Fresh bell pepper, onion and jalapeño peppers bring delicious flavor to this Chicken Fajita Sheet Pan Quesadilla. It’s the perfect easy weeknight dinner for a hungry crew!
Dinner’s Ready!
The simplicity of a sheet pan dinner meets all the flavor of your favorite fajitas in my new quesadilla recipe. This Chicken Fajita Sheet Pan Quesadilla is everything you need a midweek meal to be. Low on frills but so full of flavor the whole family will love it bite after bite. Fresh bell peppers and jalapeño, taco seasoning and a rotisserie chicken make this dinner simply delicious.
What is a Sheet Pan Dinner?
A sheet pan meal, or a sheet pan dinner, is an easy, one-pan dinner you make on a sheet pan! It’s one of my favorite ways to prepare dinner for my family without a ton of fuss. My favorite sheet pan recipes are:
What’s a sheet pan? A sheet pan (you’ll also hear it called a baking pan, baking sheet or sometimes a rimmed cookie sheet, which is why it can be confusing), is usually a rectangular, flat aluminum pan with a rim around it.
A full sheet pan (that’s what I use) measures about 17″x12″. They’re super versatile and no kitchen is complete without one! Note: a cookie sheet can be another pan entirely, because some, unlike a baking sheet, do not have a raised rim.
Can I use parchment on my sheet pan dinner? Short answer: usually. For this recipe, the tortillas need butter in order to get crispy. So you can use foil to keep your pan clean–no parchment–but follow the instructions and butter the foil instead.
In most cases, parchment paper or aluminum foil are great for making clean-up quick! You can use parchment to line your sheet pan unless you’re going to use the broiler. Parchment paper will catch fire under a broiler, so opt for foil in that case.
What is in a Chicken Fajita Sheet Pan Quesadilla?
How to Make a Sheet Pan Quesadilla
- Heat oil over medium-high heat in a large heavy duty pan. Add the onion and bell pepper, jalapeno and garlic, sauté for 5 minutes or until peppers and onion are tender. Add the chicken and taco seasoning (or fajita seasoning) to the pan and stir to combine well. Remove from heat.
- Preheat the oven to 425°F. Coat the inside of a 18″×12″ rimmed sheet pan with butter, making sure to cover completely.
- Lay 10 flour tortillas on the sheet pan, starting with the corners and overlapping a bit to cover the entire pan, leaving about two inches hanging over the edge of the pan.
- Spread chicken mixture over tortillas in the sheet pan.
- Sprinkle evenly with the shredded cheese.
- Lay three tortillas down the middle of the pan. Fold edges of the tortilla left hanging over the pan to cover completely. Use a toothpick to hold the edges in place, if needed. Butter the bottom side of a second rimmed sheet pan.
- Remove the toothpicks and place on top of the tortillas, buttered side down, pressing it down just a bit. Bake for 25 minutes. Remove top sheet pan and let bake for another 5 minutes or until golden brown all over the top.
How to Serve and Store a Sheet Pan Quesadilla
To serve, cut into squares and serve with your favorite fajita or quesadilla toppings:
How do I save leftover sheet pan quesadilla? Place the squares in an airtight container and store for up to five days in the refrigerator. To reheat, place in the oven at 350°F to heat through and re-crisp.
Can I freeze a sheet pan quesadilla? Yes! Just slice into squares and let cool completely. Place each square in a freezer-safe baggie individually or all together with parchment paper between each slice and then into the freezer. To reheat from frozen, I recommend reheating in the oven so they’re not mushy.
More Sheet Pan Dinners to Make Life Easy
A sheet pan dinner makes for easy meals during the busy work week. Give one of these a try!
If you make this Chicken Fajita Sheet Pan Quesadilla, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Chicken Fajita Sheet Pan Quesadilla
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12
Description
Fresh bell pepper, onion and jalapeño peppers bring delicious flavor to this Chicken Fajita Sheet Pan Quesadilla. It’s the perfect easy weeknight dinner for a hungry crew!
Ingredients:
- 1 tablespoon olive oil
- 1 cup diced bell pepper (red, green and/or yellow)
- 1/2 cup diced white onion
- 1 medium jalapeno, diced
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- 1 rotisserie chicken, chopped (about 3 cups)
- 3 cups shredded Mexican blend cheese
- 13 (8 to 10-inch) flour tortillas
Serve with:
- Sliced avocado
- Guacamole
- Cilantro
- Jalapeno slices
- Sour cream
- Pico de gallo
- Lime wedges
Instructions
- Heat oil over medium-high heat in a large heavy duty pan. Add the bell pepper, onion, jalapeno and garlic, sauté for 5 minutes or until peppers and onion are tender. Add the chicken and taco seasoning to the pan and stir to combine well. Remove from heat.
- Preheat oven to 425°F.
- Coat the inside of a 18″×12″ rimmed sheet pan with butter, making sure to cover completely.
- Lay 10 tortillas on the sheet pan, starting with the corners and overlapping a bit to cover the entire pan, leaving about two inches hanging over the edge of the pan.
- Spread chicken mixture over tortillas in the sheet pan.
- Sprinkle evenly with the shredded cheese.
- Lay three tortillas down the middle of the pan. Fold edges of the tortilla left hanging over the pan to cover completely. Use a toothpick to hold the edges in place, if needed.
- Butter the bottom side of a second rimmed sheet pan. Remove the toothpicks and place on top of the tortillas, buttered side down, pressing it down just a bit.
- Bake for 25 minutes. Remove top sheet pan and let bake for another 5 minutes or until golden brown all over the top.
- To serve, cut into squares and serve with your favorite quesadilla toppings.
