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Sheet-Pan Quesadillas Recipe

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★★★★★

4.6 from 112 reviews

This Sheet-Pan Quesadillas recipe is a fun and easy way to make a crowd-pleasing meal with minimal effort. Loaded with seasoned ground beef, sautéed bell peppers and onions, and a blend of melted cheddar and Monterey Jack cheeses, these quesadillas are baked on a sheet pan for a crispy, golden texture. Perfect for a family dinner or casual get-together, they come together quickly with simple ingredients and an easy layering technique.

Ingredients

Scale

Vegetables & Meat

  • 1 tbsp. extra-virgin olive oil
  • 2 bell peppers, chopped
  • 1 onion, chopped
  • 1 1/2 lb. ground beef
  • 2 green onions, thinly sliced

Spices & Seasonings

  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. smoked paprika
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Other Ingredients

  • 8 large flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Sour cream, for garnish
  • Pico de gallo, for garnish

Instructions

  1. Preheat the oven and prepare vegetables: Preheat your oven to 375°F (190°C). In a large skillet over medium heat, warm the olive oil. Add the chopped bell peppers and onion; cook, stirring occasionally, until they soften, about 5 minutes. Remove the vegetables from the skillet and set aside.
  2. Cook and season the ground beef: Add the ground beef to the same skillet and cook over medium heat, breaking it up with a wooden spoon until it is no longer pink, about 5 minutes. Drain any excess fat. Stir in the cumin, chili powder, smoked paprika, and season well with kosher salt and freshly ground black pepper. Mix thoroughly to combine all flavors.
  3. Assemble quesadillas on the sheet pan: On a half sheet pan, arrange six tortillas around the edges so that about half of each tortilla hangs over the sides. Place one tortilla flat in the center to cover the pan completely. Layer the cooked ground beef, sautéed peppers and onions, shredded cheddar and Monterey Jack cheeses, and sliced green onions on top of the center tortilla evenly.
  4. Top and fold the tortillas: Place another tortilla in the center, covering all fillings. Then fold each tortilla hanging over the edge towards the center to enclose the filling, creating a layered quesadilla stack on the sheet pan.
  5. Bake with weight and crisp the quesadillas: Place a second baking sheet on top of the folded tortillas to help maintain their shape while baking. Bake in the preheated oven until the tortillas begin to turn crispy, about 20 minutes. Remove the top baking sheet, then continue baking uncovered for an additional 15 minutes or until the tortillas are golden and crispy all over.
  6. Serve: Remove from the oven, slice the quesadillas into rectangles, and serve warm. Garnish with sour cream and pico de gallo for added flavor and freshness.

Notes

  • You can customize the filling by adding beans, corn, or different types of cheese for variation.
  • To make prep easier, you can chop vegetables and shred cheese ahead of time.
  • For a healthier version, use whole wheat tortillas and lean ground beef or ground turkey.
  • Ensure the second baking sheet used on top is heatproof and fits properly to weigh down the quesadillas for even cooking.
  • Leftovers store well in the refrigerator for up to 3 days; reheat in the oven or air fryer for best texture.

Keywords: sheet-pan quesadillas, baked quesadillas, ground beef quesadillas, easy family dinner, Mexican fusion, oven-baked quesadillas

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