HERE FOR THE GOOD STUFF? THESE DISCOUNT CODES ARE FOR YOU

EASY Sheet Pan Quesadillas

August 31, 2022

EASY Sheet Pan Quesadillas! A staple on our family dinner rotation and you can add in any mix-in’s you’d like and I use gluten-free tortillas to make this gluten-free too.EASY Sheet Pan Quesadillas! A staple on our family dinner rotation and you can add in any mix-in's you'd like and I use gluten-free tortillas to make this gluten-free too.

We are always on a quesadilla kick over here . And these sheet pan quesadillas are family’s favorite right now! We throw in any mix-in’s we have on hand and put in the oven and we have a delicious dinner ready to eat in just 25 minutes. It is a dream. And it is one of those meals no one fights me on (usually!).

Sheet pan meals are clearly on our radar right now and after making this sheet pan quesadilla and saving so much time making 4 different ones for us all to eat, I am hooked! And I have a feeling you will be too. Plus you can really use any proteins you’d like. So if you want to make this vegan or vegetarian, use a vegan meat option like tofu or even some refried beans and some vegan cheese if needed.

Tip: have your kids help make this too! My kids love adding in their favorite toppings to “help” make the “huge” quesadilla!

What ingredients you need to make sheet pan quesadillas:

  • Grain-free tortillas or gluten-free tortillas – I usually use either of those but corn or flour work too!
  • Shredded cheese – any kind you want like cheddar, pepper jack, mozzarella
  • Cooked chicken – I usually get rotisserie or make this recipe and you can use beef or turkey too
  • Sautéed pepper and onions – feel free to really add in any veggies you’d like here too
  • For dipping: guacamole and salsa – anything you’d like

How to make sheet pan quesadillas:

  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. Fill the giant tortilla with cheese, chicken and peppers and onions (I like to layer it) then top with tortillas and fold them over
  4. Brush the top with oil and bake for about 25 minutes to bake.
  5. Serve while warm! We like to cut the quesadilla into squares, for easy pick-up-and-dip action into the salsa and guacamole

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: corn, 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

Print

EASY Sheet Pan Quesadillas

EASY Sheet Pan Quesadillas! A staple on our family dinner rotation and you can add in any mix-in’s you’d like and I use gluten-free tortillas to make this gluten-free too.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: Serves 4-5 1x

Ingredients

Scale
  • 8 10-inch grain-free tortillas or gluten-free tortillas
  • 2 cups shredded cheese
  • 1 cup cooked chicken (I usually get rotisserie or make this recipe)
  • 1 cup sautéed pepper and onions
  • Cilantro, minced
  • For dipping: guacamole and salsa

Instructions

  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. Fill the giant tortilla with cheese, chicken and peppers and onions (I like to layer it) then top with tortillas and fold them over
  4. Brush the top with oil and bake for about 25 minutes to bake.
  5. Serve while warm! We like to cut the quesadilla into squares, for easy pick-up-and-dip action into the salsa and guacamole

Notes

*Store leftovers in fridge for 3 days. I like to microwave this to reheat – I think the tortillas get too hard in oven when you reheat here

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

Leave a Reply

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Click to edit CSS
Click to edit CSS
rachLmansfield

rachLmansfield