Sheet Pan Quesadillas with Pulled Pork or BBQ Chicken

Prep Time
Cook Time
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"Use up leftover pulled pork or BBQ chicken with an easy way to make quesadillas. I like the sheet pan method because I can cook them all at the same time and get food on the table quickly (for everybody). Use whatever BBQ sauce you like, and feel free to add more cheese (I never measure)!"

Original is 4 servings
  • Optional toppings:


  • Serving Size: 1 (338.9 g)
  • Calories 1068.3
  • Total Fat - 21.8 g
  • Saturated Fat - 10.9 g
  • Cholesterol - 81.5 mg
  • Sodium - 629 mg
  • Total Carbohydrate - 174.4 g
  • Dietary Fiber - 25.7 g
  • Sugars - 1.5 g
  • Protein - 57.3 g
  • Calcium - 850.1 mg
  • Iron - 9.1 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 1.2 mg

Step by Step Method

Step 1

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Step 2

Lay four tortillas on the prepared baking sheet. Sprinkle each tortilla with a layer of shredded cheese, covering them evenly.

Step 3

Divide the leftover pulled pork or BBQ chicken evenly among the tortillas, spreading it out over the cheese.

Step 4

Drizzle BBQ sauce over the meat, adding as much or as little as you prefer.

Step 5

Sprinkle another layer of shredded cheese on top of the meat and sauce.

Step 6

Place the remaining four tortillas on top of each quesadilla to create a sandwich.

Step 7

Press down gently to compress the layers and seal the quesadillas.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the tortillas are golden brown and crispy, and the cheese is melted and bubbly.

Step 9

Remove the sheet pan quesadillas from the oven and allow them to cool for a few minutes.

Step 10

Use a pizza cutter or a sharp knife to slice each quesadilla into quarters.

Step 11

Serve the sheet pan quesadillas hot, garnished with optional toppings such as diced red onions, sliced jalapenos, chopped cilantro, sour cream, salsa, or guacamole.


No special items needed.

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