Sheet Pan Quesadillas

Crispy tortillas are stuffed with all your favorite fillings in this delicious sheet pan quesadillas recipe.

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Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Servings12

Sheet pan quesadillas are the ultimate solution for feeding large crowds without the hassle of flipping individual servings on the stovetop. This recipe delivers perfectly crisp tortillas, a hearty filling of ground beef, black beans, and gooey melted cheese, all baked together for an easy dinner that’s ready in under an hour. Packed with simple ingredients and bold flavors, it’s a game changer for busy weeknights or casual get-togethers.

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What You Need To Know

• MAIN INGREDIENTS: Ground beef, black beans, flour tortillas, bell peppers, yellow onion, green onions, colby and monterey jack cheese, salsa, chili powder, cumin, smoked paprika, kosher salt, black pepper, olive oil.
• QUICK STEPS: Cook ground beef with onion mixture and spices, stir in black beans, salsa, and other fillings. Layer tortillas on a sheet pan, add filling and cheese, fold tortillas over, place a second sheet pan on top, bake for 20 minutes, then uncover and bake for five more minutes.
• TOTAL TIME AND YIELD: 45 minutes, serves 12-15

Sheet Pan Quesadillas Ingredients

Why You Should Make Quesadillas In A Sheet Pan

Making quesadillas in a sheet pan is the easiest way to serve up this classic dish for a crowd. Instead of flipping individual quesadillas on the stovetop, you can prepare everything at once in a single baking sheet, saving time and effort without sacrificing flavor or texture.

This method guarantees perfectly crispy tortillas with gooey melted cheese and a hearty filling spread evenly across every bite. The overlapping flour tortillas in the pan create a seamless, cohesive layer that locks in the savory filling, making it simple to slice and serve.

Not only does this approach cut down on prep and cleanup, but it’s also incredibly versatile. You can customize the filling with your favorite toppings, from seasoned ground beef and black beans to pico de gallo and cheddar cheese. It’s a great way to serve a large family or entertain a crowd with minimal effort.

How To Fold The Tortillas

Folding the tortillas is essential to creating sheet pan quesadillas that stay intact while baking. Follow these easy steps on how to do it:

1. Start with a base layer. Arrange six flour tortillas around the edge of the pan, letting half of each tortilla hang over the sides of the pan. Place one tortilla in the center to cover the gap. This creates a solid base to hold the filling.
2. Add the filling. Spread the seasoned ground beef, black beans, and veggie mixture evenly across the base layer of tortillas. Make sure the filling reaches the edges but doesn’t overflow. Sprinkle the remaining cheese and sliced green onions on top of the filling for that gooey, cheesy goodness.
3. Cover the filling. Place one tortilla over the center of the filling to cover any exposed areas. This will create a stable middle layer for folding.
4. Fold over the edges. Starting at one end of the pan, fold the overhanging tortillas toward the middle, one at a time, overlapping them as you go. Make sure the tortillas are snug to keep the filling in place.
5. Secure the top. To prevent the edges from popping open while baking, place a second baking sheet on top of the tortillas. This applies light pressure and helps keep everything intact while baking.

The Best Tortillas To Use For These Easy Sheet Pan Quesadillas

The type of tortilla you choose can make or break your sheet pan quesadillas. For the best results, opt for flour tortillas that are large, pliable, and sturdy enough to hold the filling without tearing.

Burrito-sized tortillas work perfectly as they provide ample coverage for the pan and create a seamless base and top layer. Their soft texture allows them to fold easily without cracking, making them ideal for this recipe.

If you’re looking for variety, you can also use whole wheat tortillas or spinach tortillas, which offer a similar sturdiness while adding a slight twist to the flavor. Just make sure they are fresh and not brittle, as older tortillas tend to crack when folded.

Avoid using corn tortillas, as they are smaller, less flexible, and prone to breaking when folded. Thin or low-quality tortillas can tear under the weight of the filling, and many gluten-free tortillas tend to crack unless specifically designed for flexibility.

Sticking with sturdy flour tortillas ensures a perfectly folded, golden-brown giant quesadilla that’s easy to slice and serve.

How To Serve Easy This Sheet Pan Quesadilla Recipe

Enhance your sheet pan quesadillas with these flavorful Mexican-inspired easy recipes:

• Mexican Street Corn Salad: This vibrant salad combines sweet corn with a tangy dressing, offering a refreshing contrast to the rich quesadillas.
• Taco Pasta Salad: A hearty side featuring tender pasta mixed with classic taco flavors, adding a satisfying element to your meal.
• Mexican Layered Salad: Layers of fresh vegetables, beans, and avocados topped with a creamy dressing provide a crunchy and creamy complement to the quesadillas.
• White Queso Dip: A creamy, cheesy dip perfect for serving alongside quesadillas, enhancing the cheesy goodness of your meal.

