These Sheet Pan Chicken Quesadillas (With Chicken Tikka) are my Pakistani spin on a Mexican classic. Packed with flavor and ready in just 40 minutes with six ingredients, this recipe is perfect for a family weeknight dinner.
As a mom, I always look for easy and healthy recipes to feed the whole family. As a foodie, I love to get creative and transform simple, classic recipes into meals my family's Pakistani taste buds will love.
This recipe is my adaptation of Ree Drummond's Chicken Chili Sheet Pan Quesadillas. The chicken tikka, spicy taco sauce, and jalapenos add the perfect kick to this recipe, while the flour tortillas and cheese stay true to an authentic quesadilla recipe.
For an added Pakistani touch, serve these with my raw mango chutney or a Pakistani cilantro sauce known as Raita, a lighter version of cilantro lime crema.
Jump to:
Why you'll love these sheet-pan chicken quesadillas
- Easy to customize - Tailoring this recipe to your taste is so easy. Use your favorite tortillas, use a different marinade on the chicken, or change the protein altogether. Try different vegetables and cheeses. The options are endless.
- Feeds a crowd - This method of making quesadillas is very efficient for feeding a crowd. Add a mango salad to make it a perfect summer meal with friends.
- Great way to repurpose leftovers - This recipe is perfect for using leftover chicken from recipes like chicken tikka boti, chicken tikka masala, or even butter chicken. Similarly, you can toss in any leftover vegetables in your fridge.
- Perfect for school lunch - Leftover quesadillas are ideal for school and even work lunches. I often make extra for the next day.
Ingredient notes
- Chicken - For this recipe, I use the marinade from my chicken tikka boti recipe on some chicken tenderloins and air fry them for 15 minutes at 350 degrees Fahrenheit.
- Taco sauce - Any store-bought taco sauce will work for this recipe. I like to use a spicy one, but you can use something milder.
- Cheese - For convenience, I use a store-bought Mexican cheese blend. These typically consist of Cheddar, Monterey Jack, Queso Quesadilla, and Asadero.
- Jalapenos - I like the flavor of pickled jalapenos in this recipe. They add lots of flavor without making the quesadillas too spicy.
- Tortillas - I use large-sized soft tacos for this recipe. This allows for perfect layering without any gaps.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
- Use a different protein—These sheet pan chicken quesadillas taste great with any protein. Try them with your favorite ground meat cooked in taco seasoning, black beans, or seafood.
- Try a different cooking method—make the tortillas in a skillet using the traditional stovetop method or in an air fryer. For the air fryer, cook the quesadillas at 375 degrees Fahrenheit for 6-8 minutes, flipping them halfway through the cooking time.
- Make a gluten-free version - Store-bought gluten-free tortillas or corn tortillas are perfect for people with dietary restrictions. If you opt for the latter, layer one corn tortilla on top of the other in a single layer and weigh them down with a heavy cooking sheet before baking.
- Vary the tortillas—Use tortillas that complement your dietary needs, like low-carb or whole wheat. For a fun twist, try spinach or sundried tomato tortillas.
- Use freshly grated cheese - A storebought Mexican cheese blend is more convenient, but a fresh block of cheese has more moisture and melts better. Get your favorite cheeses and grate them at home for cheesier quesadillas.
- Make a picky eater variation—If you are feeding picky eaters or a group of people with different preferences, add various toppings to each half or quarter of the sheet pan chicken quesadillas to create a variety for everyone to choose from.
WANT TO SAVE THIS RECIPE?
We'll email this post to you, so you can come back to it later!
How to make sheet pan chicken quesadillas
Preheat your oven to 425 degrees Fahrenheit before assembling the quesadillas, as shown below.
- First step - For this recipe, Use a 12"x 8" baking sheet with raised sides. Brush the bottom generously with cooking oil with a high smoke point, like avocado or canola. Layer the flour tortillas as illustrated, with part of them hanging over the edges. Make sure the tortillas overlap and there are no gaps in between.
- Second step - Spread a thin layer of the taco sauce on the bottom. Don't use too much, or the tortillas will get soggy.
- Third step - Sprinkle half of the cheese evenly over the sauce.
- Fourth step - Add the cooked and chopped chicken tikka and jalapenos.
- Fifth step - Drizzle four to six more tablespoons of the sauce over these ingredients.
