Sheet Pan Recipes

Oven Baked Chicken Quesadilla

at a glance
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8 servings
5 — Votes 8 votes

Every item on this page was chosen by The Fed & Fit team. The site may earn a commission on some products (read more here).

Crispy, creamy, oven baked quesadillas are a game-changer in producing a delicious classic for a crowd! 

Oven Quesadilla 

Quesadillas are one of my personal favorite comfort meals. Melted, gooey cheese and delicious stuffings all between two perfectly crisped tortillas, it honestly doesn’t get much better. But when it comes to making quesadillas for the masses, it can be a tedious process. Enter the sheet pan quesadilla! With this recipe, you can easily feed a crowd without having to stand over the hot stove flipping tortillas all evening – you get the same super crisp exterior and cheesy inside, but with a fraction of the effort. The chicken is mixed with a creamy, tangy avocado crema-like sauce, surrounded by cheese, and baked to perfection in the oven! 

Oven Chicken Quesadilla Ingredients

  • 1 ½ pounds of shredded chicken
  • 10 flour tortillas
  • 4 cups of shredded cheese
  • 1 avocado
  • Juice of 3 limes
  • ½ cup of cilantro
  • ¼ cup of sour cream
  • 1 teaspoon of garlic powder
  • ½ teaspoon of salt
  • ¼ teaspoon of pepper
  • 2-3 tablespoons of olive oil or melted butter

Ingredient Modifications

  • Make it gluten free. This recipe works best with a flour-like tortilla. We recommend using this gluten free version to sub for regular tortillas. The tortilla needs to be pliable to be able to wrap around the filling, so we don’t recommend an almond or cassava-based tortilla or the cheese melts out the sides. 
  • Use a different filling. You can sub in any protein or sauce of choice to make this filling, the filling of your dreams! It would be super tasty with carnitas and green chili or ground beef and red sauce. 
  • Make it vegetarian. Use a trio of cheeses, vegetables (like corn, bell peppers, onions), and black beans for the filling for a deliciously, crispy, veggie quesadilla.
  • Make it BBQ. Toss your chicken in your favorite BBQ sauce to make a BBQ quesadilla.
  • Make a cheesesteak. Add some steak strips, sauteed bell peppers and onions, and provolone for a Philly cheesesteak quesadilla. 
  • Make a breakfast quesadilla. Add scrambled eggs, cheese, and bacon for a breakfast version. 

How to Make a Quesadilla in the Oven

220629_Sheet Pan Quesadilla-13
220629_Sheet Pan Quesadilla-01
220629_Sheet Pan Quesadilla-23
220629_Sheet Pan Quesadilla-18
220629_Sheet Pan Quesadilla-25
220629_Sheet Pan Quesadilla-04
220629_Sheet Pan Quesadilla-05
220629_Sheet Pan Quesadilla-09
220629_Sheet Pan Quesadilla-07
  1. Preheat. Preheat the oven to 425°F. 
  2. Make the sauce. To a blender, add the avocado, lime juice, cilantro, sour cream, garlic powder, salt, and pepper. Blend until smooth.
  3. Coat the chicken. In a medium size bowl, toss the chicken in half of the avocado crema mixture. 
  4. Prep the baking sheet. Brush the bottom of a baking sheet with 1 tablespoon of olive oil. 
  5. Line the tortillas. Place two tortillas in the center of the sheet, then drape two tortillas on each side, one on the bottom, and one on the top, overlapping them with the tortillas in the center of the baking sheet. 
  6. Add fillings. Add a layer of cheese on top of the tortillas. Spread the chicken mixture on top, then add the remaining cheese on top of the chicken.
  7. Build the quesadilla. Place two tortillas on top of the fillings (similar to the bottom of the pan) and start to fold the tortillas from the bottom over the top of the mixture until everything is enclosed inside.
  8. Brush with oil. Brush the top of the tortillas with 1-2 tablespoons of olive oil until lightly coated, then place another baking sheet on top of the folded tortillas (the quesadilla will be sandwiched in between the baking sheets).
  9. Bake. Bake for 20 minutes. Remove the top baking sheet and bake for an additional 5-10 minutes until the top of the tortillas is browned.
  10. Serve and enjoy! Let cool slightly, slice, serve alongside remaining avocado crema, and enjoy!

