These crispy, cheesy, sheet-pan quesadillas let you make 6-8 quesadillas at once, no standing at the stove flipping one at a time. This method uses a preheated second pan on top to crisp both sides simultaneously, like a giant panini press.
The secret to these crispy, golden tortillas? Brushing them with chipotle-infused oil before baking. It promotes browning, adds smoky flavor, and ensures every bite has that satisfying crunch. The shrimp cooks right on the quesadilla, so everything's done in about 10 minutes.
This recipe is from my One-Pan Seafood cookbook which includes 35 recipes built for weeknight ease with minimal cleanup. I know you're gonna love it!
Ingredients for sheet-pan quesadillas:
Full ingredient list and measurements included in the printable recipe card below.
How to Make Chipotle Shrimp Quesadillas:
Why Make Quesadillas on a Sheet Pan?
You can cook 6-8 quesadillas at once instead of one or two at a time in a skillet. The hands-off method means no babysitting, no flipping, and everything finishes together. It's my favorite move for feeding quesadillas to a crowd.
Do I Really Need Two Sheet Pans?
The second pan really makes this method work. Stacking a preheated pan on top presses the quesadillas flat and crisps the top side. If you only have one sheet pan, you can flip the quesadillas halfway through, it will just take a little longer to crisp each side separately.
Can I Use Cooked Shrimp?
Yes. Add cooked shrimp after the first 5 minutes of baking (when you fold the cheesy quesadillas) so it just warms through without getting rubbery.
For more easy, Mexican inspired recipes, try my Air Fryer Fish Tacos and Honey Chipotle Shrimp Flautas.
Print
Sheet-Pan Quesadillas with Chipotle Shrimp
- Total Time: 20 minutes
- Yield: 3-4 1x
Description
Crispy sheet pan quesadillas with chipotle shrimp, cheese and corn. Make 6-8 at once using the two-pan press method. Ready in 20 minutes!
Ingredients
- 6-8 small flour tortillas (5-6 inch)
- 1 ½ tablespoons neutral oil
- 2 teaspoons chipotle powder, divided
- 6-8 oz raw shrimp, peeled and diced
- 2 cups shredded cheese (sharp cheddar, pepper jack, or any melting cheese)
- ½ cup corn kernels
- 2 tablespoons fresh cilantro, diced
- Kosher salt
For serving:
- lime wedges, avocado, sour cream, salsa
Instructions
- Preheat oven to 425°F. Mix oil with 1 teaspoon chipotle powder. Brush one side of each tortilla, then place tortillas oil-side down on a large sheet pan.
- Divide cheese among tortillas (about ¼-1/3 cup each), leaving a 1-inch border. Top with diced shrimp, corn, and sprinkle with remaining chipotle powder.
- Bake open-faced for 5 minutes until cheese melts and shrimp turns opaque. Meanwhile, preheat a second sheet pan in the oven.
- Remove quesadillas, sprinkle with cilantro, and fold into half-moons. Cover with parchment paper, then stack the preheated pan on top. Bake 5 more minutes until quesadillas are crispy and golden.
- Sprinkle warm tortillas with salt and serve with lime wedges and your favorite toppings.
Notes
- Dark sheet pans work better than shiny aluminum for this recipe. They conduct heat better and promote browning. The preheated pan on top acts like a panini press, crisping both sides at once.
- Swap it: Use leftover salmon, canned tuna, black beans, or grilled veggies instead of shrimp.
- Prep Time: 10
- Cook Time: 10
- Category: Easy Recipe
- Method: baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 803
- Sugar: 3.4 g
- Sodium: 2028.5 mg
- Fat: 43.4 g
- Carbohydrates: 65.5 g
- Protein: 41.8 g
- Cholesterol: 178.4 mg
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