for extra spices.
- Water: Helps the seasoning blend evenly without drying out your chicken.
- Vegetable oil: Perfect for sautéing with a neutral flavor that lets the seasonings shine.
- Sweet yellow onion: Adds sweetness and a tender bite when sautéed, balancing the dish.
- Green bell peppers: Provide a nice crunch and freshness.
- Boneless, skinless chicken breast: The lean protein base that’s easy to slice and cook quickly.
- Extra large flour tortillas: Large enough to create a substantial quesadilla that feeds a crowd.
- Fiesta blend cheese: Melts beautifully—go for good-quality shredded cheese for silky texture.
- Black beans: Rinsed and drained to add protein, fiber, and a creamy texture inside.
- Fresh cilantro: Adds a burst of herbal brightness just before baking.
- Sour cream: Optional but highly recommended as a cooling garnish.
- Guacamole: Another optional topping that adds creaminess and richness.
- Pico de gallo or chunky salsa: For that bright, zesty kick.
Variations
I love that this Sheet Pan Chicken and Veggie Quesadillas Recipe is so flexible—you can really make it your own based on what’s in your fridge or your dietary preferences.
- Gluten-Free Variation: Swap out the flour tortillas for your favorite gluten-free wraps; just be mindful they might not get as crispy.
- Veggie-Loaded Version: I sometimes double up the green peppers and add mushrooms or zucchini for extra veggie power—totally delicious!
- Spicy Kick: Add sliced jalapeños or a dash of hot sauce to the chicken mixture if you love a bit of heat like I do.
- Dairy-Free Option: Use dairy-free cheese and skip the sour cream or guacamole, or use a plant-based topping instead.
How to Make Sheet Pan Chicken and Veggie Quesadillas Recipe
Step 1: Get your ingredients ready and preheat the oven
Start by preheating your oven to 425°F. This high heat is key to achieving that perfect golden brown, melty quesadilla crust. While the oven’s warming up, gather your veggies and slice your chicken into ½-inch strips—this will help them cook evenly and quickly on the stovetop.
Step 2: Sauté your onions and peppers to sweet, tender perfection
Heat 1 ½ tablespoons of vegetable oil in a skillet over medium-high heat. Toss in your sliced onions first and sauté them for 2 to 3 minutes until they start turning translucent. Then add your green bell peppers and cook for another 2 to 3 minutes until everything is tender but still has a bit of bite. This step adds sweet, caramelized flavor that you’ll love biting into later.
Step 3: Cook the chicken with seasoning
Add the remaining oil to the skillet and then your chicken strips. Cook for 5 to 6 minutes until nicely browned and no longer pink inside. Pour in the fajita seasoning mixed with water and continue cooking for 2 to 3 minutes, letting those spices work into the chicken. This step is what gives the chicken its bold, zesty flavor. Remove it from the heat once done.
Step 4: Assemble your giant sheet pan quesadilla
Lightly spray a large baking sheet and arrange six tortillas around the edges, overlapping and letting them hang over the pan slightly. Place one tortilla in the middle gap and cut the last tortilla in half to fill the remaining spaces. Layer 2 cups of shredded cheese over the tortillas, then spread out the sautéed veggies, followed by the seasoned chicken strips, and black beans. Top everything with the remaining cheese and scatter chopped fresh cilantro over the top for that herbaceous pop.
Step 5: Fold, seal, and bake your quesadilla
Carefully fold the tortillas from the edges toward the center to enclose the filling. If you find the edges won’t stick, just dampen them with a little water on a pastry brush—that trick came from one of my early attempts and it really helps. Fold in the halved tortillas over the center and press the edges gently to make sure everything adheres.
Place a second baking sheet on top to weigh it down—this keeps the quesadilla intact while it bakes. You can add pie weights or even cans on top if you want to be extra sure. Bake for 20 minutes, then remove the top sheet and bake for another 5 to 7 minutes until golden and bubbly. Let it rest a couple of minutes before slicing to keep all the layers from oozing out.
Pro Tips for Making Sheet Pan Chicken and Veggie Quesadillas Recipe
- Use a Pizza Cutter for Clean Slices: Once your quesadilla is baked, a sharp pizza cutter glides easily through cheese and tortillas for neat wedges without pulling the filling apart.