Add-Ins for Easy Sheet Pan Chicken Quesadillas

The options for add-ins are truly endless. Here are some ideas:

  • Add vegetables. Add your favorite sauteed vegetables to the mix. Bell pepper, onion, and corn would be really tasty.
  • Add beans. Black, pinto, or refried beans would be perfect accompaniments.
  • Add spice. If you like a little spice with your meal, add some sliced or pickled jalapenos. Or even better, blend a jalapeno in with your avocado crema sauce!

Baked Chicken Quesadilla Topping Suggestions

We recommend saving half of the avocado crema to top your quesadilla. You also can’t go wrong with a traditional pico. Mango salsa gives a tropical twist that plays well with the flavors of the crema. 

What to Serve with Sheet Pan Chicken Quesadillas

This quesadilla is a hearty meal all on its own, but a black bean and corn salsa or chips and 7 layer dip would be super tasty alongside the chicken quesadilla if you want to add a little more to the meal. 

Storing and Reheating Sheet Pan Quesadillas

To store, allow your quesadilla to cool completely, then store in a container in the fridge for 3-5 days. To reheat, microwave or heat in a saute pan on the stove over medium heat until heated through. For the crispiest quesadilla, reheat in the oven at 350°F until the outside is crisp and the inside is heated through. 

Q What size pan do I need for this quesadilla in oven recipe?
A

Any standard cookie sheet (16” x 14”) or sheet pan (18” x 13”) will work for this recipe, you’ll just need two of them!

Q What temperature should quesadillas be cooked at?
A

These quesadillas are cooked at 425℉.

Q How long do you keep a quesadilla in the oven?
A

This recipe bakes for 25-30 minutes until the outer exterior of the tortillas is nice and crisped.

Q How do I make crispy quesadillas?
A

The secret to crispy quesadillas is brushing the sheet pan and the top of the tortillas with oil, then using a second sheet pan to sandwich the quesadilla in the middle. This ensures the quesadilla stays together and gets crispy on all sides.

Q What is the best cheese for quesadillas?
A

We love a simple Mexican blend of cheeses for our quesadillas, but really any shredded cheese of your preference will work!

Just for You

Chicken Recipes

Want more recipe ideas like this?

Shop Staff Picks

Sheet Pan Shop Now
Vitamix Ascent 2500 Series Shop Now
Epicurean Non-Slip Cutting Boards Shop Now
Basting Brush Shop Now
Cassy Smiling
More Of Our Favorites Shop Now
Gluten Free Mission Tortilla Shop Now

Baked Chicken Quesadilla in Oven

By: Melissa Guevara
5 — Votes 8 votes
Prep Time: 15 mins
Cook Time: 20 mins
Servings: 8 servings
Crispy, creamy, quesadillas baked in the oven are a game-changer in producing a delicious classic for a crowd!

Ingredients  

  • pounds chicken shredded
  • 10 flour tortillas (gluten free or regular)
  • 4 cups Mexican-blend cheese shredded
  • 1 large avocado (or 2 medium)
  • 3 limes juiced
  • ½ cup cilantro
  • ¼ cup sour cream
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2-3 tablespoons olive oil (or melted butter)

Instructions

  • Preheat the oven to 425℉.
  • To a blender, add the avocado, lime juice, cilantro, sour cream, garlic powder, salt, and pepper. Blend until smooth.
  • In a medium size bowl, toss the chicken in half of the avocado crema mixture.
  • Brush the bottom of a baking sheet with 1 tablespoon of olive oil.
  • Place two tortillas in the center of the sheet, then drape two tortillas on each side, one on the bottom, and one on the top, overlapping them with the tortillas in the center of the baking sheet.
  • Add a layer of cheese on top of the tortillas. Spread the chicken mixture on top, then add the remaining cheese on top of the chicken.
  • Place two tortillas on top of the fillings (similar to the bottom of the pan) and start to fold the tortillas from the bottom over top of the mixture until everything is enclosed inside.
  • Brush the top of the tortillas with 1-2 tablespoons of olive oil until lightly coated, then place another baking sheet on top of the folded tortillas (the quesadilla will be sandwiched in between the baking sheets).
  • Bake for 20 minutes. Remove the top baking sheet and bake for an additional 5-10 minutes until the top of the tortillas is browned.
  • Let cool slightly, slice, serve alongside remaining avocado crema, and enjoy!

