Sheet Pan Quesadillas


Adapted from a recipe by Gimme Some Oven.

Sheet Pan Quesadillas

The perfect way to make quesadillas for a crowd! Adjust the recipe to your preferred quesadillas fillings and toppings.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Chicken, Entree
Servings 12


  • 1 large white onion, thinly sliced
  • 2 large red bell pepper, cored and diced
  • 1 large jalapeño pepper, cored and diced
  • 6 cloves garlic, pressed or minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • fine sea salt and freshly-cracked black pepper
  • 1 lb (about 4 cups) cooked diced chicken
  • 1 (15-ounce) cans pinto beans rinsed and drained
  • 1 (15-ounce) black beans rinsed and drained
  • 1/2 cup (4 ounces) sour cream
  • 1/2 cup finely-chopped fresh cilantro
  • melted butter
  • 16 (10-inch) flour tortillas or 24 (8-inch) flour tortillas
  • 2 cup Ellsworth Hot Pepper Jack, shredded
  • 2 cup Ellsworth Montico, shredded
  • For serving: guacamole, Pico de Gallo, and sour cream


  • Sauté the veggies over medium-high. Sauté for 5 minutes, stirring occasionally, until softened. Add garlic, chili powder, cumin, a generous pinch of salt, and black pepper. Sauté for 2 minutes, stirring frequently.
  • Transfer the sautéed veggie mixture to a large mixing bowl. Add the chicken, beans, sour cream, and cilantro. Toss the mixture until evenly combined. Taste and season with extra salt and pepper, if desired.
  • Heat oven to 425°F. Lightly brush the bottom of a 13 x 18-inch sheet pan evenly with melted butter.
  • Arrange tortillas overlapping around the perimeter of the pan so that half of the tortillas overhang the rim, with two additional tortillas layered in the center so that the entire bottom surface of the pan is covered. Spread the chicken filling evenly over the tortillas, followed by an even layer of cheese. Place two tortillas overlapping in the center of the pan (similarly to how you arranged the bottom layer), then fold the overhanging tortillas back towards the center until all of the filling is covered. Brush the tops of the tortillas evenly with melted butter.
  • Place another large baking sheet on top of the quesadilla to weigh it down. Transfer the stacked baking sheets to the oven and bake for 20 minutes. Remove the top baking sheet and bake for 5 more minutes, or until the tortillas are lightly golden.
  • Slice the quesadilla into your desired size/shape of pieces and serve warm with your desired toppings and sauces.
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