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Have you ever heard of a GIANT Chicken Quesadilla before?! I’ve found a way to make a super easy and quick baked quesadilla all in one sheet pan.
This means we can make a single big one at once instead of lots of little ones, simplifying this perfect midweek standby recipe for a quick dinner, snacks or packed lunches. I hope you love this hack!
A meal using stuffed tortilla wraps has always been my go-to for a quick dinner.
These sheet pan oven-baked Chicken Quesadillas are even better though, because… no standing over a hot frying pan. Such a win when trying to juggle homework and a load of washing right?!
You can use whatever fillings you fancy for these. I just always try to include a good dose of cheese as it sticks them together!
Crunchy, crispy, golden on the outside, chock full of tasty stuff inside. I hope these make it onto your meal plan rotation.
Why you’ll love this easy Baked Chicken Quesadillas recipe
⭐️ Prepped in 5 minutes
⭐️ Includes 2 portions of veggies
⭐️ Customise them how you like & perfect for leftovers!
About this recipe
We know by now that a delicious, sociable, eat-with-your-hands-style dinner is always a huge hit with the kids as well as grown ups. It brings a relaxed, coming together vibe to meal times, as well as a bit of fun.
Mexican-style dishes also seem to always be a big hit with children too, and this GIANT quesadilla is bound to delight them no end. Fun factor like a pizza and also happens to be totally delicious? Winning.
Other meals that might have the same effect are Crispy Cauliflower Tacos, Slow Cooker Chicken Tacos, Salmon Tacos and Easy Chicken Fajitas – so give these a try too!
These quesadillas are also fantastic for when you have bits and pieces left in your fridge and don’t know how to bring them together. It’s also great for just having in your fridge for after school rumbling tummies.
Baked Chicken Quesadillas Ingredients
- Cooked chicken – I bought 2 chicken breasts and roasted them until cooked through, then cooled and shredded them.. You could use ready cooked chicken, like Air Fryer Chicken Breasts, if you have some.
- Flour tortilla wraps – Or your preferred type
- Tinned sweetcorn
- Black beans
- Cheddar cheese
- Salsa
- Tomatoes
- Ground cumin
- Paprika
- Sunflower oil – Olive oil is also fine
How to make Chicken Quesadillas in the oven
1. Lay the tortillas out on a non-stick baking sheet, slightly overlapping each other. Mix the tomatoes with the salsa, set half aside to serve with the finished quesadillas.
2. Top with all of the fillings, including the chicken mixture, cheese and half of the tomato and salsa mixture (sprinkle the cumin and paprika over everything).
3. Wrap the flour tortillas up so it’s like a sealed parcel and brush the top with oil.
Place a sheet of baking paper on top and another (heavy!) baking sheet on top. Bake for about 25 minutes or until they are cooked through and golden. Cut into portions and serve with the rest of the salsa and tomato mixture.
Substitutions
- Make your own – This is one of those versatile and forgiving recipes which allows you to throw lots of different kinds of meat and veggies in and it will work (a bit like pizza toppings). So see what you prefer or have in stock.
Leftovers: How to store and reheat Baked Chicken Quesadillas
In the fridge You can keep this recipe in the fridge for 3 days.
You can reheat them in the microwave or in a frying pan. Just be sure they are hot through before serving. (If you’re using a microwave, they may go a little floppy and no longer crispy, but they will still taste good!)
In the freezer They will likely go a bit soggy after being defrosted so won’t be at their best after freezing, however you could always crisp them back up in the oven (I would do this rather than let them go to waste).
Top tip
What to serve with Chicken Quesadillas
I serve them as a complete meal as they include fat, protein and carbs. I serve some of the salsa on the side for dipping and I often serve sour cream or yoghurt with them too.
You could, of course, add Nachos or Skin-On Fries if you fancy, or perhaps a simple Cucumber Salad or Mexican Salad.
FAQs
Nope, just nicely… warm?! You can adjust the spice and add more paprika or chilli powder if you’d like them hotter.
I like the fresh type from the supermarket fridge as it has less additives than the jars on the shelves. Any is fine really though.
Sure. If you’d rather do it this way, follow my 15-minute Chicken Quesadilla recipe here instead.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
GIANT Baked Chicken Quesadilla {One Pan}
Ingredients
- 300 g (11 oz) Cooked chicken, See notes.
- 8 Tortilla wraps
- 200 g (7 oz) Tinned sweetcorn, Drained.
- 400 g (14 oz) Black beans, Drained and rinsed.
- 200 g (7 oz) Cheddar cheese
- 200 g (7 oz) Salsa
- 4 Tomatoes, Finely chopped.
- 2 tsp Ground cumin
- 2 tsp Paprika
- 2 tsp Sunflower oil
Instructions
- Preheat the oven to 200C/400F.
- Mix the tomatoes with the salsa. Set half aside to serve with the finished quesadillas.
- Lay the tortillas out on a non-stick baking sheet.
- Top with all of the fillings, including half of the tomato and salsa mixture (sprinkle the cumin and paprika over everything).
- Wrap the tortillas up and brush the top with the oil.
- Place a sheet of baking paper on top and another (heavy!) baking sheet on top.
- Bake for about 25 minutes or until they are cooked through and golden.
- Serve with the rest of the salsa and tomato mixture.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on April 15, 2022 and updated later to make improvements.
Made this with leftover pulled pork instead of chicken and it was amazing! Served it with Mexican rice. Clean plates all round.
Lovely flavours, but came out soggy and fell apart. Looked nothing like the beautiful pics! Any ideas on how to keep the filling dryer?
So, so tasty! My favourite meal to make to date!
Without a doubt the yummiest, quickest quesadilla I’ve made! A huge hit all round!
Thanks so much for all of your lovely comments Kay! I’m so happy you’re enjoying the recipes 🙂
Absolutely fantastic recipe !!! We have already made it with chicken – tonight we are making it with mince beef. Very versatile dish to make and you can make it to your liking! Thank you so much for such an amazing food!!!
Absolutely delicious. I made them with Quorn and it was really good!
I made these this evening and they were quick and easy to make, as well as delicious! They were quite thick though rather than flat, so I think I’ll use a bigger tray next time.. thank you.
Tastes amazing! Thank you so much for the recipe and all your amazing ideas🤩!
Delicious
Very quick and easy to make. Simple ingredients for a easy meal. Kids loved it. Thank you