Nutrition Information

Nutrition Facts
Baked Chicken Quesadilla in Oven
Amount per Serving
Calories
560
% Daily Value*
Fat
 
27.5
g
42
%
Saturated Fat
 
10
g
63
%
Cholesterol
 
101
mg
34
%
Sodium
 
1223.6
mg
53
%
Carbohydrates
 
37.3
g
12
%
Fiber
 
1.3
g
5
%
Sugar
 
0.7
g
1
%
Protein
 
41.6
g
83
%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

Ingredient Modifications:
  • Make it gluten free. This recipe works best with a flour-like tortilla. We recommend using this gluten free version to sub for regular tortillas. The tortilla needs to be pliable to be able to wrap around the filling, so we don’t recommend an almond or cassava based tortilla or the cheese melts out the sides. 
  • Use a different filling. You can sub in any protein or sauce of choice to make this filling the filling of your dreams! It would be super tasty with carnitas and green chili or ground beef and red sauce. 
  • Make it spicy. Add a jalapeño to the avocado crema mixture to make a spicy filling/dipping sauce.
  • Make it vegetarian. Use a trio of cheeses, vegetables (like corn, bell peppers, onions), and black beans for the filling for a deliciously, crispy, veggie quesadilla. 
  • Make it BBQ. Toss your chicken in your favorite BBQ sauce to make a BBQ quesadilla
  • Make a cheesesteak. Add some steak strips, sauteed bell peppers and onions, and provolone for a philly cheesesteak quesadilla. 
  • Make a breakfast quesadilla. Add scrambled eggs, cheese, and bacon for a breakfast version. 
 
Meet the Author
Melissa Headshot

Melissa Guevara

Melissa spends the bulk of her time writing, managing our content calendar, and lending a hand in recipe shoots. She values time spent exploring outdoors with her family and baking all things sourdough.⁠
Get to know Melissa

Show us!

Did You Make This Recipe?

Share a photo and tag us! We can’t wait to see what you make!

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published.

    Recipe Rating




  1. CSFolk says

    CSFolk —  08/10/2022 At 08:58

    Hi, I’m so excited to try this. You write: preheat oven to 425 but you also say in the FAQ that they bake at 400. Can you clarify please. Thanks!

    • Melissa Guevara says

      Melissa Guevara —  08/10/2022 At 09:08

      Thank you for bringing that to our attention! The correct temp is 425, we’ve updated the article. Enjoy! -Team FF

  2. Michele says

    Michele —  08/10/2022 At 11:03

    What are y’all’s recommendations for pliable GF tortillas? My fave Siete Cassava tortillas are not gonna do the job. Thanks!!

    • Melissa Guevara says

      Melissa Guevara —  08/10/2022 At 13:01

      We used Mission GF tortillas. Enjoy! -Team FF

  3. April says

    April —  08/10/2022 At 12:14

    I can’t wait to make this! Question about the top baking sheet. Do you place it bottow-side down so that its sitting right on the quesadilla? Thanks!

    • Melissa Guevara says

      Melissa Guevara —  08/10/2022 At 13:01

      Yes! Bottom-side down so it is in direct contact with the quesadilla. This helps the top crisp and keep everything together. Enjoy! -Team FF

    • Nelly Eisenhower says

      Nelly Eisenhower —  08/11/2022 At 18:34

      5 stars
      This was so good! Big hit with the family. I made it just as the recipe said but I look forward to trying the quesadilla different ways. This is going to be a great football season recipe.

  4. Jill Skaer says

    Jill Skaer —  08/12/2022 At 10:04

    5 stars
    My husband agrees w your husband – best thing I have cooked all summer! Mission GF worked like a champ – my crew is ready to have it again

  5. Jill S says

    Jill S —  08/12/2022 At 10:04

    5 stars
    My husband agrees w your husband – best thing I have cooked all summer! Mission GF worked like a champ – my crew is ready to have it again

    • Melissa Guevara says

      Melissa Guevara —  08/12/2022 At 11:11

      We love to hear that, Jill! Thank you so much for taking the time to share with us. It means so much! -Team FF

    • Stephanie says

      Stephanie —  08/23/2022 At 17:03

      This was one of the easiest most delicious things I have ever made. Instead of the avocado crema I used chicken cooked in salsa so it was super quick. Will definitely be making this again.

  6. Marisa says

    Marisa —  08/21/2022 At 07:44

    Can’t wait to make this! Are the tortillas 6 or 8 inch size?

    • Melissa Guevara says

      Melissa Guevara —  08/22/2022 At 08:30

      Hi Marisa! We used 8″ tortillas. Although, any size will really work, you just have to layer more if they are smaller and less if they are larger. Hope you enjoy! -Team FF

[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]