- Don’t Skip the Weighing Down Step: Baking with a second sheet pan on top keeps everything compact so it bakes evenly—no messy cheese leaks!
- Chop Veggies Thinly: Thin slices cook faster and blend flavors better—you want soft, tender veggies that still hold some bite.
- Moisten Tortilla Edges to Seal: A damp brush along the edges is the secret I learned to preventing your quesadilla from unfolding mid-bake.
How to Serve Sheet Pan Chicken and Veggie Quesadillas Recipe
Garnishes
I usually serve this barbecue-inspired quesadilla with dollops of sour cream, sliced avocado or guacamole, and a spoonful of fresh pico de gallo or chunky salsa. These toppings add cool creaminess and zesty brightness that perfectly balance the melty cheese and seasoned chicken.
Side Dishes
My go-to sides for this are simple—think a crisp green salad with lime vinaigrette, Mexican street corn, or even some cilantro-lime rice. These options keep the meal fresh and festive without overpowering the quesadilla’s flavors.
Creative Ways to Present
For special occasions, I try layering colorful sliced radishes and jalapeños on top or sprinkle with extra cilantro and a squeeze of fresh lime. Another fun trick is to make mini quesadilla bites using smaller tortillas in muffin tins for a party platter. Everyone loves a crispy, cheesy handheld snack!
Make Ahead and Storage
Storing Leftovers
Leftovers of this Sheet Pan Chicken and Veggie Quesadillas Recipe keep well in an airtight container in the fridge for up to 3 days. I like to separate slices with parchment paper to avoid sticking, then just reheat as needed.
Freezing
I’ve frozen this quesadilla before and it actually reheats beautifully. Just wrap individual slices in foil and pop them into a freezer-safe bag. When ready, thaw overnight in the fridge and reheat in the oven or toaster oven to revive that crust.
Reheating
To keep the cheese melty without sogginess, I recommend reheating in a 375°F oven for about 10 minutes or until warmed through. Skipping the microwave here really makes a big difference if you want to maintain a crispy texture.
FAQs
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Can I use other types of cheese in the Sheet Pan Chicken and Veggie Quesadillas Recipe?
Absolutely! While I like the fiesta blend for its melty texture and balanced flavor, you can swap in Monterey Jack, cheddar, or mozzarella depending on your preference. Just make sure it’s a good melting cheese for that perfect gooey bite.
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Can I make this recipe vegetarian?
Yes! Simply omit the chicken and add more veggies like mushrooms, zucchini, or even roasted sweet potatoes. Extra black beans also bulk up the filling nicely, making it hearty and flavorful for vegetarians.
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Do I have to bake the quesadilla covered with another sheet pan?
I highly recommend it. Covering with a second pan ensures the quesadilla holds its shape and heats evenly. Without it, you risk edges peeling back and uneven melting.
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How do I prevent soggy quesadillas?
Make sure to sauté your veggies until tender but not releasing too much moisture, and drain your canned beans well. Also, baking at a higher temperature and allowing it to rest after baking helps excess steam escape, keeping the crust crisp.
Final Thoughts
This Sheet Pan Chicken and Veggie Quesadillas Recipe is one of those meals I keep coming back to because it’s easy, comforting, and a crowd-pleaser every time. Whether you’re feeding family or guests, it delivers on big flavor with minimal stress and clean-up. I can’t wait for you to try it and experience how satisfying and downright delicious homemade sheet pan quesadillas can be—like a warm hug with cheesy, charred edges. Grab your ingredients and let’s get cooking!
Print
Sheet Pan Chicken and Veggie Quesadillas Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Description
This Sheet Pan Quesadillas recipe offers a quick and easy way to enjoy flavorful chicken fajitas baked into a cheesy, crispy quesadilla using your oven and just two baking sheets. Loaded with sautéed onions, peppers, seasoned chicken, black beans, and a fiesta blend of cheese, these quesadillas are perfect for a family-friendly dinner or entertaining guests with minimal cleanup.
