Sheet Pan Quesadillas

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

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Our sheet pan quesadillas recipe is a simple way to make quesadillas in the oven for a quick family dinner. Crispy tortillas are stuffed with all your favorite fillings and ooey-gooey melted cheese to create this tasty Mexican-inspired meal.

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Sheet pan recipes are so easy, just add the ingredients to one pan and you have a delicious appetizer or meal. Sheet pan nachos and sheet pan fajitas are two of our favorites.

Sheet Pan Quesadillas Ingredients

You’ll need:

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

You’ll need:

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

How To Make This Sheet Pan Quesadillas Recipe

STEP ONE: Preheat the oven to 425°F.

STEP TWO: Get out two 18×13-inch sheet pans and very lightly spray just one of them with nonstick cooking spray.

STEP THREE: In a large skillet over medium heat, add olive oil, bell peppers, and yellow onion. Cook for 5 minutes, stirring often to ensure that the veggies are evenly cooked.

STEP FOUR: Add the ground beef and minced garlic to the sautéed bell peppers and onion. Cook until the meat is completely browned.

STEP FIVE: Remove from the heat and drain any excess grease from the pan.

STEP SIX: Return the meat and veggie mixture to the skillet and add in the chili powder, cumin, paprika, kosher salt, black pepper, black beans, black olives, and salsa. Stir well after adding each ingredient.

STEP SEVEN: 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 edges of the pan, leaving a gap in the center.

STEP EIGHT: Place 1 tortilla over the bottom center gap of the sheet pan.

STEP NINE: Evenly spread the skillet mixture over the top of the tortillas.

STEP TEN: Sprinkle the cheese on top of the mixture and top it off with sliced green onions.

STEP ELEVEN: Place the final tortilla over the top center of the mixture.

STEP TWELVE: Starting at either side of the sheet pan, carefully, but tightly begin to fold the overhanging tortillas towards the center of the pan.

STEP THIRTEEN: When all sides are folded, place the second sheet pan on top of the folded tortillas. This is to ensure that the edges do not come apart during baking.

STEP FOURTEEN: Bake for 20 minutes.

STEP FIFTEEN: Remove the pans from the oven. Remove the second baking sheet and put the bottom sheet pan back in the oven. Cook for an additional 5 minutes.

STEP SIXTEEN: Remove from the oven and allow the quesadillas to slightly cool before cutting into servings.

STEP SEVENTEEN: Serve with your choice of toppings and enjoy!

How To Serve

These easy sheet pan quesadillas are perfect for an easy dinner. Serve them with your favorite toppings and a Mexican corn salad or Spanish rice on the side for a hearty and filling meal.

MORE MIEXCAN DISH RECIPES

Beef Dinner Ideas

Ground Beef Enchiladas

Chicken Dinner Ideas

Slow Cooker Queso Chicken Tacos

Storage

IN THE FRIDGE: Store leftover quesadillas in a Ziploc bag. Be sure to press out any air to save them from getting stale. To reheat, and keep the quesadillas nice and crunchy, I recommend popping them back in the oven or using a toaster oven, set at 325 to 350°F for about 10 minutes.

IN THE FREEZER: Sheet pan quesadillas can be frozen for easy lunch or dinner later. Cut the quesadillas in the sheet pan, then place the pan into the freezer and allow the quesadillas to firm up. Remove the quesadillas and wrap them tightly in plastic, then place them in a Ziploc freezer bag or airtight container and put them back into the freezer for up to 2 months. Reheat in the oven when you are ready to enjoy it!

This is the easiest way to make homemade quesadillas. Putting all of the ingredients together onto a sheet pan and popping it in the oven, it doesn’t get quicker or simpler than that. Top off your crispy quesadillas with your favorite toppings and you’ll be feeling like you are sitting at your favorite Mexican restaurant.

More Recipes You’ll Love

• Sheet Pan Fajitas
• Sheet Pan Tacos
• Hungarian Goulash
• Baked Chili Dogs
• Burrito Bowl
• Baked Burritos
• Rectangle School Pizza
• Beef Quesadillas
• Taco Bell Mexican Pizza
• Italian Chicken Sheet Pan Dinner
• Taco Bell Frito Burrito
• Sheet Pan Stir Fry
• Instant Pot Chili
• Crack Chicken Chili

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Sheet Pan Quesadillas

5 from 1 vote

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

  

1x2x3x

• 1½ tablespoons olive oil
• 1 bell pepper, seeded and diced
• 1 small yellow onion, diced
• 1 pound ground beef
• 1 teaspoon minced garlic
• 15 ounces black beans, drained and rinsed
• 2.25 ounces sliced black olives, drained and rinsed
• ½ cup your favorite salsa
• 1½ teaspoons chili powder
• 1½ teaspoons cumin
• 1½ teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 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.

Video

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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