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crispy sheet pan chicken quesadillas

Sheet Pan Chicken Quesadillas

5 from 1 review
  • Author: Sweetpea
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: main dish
  • Method: oven-baked
  • Cuisine: mexican


Sheet Pan Chicken Quesadillas is an easy dinner the whole family will love! Use leftover chicken for a delicious Taco Tuesday dinner idea!


  • 2 cups Shredded Chicken
  • 1 cup Cheddar & Bacon Dip (you can use the whole container, if you prefer!)
  • 2 TBS Sliced Green Onions
  • 2 cups Shredded Cheddar
  • Flour Tortillas, 6-8


  1. Preheat your oven to 425 degrees.
  2. In a large mixing bowl, add your shredded chicken, cheddar and bacon dip, and sliced green onions. Stir to combine well, and mix everything together.
  3. On a parchment paper lined baking tray, place a tortilla down.
  4. Sprinkle cheese on the tortilla, a couple of tablespoons.
  5. Spoon 1/3 cup cheesy chicken mixture on the tortilla.
  6. Fold the tortilla in half, and press down to “seal.”
  7. Once your sheet pan is filled with quesadillas, spray avocado oil on top of each one.
  8. Bake at 425˚ for 20-25 minutes – when the tops are golden brown and crispy!
  9. Serve with fresh guacamole, salsa, sour cream, etc.


The cheesy chicken quesadillas freeze beautifully! Wrap each quesadilla up in aluminum foil, and store in a freezer-safe ziplock bag. When you’re ready to reheat, place the frozen quesadilla in the oven (or air fryer!) and bake at 350 degrees for 10 minutes.

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