Sheet Pan Quesadilla

Sheet Pan Quesadilla is a convenient, crowd-pleasing meal that transforms the traditional quesadilla into a family-style feast. Filled with melted cheese, savory meat or beans, and sautéed vegetables, this baked version ensures even crispiness and simple preparation using just one sheet pan.

Why You’ll Love This Recipe

This recipe is ideal for feeding a group quickly and without hassle. Unlike making individual quesadillas on the stovetop, the sheet pan method saves time and delivers consistently crispy results. It’s endlessly customizable, perfect for meal prep, and great for lunch, dinner, or parties.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Flour tortillas
• Cooked chicken, ground beef, or black beans
• Shredded cheddar or Mexican blend cheese
• Bell peppers
• Onion
• Olive oil
• Taco seasoning
• Salt and pepper
• Optional: jalapeños, corn, cilantro, or salsa for garnish

Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
2. In a skillet, heat olive oil and sauté diced onions and bell peppers until softened. Add meat or beans and season with taco seasoning, salt, and pepper. Set aside.
3. Arrange tortillas overlapping to cover the entire sheet pan, allowing half of each tortilla to hang over the edges.
4. Spread the filling evenly over the tortillas, then sprinkle cheese generously on top.
5. Fold the overhanging tortillas over the filling, covering it completely. Place an extra tortilla in the center if needed.
6. Place a second baking sheet on top to press the quesadilla flat.
7. Bake for 20–25 minutes, removing the top sheet pan for the last 5 minutes to crisp the top.
8. Let cool slightly, then slice into squares and serve with desired toppings.

Servings and timing

This recipe yields approximately 6–8 servings.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Variations

• Vegetarian Version: Use black beans, corn, mushrooms, and spinach as filling.
• Spicy Quesadilla: Add chopped jalapeños or a dash of hot sauce to the filling.
• Breakfast Style: Use scrambled eggs, breakfast sausage, and cheese.
• BBQ Chicken: Replace taco seasoning with BBQ sauce and add red onions and cilantro.
• Buffalo Chicken: Toss cooked chicken in buffalo sauce and mix with cheese and ranch dressing.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place slices in a 375°F (190°C) oven for 8–10 minutes, or re-crisp in a skillet. Avoid microwaving if you want to retain the crisp texture.

FAQs

Can I use corn tortillas instead of flour?

Yes, but they are smaller and less pliable. Warm them first to prevent cracking and use more to cover the pan.

How do I keep the quesadilla from falling apart?

Folding the tortillas tightly and pressing with a second sheet pan ensures everything stays in place.

Can I make this ahead of time?

Yes, assemble it up to 12 hours in advance and refrigerate. Bake when ready to serve.

What type of cheese melts best in quesadillas?

Cheddar, Monterey Jack, or a pre-shredded Mexican blend are all great choices for melting.

Do I have to use meat?

No, you can use beans, veggies, or tofu for a meatless option.

Can I freeze sheet pan quesadilla slices?

Yes. Wrap individual portions and freeze for up to 2 months. Reheat in the oven until heated through.

What dipping sauces go well with this?

Serve with sour cream, salsa, guacamole, or a creamy jalapeño dip.

How do I make it extra crispy?

Remove the top sheet pan during the last few minutes of baking or broil briefly.

Can I make it gluten-free?

Use certified gluten-free tortillas and ensure your fillings are gluten-free.

What should I serve with sheet pan quesadillas?

A fresh salad, Mexican rice, black beans, or corn salad make excellent side dishes.

Conclusion

Sheet Pan Quesadilla is a simple and delicious way to enjoy this Mexican favorite without standing over the stove. With endless filling options and crisp, melty results every time, it’s a reliable go-to for busy nights or festive gatherings. Slice, serve, and watch it disappear.

Sheet Pan Quesadilla

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Sheet Pan Quesadilla is a crowd-pleasing, oven-baked version of the classic quesadilla, filled with cheese, seasoned meat, and veggies. It’s perfect for feeding a group with minimal effort.

• Author: Emma Harper
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6–8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican
• Diet: Halal

Ingredients

Units USM Scale 1x2x3x

• 1 lb ground beef or shredded chicken
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 1 packet taco seasoning
• 1/4 cup water
• 2 cups shredded cheddar or Mexican blend cheese
• 8 large flour tortillas
• Nonstick cooking spray or melted butter for brushing
• Optional toppings: sour cream, salsa, guacamole, chopped cilantro

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Instructions

1. Preheat oven to 425°F (220°C) and grease a large rimmed sheet pan.
2. In a skillet, heat olive oil over medium heat. Add onion and bell pepper and sauté for 3-4 minutes.
3. Add ground beef (or chicken) and cook until browned. Drain excess grease.
4. Stir in taco seasoning and water. Simmer for 2-3 minutes until thickened. Remove from heat.
5. Place 6 tortillas around the edges of the sheet pan, overlapping, so half of each hangs over the edge. Place 1 tortilla in the center to cover the bottom.
6. Spread the meat mixture evenly over the tortillas, then sprinkle with cheese.
7. Place the final tortilla in the center and fold over the edges of the hanging tortillas to cover the filling completely.
8. Spray or brush the top with nonstick spray or melted butter.
9. Place another baking sheet on top to weigh it down and bake for 20 minutes.
10. Remove the top pan and bake an additional 5-10 minutes until golden and crisp.
11. Let cool slightly, then slice and serve with toppings of choice.

Notes

• Use rotisserie chicken for a quicker prep.
• Swap in black beans or corn for a vegetarian version.
• Make it spicier by adding jalapeños or hot sauce to the filling.
• Can be prepped ahead and baked just before serving.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 2g
• Sodium: 620mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 55mg