Sheet Pan Quesadilla: The Ultimate Easy, Cheesy Family Favorite

Let me tell you—this sheet pan quesadilla has saved dinner at my house more times than I can count. This recipe is simple, adaptable, and incredibly popular. Whether you need a quick weeknight meal, an appetizer for a party (hello, Super Bowl! ), or a way to use up leftovers in your fridge, this recipe has everything you need. Plus, there’s no standing over a skillet flipping individual quesadillas—just bake, slice, and enjoy! It seriously cannot get any easier than this!

Why I Love This Recipe

1. It’s super easy. There is no need for fussy prep or complicated steps. Just layer, bake, and eat.

2. It’s totally customizable. Whatever you have in the fridge? Throw it in. This recipe plays well with any protein, cheese, or veggies you’ve got. In fact, you can even do half with chicken and half with burgers, making everyone in the family happy.

3. It feeds a crowd. Could you cut up a large quesadilla into smaller portions? This dish is ideal for sharing or hoarding without any judgment.

4. Minimal Cleanup. This is a huge benefit in my book, because let’s be real—who wants to wash a bunch of dishes after dinner?

Pro Tips

*Don’t skimp on the cheese! In my opinion, the more, the better—it’s what holds everything together and makes it irresistibly gooey.

*Seal the edges! Make sure you brush the top tortilla layer with melted butter and press the edges down to make sure it stays closed. In fact, I usually add a cookie sheet on top to hold everything down, and that also helps me get that perfect crust.

*Let it rest before slicing. I know it’s hard, but letting your quesadilla cool for 5 minutes before cutting will keep all the melty goodness from oozing out everywhere.

*Want it more crisp? For an added crunch, broil it for the final minute or two, but be vigilant!

Tasty Additions to Customize Your Quesadilla

Meats: Shredded chicken (rotisserie chicken works really well here), ground beef, chorizo, pulled pork, or bacon

Veggies: bell peppers, onions, black olives, corn, spinach, jalapeños, green onions, or avocado.

Cheese Options: Pepper Jack, Monterey Jack, Mozzarella, Sharp Cheddar, or a mix of them all (because why not?).

Dipping Sauces: Pico de gallo, salsa, queso, sour cream, or guacamole

Can You Freeze It? Absolutely!

If you somehow manage not to devour the entire thing in one sitting (good luck with that), you can freeze the leftovers. Once the quesadilla has cooled completely, slice it up, wrap individual portions in foil or plastic wrap, and store in a freezer bag. It’ll last up to 3 months. When you’re ready to eat, just pop it in the oven or air fryer to crisp it back up.

Ingredients:

• 8 burrito-size flour tortillas
• 4 tbsp melted butter, divided
• 3 1/2 cups cooked chicken, either shredded or chopped.
• 1 C. sour cream
• 1 (15-ounce) can of black beans (drained and rinsed) or refried.
• 3 1/2 C shredded cheddar cheese.
• 1 package of taco seasoning.
• 1 medium-sized lime, juiced
• 1 (10 oz) can of Rotel diced tomatoes and green chilies, drained

Directions:

Warm your oven to 450ºF. Using a half-sheet pan, brush the bottom with about 2 tbsp of butter.

Next, take 6 large burrito-sized tortillas and place them around the edges of your sheet pan. You want half of the tortillas hanging over the edge of your pan. There will be a gap in the center. Lay down 1 tortilla in the center gap.

Using a large bowl, add in all your ingredients and stir well.

Spoon your chicken mixture out and evenly spread it over your tortillas.

Add your last tortilla to the top of your mixture in the center. This is the exciting part! Pick up the hanging part of the tortilla and fold it inward toward the center. Repeat with the remaining tortillas. Generously brush with your remaining butter.

This is optional, but I like to add a second sheet pan on the top and press down to seal your tortilla edges. Keep the second sheet pan in place, add it to the oven, and bake for 25 minutes. Take your second sheet pan off and bake another 10–15 minutes, or until golden brown.

Remove from the oven and allow to slightly cool before serving.

This is the most effortless, cheesy, and delicious way to feed your family without any effort. Whether you make it for a quick dinner, a game-day snack, or a midnight munchie run, I promise this sheet pan quesadilla will not disappoint.

Enjoy Friends! ❤️