Chicken Fajita Quesadillas (Sheet Pan)
These crowd-pleasing Chicken Fajita Quesadillas are an easy weeknight dinner recipe that's a mashup of two Mexican-inspired recipes. They come together in just one sheet pan making prep and clean up quick and seamless.
Servings 6 servings
Ingredients
For the fajita filling:
- 3 cups shredded rotisserie chicken
- 2 bell peppers any color, thinly sliced
- 1 yellow onion thinly sliced
- 2 tablespoons olive oil divided
- 1 tablespoon fajita seasoning store-bought or homemade
- ½ teaspoon salt
- ¼ teaspoon black pepper
For assembling:
- 9 large flour tortillas
- 4 cups shredded Mexican blend cheese or use cheddar, Monterey Jack, or pepper jack - divided
- Nonstick spray or a drizzle of olive oil for the sheet pan
Optional toppings:
- Sour cream
- Guacamole
- Salsa
- Cilantro
- Lime wedges
Instructions
Preheat the oven:
- Preheat your oven to 425°F (220°C). Lightly grease a large 18x13-inch sheet pan with nonstick spray or olive oil.
Cook the veggies:
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sliced bell peppers and onions. Sauté for 5–7 minutes, stirring often, until they begin to soften and get a little caramelized around the edges.
Add the chicken and seasoning:
- Lower the heat slightly and add the shredded rotisserie chicken, 1 tablespoon olive oil, fajita seasoning, salt, and pepper. Stir until everything is coated and warmed through (about 3 minutes). Remove from heat.
Assemble the quesadilla:
- Lay 6 tortillas on the prepared sheet pan so they overlap slightly and hang halfway over the edges — you’ll fold them over later.
- Place 1 tortilla in the center to cover any gaps.
Add the filling:
- Sprinkle 2 cups shredded cheese over the tortillas. Then, spread the chicken and pepper mixture evenly across the tortillas. Sprinkle remaining shredded cheese evenly over the top.
Fold and top:
- Fold the overhanging tortillas from the sides back toward the center to enclose the filling. Add 1-2 extra tortilla on top to cover any open spots.
Weigh it down:
- Place another sheet pan on top to keep the quesadilla flat and help it crisp evenly as it bakes.
Bake:
- Bake for 20–25 minutes, until golden and crispy. Remove the top pan for the last 5 minutes so the top gets lightly browned.
Slice and serve:
- Let it rest for 5 minutes before cutting into squares or triangles. Serve warm with sour cream, salsa, guacamole, and lime wedges.
Notes
Storage:
Cut quesadillas into individual portions, then store leftovers in the fridge in an airtight container for up to 5 days.
Freeze quesadillas this same way in a freezer-safe container or individually wrapped for up to 2 months. Thaw in the fridge, then bake as instructed, until crispy and melty.
You can also assemble these quesadillas ahead of time, then wrap tightly for up to 2 days (or freeze for up to 2 months) before baking them. Allow them to come to room temperature then bake as instructed when you're ready to enjoy.