Sheet Pan Quesadillas
If you’re on the lookout for a crowd-pleasing meal that’s both hearty and easy to prepare, Sheet Pan Quesadillas are your answer. Perfect for feeding a family or a gathering, this dish combines the classic flavors of a quesadilla into a no-fuss, all-in-one recipe. Imagine a crispy, cheesy, and flavorful quesadilla made with minimal cleanup—sounds ideal, right?
The beauty of Sheet Pan Quesadillas lies in their simplicity. By using a single baking sheet, you can create a deliciously cheesy, savory meal without the need to stand over the stove flipping individual quesadillas. This method ensures that every bite is equally satisfying and packed with flavor.
The recipe starts with a savory mixture of ground beef, seasoned with chili powder, cumin, and paprika, along with sweet bell peppers and onions. This hearty filling is then layered between tortillas and generously topped with a blend of cheddar and Monterey Jack cheese. As it bakes, the tortillas become perfectly crisp, and the cheese melts into gooey, flavorful layers.
Ingredients:
1 tbsp olive oil
2 bell peppers, chopped
1 onion, chopped
1 1/2 lb ground beef
1 tsp chili powder
1 tsp cumin
1/2 tsp paprika
Salt and black pepper, to taste
8 large flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 green onions, thinly sliced
Sour cream and pico de gallo, for garnish
Instructions:
Preheat the oven to 425°F (220°C).
Cook Vegetables: Heat olive oil in a large skillet over medium heat. Add onion and bell peppers. Cook for 5 minutes until soft, then transfer to a bowl.
Cook Beef: In the same skillet, cook ground beef until browned, breaking it up as it cooks. Drain excess fat. Stir in chili powder, cumin, paprika, salt, and pepper.
Assemble Quesadillas: Place 6 tortillas on a baking sheet, overlapping them slightly. Spread the beef mixture evenly over the tortillas. Top with the bell pepper and onion mixture, shredded cheeses, and green onions. Fold the edges of the tortillas towards the center, and place the remaining tortilla on top. If needed, place a second baking sheet on top to keep the tortillas in place.
Bake: Bake for 25-35 minutes, or until the tortillas are crispy. If using a second baking sheet, remove it after 10 minutes.
Serve: Slice into rectangles and serve warm with sour cream and pico de gallo on top.
Pro Tips
Use a Large Baking Sheet: For even cooking, ensure your baking sheet is large enough to fit all the tortillas and fillings comfortably.
Preheat the Oven: A well-preheated oven helps achieve the perfect crispy texture on the tortillas.
Add Veggies: Feel free to sneak in extra vegetables like mushrooms or spinach for added nutrition.
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