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Sheet Pan Quesadillas

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close up shot of a quesadilla being peeled away
Crispy tortillas are stuffed with all your favorite fillings in this delicious sheet pan quesadillas recipe.
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Table of Contents
  1. Sheet Pan Quesadillas Ingredients
  2. How To Make This Sheet Pan Quesadillas Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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.

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.

close up overhead shot of quesadillas with cups of salsa, sour cream, and guacamole on a sheet pan

Sheet Pan Quesadillas Ingredients

sheet pan quesadillas raw ingredients that are labeled

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

SUBSTITUTIONS AND ADDITIONS

PROTEIN: While the recipe calls for ground beef, you could definitely swap this out for grilled chicken breast, rotisserie chicken, shredded chicken, or carnitas shredded pork. You can also opt for vegetarian quesadillas and leave the meat out altogether.

CHEESE: Any cheese that melts well will work for this recipe. Add cheddar cheese or pepper Jack into the mix as well or in place of the Colby and Monterey Jack cheese.

TOPPINGS: There are tons of extra toppings you can add to your quesadillas. Some of our favorite taco toppings include shredded lettuce, pico de gallo, guacamole, fresh avocado, green chiles, sour cream, salsa, and black olives.

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.

OUR RECIPE DEVELOPER SAYS

The ground beef and veggies could be cooked ahead of time and stored in the fridge until you are ready to assemble your quesadillas.

garlic and ground beef added to the skillet of peppers and onions

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.

ingredients added to the beef mixture in the skillet

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.

tortillas laid on the edge of a pan

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.

tortillas topped with beef mixture and shredded cheese

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.

tortillas folded up on 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.

PRO TIP:

A pizza cutter makes cutting the quesadillas into individual portions easy.

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.

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!

quesadillas stacked on top of each other on a plate

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.

FREQUENTLY ASKED QUESTIONS

Can I use corn tortillas?

This easy sheet pan quesadilla recipe would work with corn tortillas, although we find flour tortillas tend to be more pliable. If you do use corn, warm them in the microwave for a few seconds to soften them up before attempting to fill them and fold them over. 

Can I use different meat in this sheet pan taco bake recipe?

Ground pork, ground turkey, shredded chicken, or shredded pork are more great choices for the meat in this recipe.

Can I make this recipe ahead of time?

We recommend assembling these quesadillas close to when you are planning to bake them, otherwise, the tortillas may get soggy. You could cook the beef and veggies ahead of time and store them in the fridge ready to be layered on the tortillas later.

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close up shot of a quesadilla being peeled away

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
Cook Time 25 minutes
Total Time 45 minutes
Servings 12

Ingredients
  

  • 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
  • teaspoons chili powder
  • teaspoons cumin
  • 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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  1. Christina says

    Really good quesadilla recipe! Easy to make too! I changed the beef to chicken just because of personal preferences. Will definitely make again!

  2. Janet Franklin says

    Why leave a hole in the middle? That section of the quesadilla will only have a top and not a bottom. What purpose does the hole provide?

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