Sheet Pan Chicken Bacon Ranch Quesadilla
This Sheet Pan Chicken Bacon Ranch Quesadilla is an easy, flavor-packed meal that feeds a crowd! It’s loaded with tender chicken, crispy bacon, melty Monterey Jack cheese, ranch dressing, red onion, and jalapeños for a little kick. Everything bakes together in the oven for a crispy, golden-brown quesadilla without the hassle of flipping on the stovetop. Perfect for busy weeknights or game-day snacks!
Creator: Leslie Stokes
When it comes to Super Bowl snacks, I’m all about easy, cheesy, and crowd-pleasing recipes. And nothing hits all those marks like this Sheet Pan Chicken Bacon Ranch Quesadilla! It’s packed with tender chicken, crispy bacon, Monterey Jack cheese, ranch dressing, red onion, and jalapeños for just the right amount of kick.
The best part? It bakes in the oven all at once, so there’s no need to stand over the stove flipping individual quesadillas. Just assemble, bake, slice, and serve—it’s that easy! Whether you’re hosting a big game-day party or need a quick weeknight dinner, this recipe is a winner.
Why I Love Making These for the Super Bowl
Feeds a Crowd – A single sheet pan makes 8-10 slices, and you can easily double the batch!
No Hassle – No flipping, no mess—just pop it in the oven and let it bake.
Endless Flavor Options – I love switching up the fillings (see ideas below!).
Crispy & Cheesy – The tortillas get golden and crunchy in the oven, and the cheese is perfectly melted.
How to Double the Recipe
If you’re hosting a bigger crowd, you can easily double this batch by making two sheet pans at once.
– Use two sheet pans – Assemble one quesadilla on each pan.
– Bake together – Rotate the pans halfway through for even cooking.
– Keep warm – If making ahead, keep them warm in a 200°F oven until ready to serve.
Other Quesadilla Flavor Ideas
If you love this sheet pan method, try these delicious variations:
– Buffalo Chicken Quesadilla – Swap ranch for buffalo sauce and add a drizzle of blue cheese dressing after baking.
– Classic Cheese Quesadilla – Keep it simple with cheddar, Monterey Jack, and mozzarella. Serve with salsa and guacamole.
– BBQ Chicken Quesadilla – Use BBQ sauce, shredded chicken, red onion, and cheddar cheese.
– Philly Cheesesteak Quesadilla – Fill with sautéed steak, peppers, onions, and provolone cheese.
– Breakfast Quesadilla – Use scrambled eggs, bacon, cheddar, and hash browns for a brunch-friendly twist.
The Perfect Super Bowl Appetizer
This Sheet Pan Chicken Bacon Ranch Quesadilla is crispy, cheesy, and packed with flavor, making it the MVP of Super Bowl snacks. Whether you stick with the classic or try a new variation, it’s guaranteed to be a touchdown at your party!
Sheet Pan Chicken Bacon Ranch Quesadilla
This Sheet Pan Chicken Bacon Ranch Quesadilla is an easy, flavor-packed meal that feeds a crowd! It’s loaded with tender chicken, crispy bacon, melty Monterey Jack cheese, ranch dressing, red onion, and jalapeños for a little kick. Everything bakes together in the oven for a crispy, golden-brown quesadilla without the hassle of flipping on the stovetop. Perfect for busy weeknights or game-day snacks!
Equipment
- 9x13 sheet pan the amount of ingredients depends on the size of the sheet pan, so pay attention to that (double for my big sheet baking pan)
Ingredients
- 6 large flour tortillas
- 2 ½ cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese
- ½ cup cooked crumbled bacon
- ½ cup ranch dressing
- ½ cup thinly sliced red onion
- ¼ cup chopped jalapeños fresh or pickled, adjust for spice
- 2 tbsp melted butter or olive oil for brushing tortillas
Let's Make It
- 1. Preheat & PrepPreheat your oven to 400°F. Lightly grease or line a large 9x13-inch sheet pan with parchment paper.
- 2. Assemble the Quesadilla Base• Lay 5 tortillas around the edges of the sheet pan so half of each tortilla hangs over the sides.• Place 1 tortilla in the center to cover the pan’s bottom.
- 3. Layer the Filling• Spread ranch dressing evenly over the tortillas.• Sprinkle half of the Monterey Jack cheese over the base.• Add shredded chicken, red onion, bacon, and jalapeños.• Top with the remaining Monterey Jack cheese for extra gooey goodness.
- 4. Fold & Bake• Fold the overhanging tortillas toward the center to seal the quesadilla.• Brush the top with melted butter or olive oil for a golden, crispy finish.• Place another sheet pan on top to weigh it down and bake for 15 minutes.
- 5. Crisp & Serve• Remove the top sheet pan and bake 5-7 more minutes until golden brown.• Let it rest for 5 minutes, then slice into squares and serve warm!
