Baked Chicken and Veggie Sheet-Pan Quesadilla

Name: Baked Chicken and Veggie Sheet-Pan Quesadilla
Prep time: 15 min
Total time: 45 min
Yield: 8
Ingredients: 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count); 3 cups shredded Mexican blend cheese (12 oz); 2 cups shredded cooked chicken; 2 cups frozen pepper and onion blend; 1 packet (1 oz) Old El Paso™ Fajita Seasoning Mix; Sour cream; Salsa; Guacamole

Prep time:15 min
Total time:45 min
Ingredients:8
Servings:8

By Created by Nick(Opens in a new tab)Updated 04/02/2026

Baked Chicken and Veggie Sheet-Pan Quesadilla

Prep time:15 min
Total time:45 min
Ingredients:8
Servings:8
Calories per serving:

Does family dinner have you stumped? This recipe is the answer! With easy prep, basic ingredients, and simple instructions, you can make a quesadilla for a crowd in no time at all. Using only two baking sheets, this recipe requires minimal cleanup so you can spend less time cooking and more time celebrating! Whip this up for taco night, hosting a party, or whenever you feel like making an ultra-easy dinner!

Recipe Ingredients

Not only does this recipe feed a crowd, but it also comes together with basic ingredients! Collect these pantry staples for the simplest dinner around.

Old El Paso™ Flour Tortillas for Burritos: These tortillas are soft, easy to fold and shape, and taste great. They make an excellent base for the rest of this recipe.

Shredded Cooked Chicken: Chicken is a main component of the quesadilla filling. You can use any type of chicken that you want as long as it’s cooked and shredded before you add it to the recipe.

Frozen Fajita Vegetables: Vegetables are the other main component of the quesadilla filling in this recipe. Frozen fajita veggies cut down on prep, fuss and make the whole recipe a little extra easy!

Other Ingredients You’ll Need: Shredded Mexican blend cheese holds the filling together inside the tortillas with a bit of added spice and flavor. Old El Paso™ Fajita Seasoning Mix provides the main seasoning for the dish and ensures that your food tastes great with minimal effort!

How to Make Baked Chicken and Veggie Sheet-Pan Quesadilla

This is the basic summary of the easy steps required to make this dish! When you are ready to bake, please see the full instructions below.

1. Arrange the Tortillas

Heat the oven to 400°F. Arrange 6 of the tortillas around the edges of a medium-size baking sheet, so the sides hang off by about 2 inches. Place 1 tortilla in the middle to cover the bottom.

2. Add the Filling

Spread the tortillas with half of the cheese, followed by the chicken and frozen vegetables. Sprinkle with the seasoning mix and remaining cheese.

3. Cover the Quesadilla

Place the last tortilla on top in the middle. Fold the edges of the tortillas over onto the baking sheet to cover the filling. Place a second baking sheet on top to hold the tortillas in place.

4. Bake

Bake for 25 to 30 minutes until the cheese is melted and the tortillas are crispy. Transfer to a serving board. Using a knife or pizza cutter, cut the quesadilla into eight portions and serve.

How to Store (and Reheat) Baked Chicken and Veggie Sheet-Pan Quesadilla

Save leftovers to eat the next day! Be sure to put them in the refrigerator within 2 hours of finishing preparation.

Refrigerator Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Conventional Oven: If you are reheating several portions of leftovers, heat them in a covered pan in the oven at 400°F for 10 to 15 minutes or until heated through (165°F).
Microwave: Reheat individual portions of the quesadilla in the microwave for 30 to 60 seconds or until hot (165°F).