Enjoy the simplicity and convenience of gooey, cheesy quesadillas made in bulk on a sheet pan. Our Macro-Friendly Sheet Pan Chicken Quesadillas are an easy, crowd-pleasing meal that the whole crew will love.
3 Reasons Why You'll Love This Recipe
- It's made on a sheet pan. Instead of individually cooking each quesadilla in your skillet or on a flat top, you can make a bulk batch by utilizing our sheet pan method.
- It's very customizable. This recipe allows you the freedom to add all your favorite quesadilla fillings! I love adding a kick to mine with a handful of jalapenos.
- Crispy on the outside, gooey on the inside. Preparing your quesadillas in the oven ensures you get a nice even crispness to every piece with a warm, gooey, cheesy center.
What Makes It Macro-Friendly?
Our Sheet Pan Quesadillas are the perfect balance of protein, carbs, and fats, making them a satisfying and macro-friendly meal. Unlike traditional quesadillas that can be overloaded with fat and lacking in protein, this version prioritizes lean chicken breast as the protein source while keeping portions in check.
Each serving has 16g of protein, which helps keep you full and supports muscle maintenance—especially important if you’re working toward body recomposition goals. Plus, you can easily tweak the recipe to better fit your macros by adjusting the amount of cheese, tortillas, or adding extra veggie-packed fillings like black beans or peppers.
If you’re new to macros or looking for guidance, check out these helpful resources:
Macro Cheat Sheet: Quick & Easy Guide to Macros
What Are Macros? Understanding Proteins, Carbs & Fats
How to Stick to Your Macros Without Feeling Restricted
Want a personalized macro count tailored to your goals? Get a one-time custom macro calculation here:
With a little planning, you can enjoy delicious, satisfying meals like these quesadillas while still staying on track with your nutrition goals!
MyFitnessPal & MacrosFirst Pre-Log
“FHM Sheet Pan Quesadillas”
Macro-Friendly Sheet Pan Quesadillas
Equipment
- 1 Large non-stick skillet
- 1 Knife and cutting board
- 2 Large baking sheets
Ingredients
- 2 tbsp Olive oil, divided
- 1 packet Reduced sodium taco seasoning
- 1 lb. Boneless, skinless chicken breast
- 1 small Yellow onion, diced
- 1 medium Red bell pepper, diced
- 8 large Flour tortillas (burrito sized)
- 3 cups Shredded cheddar cheese
- 2 tbsp Butter, melted
Optional for serving:
- Sour cream, guacamole, salsa, pico de gallo
Instructions
- Preheat your oven to 425°. Prepare a large baking sheet by spraying it with cooking spray and set it aside.
- In a small bowl, sprinkle taco seasoning evenly over the chicken breast.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the seasoned chicken breast for 5 to 6 minutes per side or until fully cooked. Allow the chicken to rest on a cutting board.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Stir in the onion and bell pepper, cooking for 3 to 4 minutes until the vegetables start to soften. Remove the skillet from heat.
- Chop the cooked chicken breast into bite-sized pieces and stir them into the skillet with the peppers and onions.
- Arrange 6 flour tortillas around the edges of the prepared sheet pan, hanging halfway over the edge, leaving a gap in the center. Place 1 flour tortilla in the center gap. Spread 1 cup of shredded cheese over the tortillas, followed by a layer of chicken and veggies, and another layer of the remaining 2 cups of shredded cheese.
- Place the last tortilla in the center and fold the overhanging tortillas towards the middle. Generously brush melted butter over the top of the tortillas.
- Place a second sheet pan on top and press down slightly. Transfer the stacked baking sheets to the oven and bake for 20 minutes.
- Remove the top sheet pan and bake for an additional 5 to 10 minutes until the top is golden brown.
- Allow the quesadilla to cool slightly before cutting it into 12 servings. Serve with your choice of sour cream, salsa, pico de gallo, or guacamole if desired. Enjoy!
