I’m sharing a super fun new recipe for sheet pan chicken quesadillas today! These are my take on the brilliant sheet pan quesadilla hack that’s making the rounds—these chicken fajita quesadillas come out savory, crispy, and gooey in the oven. Feel free to customize this baked chicken fajita quesadilla with additional quesadilla topping favorites, like guacamole. If you’ve never tried making a baked chicken fajita quesadilla, you need to try this one! I developed this sheet pan oven quesadillas recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my Sheet Pan Chicken Fajita Quesadillas recipe on Allrecipes here, or scroll down for the full recipe, along step-by-step photos and cooking tips for how to make this sheet pan quesadilla recipe.
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What you need to make chicken fajita quesadillas
In addition to the two sheet pans needed to make this sheet pan quesadilla recipe, here are the ingredients you’ll need to gather to make chicken fajita quesadillas:
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 pound skinless, boneless chicken breast, chopped
- 2 tablespoons water
- 1 (1.12 ounce) package fajita seasoning mix
- 8 flour tortillas
- 2 cups shredded Mexican cheese blend
- 4 tablespoons sour cream, for serving
- 4 tablespoons pico de gallo, or to taste
- 2 tablespoons chopped fresh cilantro, for garnish
- Feel free to customize with additional quesadilla topping favorites, like guacamole!
How to make sheet pan chicken quesadillas
Since this is a sheet pan oven quesadillas recipe, your first step will be to preheat the oven to 375 degrees F (190 degrees C). Next, you’ll prepare the filling for the chicken fajita quesadillas. Heat some olive oil in a large skillet over medium heat. Add onion and bell peppers and cook until they are just beginning to soften (about 3 minutes). Remove the peppers and onions from skillet with a slotted spoon and set aside. Add the chicken to the same skillet and cook until the chicken is no longer pink on the outside (about 5 minutes). Return the onion and bell peppers to the skillet and stir in water and fajita seasoning. Cook and stir until the chicken has cooked completely (about 3 more minutes).
Here’s where we get to assembling our sheet pan quesadilla recipe. On a quarter sheet pan (9 x 13-inch size), place 6 tortillas around the edges of the pan so that about half of each tortilla hangs over the side.
Place another tortilla in the center to cover the pan completely.
Using a slotted spoon, top with the chicken, onion, and pepper mixture in an even layer (being careful not to add too much liquid from the skillet). Finally, sprinkle cheese evenly over the chicken mixture.
Place another tortilla in the center on top of all the fillings…
… then fold each tortilla over the toppings towards the center.
Place a second quarter baking sheet on top of tortillas (this will help the baked chicken fajita quesadilla hold its shape).
Bake the chicken fajita quesadillas in the pre-heated oven for 10 minutes. Remove the top baking sheet and continue baking until the tortillas are golden and crispy, 8 to 12 more minutes.
Slice the sheet pan quesadilla into rectangles and serve the sheet pan chicken quesadillas topped with sour cream, pico de gallo, and cilantro, if desired. Plus, you can feel free to add any of your other favorite quesadilla toppings, like guac!
These chicken fajita quesadillas are SO yummy! They’re especially great with my Easiest Instant Pot Spanish-Style Rice recipe served on the side. Here’s the full sheet pan quesadilla recipe. Enjoy!
Sheet Pan Chicken Fajita Quesadillas
My take on the brilliant sheet pan quesadilla hack that's making the rounds—these chicken fajita quesadillas come out savory, crispy, and gooey in the oven. Feel free to customize this baked chicken fajita quesadilla with additional quesadilla topping favorites, like guacamole.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 pound skinless, boneless chicken breast, chopped
- 2 tablespoons water
- 1 (1.12 ounce) package fajita seasoning mix
- 8 flour tortillas
- 2 cups shredded Mexican cheese blend
- 4 tablespoons sour cream, for serving
- 4 tablespoons pico de gallo, or to taste
- 2 tablespoons chopped fresh cilantro, for garnish
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium heat. Add onion and bell peppers and cook until they are just beginning to soften, about 3 minutes. Remove from skillet with a slotted spoon and set aside.
- Add chicken to the same skillet and cook until no longer pink on the outside, about 5 minutes. Return onion and bell peppers to the skillet. Stir in water and fajita seasoning. Cook and stir until the chicken has cooked completely, about 3 minutes.
- On a quarter sheet pan (9 x 13-inch size), place 6 tortillas around the edges of the pan so that about half of each tortilla hangs over the side. Place another tortilla in the center to cover the pan completely.
- Using a slotted spoon, top with the chicken, onion, and pepper mixture in an even layer (being careful not to add too much liquid from the skillet). Finally, sprinkle cheese evenly over the chicken mixture.
- Place another tortilla in the center on top of all fillings, then fold each tortilla over the toppings towards the center. Place a second quarter baking sheet on top of tortillas (this will help the quesadilla hold its shape).
- Bake in the pre-heated oven for 10 minutes. Remove the top baking sheet and continue baking until the tortillas are golden and crispy, 8 to 12 more minutes.
- Slice into rectangles and serve topped with sour cream, pico de gallo, and cilantro, if desired.
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