Sheet Pan Quesadillas

Crispy, cheesy, and packed with bold flavors, sheet pan quesadillas are the ultimate fuss-free way to feed a crowd. Forget flipping individual quesadillas in a pan—using your oven delivers golden, crunchy tortillas loaded with cheese, seasoned meat, and all your favorite fillings. Slice ‘em up, serve ‘em hot, and watch them disappear in minutes.

Sheet Pan Dinners

Sheet pan dinners are perfect for meal prep, game nights and weeknights when you don’t have time to babysit a meal.

The sheet pan approach lets the oven do all the work while you sit back and relax. Our sheet pan quesadilla is just one of many easy, delicious options—like our Italian chicken sheet pan dinner and sheet pan stir fry.

Want an alternative to our easy beef quesadilla recipe? Try our sheet pan chicken quesadillas.

Sheet Pan Quesadillas Ingredients

Full Ingredients List

• 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 

The Best Tortillas To Use For Baking Quesadillas In The Oven

The type of tortilla you choose can make or break your sheet pan quesadillas.

🏆 Flour Tortillas

• Soft and pliable, making them easy to layer and fold without cracking.
• Crisp up beautifully in the oven without drying out.
• 10-inch burrito-style tortillas work great as their size will create a seamless base and top layer.

⚠️ Whole Wheat or Low-Carb Tortillas

• Added fiber.
• Won’t crisp up quite as much as white flour tortillas but still work well.

⛔ Corn Tortillas

• More fragile and prone to breaking when folded.
• Don’t get as crispy and can become chewy instead.
• Best for individual pan-fried quesadillas rather than sheet pan versions.

TL:DR = For the best results, opt for flour tortillas that are large, pliable, and sturdy enough to hold the filling without tearing.

How To Make Ground Beef Quesadillas Easy, Easy Easy!

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

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.

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.

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.

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.

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.

Make These Oven Quesadillas Ahead of Time

Prep Baked Quesadillas Up to Two Days Ahead

You can prep the filling ahead of time to make assembly quick and easy.

Cook the ground beef with the spices and vegetables. Then let it cool and store it in an airtight container in the fridge for up to two days.

When you’re ready to bake, simply layer the tortillas and filling on the sheet pan, then bake as directed.

⏰ Time-Saving Tip 👉 Shred your cheese ahead of time and store it in a zip-top bag or airtight container in the fridge for up to a week.

Assemble A Few Hours Before Baking

You can assemble the quesadillas up to three hours ahead and refrigerate them before baking—just follow these steps to prevent sogginess:

• Drain excess liquid from cooked meats or sautéed veggies before layering.
• Use a light hand with sauces and spread a thin layer of cheese directly on the tortillas to create a moisture barrier.
• Bake straight from the fridge—no need to bring it to room temperature. Simply add a few extra minutes to the baking time to ensure everything is heated through and crispy.

With these simple steps, you can enjoy freshly baked, crispy quesadillas with minimal effort!

How To Store

Since these quesadillas are baked on a sheet pan as one large piece, here’s the best way to store them:

Cool Completely – Let the quesadilla cool so it doesn’t get soggy from trapped steam.

Slice Into Portions – Cut into squares or rectangles for easy storage.

Refrigerate – Store slices in an airtight container with parchment paper between layers to prevent sticking. They’ll last up to three days in the fridge.

Freeze – Wrap each piece in plastic wrap, then store them in a freezer-safe bag or container for up to two months.

Reheat for Best Texture –

• Oven: Bake at 350°F for 10-15 minutes to get them crispy again.
• Skillet: Heat over medium heat for a few minutes per side.
• Microwave: Not ideal for crispiness, but works in 30-second bursts.

How To Serve Cheesy Beef Quesadillas

Once your Sheet Pan Quesadillas are golden, crispy, and fresh out of the oven, it’s time to serve them up! Here’s how to make them even better:

Slice and Serve Immediately

Sheet Pan Quesadillas are best right out of the oven, when they’re hot and crispy. If serving for a party, keep them warm in a low oven 200°F until ready to serve.

• Let the quesadilla cool for a few minutes to help the cheese set.
• Use a sharp knife or pizza cutter to slice it into squares or rectangles.

Elevate Easy Quesadillas With Toppings & Sides

✅ Dips & Sauces – Serve with salsa, guacamole, sour cream, queso, or chipotle mayo.
✅ Fresh Garnishes – Sprinkle with chopped cilantro, sliced jalapeños, diced tomatoes, or avocado.
✅ Sides – Pair with Spanish rice, Mexican Street Corn, refried beans, corn salad, or a fresh side salad.

Quesadillas For A Crowd

Sheet pan quesadillas are a fantastic way to prepare quesadillas for a crowd.

Cut them into squares or triangles and arrange them on a large platter. Set up a DIY toppings bar with extras like diced tomatoes, shredded lettuce, pickled onions, and black olives for customization.

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.

More One Pan Dinners

For a complete Tex-Mex feast, try pairing these crispy sheet pan quesadillas with other easy, crowd-pleasing meals including:

• Our sheet pan fajitas are packed with bold flavors, tender chicken, and roasted peppers, making them a perfect complement.

• If you’re looking for a fun appetizer or game-day snack, sheet pan nachos are loaded with all your favorite toppings.

• For a creamy, comforting twist, our white chicken enchilada skillet brings all the flavors of classic enchiladas into a simple, one-pan meal.

• And if you love pasta, our one pot chicken fajita pasta is a delicious way to enjoy Tex-Mex flavors with minimal cleanup.