Crack Chicken Sheet Pan Quesadillas – the ultimate cheesy, savory delight! Loaded with chicken, crispy bacon, cheddar, and ranch seasoning, it’s baked to perfection for an easy, shareable meal. Perfect for game day, parties, or a fun family dinner!
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Easy Chicken Sheet Pan Quesadilla
This Crack Chicken Sheet Pan Quesadilla is loaded with flavor in every melty, crispy bite. The combination of shredded chicken, smoky bacon, tangy ranch dressing, and gooey cheddar cheese brings an irresistible savory richness that makes it hard to stop at just one piece. The tortilla layers bake up golden and crispy on the outside while staying soft on the inside, holding together all that creamy, cheesy filling. It’s a fun, shareable dish that’s perfect for game day, family dinner, or anytime you’re craving something warm, cheesy, and packed with flavor!
What does CRACK mean?
If a recipe has “crack” in the title it means that the recipe has cheddar, bacon, and ranch in the ingredients. It all started with my Crack Dip way back in 2007. I made the dip for a Titans football game. Everyone went crazy over it. We couldn’t stop eating it and said it was like crack. The name stuck.
According to the dictionary, the definition of crack is “of superior excellence or ability”. We think the flavor combination of cheddar, bacon, and ranch fits this definition! This recipe is most definitely of superior excellence!
How to Make Crack Chicken Sheet Pan Quesadillas
This dish is super easy to make with only a few simple ingredients. Brush a half sheet pan with melted butter or spay with cooking spray. Arrange six large flour tortillas, overhanging the edges of the baking sheet. Place one tortilla in the center. In a large bowl, stir together cooked chopped chicken, shredded cheddar cheese, crumbled bacon, and ranch dressing. Season with salt and black pepper.
Spread the chicken mixture over the tortillas. Place one tortilla on top of the center of the filling. Fold overhanging tortillas to the center. Brush the tops of the tortillas with melted butter. Top tortillas with a baking sheet. Bake in a preheated oven for 20 minutes. Remove the extra baking pan, and bake for 15 minutes, until the tortillas are crispy and the filling is hot and melty. Cut the quesadilla into squares and top with your favorite toppings.
Helpful Tips & Frequently Asked Questions
- I use rotisserie chicken for the shredded chicken in this recipe.
- You can use any cooked chicken you have on hand.
- Boneless skinless chicken breasts
- chicken thighs
- chicken tenders
- You can use any cooked chicken you have on hand.
- To cut down on prep time, I use precooked bacon pieces.
- You can substitute turkey bacon for lower calories.
- Here is our recipe for Homemade Ranch Dressing made with mayonnaise, buttermilk, ranch dressing mix, garlic powder, onion powder, cayenne pepper, paprika, and black pepper: https://www.plainchicken.com/copycat-outback-ranch-dressing/
- What veggies can I add to the quesadilla?
- corn
- bell pepper
- broccoli
- spinach
- green onions
- Can I freeze Sheet Pan Quesadilla? Yes! Cool the quesadilla and cool completely. Cut the quesadilla into squares and place them in a freezer bag. Store in the freezer for up to 3 months.
- Store leftovers in an airtight container in the refrigerator.
- Reheat in the microwave or in the air fryer.
What to Serve with Chicken Quesadillas
This quesadilla is a new favorite! It is excellent for game day parties, potlucks, and family get-togethers. It is loaded with savory flavors from the creamy ranch, crispy bacon, and melty cheddar, making it perfect to pair with some lighter, fresh sides to balance it out.
- Serve the quesadilla with your favorite dipping sauces – guacamole, salsa, and jalapeño ranch dressing.
- For a bit of crunch, a fresh corn and black bean salad with a lime-cilantro dressing would add a bright, tangy twist that complements the cheesy filling.
- A bowl of fresh pico de gallo on the side gives an extra burst of freshness, and a dollop of sour cream is perfect for dipping.
- To complete the meal, consider our Mexican Chopped Salad for refreshing contrast to the warm, cheesy quesadilla.
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Crack Chicken Sheet Pan Quesadilla
Yield: 12 people
Crack Chicken Sheet Pan Quesadillas – the ultimate cheesy, savory delight! Loaded with chicken, crispy bacon, cheddar, and ranch seasoning, it’s baked to perfection for an easy, shareable meal. Perfect for game day, parties, or a fun family dinner!
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Preheat oven to 450ºF. Brush a half-sheet pan with 1½ Tablespoons of melted butter.
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Place 6 flour tortillas around the edges of the sheet pan, with the tortillas hanging halfway over the edge of the pan, leaving a gap in the center. Place 1 tortilla in the bottom center gap.
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In a large bowl, stir together cooked chicken, bacon, sour cream, ranch seasoning, ranch dressing, and shredded cheddar cheese.
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Evenly spread the chicken mixture over the tortillas.
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Place the last tortilla in the center of the mixture. Carefully begin folding the tortillas that are hanging over the edge of the pan, towards the middle. Brush with remaining melted butter. Place a second sheet pan on top of the folded tortillas and press down a bit.
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Transfer the stacked baking sheets to the oven and bake for 20 minutes. Remove the top baking sheet and bake for 15 more minutes, or until the tortillas are lightly golden.
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Remove the sheet pan from the oven and allow the quesadilla to slightly cool before cutting it into servings.
- I use rotisserie chicken for the shredded chicken in this recipe.
- You can use any cooked chicken you have on hand.
- Boneless skinless chicken breasts
- chicken thighs
- chicken tenders
- You can use any cooked chicken you have on hand.
- To cut down on prep time, I use precooked bacon pieces.
- You can substitute turkey bacon for lower calories.
- Here is our recipe for Homemade Ranch Dressing made with mayonnaise, buttermilk, ranch dressing mix, garlic powder, onion powder, cayenne pepper, paprika, and black pepper: https://www.plainchicken.com/copycat-outback-ranch-dressing/
- What veggies can I add to the quesadilla?
- corn
- bell pepper
- broccoli
- spinach
- green onions
- Can I freeze Sheet Pan Quesadilla? Yes! Cool the quesadilla and cool completely. Cut the quesadilla into squares and place them in a freezer bag. Store in the freezer for up to 3 months.
- Store leftovers in an airtight container in the refrigerator.
- Reheat in the microwave or in the air fryer.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
