Sheet Pan Quesadillas Recipe

Introduction

Sheet Pan Quesadillas are a clever and delicious twist on classic quesadillas, perfect for feeding a crowd with minimal effort. This recipe layers seasoned beef, beans, veggies, and cheese right on a sheet pan, making cleanup easy and the cooking process simple.

Ingredients

• 8 large flour tortillas (burrito size)
• 1 lb ground beef
• 1 15-oz can black beans, drained and rinsed
• 1 2.25-oz can sliced black olives, drained and rinsed
• 3 cups shredded Colby and Monterey Jack cheese
• ½ cup 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
• Sour cream for topping (optional)

Instructions

1. Step 1: Preheat your oven to 425°F and lightly spray an 18×13 inch sheet pan with nonstick cooking spray.
2. Step 2: In a large skillet over medium heat, warm olive oil then add diced bell pepper and yellow onion. Cook for about 5 minutes, stirring often to cook evenly.
3. Step 3: Add ground beef and minced garlic to the skillet with the vegetables. Cook until the beef is completely browned, then remove from heat.
4. Step 4: Drain excess fat from the skillet, then return the mixture to heat. Stir in chili powder, cumin, smoked paprika, kosher salt, black pepper, black beans, sliced black olives, and salsa until well combined.
5. Step 5: Arrange 6 tortillas around the edges of the prepared sheet pan, overlapping and letting them hang halfway over the pan’s edges, leaving a gap in the center.
6. Step 6: Place 1 tortilla in the center of the pan to fill the gap.
7. Step 7: Evenly spread the beef and vegetable mixture over the tortillas on the pan.
8. Step 8: Sprinkle the shredded cheese over the meat mixture, then top with sliced green onions.
9. Step 9: Place the final tortilla on top, covering the layers.
10. Step 10: Carefully fold the tortillas from the sides towards the center, folding tightly to encase the filling.
11. Step 11: Place a second sheet pan on top of the folded tortillas to keep edges intact during baking.
12. Step 12: Bake for 20 minutes. Then remove the top pan and bake an additional 5 minutes to crisp the edges.
13. Step 13: Remove from oven and let cool slightly before slicing and serving with sour cream if desired.

Tips & Variations

• For a vegetarian version, substitute the ground beef with sautéed mushrooms or extra beans.
• Add diced jalapeños or a pinch of cayenne for extra heat.
• Use a mix of cheeses like cheddar or queso fresco for different flavors.
• Make sure to overlap the tortillas well to avoid filling leakage during baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a toaster oven to keep the quesadillas crispy, or microwave for a quicker option though the texture may be softer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can assemble the quesadillas on the sheet pan and refrigerate for a few hours before baking. Just add a few extra minutes to baking time if starting from cold.

What can I serve with sheet pan quesadillas?

These quesadillas pair well with guacamole, salsa, mexican rice, or a fresh green salad for a complete meal.

Sheet Pan Quesadillas Recipe

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★★★★★

4.6 from 51 reviews

• Author: Isabella
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This Sheet Pan Quesadillas recipe offers a fun and easy way to enjoy a classic Mexican favorite with minimal effort. Ground beef is cooked with bell peppers, onions, black beans, olives, and spices, then layered between flour tortillas with melted Colby and Monterey Jack cheese. Baked in the oven on a sheet pan, these quesadillas are crispy on the outside and packed with flavorful ingredients on the inside. Perfect for family dinners or casual gatherings, served with sour cream for dipping.

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Ingredients

Scale 1x2x3x

Quesadilla Base

• 8 large flour tortillas (burrito-size)

Meat Mixture

• 1 lb ground beef
• 1 bell pepper, seeded and diced
• 1 small yellow onion, diced
• 1 15-oz can black beans, drained and rinsed
• 1 2.25-oz can sliced black olives, drained and rinsed
• 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
• ½ cup salsa

Cheese and Garnish

• 3 cups Colby and Monterey Jack cheese, shredded
• 2 green onions, sliced thin
• Sour cream, for serving (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the quesadillas.
2. Prepare Sheet Pan: Lightly spray one 18×13 inch sheet pan with nonstick cooking spray to prevent sticking.
3. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced bell peppers and yellow onion. Cook for about 5 minutes, stirring frequently until vegetables are softened and cooked evenly.
4. Cook Ground Beef: Add the ground beef and minced garlic to the skillet with the vegetables. Cook until the beef is fully browned, breaking it apart as it cooks.
5. Drain Excess Fat: Remove the skillet from heat and carefully drain any excess fat from the cooked mixture.
6. Add Seasonings and Beans: Return the meat mixture to the skillet. Stir in chili powder, cumin, smoked paprika, kosher salt, black pepper, black beans, black olives, and salsa. Mix thoroughly to combine all ingredients evenly.
7. Arrange Tortillas: Place six of the flour tortillas around the edges of the prepared sheet pan. Make sure they overlap and hang halfway over the edge of the pan, forming a border while leaving a gap in the center.
8. Place Center Tortilla: Place one tortilla over the bottom center gap of the pan inside the border formed by the other tortillas.
9. Layer Meat Mixture: Evenly spread the seasoned meat and vegetable mixture over the tortillas placed on the pan.
10. Add Cheese and Green Onions: Sprinkle the shredded Colby and Monterey Jack cheese over the meat mixture, then scatter sliced green onions on top.
11. Top Tortilla: Place the final tortilla over the center topping the mixture to cover the filling.
12. Fold Tortillas: Starting at either side of the sheet pan, carefully and tightly fold the overlapping tortillas towards the middle, enclosing the filling completely.
13. Weight Down for Baking: Place a second sheet pan on top of the folded tortillas to keep the edges sealed during baking.
14. Bake: Bake in the preheated oven for 20 minutes until the tortillas are golden and the cheese is melted.
15. Remove Top Pan and Continue Baking: Carefully remove the top sheet pan, then bake for an additional 5 minutes to crisp the quesadilla.
16. Cool Slightly and Serve: Remove from the oven and let the quesadilla cool slightly before cutting into servings. Serve with sour cream if desired.

Notes

• Ensure to drain excess fat from cooked ground beef for less greasiness.
• Using a second sheet pan as a weight helps keep the quesadilla intact during baking.
• Cut the quesadilla into wedges for easy serving and sharing.
• Sour cream adds a creamy, tangy contrast but can be omitted if preferred.
• Feel free to add other toppings like jalapeños or corn for extra flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican-American

Keywords: sheet pan quesadillas, easy dinner, baked quesadilla, ground beef quesadilla, Mexican recipe