Crispy Sheet Pan Chicken Quesadilla Triangles
A quick and easy lunch recipe featuring crispy, cheesy quesadilla triangles baked on a sheet pan with seasoned chicken and a blend of cheeses.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican-American
Ingredients
Scale
- 4 large flour tortillas
- 2 cups (about 10 oz) shredded cooked chicken (rotisserie chicken recommended)
- 1 ½ cups shredded sharp cheddar and Monterey Jack cheese blend
- Olive oil or melted butter, for brushing
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- Optional: finely chopped cilantro, sliced jalapeños, or a squeeze of lime juice
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.
- In a medium bowl, combine shredded cooked chicken, shredded cheddar and Monterey Jack cheese blend, ground cumin, chili powder, garlic powder, salt, and pepper. Toss gently until evenly coated.
- Lay 4 large flour tortillas flat on a clean surface. Lightly coat one side of each tortilla with olive oil or melted butter using a pastry brush.
- Flip each tortilla over so the oiled side is down. Evenly spread the chicken and cheese mixture over half of each tortilla, leaving a small border. Fold the tortillas in half over the filling to create a half-moon shape.
- Transfer the folded quesadillas onto the lined baking sheet. Brush the tops with a little more oil or butter.
- Bake for 12-15 minutes until the tortillas are golden brown and crispy and the cheese inside is melted. Rotate the baking sheet halfway through baking for even crispiness.
- Remove from the oven and let cool for a minute. Slice each quesadilla into 3-4 triangles using a sharp knife or pizza cutter.
- Optionally, sprinkle with chopped cilantro or a squeeze of fresh lime juice before serving.
Notes
Use parchment paper to prevent sticking and make cleanup easier. For gluten-free, substitute flour tortillas with corn tortillas but handle gently. Rotate the baking sheet halfway through baking for even crispiness. Broil for 1-2 minutes at the end for extra crunch but watch carefully to avoid burning. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in oven or toaster oven to maintain crispiness. Avoid microwaving as it makes quesadillas soggy.
Nutrition
- Serving Size: About 3 quesadilla t
- Calories: 375
- Sugar: 2
- Sodium: 550
- Fat: 17.5
- Saturated Fat: 7
- Carbohydrates: 32.5
- Fiber: 2
- Protein: 27.5
Keywords: chicken quesadilla, sheet pan recipe, easy lunch, crispy quesadilla, baked quesadilla, quick meal, cheesy chicken