- Sixth step - Add the remaining cheese, distributing it as evenly as possible.
- Seventh step - Add three tortillas to the middle of the pan lengthwise, overlapping them slightly. Fold the rest of the tortillas over these, using toothpicks to secure them so the filling is securely packed.
- Eighth step - Brush the tops of the tortillas with oil and gently remove the toothpicks. Press the tortillas down with a second baking sheet and place everything in the oven. Bake for 20 minutes and use a broiler on high for 2-3 minutes, if needed, to brown the surface of the quesadillas.
Note: Let the sheet-pan chicken quesadillas (with chicken tikka) sit for a few minutes before cutting them into squares with a pizza cutter.
Tips for making sheet pan chicken quesadillas
- Don't add too much sauce - Add enough taco sauce to add a little flavor, but not too much, or the tortillas will get soggy. I usually start with two tablespoons and add more if necessary.
- Don't overfill - Adding a layer of cheese at the bottom and top of the chicken tikka filling helps bind the filling as the cheese melts.
- Use oil for crispier tortillas - While butter tastes delicious, remember that it has a lower smoke point than oil, so it can burn when we bake the quesadillas at a high temperature. I also find that the tortillas get crispier with oil.
- Assemble with care - Use large tortillas as it's easier to layer them and completely enfold the filling. You will also need fewer toothpicks to hold everything together.
Recipe FAQS
Of course! You can substitute your favorite plant-based cheese, skip it altogether, and use refried beans to hold it together.
Here are a few tips to ensure your tortillas get nice and crisp on the outside. Limit the sauce, and if you're adding veggies, saute them first so they release water. Let the vegetables cool before adding them so the steam doesn't make the tortillas soggy. Last, slide your freshly cooked quesadilla onto a cooling rack to stay crisp.
After removing the quesadilla from the oven, let it sit for about 5 minutes to allow the cheese to cool a bit. Then, use a pizza cutter to cut squares and serve.
Leftovers can be stored in the fridge for 2-3 days or frozen for up to six weeks. To reheat, defrost them in a refrigerator overnight, and then heat them on the stovetop in a skillet.
Other Mexican-inspired recipes you may like
If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
Sheet-Pan Chicken Quesadillas (With Chicken Tikka)
WANT TO SAVE THIS RECIPE?
We'll email this post to you, so you can come back to it later!
Ingredients
quesadillas
- 12 soft tacos
- 1 lb Chicken tikka (see notes) (get the recipe here)
- 14 oz Mexican blend shredded cheese (see notes)
- ¼ cup pickled jalapenos
- ½ bottle taco sauce (see notes)
- 2 tbsp cooking oil (see notes)
Instructions
- preheat the oven to 425° F.
- Brush oil generously on a 12" x 18" baking sheet.
- Lay out the tortillas, with half of each hanging over the pan's side. Completely cover the entire surface of the baking sheet and ensure the tortillas overlap enough to cover any gaps that can cause the filling to fall out.
- Spread a thin layer of the taco sauce.
- Sprinkle half the cheese next.
- Spread the cooked and chopped chicken tikka.
- Add the pickled jalapenos, followed by the remaining cheese.
- Place 2-3 tortillas in a row in the middle to cover the center. Start folding the tortillas hanging over the sides, using toothpicks to hold everything together as you work around the baking sheet.
- Once the filling is completely encased in the tortillas, brush oil on the surface.
- Remove the toothpicks, cover with the second baking sheet to weigh the tortillas down, and bake in the oven for 20 minutes. (see notes)
- Remove from the oven and place on a cooling rack for 5 minutes, before cutting into squares with a pizza cutter.
Sajid Choudhry
I have since bought some tajin and made this plenty of times, for myself and friends and is a favourite when I don't have a lot of time and simplicity is the key
untoldrecipesbynosheen
We all need a few of those recipes! Thank You for the review! It’s always appreciated!
Sajid
Very simple recipe but the result was a success!
I didn't have avocado oil(its quite pricey!), so I used canola oil instead.
And in lieu of tajin-i used a combination of salt/chili powder/garlic salt instead, after a quick google search.
Will definitely cook many more times again. Thanks!
untoldrecipesbynosheen
Thank you Sajid! You did great with the substitutions! I may have to try it your way next time.