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Sheet pan chicken and veggie quesadillas cut into wedges, topped with melted cheese, black beans, corn, and red pepper, served with salsa, guacamole, and sour cream

Sheet Pan Chicken & Veggie Quesadillas

These sheet pan chicken & veggie quesadillas are the perfect quick dinner idea for busy families. Easy, customizable, and baked all at once for minimal mess and maximum flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups pre-cooked shredded chicken breast
  • 8 large flour tortillas
  • 2 cups shredded cheese blend (Mexican blend or cheddar)
  • 1 large bell pepper, diced
  • 0.5 small onion, diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (frozen or canned)
  • 1 tbsp olive oil
  • 2 tbsp taco seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • salsa, sour cream, or guacamole (for serving)

Equipment

  • Large baking sheet Use one big enough to arrange the tortillas without overlap.
  • Mixing Bowl To mix filling ingredients.
  • Cutting board & knife For chopping veggies.
  • spatula or tongs Helpful for folding or serving.
  • Measuring Cups and Spoons To measure ingredients accurately.

Method
 

  1. Preheat your oven to 400°F (200°C). Position an oven rack in the middle.
  2. In a large bowl, mix the shredded chicken, diced bell pepper, diced onion, black beans, corn, olive oil, taco seasoning, salt, and pepper.
  3. Lightly grease a large baking sheet. Arrange 4 tortillas overlapping on the sheet so the bottom is covered and edges hang off the sides.
  4. Sprinkle 1 cup of shredded cheese over the base layer of tortillas. Evenly spread the filling mixture over the cheese. Top with the remaining 1 cup of cheese.
  5. Fold over the overlapping tortilla edges, then cover with the remaining 4 tortillas. Press gently to secure.
  6. Bake in the oven for 15–20 minutes until golden brown and crisp.
  7. Remove from the oven. Let rest 1–2 minutes, then slice into wedges. Serve warm with salsa, sour cream, or guacamole.

Notes

For a vegetarian version, replace chicken with more beans, sautéed mushrooms, or roasted sweet potatoes. Use whole wheat tortillas for added fiber. Prep filling in advance for even faster assembly.