Sheet Pan Quesadillas

Table of Contents

1. Sheet Pan Quesadillas Ingredients
2. Substitutions And Additions
3. How To Make This Sheet Pan Quesadillas Recipe
4. How To Serve
5. Storage
6. Why We Love This Recipe
7. More Recipes You’ll Love
8. JUMP TO RECIPE
9. Even More Recipes You’ll Love

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 Quesadillas Ingredients

Ground beef is seasoned with a blend of spices, while bell peppers and onions add crunch and sweetness.

Black beans and salsa provide creaminess and zest, and a generous amount of Colby and Monterey jack cheese creates a gooey, cheesy delight.

You’ll need:

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

Let’s have a look at how to assemble these delicious quesadillas.

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 five 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 six 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 one 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 five minutes.

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

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.

Storage

Whether you’re planning ahead or have some leftovers, we’ve got you covered.

MAKE AHEAD: If you want to plan ahead, you can partially prepare these quesadillas in advance.

Follow the recipe up to the point just before baking in the oven.

Instead of baking, cover the assembled quesadillas tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours.

When you’re ready to enjoy them, simply pop them in the oven following the baking instructions in the recipe.

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 ten 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 container and put them back into the freezer for up to two months.

Reheat in the oven when you are ready to enjoy it!

REHEATING: When reheating quesadillas, the oven is the preferred method for maintaining their crispy texture.

However, if you’re short on time, the microwave can also work.

For the oven method, preheat your oven to 350°F (175°C) and bake the quesadillas on a baking sheet for about 10-15 minutes or until heated through.

If using the microwave, follow the instructions mentioned above, heating in 30-second intervals until the quesadilla reaches your desired temperature.

Why We Love This Recipe

EFFORTLESS PREPARATION: This sheet pan quesadilla recipe simplifies the quesadilla-making process. Instead of cooking each quesadilla individually on the stovetop, you can prepare multiple servings at once in the oven.

PERFECT FOR CROWDS: Whether you’re feeding your family or hosting a gathering, sheet pan quesadillas are an excellent choice.

CRISPY TEXTURE: Baking quesadillas in the oven results in a delightful crispy texture on the outside while keeping the inside gooey and cheesy.

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 doesn’t get quicker or simpler than that. You’ll feel 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

Even More Recipes You’ll Love

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