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Sheet Pan Quesadillas Recipe

Sheet Pan Quesadillas Recipe
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★★★★★

5.1 from 8 reviews

This Sheet Pan Quesadillas recipe offers a fun, easy, and delicious way to enjoy classic quesadillas with a twist. Packed with seasoned ground beef, bell peppers, black beans, and a blend of cheddar and Monterey Jack cheeses, this recipe is perfect for a family dinner or casual get-together. Baked on a sheet pan for convenience and crispy edges, these quesadillas are served with sour cream and fresh pico de gallo for added flavor.

Ingredients

Scale

For the Filling

  • 1 Tablespoon extra-virgin olive oil
  • 1 pound lean ground beef
  • 1 onion, chopped
  • 2 bell peppers, chopped
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (4 ounce) can diced green chiles
  • 3 Tablespoons taco seasoning (store-bought or homemade)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

For the Quesadillas

  • 12–14 large flour tortillas
  • 1.5 cups shredded cheddar cheese
  • 1.5 cups shredded Monterey Jack cheese
  • 2 green onions, thinly sliced

For Serving

  • Sour cream
  • Pico de gallo

Instructions

  1. Brown Beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned, about 4–5 minutes. Remove from heat.
  2. Add Veggies: Stir in the chopped onion, bell peppers, black beans, and diced green chiles into the cooked beef.
  3. Season: Return the skillet to medium heat if needed. Add the taco seasoning along with ¼ cup water. Stir well and cook until the liquid has evaporated and the mixture is evenly coated in seasoning, about 3–4 minutes.
  4. Adjust Seasoning: Remove from heat. Taste the mixture and add more salt or taco seasoning if desired.
  5. Layer Tortillas: On a half sheet pan, arrange the tortillas around the edges so that half of each tortilla hangs over the sides.
  6. Add Fillings: Place one tortilla in the center to cover the pan. Spread the beef and vegetable mixture evenly over the tortillas. Sprinkle with both cheddar and Monterey Jack cheeses and green onions. Place another tortilla in the center on top, then fold the overhanging tortillas inward to cover the filling.
  7. Top with Pan: Set another sheet pan on top to hold everything in place during baking.
  8. Bake: Bake at 375°F (190°C) for 20 minutes, until the tortillas start to crisp. Remove the top pan and continue baking for an additional 15 minutes, until the quesadillas are golden and crispy.
  9. Serve: Slice into squares or rectangles and serve warm with sour cream and pico de gallo.

Notes

  • You can substitute ground turkey or chicken for lean ground beef for a lighter option.
  • Use corn tortillas for a gluten-free version, but note they may be more fragile when folding.
  • Add jalapeños or hot sauce for an extra spicy kick.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
  • Homemade taco seasoning can be used instead of store-bought to control sodium and spice levels.

Nutrition

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

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