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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/sheet-pan-quesadillas-recipe/