Name: Sheet Pan Quesadilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 pound ground beef or chicken; 1 tablespoon olive oil; 1 packet taco seasoning; 1/2 cup water; 1 bell pepper, diced; 1/2 cup onion, diced; 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend); 6 large flour tortillas; 1 tablespoon melted butter or cooking spray; Optional toppings: sour cream, salsa, guacamole, chopped cilantro

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Sheet Pan Quesadilla is a family-style twist on the classic quesadilla, made by layering tortillas, melty cheese, and your favorite fillings in one big batch on a single sheet pan. It’s crispy on the outside, gooey on the inside, and perfect for feeding a crowd with minimal fuss.

Why You’ll Love This Recipe

This recipe takes everything you love about traditional quesadillas—melted cheese, flavorful fillings, and golden tortillas—and turns it into an easy, oven-baked version that requires no flipping or batch cooking. It’s great for parties, weeknight dinners, or game day appetizers.

Ingredients

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

Flour tortillas (large size)
Shredded cheese (cheddar, Monterey Jack, or a blend)
Cooked protein (seasoned chicken, beef, or beans)
Bell peppers (diced)
Onion (sliced or diced)
Olive oil or melted butter
Taco seasoning or spices (optional)
Sour cream, salsa, guacamole (for serving)

Directions

Preheat the oven to 425°F (220°C). Lightly grease a rimmed sheet pan.
Arrange tortillas along the bottom of the pan, overlapping so they cover the surface and hang over the edges. Place one in the center to cover gaps.
Spread cooked protein evenly over the tortillas.
Top with bell peppers, onion, and a generous layer of shredded cheese.
Fold overhanging tortillas back toward the center to enclose the filling.
Brush the top with olive oil or melted butter.
Place another baking sheet on top to weigh it down slightly and bake for 20–25 minutes. Remove the top sheet during the last 5 minutes for extra crispness.
Let cool slightly, then slice into squares and serve.

Servings and timing

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Vegetarian: Use black beans, corn, mushrooms, or zucchini.
Spicy Kick: Add jalapeños, chipotle peppers, or hot sauce to the filling.
Breakfast Style: Use scrambled eggs, sausage, and hash browns.
BBQ Chicken: Swap taco spices for BBQ sauce and use pulled chicken.
Tex-Mex: Mix in refried beans and use seasoned ground beef.

Storage/reheating

Store leftover quesadilla slices in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven at 350°F (175°C) for 10–15 minutes, or until warmed through and crisp. Avoid microwaving to maintain texture.

FAQs

Can I make this ahead of time?

You can prep the ingredients ahead, but assemble and bake just before serving for the best texture.

What size sheet pan should I use?

A standard half-sheet pan (approximately 18×13 inches) works best.

Can I use corn tortillas?

Flour tortillas are recommended for flexibility and coverage, but you can use corn if layered more closely.

What’s the best cheese to use?

Cheddar, Monterey Jack, or Mexican cheese blend melt well and add flavor.

How do I keep it from getting soggy?

Bake uncovered for the last few minutes to crisp the top and let it rest briefly before cutting.

Can I freeze sheet pan quesadilla?

Yes, freeze individual slices and reheat in the oven directly from frozen.

Is it kid-friendly?

Absolutely—use mild fillings and cheese for a kid-friendly version.

Can I make it vegan?

Yes, use plant-based cheese and beans or tofu for the filling.

What dips go best with it?

Sour cream, salsa, guacamole, or even ranch dressing make great sides.

Do I need to flip it?

No flipping required—baking ensures even crispness and melty filling.

Conclusion

Sheet Pan Quesadilla is the ultimate crowd-pleasing, easy-to-make meal that brings big flavor with minimal effort. Whether you’re serving a hungry family or hosting friends, this baked quesadilla recipe offers all the cheesy, crispy satisfaction of the skillet version—without the hassle.

Sheet Pan Quesadilla

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Sheet Pan Quesadilla is a family-sized, oven-baked version of the classic quesadilla, filled with melty cheese, seasoned meat, and veggies, all wrapped in crispy tortillas. It’s perfect for feeding a crowd with minimal effort.

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

Instructions

Preheat oven to 400°F (200°C). Grease or line a sheet pan with parchment paper.
Heat olive oil in a skillet over medium heat. Add ground meat and cook until browned. Drain excess fat.
Stir in taco seasoning and water. Simmer for 2–3 minutes until thickened.
Add bell pepper and onion. Cook for another 3–4 minutes until slightly softened.
Arrange 4 tortillas around the edges of the sheet pan, letting half of each hang over the side. Place 1 tortilla in the center to cover the bottom.
Spread the meat and veggie mixture evenly over the tortillas. Sprinkle cheese on top.
Place the final tortilla over the center, then fold in the overhanging tortillas to cover the filling completely.
Brush the top with melted butter or spray with cooking spray.
Place another baking sheet on top to weigh it down and bake for 20 minutes. Remove the top sheet and bake an additional 5–10 minutes until golden and crispy.
Cool slightly, slice, and serve with desired toppings.