How To Store Sheet Pan Quesadillas

Storing your sheet pan quesadillas properly is key to maintaining their crispness and flavor for leftovers or make-ahead meals. Whether you’re planning to serve them later in the week as an easy lunch or freeze them for a busy day, here’s how to keep them fresh and ready to enjoy.

MAKE AHEAD: You can prepare the filling in advance by cooking the ground beef, spices, and vegetables, then storing it in an airtight container in the fridge for up to two days. When you’re ready to assemble, simply layer the tortillas and filling, then bake as instructed. This saves time while still delivering freshly baked quesadillas.

IN THE FRIDGE: Store leftover quesadillas in an airtight container or tightly wrapped in foil to keep them fresh. They will last for up to three days in the fridge. For best results, keep the quesadillas whole and cut them into portions right before reheating to retain their texture.

IN THE FREEZER: To freeze, let the quesadillas cool completely and wrap them tightly in plastic wrap or foil. Place them in a freezer-safe bag or container and freeze for up to three months. When ready to reheat, thaw them in the fridge overnight.

REHEATING: For crispiness, reheat the quesadillas in a 375°F oven for 10-12 minutes. You can also reheat them in a skillet over medium heat for a few minutes on each side.

For a quicker option, the microwave works well—heat individual portions for about one to two minutes on high, but note that the tortillas won’t be as crispy.

These sheet pan quesadillas are a simple way to serve a crowd with minimal effort and maximum flavor. Whether it’s a quick weeknight family dinner or a fun option for entertaining, this recipe combines convenience with bold, satisfying ingredients.

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Sheet Pan Quesadillas

5 from 3 votes

Crispy tortillas are stuffed with all your favorite fillings in this delicious sheet pan quesadillas recipe.

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 12

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Ingredients

  

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• 1½ tablespoons olive oil
• 1 bell pepper, seeded and diced
• 1 small yellow onion, diced
• 1 pound ground beef
• 1 teaspoon minced garlic
• 1½ teaspoons chili powder
• 1½ teaspoons cumin
• 1½ teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 15 ounces black beans, drained and rinsed
• 2.25 ounces sliced black olives, drained and rinsed
• ½ cup your favorite salsa
• 8 large flour tortillas (burrito size)
• 3 cups Colby and Monterey jack cheese, shredded
• 2 green onions, sliced thin
• sour cream, to top quesadillas (optional)

Instructions

 

• Preheat oven to 425°F.
• Get out two 18×13-inch sheet pans and very lightly spray just one of them with nonstick cooking spray.
• In a large skillet, over medium heat, add olive oil, bell peppers and yellow onion. Cook for 5 minutes. Stirring often to ensure evenly cooked vegetables.
• Add ground beef and minced garlic to the bell peppers and onions. Cook until completely browned.
• Remove from the heat and drain the excess fat.
• Return the meat mixture to the skillet. Add chili powder, cumin, paprika, kosher salt, black pepper, black beans, black olives and salsa. Stir well after adding each ingredient.
• Place 6 of the flour tortillas around the edges of the lightly sprayed sheet pan. Make sure the tortillas overlap and are hanging halfway over the edge of the pan, leaving a gap in the center.
• Place 1 tortilla over the bottom center gap of the sheet pan.
• Evenly spread the meat mixture over the tortillas.
• Sprinkle cheese on top of meat, then top with sliced green onions.
• Place the final tortilla over the top center of the mixture.
• Starting at either side of the sheet pan, carefully but tightly begin folding the tortillas towards the middle.
• When all sides are folded, place the second sheet pan on top of the folded tortillas. This is to ensure edges do not come apart during baking.
• Bake for 20 minutes.
• Remove pans from the oven. Remove the top sheet pan and cook for an additional 5 minutes.
• Remove from the oven and allow the quesadilla to slightly cool before cutting into servings.
• Serve with sour cream, if desired.

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Notes

• The ground beef and veggies could be cooked ahead of time and stored in the fridge until you are ready to assemble your quesadillas.
• A pizza cutter makes cutting the quesadillas into individual portions easy.

Nutrition

Calories: 356kcal | Carbohydrates: 20g | Protein: 19g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 858mg | Potassium: 371mg | Fiber: 4g | Sugar: 2g | Vitamin A: 955IU | Vitamin C: 15mg | Calcium: 279mg | Iron: 3mg

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