Buffalo Chicken Sheet Pan Quesadilla

This Buffalo Chicken Sheet Pan Quesadilla recipe is easy to make, paired with a Creamy Blue Cheese Dip that is ready in 30 minutes, made with all gluten-free ingredients and is the perfect recipe to feed a crowd.

This sheet pan quesadilla is the ultimate method to make one big party-sized quesadilla. One that can feed your family, be served at a party or one to meal prep to eat all week long.

I have loaded this quesadilla up with buffalo chicken, cheese and I like to add some sautéed peppers and onions too. It is one of my favorite weeknight dinner recipes that can feed the entire crew. And one you can really modify and tweak to make based off what you have in mind.

Sheet Pan Quesadillas are one of the most popular recipes on my blog right now. And really any sheet pan meal for that matter. I love how easy it is to put this together and it doesn’t make a huge mess in the kitchen.

And if you are a dip lover, you are in for a treat with the creamy blue cheese dip we are making to go with it!

I cannot wait to hear what you guys think about this recipe!

What ingredients you need to make buffalo chicken sheet pan quesadilla: 

Buffalo Chicken Quesadillas:

• Grain-free tortillas or gluten-free tortillas – corn tortillas aren’t recommended here. They would likely break easily!
• Shredded cheese – I use cheddar but you can use a Mexican blend too
• Cooked chicken – I usually get rotisserie or make this recipe
• Buffalo sauce of choice – you can use hot or mild and add more if needed
• Sautéed pepper and onions – you can add these if desired

Creamy blue cheese dip:

• Blue cheese crumbles – or buy a block of blue cheese and crumble it
• Yogurt – I used greek yogurt or something thick 
• Mayonnaise – any mayo you want works!
• Milk – you can use any unsweetened milk can be dairy or non-dairy
• Lemon and sea salt and pepper

How to make sheet pan quesadillas with creamy blue cheese dip:

1. Preheat oven to 375 degrees
2. Cover a greased baking sheet (about 9×12) with tortillas. Six around the edges, two in the middle, until the whole sheet is covered
3. Add chicken to stand mixer to easily shred chicken then toss in buffalo sauce
4. Fill the giant tortilla with cheese, chicken and peppers and onions (I like to layer it) then top with tortillas and fold them over
5. Brush the top with oil and bake for about 25 minutes to bake
6. Meanwhile while the quesadilla cooks, add dip ingredients to stand mixer or large bowl and mix well until smooth and creamy
7. Serve while warm! We like to cut the quesadilla into squares, dip and enjoy!

Best tips for success making sheet pan quesadillas: 

• Store leftovers in fridge for 3-5 days! I prefer reheating in microwave though because the oven can make the tortillas too hard. Especially if you used a grain-free tortilla like we do
• You can really use any tortillas you’d like: almond flour, gluten-free, regular flour, anything. I just like ones that are softer and not grainy like a sprouted tortilla because that will crack and break easier
• If you want to switch up the mix-in’s go for it. I usually do chicken or ground beef and turkey then veggies with cheese. Or make this vegetarian by loading it up with more veggies and beans
• This is a great family meal to make for everyone. If you want to make this kid-friendly, just avoid spicy ingredients like we did!

A few other delicious and healthy family meals to make:

10-minute Creamy Zucchini Pasta (gluten-free)

20-minute Healthy Chicken Teriyaki (paleo)

Paleo Chicken Nuggets (nut-free!)

Easy Gluten-free Pasta Primavera Recipe