Sheet Pan Quesadillas are the ultimate way to feed a crowd with minimal effort. Packed with a delicious filling of seasoned meat, melted cheese, and your favorite toppings, these quesadillas are baked to golden perfection in the oven.
They’re great for game day, family dinners, or meal prep.
Kitchen Equipment Needed
- Sheet pan (18×13 inches recommended)
- Skillet
- Mixing bowls
- Spatula
- Knife and cutting board
- Pastry brush
Ingredients
For the Quesadillas:
1 lb ground beef, chicken, or turkey
1 tbsp olive oil
1 small onion, diced
1 red bell pepper, diced
1 packet taco seasoning or homemade (about 2 tbsp)
1/4 cup water
1 cup canned black beans, drained and rinsed
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
8 large flour tortillas
Cooking spray or melted butter
Optional Toppings:
Sour cream
Salsa
Guacamole
Chopped fresh cilantro
Directions
- Prepare the Filling: Heat olive oil in a skillet over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes.
- Cook the Meat: Add the ground meat to the skillet, breaking it apart with a spatula. Cook until browned, then drain excess grease.
- Season the Filling: Stir in taco seasoning and water. Simmer for 2-3 minutes. Add black beans and mix until combined. Remove from heat.
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Assemble the Quesadilla Base: Spray or lightly grease your sheet pan. Lay 4 tortillas over the bottom of the pan, letting them hang over the edges to cover the sides. Place one tortilla in the center to cover the exposed pan.
- Add the Filling: Spread the meat and vegetable mixture evenly over the tortillas. Sprinkle the shredded cheeses on top.
- Top and Seal: Place another tortilla in the center, then fold the overhanging tortillas toward the center to seal the quesadilla. Spray or brush the top with cooking spray or melted butter.
- Bake: Place a second sheet pan on top of the quesadilla and press lightly to flatten. Bake for 20 minutes, then remove the top pan and bake for an additional 5 minutes to crisp up the top.
- Slice and Serve: Allow the quesadilla to cool for 5 minutes before slicing into squares or wedges. Serve with your favorite toppings.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Nutrition (Per Serving)
Calories: 380
Protein: 18g
Carbohydrates: 28g
Fat: 21g
Sugar: 2g
Expert Tips
Prevent Sogginess: Use a second pan to press down the quesadilla for an evenly crispy crust.
Customize the Filling: Add corn, jalapeños, or diced tomatoes for extra flavor.
Use Fresh Cheese: Shred your own cheese for better melting and flavor.
FAQs
Can I make these vegetarian?
Yes, simply omit the meat and double the black beans or add sautéed vegetables like zucchini or mushrooms.
What’s the best way to reheat leftovers?
Reheat slices in a skillet over medium heat to restore crispness or in the oven at 350°F for 10 minutes.
Can I make this ahead of time?
Yes, you can prepare the filling and assemble the quesadilla a few hours in advance. Bake when ready to serve.
Storing & Reheating
Refrigerator: Store slices in an airtight container for up to 3 days.
Freezer: Wrap individual slices in foil or plastic wrap and freeze for up to 2 months.
Reheating: Reheat in a skillet or oven for the best texture.
Substitutions & Variations
Low-Carb: Use low-carb tortillas to reduce carbs.
Spicy Kick: Add chopped jalapeños or a sprinkle of cayenne to the filling.
Cheese Swap: Use Pepper Jack or a Mexican cheese blend for different flavors.
Sheet Pan Quesadillas
Equipment
- - Sheet pan (18x13 inches recommended)
- - Skillet
- Mixing bowls
- Spatula
- Knife and cutting board
- - Pastry brush
Ingredients
- **For the Quesadillas:**
- 1 lb ground beef chicken, or turkey
- 1 tbsp olive oil
- 1 small onion diced
- 1 red bell pepper diced
- 1 packet taco seasoning or homemade about 2 tbsp
- 1/4 cup water
- 1 cup canned black beans drained and rinsed
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 8 large flour tortillas
- Cooking spray or melted butter
- **Optional Toppings:**
- Sour cream
- Salsa
- Guacamole
- Chopped fresh cilantro
Instructions
- **Prepare the Filling:** Heat olive oil in a skillet over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes.
- **Cook the Meat:** Add the ground meat to the skillet, breaking it apart with a spatula. Cook until browned, then drain excess grease.
- **Season the Filling:** Stir in taco seasoning and water. Simmer for 2-3 minutes. Add black beans and mix until combined. Remove from heat.
- **Preheat the Oven:** Preheat your oven to 425°F (220°C).
- **Assemble the Quesadilla Base:** Spray or lightly grease your sheet pan. Lay 4 tortillas over the bottom of the pan, letting them hang over the edges to cover the sides. Place one tortilla in the center to cover the exposed pan.
- **Add the Filling:** Spread the meat and vegetable mixture evenly over the tortillas. Sprinkle the shredded cheeses on top.
- **Top and Seal:** Place another tortilla in the center, then fold the overhanging tortillas toward the center to seal the quesadilla. Spray or brush the top with cooking spray or melted butter.
- **Bake:** Place a second sheet pan on top of the quesadilla and press lightly to flatten. Bake for 20 minutes, then remove the top pan and bake for an additional 5 minutes to crisp up the top.
- **Slice and Serve:** Allow the quesadilla to cool for 5 minutes before slicing into squares or wedges. Serve with your favorite toppings.
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