Sheet Pan Quesadillas Recipe

Introduction

Sheet Pan Quesadillas are a fun and easy way to enjoy a classic Mexican favorite with minimal mess. Packed with seasoned ground beef, black beans, and melty cheese, this recipe is perfect for feeding a crowd or a family dinner.

Ingredients

• 8 flour tortillas (large 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 Colby and Monterey Jack cheese (shredded)
• 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 to top quesadillas (optional)

Instructions

1. Step 1: Preheat the oven to 425°F (220°C) and spray an 18×13-inch sheet pan with nonstick cooking spray.
2. Step 2: In a large skillet over medium heat, heat olive oil. Add the diced bell pepper and yellow onion, cooking for about 5 minutes while stirring frequently until vegetables are tender.
3. Step 3: Add ground beef and minced garlic to the skillet with the vegetables. Cook until the beef is fully browned, then remove from heat and drain excess fat.
4. Step 4: Return the skillet to the heat and stir in chili powder, cumin, smoked paprika, kosher salt, black pepper, black beans, black olives, and salsa. Mix well to combine all ingredients thoroughly.
5. Step 5: Arrange 6 tortillas around the edges of the sheet pan so they overlap and hang halfway over the pan’s edges, leaving a gap in the center.
6. Step 6: Place one tortilla in the center bottom gap of the pan.
7. Step 7: Evenly spread the meat mixture over the tortillas in the pan.
8. Step 8: Sprinkle the shredded cheese over the meat mixture, then scatter the sliced green onions on top.
9. Step 9: Place the final tortilla over the center of the layered ingredients.
10. Step 10: Starting from either side of the pan, carefully and tightly fold the tortillas towards the middle, enclosing the filling.
11. Step 11: Place a second sheet pan on top of the folded tortillas to keep them from unfolding while baking.
12. Step 12: Bake for 20 minutes, then remove the top pan and bake for an additional 5 minutes to crisp the tortillas.
13. Step 13: Remove from the oven and let the quesadilla cool slightly before cutting into servings.
14. Step 14: Serve warm with sour cream, if desired.

Tips & Variations

• For a vegetarian version, substitute the ground beef with cooked mushrooms or your favorite plant-based protein.
• Try adding corn or diced jalapeños for extra sweetness or heat.
• Use a blend of cheeses like cheddar or pepper jack for a different flavor profile.
• To save time, prepare the meat mixture a day ahead and refrigerate before assembling.

Storage

Store leftover quesadillas wrapped tightly in foil or an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet or oven at 350°F until heated through and crispy again. Avoid microwaving if you want to keep the crisp texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use corn tortillas instead of flour tortillas?

Flour tortillas work best for folding and baking in this recipe because they are more flexible and sturdy. Corn tortillas may crack while folding, but you can use them if softened well beforehand.

Can I freeze these quesadillas?

Yes, you can freeze the fully assembled quesadillas before baking. Wrap tightly in foil and freeze for up to 2 months. Bake from frozen, adding extra time to ensure they are heated through.

Sheet Pan Quesadillas Recipe

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★★★★★

4.4 from 133 reviews

These Sheet Pan Quesadillas are a fun and easy twist on the classic Mexican favorite, perfectly cooked in the oven for a crispy, melty, and flavorful meal. Ground beef, black beans, olives, and plenty of cheese are layered between large flour tortillas and baked on a sheet pan, making dinner prep simple and cleanup a breeze.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main 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 Colby and Monterey Jack cheese blend, shredded
• ½ cup salsa
• 1 bell pepper, seeded and diced
• 1 small yellow onion, diced
• 2 green onions, thinly sliced
• 1 ½ tablespoons olive oil

Spices & Seasonings

• 1 ½ teaspoons chili powder
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons smoked paprika
• 1 teaspoon minced garlic
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Optional Toppings

• Sour cream for serving

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) and prepare your baking equipment by spraying an 18×13 inch sheet pan with nonstick cooking spray.
2. Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced bell pepper and yellow onion, cooking for about 5 minutes while stirring often to ensure the vegetables cook evenly and soften.
3. Cook Ground Beef: Add the ground beef and minced garlic to the skillet with the vegetables. Cook until the beef is completely browned, breaking it apart as it cooks.
4. Drain Fat: Remove the skillet from heat and drain off any excess fat to keep the filling from being greasy.
5. Season and Combine: Return the skillet to the heat and stir in chili powder, cumin, smoked paprika, kosher salt, black pepper, black beans, black olives, and salsa. Mix everything thoroughly to combine all the flavors evenly throughout the mixture.
6. Prepare Tortilla Base: Arrange 6 of the flour tortillas around the edges of the sprayed sheet pan so that they overlap and hang halfway over the edges, creating a border with a gap in the center.
7. Add Center Tortilla: Place one tortilla over the bottom center gap inside the sheet pan to cover the middle area.
8. Layer Filling: Spread the meat and vegetable mixture evenly over the tortillas in the sheet pan, then sprinkle the shredded cheese on top followed by the sliced green onions.
9. Top with Final Tortilla: Place the last tortilla over the top center of the pan, covering the filling and cheese completely.
10. Fold Tortillas: Starting from either side of the sheet pan, carefully fold the overlapped tortillas inward toward the center tightly to enclose the filling.
11. Weigh Down Edges: Place a second sheet pan or another flat heavy pan on top of the folded tortillas to keep the edges from separating during baking.
12. Bake: Bake the layered quesadilla in the preheated oven for 20 minutes, allowing the cheese to melt and the tortillas to crisp up.
13. Remove Top Pan and Finish Baking: Carefully remove the upper sheet pan and bake for an additional 5 minutes to crisp the top tortilla edges perfectly.
14. Cool and Serve: Remove from the oven and let the quesadilla cool slightly before cutting it into portions. Serve warm with sour cream if desired.

Notes

• Use large burrito-sized tortillas to ensure enough coverage and easy folding.
• Draining excess fat from the browned meat helps prevent sogginess in the quesadilla.
• Placing a second sheet pan on top while baking keeps the quesadilla well-pressed and helps achieve an even crispy texture.
• You can customize the filling by adding jalapeños, corn, or other favorite veggies for extra flavor and texture.
• Serve with your favorite salsa, guacamole, or sour cream for added creaminess.

Keywords: sheet pan quesadillas, baked quesadillas, ground beef quesadillas, easy dinner recipes, Mexican cuisine, oven-baked quesadillas