Easy Sheet Pan Quesadillas

These sheet pan quesadillas are loaded with melty cheese, spiced chicken, black beans and veggies—perfect for feeding a crowd!

The cheesy filling is just bursting with chicken, beans, and veggies. Here’s your opportunity for the perfect cheese pull! It’s my go-to one-pan recipe that’s guaranteed to disappear fast.

Why you’ll love this recipe

• Easy weeknight dinner: Everything bakes on one pan, so you can feed the whole family without standing over the stove.
• Great for crowds: Slice into squares and you’ve got a shareable meal or snack that’s perfect for parties.

Ingredients and substitutions

• Olive oil – use avocado oil or another neutral cooking oil.
• Chicken breast – swap with chicken thighs, ground chicken, or even cooked rotisserie chicken for convenience.
• Taco seasoning – use a homemade blend of chili powder, cumin, paprika and garlic powder if you don’t have a packet.
• Bell pepper – any colour works, or try poblano peppers for a smoky flavour.
• Red onion – yellow or white onions can be used instead.
• Black beans – replace with kidney beans, pinto beans, or chickpeas.
• Corn – fresh, frozen or canned all work well.
• Cilantro – parsley or green onions are great alternatives if you don’t like cilantro.
• Cheddar cheese – mozzarella, Monterey Jack, or a Mexican cheese blend will also melt nicely.
• Flour tortillas – use whole wheat or gluten-free tortillas if preferred.

For serving (optional)

• Guacamole – swap with mashed avocado and a squeeze of lime if you don’t have guacamole ready.
• Sour cream – plain Greek yogurt makes a lighter alternative.
• Salsa or pico de gallo – use store-bought salsa, or make a quick homemade pico with tomatoes, onions, cilantro, and lime.

How to make sheet pan quesadillas

Step 1: Cook the chicken.

Sauté the chicken for about 2 minutes.

Step 2: Add the bell pepper and red onion.

Add bell pepper and red onion and cook for 5 minutes.

Step 3: Add corn, black beans and cilantro.

Stir in corn, black beans and cilantro; cook 2 minutes more, then remove from heat.

Step 4: Assemble.

Line a sheet pan with parchment and lay out the tortillas. Sprinkle a little cheese on half of each, divide the filling over top, then add the remaining cheese.

Step 5: Bake.

Fold tortillas over to close. Bake until golden and melty.

Step 6: Serve and enjoy!

Slice each into three pieces and serve with guacamole, sour cream or salsa.

Frequently asked questions

Why use flour tortillas over corn?

Flour tortillas are more flexible and hold up better when baked. They’ll be less likely to crack, and they make folding and slicing easier.

How can I keep my quesadilla crispy?

Toasting both sides of the tortilla before assembly adds extra crunch and helps withstand moist fillings.

How much filling is too much?

Use enough to fill the tortilla without overstuffing… Too much filling and you might break the tortilla!

What to serve with this dish

These quesadillas are delicious on their own, but they pair perfectly with a few sides. Here are some of my favourites:

• Salad like Mexican Street Corn Pasta Salad, Best Easy Quinoa Salad Recipe, Southwest Dense Bean Salad
• Soups like Easy Cream of Asparagus Soup, Roasted Red Pepper Soup, Chili’s Chicken Enchilada Soup
• Fries like Homemade Greek Fries With Chicken {Oven Baked}, Crispy Green Bean Fries, Healthy Air Fryer Sweet Potato Fries, Crispiest Air Fryer Zucchini Fries

How to store and reheat

Store: Keep leftovers in an airtight container in the fridge for up to 3 days.

Reheat: Warm in the oven at 350 F for 8–10 minutes or in a skillet over medium heat until crisp.

Freeze and reheat from frozen: Freeze cooled quesadilla pieces in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in the oven at 350 F until heated through, or thaw overnight in the fridge for quicker reheating.