Name: Giant Baked Chicken Quesadilla {One Pan}
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican-inspired
Ingredients: 300 g (11 oz) cooked chicken, shredded or diced; 8 tortilla wraps; 200 g (7 oz) tinned sweetcorn, drained; 400 g (14 oz) black beans, drained and rinsed; 200 g (7 oz) cheddar cheese, grated; 200 g (7 oz) salsa; 4 tomatoes, finely chopped; 2 tsp ground cumin; 2 tsp paprika; 2 tsp sunflower oil

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Why You’ll Love This Recipe

This giant baked chicken quesadilla delivers all the flavors of a classic favorite—tender chicken, melty cheese, black beans, and vibrant salsa—without the hassle of stovetop flipping. Baked all at once on a single pan, it’s perfect for feeding a crowd with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

300 g (11 oz) cooked chicken, shredded or diced
8 tortilla wraps
200 g (7 oz) tinned sweetcorn, drained
400 g (14 oz) black beans, drained and rinsed
200 g (7 oz) cheddar cheese, grated
200 g (7 oz) salsa
4 tomatoes, finely chopped
2 tsp ground cumin
2 tsp paprika
2 tsp sunflower oil

Directions

Preheat your oven to 200 °C (400 °F).
Combine the chopped tomatoes with the salsa in a bowl. Reserve half of this mixture to serve alongside the quesadilla.
On a non-stick baking sheet, lay out all the tortillas flat.
Distribute the cooked chicken, drained sweetcorn, black beans, grated cheddar cheese, and half of the tomato‑salsa mixture evenly across the tortillas. Sprinkle the ground cumin and paprika over the top for added flavor.
Carefully wrap each tortilla around the fillings, then brush the tops with sunflower oil.
Cover the assembled quesadillas with a sheet of baking paper and place a second (heavy) baking sheet on top—this ensures even baking and browning.
Bake for approximately 25 minutes, or until the quesadillas are cooked through and golden brown.
Remove from the oven, serve hot, and enjoy with the reserved tomato‑salsa mixture.

Servings And Timing

Servings: Makes around 8 individual quesadillas (depending on tortilla size)
Prep Time: About 10 minutes, depending on chopping and assembly
Cook Time: Around 25 minutes
Total Time: Approximately 35 minutes

Variations

Cheese alternatives: Swap cheddar with Monterey Jack, mozzarella, or a spicy pepper jack.
Protein swaps: Use pulled pork, steak slices, or shredded beef instead of chicken.
Spice boost: Add chili flakes or hot sauce to the tomato‑salsa mixture for extra kick.
Tortilla options: Use whole wheat, spinach, or gluten‑free tortillas as desired.
Vegetarian version: Omit chicken and increase beans or add roasted vegetables like bell peppers and zucchini.

Storage/Reheating

Storage: Keep leftovers in an airtight container in the fridge for up to 2–3 days.
Reheating: Reheat in the oven or air-fryer for best results (5–7 minutes at 180 °C or until warmed through and crispy). Avoid microwaving to preserve texture.
Freezing: Once cooled, wrap individual quesadillas tightly in foil and freeze for up to 2 months. Reheat from frozen in the oven for about 15–20 minutes.

FAQs

Can I Use Fresh Corn Instead of Tinned?

Yes—grilled or steamed corn kernels work well and add a fresh, sweet crunch.

Do I Have To Use Two Baking Sheets?

You don’t have to, but placing a heavy baking sheet on top helps press the quesadillas flat and ensures even browning.

Can I Make These Ahead Of Time?

Yes—assemble the quesadillas, refrigerate until ready to bake, and then follow the baking instructions when you’re ready to serve.

Can I Freeze Them Before Baking?

Yes—wrap assembled quesadillas individually in foil and freeze. Bake straight from frozen, adding a few extra minutes to the baking time.

How Do I Make It Spicier?

Mix chopped jalapeños or a dash of hot sauce into your tomato‑salsa mixture before assembly.

Can I Make A Gluten‑Free Version?

Absolutely—just use gluten-free tortillas and ensure other ingredients like seasoning are gluten-free.

What Goes Well With These Quesadillas?

Serve with guacamole, sour cream, a side salad, or tortilla chips for a complete meal.

Is The Sunflower Oil Necessary?

It helps achieve a golden, crispy exterior, but you can substitute with other neutral oils like canola or avocado oil.

How Do I Keep Tortillas From Getting Soggy?

Shake off excess moisture from canned ingredients and avoid overloading with liquid fillings. Serving with a side of fresh salsa helps maintain texture.

Can I Cut Them Before Serving?

Yes—once baked, let them rest for a minute, then slice into wedges for easy serving.

Conclusion

The Giant Baked Chicken Quesadilla is a fuss-free, flavor-filled meal perfect for feeding friends or family. Loaded with protein, beans, veggies, and melted cheese, it’s baked to crispy perfection—all on one pan. Quick, convenient, and endlessly customizable—this recipe is ideal for busy nights or casual gatherings.

Maggie