Ingredients
Seasoning Mix
- 1.25 ounce package fajita seasoning
- 3 tablespoons water
Vegetables
- 1½ cups thinly sliced sweet yellow onion
- 2 green bell peppers, washed, dried, de-seeded, and thinly sliced
- ¼ cup chopped fresh cilantro
Protein
- 1½ pounds boneless, skinless chicken breast, sliced into ½ inch wide strips
- 15 ounce can black beans, rinsed and drained
Dairy
- 4 cups shredded fiesta blend cheese, divided
- ½ cup sour cream (optional garnish)
Other
- 3 tablespoons vegetable oil, divided
- 20 ounce package extra large flour tortillas (8 grande burrito size tortillas per package)
- ½ cup guacamole (optional garnish)
- ½ cup pico de gallo or chunky salsa (optional garnish)
Instructions
- Preheat the oven: Set your oven to 425°F and prepare to bake the quesadillas.
- Prepare baking sheets: Generously spray one of your two 18×13-inch baking sheets with nonstick cooking spray to prevent sticking.
- Mix fajita seasoning: Combine the fajita seasoning with 3 tablespoons of water in a small bowl, stirring thoroughly to dissolve and blend.
- Sauté onions: Heat 1 ½ tablespoons of vegetable oil in a 10 to 12 inch skillet over medium-high heat. Add the sliced onions and cook for 2 to 3 minutes, stirring often, until they begin to turn opaque.
- Add peppers: Add the sliced green bell peppers and continue to sauté for another 2 to 3 minutes until the onions become translucent and peppers soften. Remove cooked vegetables to a plate.
- Cook chicken: Return the skillet to heat and add the remaining 1 ½ tablespoons of vegetable oil. Add the sliced chicken breast and cook for 5 to 6 minutes, stirring often, until no longer pink.
- Season chicken: Pour the water and fajita seasoning mixture over the chicken. Cook for another 2 to 3 minutes, stirring, until chicken is fully coated and seasoned. Transfer chicken to a heat-safe bowl or plate.
- Arrange tortillas: Lay 6 flour tortillas around the edges of the prepared baking sheet, overlapping them so they hang halfway over the pan’s edges, leaving a gap in the center.
- Place center tortilla: Position 1 tortilla in the middle gap at the bottom center of the baking sheet.
- Prepare last tortilla: Using a sharp knife or pizza cutter, slice the final tortilla in half.
- Add first cheese layer: Sprinkle 2 cups of shredded fiesta cheese evenly over the arranged tortillas.
- Layer vegetables: Spread the sautéed onions and peppers evenly over the cheese layer.
- Add chicken layer: Distribute the cooked, seasoned chicken strips evenly over the vegetables.
- Add beans layer: Spread the rinsed and drained black beans evenly over the chicken.
- Top with cheese and cilantro: Sprinkle the remaining 2 cups of shredded cheese over the black beans, then add the chopped fresh cilantro atop the cheese.
- Fold tortillas: Starting at either side of the baking sheet, carefully but tightly fold the tortillas toward the center, overlapping to enclose the filling. If the edges do not stick, dampen them with a pastry brush dipped in water to help adherence.
- Seal halved tortillas: Dampen the edges of each halved tortilla and lay them over the center of the folded quesadilla. Press edges firmly to seal.
- Weight quesadilla: Place the second baking sheet on top of the folded tortillas to keep them from unfolding during baking. Optionally, add pie weights on top for extra pressure.
- Bake: Bake for 20 minutes. Then remove the top baking sheet and continue baking for an additional 5 to 7 minutes, or until the quesadilla is golden brown on top.
- Rest and cut: Let the quesadilla rest for 2 to 3 minutes, then cut into a 3 by 4 grid using a sharp knife or pizza cutter. Serve hot with optional sour cream, guacamole, and pico de gallo or salsa.
Notes
- Use fresh large flour tortillas for best folding and baking results.
- Dampening the edges of tortillas with water helps them stick together for a neater quesadilla.
- Pie weights or canned goods on top of the second baking sheet help ensure even cooking and prevent unfolding.
- Customize the filling by adding other vegetables or swapping chicken for beef or vegetarian proteins.
- Serve with sour cream, guacamole, and salsa to enhance flavor and balance the richness.
- Leftovers can be wrapped tightly and refrigerated for up to 3 days; reheat in the oven for best texture.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 520
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 95mg
