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A sheet pan with oven baked quesadillas and a spatula on it.

Oven Quesadillas

Buttery, crisp flour tortillas wrapped around melted cheese, fajita veggies, and tender seasoned chicken make these Oven Quesadillas extra amazing and the kind of meal that makes families come running to the dinner table. Easy prep and no standing over a frying pan or griddle flipping quesadillas make these sheet pan chicken quesadillas a weeknight winner for sure!
5 from 6 votes
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Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 - 8 servings

Ingredients

  • 1 ½ pounds boneless, skinless chicken breasts, sliced
  • 2 medium onions, sliced
  • 4 bell peppers, sliced (a mix of red, yellow, green, and orange)
  • 4 Tablespoons olive oil
  • 2 Tablespoons taco seasoning
  • 9 large flour tortillas
  • 1 Tablespoon salted butter, melted
  • 3 cups grated cheddar or Monterey Jack cheese, or a blend
  • 3 cups Nacho Cheese or Cool Ranch Doritos, slightly crushed
  • Salsa, pico de gallo, guacamole, shredded lettuce, chopped tomatoes, chopped cilantro, etc., for garnish

Instructions

  • Preheat oven to 400°F
  • Slice the chicken breasts, onions, and peppers into thin strips. Add them to a large bowl and drizzle with olive oil. Add taco seasoning and stir to coat.
  • Transfer the meat and vegetables to a large baking sheet and spread into an even layer. Bake for 25 minutes, then remove from oven and reduce heat to 350°F. This can be done up to 3 days in advance.
  • Brush melted butter evenly over another large baking sheet. Lay 1 tortilla in the center of the pan. Arrange 6 tortillas around the edges of the pan, overlapping the tortillas so that the pan is completely covered and the edges of the tortillas are hanging over the edges of the pan.
  • Sprinkle half of the cheese over the tortillas, then top with half of the chicken, peppers, and onions. Sprinkle all of the chips over this, then repeat with the remaining chicken and vegetable filling, followed by the remaining cheeese.
  • Arrange the remaining tortillas on top of the filling in the center of the pan, then fold over the tortilla flaps to enclose and completely cover all of the filling.
  • Place a piece of parchment paper on top of the quesadillas and top with another baking sheet to weigh it down. You may want to set a heavy skillet on top of this to prevent the tortillas from unfolding and compress the quesadillas while they bake.
  • Bake for 30 minutes, then remove from the oven and slice into squares. Serve with your favorite garnishes and sauce for dipping. You may want to remove the top pan during the last 5 minutes and brush the tops of the quesadillas with an additional tablespoon of melted butter or spray with cooking spray so they brown more, but it's not entirely necessary.

Notes

  • Creamy honey lime dipping sauce: 1 cup sour cream, ½ cup mayo, 1-2 Tablespoons taco seasoning, 2 Tablespoons fire roasted diced green chilies (drained), 1 Tablespoon honey, 1 Tablespoon fresh lime juice, ½ teaspoon garlic powder, ½ teaspoon salt. Whisk together then refrigerate until ready to serve.
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