Sheet Pan BBQ Chicken Quesadillas

Serves: 4–6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Category: Quick & Easy Dinner / One-Pan Meal

Ingredients

• 1 rotisserie chicken, meat removed and shredded
• 1 (16 oz.) can refried beans
• 1 ½ cups BBQ sauce, divided
• 1 cup shredded cheddar cheese
• 10 taco-size flour tortillas
• 1–2 tablespoons olive oil
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• Salt, to taste
• Sliced jalapeños, for topping
• Sour cream, for serving
• Salsa, for serving
• Extra BBQ sauce, for drizzling

Instructions

1. Preheat the oven.
Preheat oven to 375°F. Lightly grease a large rimmed sheet pan or roasting pan.

2. Arrange the tortillas.
Arrange 8 tortillas around the bottom and sides of the pan, overlapping them slightly so there are no gaps. Allow part of each tortilla to hang over the edges of the pan — these will be folded over the filling later.

3. Add the refried beans.
Spread the refried beans evenly over the tortillas, creating the first layer of the quesadilla.

4. Make the BBQ chicken.
In a large bowl, combine the shredded rotisserie chicken with 1 cup BBQ sauce, garlic powder and a pinch of salt. Toss until the chicken is evenly coated.

Spread the BBQ chicken evenly over the refried beans.

5. Add the sauce and cheese.
Drizzle the remaining ½ cup BBQ sauce over the chicken, then sprinkle the shredded cheddar cheese evenly over the top.

6. Close the quesadilla.
Place the remaining 2 tortillas over the center of the filling. Fold the tortillas hanging over the edges of the pan inward, overlapping them over the center tortillas to completely enclose the filling.

7. Season the top.
Lightly brush the tortillas with olive oil. Sprinkle with cumin and a small pinch of salt.

8. Press and bake.
Place a second sheet pan directly on top of the quesadilla to gently press everything together while it cooks.

Bake at 375°F for 35 minutes.

Carefully remove the top sheet pan and return the quesadilla to the oven for another 10 minutes, or until the tortillas are crisp and golden brown.

9. Slice and serve.
Let the quesadilla rest for about 5 minutes before slicing into squares or wedges. Drizzle with extra BBQ sauce and top with sliced jalapeños.

Serve warm with sour cream and salsa on the side.

Easy Weeknight Tip

Using a store-bought rotisserie chicken makes this recipe especially easy for busy nights. Assemble everything in one pan, pop it in the oven and you’ve got a cheesy, BBQ-loaded dinner the whole family can dig into.