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Our sheet pan quesadillas recipe is a simple way to make quesadillas in the oven. You can easily make beef, chicken, or vegetable quesadillas. Add your favorite toppings like sour cream or salsa and you have tasty homemade quesadilla in no time!
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! Both are delicious Mexican sheet pan recipes, just like these quesadillas.
MORE SHEET PAN RECIPES:
Sheet Pan Nachos | Sheet Pan Fajitas
INGREDIENTS FOR SHEET PAN QUESADILLAS
You will need:
- 8 large flour tortillas (burrito size)
- 1 pound ground beef
- 15-oz can black beans, drained and rinsed
- 3 cups Colby and Monterey jack cheese, fancy shredded
- ½ cup of your favorite salsa
- 1 bell pepper, seeded and diced
- 1 small yellow onion, diced
- 2 green onions, sliced thin
- 1 ½ tablespoons olive oil
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 18×13 sheet pans
SUBSTITUTIONS and ADDITIONS
Protein: While the recipe calls for ground beef, you could definitely swap this out for grilled chicken or carnitas shredded pork. You can also opt for vegetarian quesadillas and leave the meat out altogether.
Toppings: There are tons of extra toppings you can add to your quesadillas. Some of our favorites are shredded lettuce, pico de gallo, guacamole, fresh avocado, sour cream, salsa, and black olives.
HOW TO MAKE this SHEET PAN QUESADILLAS recipe
STEP ONE: Preheat the oven to 425 degrees.
STEP TWO: Get out both of your 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 sauteed bell peppers and onion. Cook until the meat is completely browned.
STEP FIVE: Remove from the heat and drain any 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 edge 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 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 tortillas towards the middle of the pan.
STEP THIRTEEN: When all sides are folded, place the 2nd 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 top sheet pan 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 quesadilla to slightly cool before cutting into servings.
STEP SEVENTEEN: Serve with your choice of toppings and enjoy!
STORage
IN THE FRIDGE: Store leftover sheet pan 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 325-350 for about 10 minutes.
IN THE FREEZER: Sheet pan quesadillas can be frozen for easy meals later. After cooking, 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 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 more simple than that. Top off the quesadillas with your favorite toppings and you’ll be feeling like you are sitting at your favorite Mexican restaurant. These are so delicious!
MORE RECIPES YOU’LL LOVE
Sheet Pan Quesadillas
Ingredients
- 8 large flour tortillas (burrito size)
- 1 lb ground beef
- 15 oz canned black beans drained and rinsed
- 2.25 oz canned sliced black olives drained and rinsed
- 3 cup colby and monterey jack cheese fancy shredded
- 1/2 cup your favorite salsa
- 1 bell pepper seeded and diced
- 1 small yellow onion diced
- 2 green onions sliced thin
- 1 1/2 tbsp olive oil
- 1 1/2 tsp chili powder
- 1 1/2 tsp cumin
- 1 1/2 tsp smoked paprika
- 1 tsp minced garlic
- 1 tsp kosher salt
- 1 tsp black pepper
- sour cream to top quesadillas (optional)
Instructions
- Preheat oven to 425 degrees.
- Get out both of your 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 2nd 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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