Recipes & Cooking Recipes by Ingredient Chicken Sheet Pan Chicken Fajita Quesadillas Will Be Your New Favorite Family Dinner 4.5 (2) 2 Reviews Make quesadillas for a crowd with this easy sheet pan recipe. By Sarah Martens Sarah Martens Sarah Martens is the Senior Editor overseeing food at Better Homes & Gardens digital. She has been with the BHG brand for more than 10 years. Learn about BHG's Editorial Process Updated on March 25, 2024 Recipe tested by Sarah Brekke, MS Recipe tested by Sarah Brekke, MS Sarah Brekke, a culinary expert with The Better Homes and Gardens Test Kitchen, is passionate about food and cooking. Her unique background as both a food scientist and a culinary contributor allows her to blend her passions for both educating readers and creating tasty content. Learn more about the Better Homes & Gardens Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Jason Donnelly Prep Time: 25 mins Cook Time: 10 mins Bake Time: 25 mins Total Time: 1 hr Servings: 8 Jump to Nutrition Facts A traditional quesadilla is made by melting cheese between tortillas in a pan on the stove. The results are crispy, gooey, and perfectly cheesy. But it's not the easiest meal to prepare for a crowd. Much like flipping pancakes, by the time you're done, the first ones are cold and rubbery. Thanks to this sheet pan quesadilla recipe, you can serve up warm, melty quesadillas to a crowd without flipping them one by one over a hot stove. How to Make Sheet Pan Quesadillas Making sheet pan quesadillas isn't difficult but there are a few simple steps you'll need to take to produce crispy, golden quesadillas. Layer tortillas over a sheet pan until it's completely covered, overlapping the sides.Add your desired fillings.Fold over the tortillas and top with the remaining tortillas.This step is very important—place another sheet pan on top of the quesadillas. This helps create the pressed-down, golden-brown crust you get from cooking quesadillas on the stove.Bake and cut into slices to serve. Sheet Pan Quesadilla Variations Our Test Kitchen developed a chicken sheet pan quesadilla recipe but you can easily customize it with your favorite fillings. Here are just a few ideas. To make vegetarian sheet pan quesadillas, omit the chicken and use more corn or black beans in its place. Replace the chicken with ground beef or shredded pork. Add veggies like zucchini, cauliflower, or potatoes. Like spice? Add sliced jalapenos or serrano peppers to the filling. Toss black olives or pickled jalapenos into the filling mixture. The Sheet-Pan Recipes Your Weeknights Are Missing Ingredients 1 tablespoon olive oil 1 large red onion, halved and sliced 2 orange sweet peppers, cut into strips 1/4 cup chopped fresh cilantro 2 tablespoons lime juice 3 cups cooked and shredded chicken breast 4 cups shredded monterey jack cheese 1 1/2 cups fire-roasted corn 2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 cup butter, melted 8 burrito-size flour tortillas Sour cream Salsa Directions Jason Donnelly Preheat oven to 425°F. In a very large skillet heat oil over medium-high. Add onions and peppers. Cook 10 to 12 minutes or until tender and browned, stirring occasionally. Jason Donnelly Remove from heat and stir in cilantro and lime juice. Jason Donnelly In a large bowl combine chicken, corn, chili powder, cumin, salt, and pepper. Add pepper mixture and toss to combine. Jason Donnelly Brush an 18x13-inch rimmed baking pan with 2 tablespoons of the melted butter. Arrange 6 of the tortillas around the edges of the pan so that they hang about halfway off of the pan. Place one tortilla in the center of the pan. Evenly sprinkle 2 cups of cheese over the tortillas. Jason Donnelly Top with the chicken and vegetable mixture and then sprinkle remaining 2 cups cheese over the top. Jason Donnelly Fold the tortillas up and over the filling to enclose, placing the last tortilla in the center. Jason Donnelly Brush the top of the giant quesadilla with the remaining butter. Place another baking pan on top and press lightly to ensure good contact. Jason Donnelly Bake 20 minutes. Remove top sheet pan and continue baking 5 to 7 minutes or until golden brown and crisp. Remove from oven and let stand 5 minutes. Cut and serve with sour cream and/or salsa. Rate It Print Nutrition Facts (per serving) 809 Calories 38g Fat 77g Carbs 39g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 808.8 % Daily Value * Total Fat 38.3g 49% Saturated Fat 18.5g 93% Cholesterol 106.4mg 35% Sodium 1173.8mg 51% Total Carbohydrate 77.4g 28% Dietary Fiber 5.4g 19% Total Sugars 3.5g Protein 38.7g 77% Vitamin D 0.4mcg 2% Vitamin C 28.4mg 32% Calcium 491.4mg 38% Iron 5.7mg 32% Potassium 481.9mg 10% Fatty acids, total trans 0.3g Vitamin D 13.2IU Alanine 1.5g Arginine 1.8g Ash 5.6g Aspartic acid 2.6g Caffeine 0mg Carotene, alpha 21.2mcg Choline, total 19.3mg Copper, Cu 0.4mg Cystine 0.5g Energy 3385.1kJ Fluoride, F 0.5mcg Folate, total 180.7mcg Glutamic acid 9g Glycine 1.3g Histidine 1.2g Isoleucine 2g Leucine 3.1g Lysine 2.6g Methionine 0.9g Magnesium, Mg 74.7mg Manganese, Mn 0.8mg Niacin 9.1mg Phosphorus, P 539.5mg Pantothenic acid 1.6mg Phenylalanine 1.8g Phytosterols 9.3mg Proline 3.4g Retinol 171.1mcg Selenium, Se 49.9mcg Serine 1.8g Starch 1.5g Theobromine 0mg Threonine 1.4g Vitamin E (alpha-tocopherol) 1.1mg Tryptophan 0.5g Tyrosine 1.5g Valine 2.1g Vitamin A, IU 1377.6IU Vitamin A, RAE 211mcg Vitamin B-12 0.6mcg Vitamin B-6 0.4mg Vitamin K (phylloquinone) 7.4mcg Water 143.4g Zinc, Zn 3.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.