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Untold Recipes by Nosheen » Recipes » Quick & Easy

Sheet Pan Chicken Quesadillas (With Chicken Tikka)

Modified: Feb 23, 2025 · Published: Feb 24, 2021 by Nosheen Babar · This post may contain affiliate links · 4 Comments

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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.

Sliced sheet pan chicken quesadillas (with chicken tikka) are resting on a dark wooden board, with a dipping sauce, black bean salsa and tortilla chips on the side.

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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
  • Ingredient notes
  • Substitutions & variations
  • How to make sheet pan chicken quesadillas
  • Tips for making sheet pan chicken quesadillas
  • Recipe FAQS
  • Other Mexican-inspired recipes you may like
  • Sheet-Pan Chicken Quesadillas (With Chicken Tikka)

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

Ingredients to cook a homemade Mexican inspired recipe are resting on a white chicken counter.
  • 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.

How to make sheet pan chicken quesadillas

Preheat your oven to 425 degrees Fahrenheit before assembling the quesadillas, as shown below.

A collage of pictures that show how to assemble sheetpan chicken quesadillas.
  • 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.
A series of pictures that show how to finish assembling sheet pan quesadillas and get them ready for the oven.
  • 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

Can I make a dairy-free version of this recipe?

Of course! You can substitute your favorite plant-based cheese, skip it altogether, and use refried beans to hold it together.

Why isn't my quesadilla crisping properly?

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.

What's the best way to cut the quesadilla so the filling doesn't fall out?

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.

How do I store and reheat the leftovers?

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.

A Mexican inspired  chicken dinner is plated and ready to be eaten with a dipping sauce.

Other Mexican-inspired recipes you may like

  • soft tacos filled with instant pot mexican shredded beef and topped with guacamole, sour cream, salsa, shredded cheese and lemons.
    Instant Pot Mexican Shredded Beef Tacos
  • brown board with a white bowl full of corn salad with bue tortilla chips and limes scattered around it.
    Spicy Mexican Street Corn Salad
  • Plated fresh salsa served with tortilla chips.
    Mango Black Bean Salsa
  • Freshly made appetizer cups filled with chana chaat, boondi raita and garnished with pomegranate seeds and cilantro are plated and ready to be served.
    Papdi Chaat Appetizer Cups (Baked)

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!

Sliced chicken and cheese quesadillas are being served with a dipping sauce on the side.

Sheet-Pan Chicken Quesadillas (With Chicken Tikka)

Nosheen Babar
These Sheet-Pan Chicken Quesadillas (With Chicken Tikka) are crispy outside and filled with juicy shredded chicken tikka and cheese inside.
5 from 3 votes
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Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Mexican, Pakistani
Servings 6 servings
Calories 549 kcal

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 tablespoon 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.

Notes

Chicken Tikka—To make the chicken tikka filling, I marinate tenderloins using my chicken tikka boti recipe. After 20 minutes, I air fry them at 350 degrees Fahrenheit in the air fryer, flipping them halfway through. Then, I chop and use them as needed. These can also be prepped and frozen ahead of time.
Cheese - I use a store-bought Mexican cheese blend for convenience. If you want the quesadillas cheesy and gooey, purchase fresh blocks of Cheddar, Monterey Jack, Queso Quesadilla, and Asadero cheeses and grate them at home. 
Taco sauce - I use a spicy store-bought taco sauce. Use your personal favorite for this recipe.
Cooking oil - I use oil with a high smoking point, like avocado, canola, or sunflower. I don't use butter as it can burn when cooked at high heat, and I also find that the quesadillas get crispier with oil.
Cover with a baking sheet - Use a heavy baking sheet on top of your quesadillas so that they get pressed. If you feel your sheet is too light, weigh it down with an oven-safe object like a stone or granite mortar.

Nutrition

Serving: 1servingCalories: 549kcalCarbohydrates: 31gProtein: 37gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 111mgSodium: 1027mgPotassium: 422mgFiber: 2gSugar: 3gVitamin A: 556IUVitamin C: 1mgCalcium: 529mgIron: 3mg
Have you tried this recipe yet?Mention @Untoldrecipesbynosheen or tag #Untoldrecipesbynosheen!

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Reader Interactions

Comments

  1. Sajid Choudhry

    June 01, 2022 at 11:49 am

    5 stars
    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

    Reply
    • untoldrecipesbynosheen

      June 05, 2022 at 1:54 pm

      We all need a few of those recipes! Thank You for the review! It’s always appreciated!

      Reply
  2. Sajid

    February 27, 2021 at 2:35 pm

    5 stars
    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!

    Reply
    • untoldrecipesbynosheen

      February 27, 2021 at 4:48 pm

      Thank you Sajid! You did great with the substitutions! I may have to try it your way next time.

      Reply
5 from 3 votes (1 rating without comment)

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Welcome to Untold Recipes by Nosheen!

Here, you'll find authentic Pakistani recipes inspired by my childhood—a curated space to explore nostalgic recipes for all aspiring home cooks. It's all here, from slow-cooked Mughal wonders to regional delicacies and street food favorites. I aim to make all the recipes approachable for beginner, intermediate, and advanced cooks alike.

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