Chicken Quesadillas
Sheet-Pan Quesadillas
Published March 27, 2024
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1tablespoon avocado or canola oil
- 6flour tortillas (5 to 6 inches)
- 2cups/8 ounces shredded Mexican cheese blend, pepper Jack or mozzarella cheese
- Chipotle chile powder, gochugaru, Aleppo pepper or smoked paprika
- 1cup fresh or frozen corn kernels (optional)
- Salt
- Any combination of sliced avocado, diced white onion, chopped cilantro, lime wedges, sour cream, salsa and hot sauce, for serving (optional)
Preparation
- Step 1
Heat oven to 425 degrees.
- Step 2
Add the oil to a large sheet pan and use a single tortilla to smear the oil around. Add the remaining tortillas, spacing them out evenly. Divide the cheese among the tortillas, then sprinkle with as much chile powder as you’d like. Top with the corn, if using.
- Step 3
Bake the quesadillas until the cheese is melted, 5 minutes, then remove the pan from the oven. Using a spatula, fold each tortilla over itself to make half moons. Sprinkle with salt and return to the oven until crispy and lightly browned at the edges, 3 to 5 minutes.
- Step 4
Serve immediately with any desired toppings.
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Private Notes
Cooking Notes
Add a little leftover rotisserie chicken and you have a family meal in about 10 minutes. And don’t use pre shredded cheese, it doesn’t melt the same.
A cute trick: spray the sheet pan w/Pam before adding oil to the pan. It will allow the oil to spread easier and thinner. Other Comments: 1. I'd suggest that you spray what will be the outside of the quesadillas w/Pam too. It will allow both sides to crisp a bit more. 2. Flip them and cook a bit more to make them more crisp. If you object to Pam (or other aerosol sprays), you can use a hand sprayer w/avocado or whatever oil you want to use.
One way I saw to do something similar while working at a restaurant was to put parchment paper over the quesadilla and place another sheet tray on top. No need to flip the quesadilla then.
Appreciate the simplicity, especially using the tortilla to spread the oil. Thank you!
Add tempeh with barbecue sauce.
First time, made as written. Delicious and so quick for the two of us. This method lends itself to so many possibilities. On the second try, used two sheet pans and 4 of us were able to eat something crispy at the same time. This time sprayed avocado oil, added corn tortillas, topped w/ leftover bean chili, then grated cheddar cheese. Cooked, then added a dollop of sour cream, folded over & cooked another 2 min. Added lettuce and salsa. Maybe not a quesadilla, but very tasty. And quick!
Put fresh fish filets in the oven first for 5 minutes on baking paper-separate pan. Sprinkled w/s and p and chili powder....then drizzle of olive oil Then 2nd 5 min added the tortillas with a little cheese. Made a chopped salad w/baby romaine, grape tomatoes and chopped cucumbers. Lime juice. folded in tortilla w/fish. Messy and Delicious!
Delicious, more or less made following the recipe. Easily veganized by using plant-based cheese. Added refried beans, which as another commenter suggests indeed cut down on the amount of cheese required, adding also some diced red and green peppers along with the corn. The toppings (for me: avocado, white onion, cilantro, salsa, vegan sour cream) really make the dish extra good.
The recipe is not clear about how much decorative food you have to throw on the sheet pan so your pan can be adequately messy for the picture.
4/3/24 - Delicious! Sprayed pans w/ Pam before putting oil in (following a note posted) & was easy to spread oil. 6 1/2” tortillas so used 2 pans (& 2 ovens). Inside - 4 oz. frozen shredded turkey, mozzarella shredded w/ a little cheddar, chopped yellow onion, frozen corn, a little paprika & chili (which I had). When I returned the tortillas to the oven, I turned them over. Served with chopped yellow onion, tomato salsa, pineapple salsa, sliced avocados. Crispy & delicious!!!
Just use whatever cast iron pan or griddle you have on hand. Less mess and more traditional. BTW a comal is just a round cast iron griddle.
Thanks Eric - simple but so delicious and quick for an after work/ school dinner! You rock (and so does this recipe!)
If you have a soggy quesadilla after cooking it in a pan, you're not doing it right.
Use small tortillas
Loved this recipe, used it for a “make your own quesadilla bar” for my book club, HUGE hit. BUT…did anyone have a problem with the amount of cheese that leaks out of the tortillas? I used the amount specified, but it felt like I left half the cheese on the sheet pan. Maybe less cheese? Shorter cook time? Suggestions welcome.
This method of making quesadillas, in the oven, on a sheet pan is a game changer!
Add the salt in the middle while bake initially, gives it time to dissolve and enhance taste. Subbed chile powder with black pepper and ground cumin and was yum. My flour tortillas puffed up in the oven but cooperated with a good squishing from my spatula when folding.
Came out soggy. Will not cook this again.
Easy, fast and adaptable. Perfect for rushed weeknights
Fabulous side dish, lunch, or light dinner. Really easy to make. I added diced tomatoes, diced green chilis, and some homemade taco seasoning to the filling. I found it needed more like 10 minutes per side with the increased filling. I served them with some mildly spicy roasted corn salsa with diced avocado (lots) mixed in.
We prefer yellow or white corn tortillas. These can be softened in the oven at 325 F for 2 minutes per side, without involving any oil: six torts fit on an unoiled sheet pan. Plain cheese inside, please. Toppings go on top.
While I understand that a quesadilla is made using a single tortilla folded like an omelette, I make my ‘ quesadillas with 2 corn tortillas, each side spread with salsa and cheese, then one one side I add raw sweet onion, chorizo, beans or refried beans, avocado. Then put the cheese-salsa tortilla on top, put it in a hot skillet with heated oil and cook 3 minutes per side. Not always all the ingredients, but so tasty. I’ve wanted to share this forever. Similarity to Eric’s recipe, is the name.
Yours are a wonderful and hearty dinner. Our lighter ones are a satisfying light brunch.
Our new go-to for a quick, easy dinner. Served with sliced avocados, tomatoes, salsa & sour cream.
This is great for dinner emergencies! Added black beans and bell pepper, otherwise just followed the recipe.
I had a big happy "Duh!" moment when I first saw this recipe! So fun and easy and makes so much sense. Cheddar, shredded seasoned chicken, diced red onion, hot sauce. The tortillas were crisped perfectly. Shared it with my two sisters who will be making this for their families this week. Thank you Eric!
Just made a second batch of these tonight. So quick and easy to whip together on a weeknight. So filling and delicious to eat on ANY night! The first batch I made about three weeks ago, I only had corn tortillas. (Leftovers from an enchilada night.) The quesadillas turned out great, though the corn filling with the corn tortillas was a little too much "corn" for my tastes. For this second batch tonight I used flour, which I prefer, and added black beans to the mix.
Can it work with corn tortillas?
Yes. The first batch I made, I only had corn tortillas. Leftovers from an enchilada night. The quesadillas turned out great, though the corn filling with the corn tortillas was a little overmuch for my tastes. The next batch I used flour; which I prefer. But if all ya got is corn -- go for it! Can't lose!
I've been making quesadillas my entire life, but never thought of using a sheet pan. Brilliant! I recommend mixing the cheese and corn with a little mayo. Takes it to the next level.
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