Sheet pan quesadilla recipe with juicy tandoori chicken, melty cheese, and crispy tortillas. These oven-baked quesadillas are perfect for sharing with family and friends.
Leftover tandoori chicken never goes to waste in our kitchen. These sheet pan tandoori chicken quesadillas turn it into a crispy, cheesy family meal with very little extra effort, making them just as perfect for busy weeknights as they are for sharing. If you still have leftovers, our Tandoori Chicken Pasta is another favorite that’s always on repeat.
Ingredient Notes
- Chicken: Boneless, skinless chicken breasts or thighs both work well. Thighs stay a little juicier, while breasts are a leaner option.
- Tandoori masala: This is the main source of flavor, so use a brand you enjoy. Since spice blends vary in salt and heat, start with less and adjust to taste. We have a homemade tandoori masala we use if you’d like to make your own!
- Kashmiri chili powder: Optional, but recommended for the signature deep red color. It adds vibrant colour with mild heat.
- Flour tortillas: Large flour tortillas work best for lining a half sheet pan. Overlap them slightly to create a sturdy base.
- Cheese: Use a good melting cheese such as mozzarella, Monterey Jack, cheddar, or a blend. Mozzarella gives a great cheese pull, while cheddar adds more flavor.
- Onion & green bell pepper: Thinly slice both so they soften as the quesadillas bake while still adding a little texture.
How to make Sheet Pan Tandoori Chicken Quesadillas?
Combine the chicken with the tandoori masala, lemon juice, oil, and Kashmiri chili powder, if using. Let it marinate until the spices have time to deepen in color and flavor.
Cook the chicken until it’s no longer pink and any excess moisture has cooked away. You’ll know it’s ready when the pieces are lightly browned and coated in the masala.
Arrange the tortillas so they slightly overlap and cover the base of the tray. Trim them if needed. This creates a sturdy base that holds the filling together.
Add the toppings: Sprinkle a light layer of cheese then spread the tandoori chicken evenly. Then layer on the onions, bell pepper, and plenty of cheese. Try to reach the edges so every piece has a little of everything.
Top with the remaining tortillas and gently press everything down with another baking tray or an oven-safe dish. This helps the quesadillas bake evenly and turn crisp.
Bake until the tortillas are golden and crisp, and the cheese has melted. If you’d like a little more color, let them brown under the broiler for a minute or two.
Let the quesadillas rest for a few minutes before slicing. This gives the cheese time to set so each piece holds together.
Serve these sheet pan tandoori chicken quesadillas straight out of the oven with a side of Green Chutney raita and a simple Kachumbar salad, which adds crunch and brightness, making it the perfect fresh side for these cheesy quesadillas.
Recipe Tips
- Marinate the chicken for at least 30 minutes for the best flavor.
- Press the quesadillas with a second baking tray so they bake evenly and crisp up.
- Cook off any excess moisture from the chicken before assembling to keep the tortillas crisp.
- Let the quesadillas rest for 5 minutes before slicing so the filling stays together.
- Broil for 1–2 minutes at the end if you’d like extra golden, crispy tortillas.
Variations and Substitutions
- Use leftover tandoori chicken: This recipe is a great way to give it a second life. Simply shred or chop the cooked chicken and skip the marinating and cooking steps.
- Chicken breasts or thighs: Both work well. Chicken thighs stay a little juicier, while chicken breasts are a leaner option.
- Switch up the cheese: Mozzarella, cheddar, Monterey Jack, or a Mexican-style blend all melt beautifully. Use your favorite or a combination for the best flavor and texture.
- Add a little heat: Sprinkle in sliced jalapeños or crushed red pepper flakes for a spicier quesadilla.
- Make it vegetarian: Swap the chicken for roasted vegetables, paneer, or your favourite plant-based chicken alternative while keeping the tandoori seasoning.
- Try different vegetables: Mushrooms, red peppers, or cauliflower all work well alongside the tandoori chicken without overpowering the flavor.
Recipes you’ll love
Complete the meal with a refreshing Mango Lassi or Rooh Afza Drink for a classic pairing with bold, spiced flavors.
Looking for more family-friendly dinners?
Try our Chicken Malai Boti Roll or Chicken Seekh Kababs next!
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Sheet Pan Tandoori Chicken Quesadillas
Ingredients
For the tandoori chicken
- 450 grams chicken, boneless, cut into bite-sized cubes (1 lb)
- 3-4 tablespoons Tandoori masala
- 1-2 tablespoons lemon juice
- 1-2 tablespoons Kashmiri chili powder optional, for colour
- ¼ cup canola oil any neutral oil
For the quesadillas
- 3-4 flour tortillas, large depending on the size of your baking tray
- Cooked tandoori chicken
- 1 medium onion thinly sliced
- ½ green bell pepper thinly sliced
- 3-4 cups mozzarella, grated cheddar, Monterey Jack, or a blend will also work
- Oil or cooking spray for greasing the baking tray (optional)
Green Chutney Yogurt
- 1 cup plain yogurt
- 2-3 tablespoons green chutney or to taste
Kachumbar
- 1 tomato, medium finely diced
- ½ onion, medium finely diced
- ½ green bell pepper finely diced
- 2 tablespoons cilantro, chopped
- 1-2 tablespoons lemon juice
- pinch Salt to taste
Instructions
Tandoori Chicken
- In a large bowl, combine the cubed chicken, tandoori masala, lemon juice, Kashmiri chili powder (if using), and oil. Mix well until the chicken is evenly coated. Marinate for at least 30 minutes or refrigerate overnight.
- Heat a large frying pan over medium heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 10–12 minutes. Set aside.
Sheet Pan Quesadillas
- Preheat the oven to 375°F (190°C).
- Lightly grease an 18 × 13-inch half sheet pan or line it with parchment paper.
- Arrange the tortillas in the baking tray, slightly overlapping them to completely cover the base. If needed, trim or overlap the edges so there are no gaps.
- Evenly spread the cooked tandoori chicken over the tortillas. Top with the sliced onion, green bell pepper, and grated cheese.
- Cover with the remaining tortillas, folding any overhanging edges toward the centre to help seal the filling.
- Place a second baking tray or another oven-safe dish on top to gently press the quesadillas while they bake.
- Bake for 25–30 minutes, or until the tortillas are crisp and golden brown and the cheese has melted. For extra colour, broil for 1–2 minutes at the end, watching closely.
- Let the quesadillas rest for 5 minutes before cutting into squares with a pizza cutter. Serve warm with the green chutney yogurt, kachumbar, or your favourite dipping sauce.
Green Chutney Yogurt
- In a small bowl, combine the yogurt and green chutney.
- Stir until smooth and well combined. Taste and add more chutney if desired.
Kachumbar
- In a bowl, combine the tomato, onion, green bell pepper, and cilantro.
- Add the lemon juice and season with salt to taste.
- Toss well and serve fresh alongside the quesadillas.
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