Save Crispy, golden quesadillas filled with seasoned beef, melted cheese, and colorful vegetables baked on a sheet pan for an easy, crowd-pleasing meal.
I discovered sheet pan quesadillas when I wanted a fast dinner for my family. This method turned a classic into an easy favorite for busy evenings.
Ingredients
- Beef Mixture: 1 lb (450 g) ground beef, 1 small yellow onion (finely diced), 2 cloves garlic (minced), 1 red bell pepper (diced), 1 packet (1 oz/28 g) taco seasoning, 1/3 cup (80 ml) water
- Cheese and Veggies: 2 cups (200 g) shredded cheddar cheese, 1 cup (100 g) shredded Monterey Jack cheese, 1 cup (150 g) frozen corn (thawed), 1 (15 oz/425 g) can black beans (drained and rinsed), 2 green onions (sliced)
- Assembly: 8 large flour tortillas (10-inch/25 cm), 2 tbsp (30 ml) olive oil, cooking spray
- Serving (Optional): salsa, sour cream, fresh cilantro (chopped), lime wedges
Instructions
- Prepare Sheet Pan:
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan (approx. 18x13 in/45x33 cm) with parchment paper or grease lightly.
- Cook Beef:
- In a skillet over medium heat, cook ground beef until browned, about 5 minutes. Drain excess fat if needed.
- Saute Veggies:
- Add onion, garlic, and bell pepper. Cook 3 to 4 minutes until softened.
- Season and Simmer:
- Stir in taco seasoning and water. Simmer 2 to 3 minutes until thickened. Remove from heat.
- Add Veggies:
- Add corn, black beans, and green onions. Mix to combine.
- Assemble Quesadillas:
- Lay 6 tortillas overlapping around the sheet pan edges, half hanging over, overlapping centers. Place 1 tortilla in center to cover gaps.
- Fill and Fold:
- Spread beef mixture over tortillas. Sprinkle cheddar and Monterey Jack. Fold overhanging edges to cover filling. Place final tortilla if needed to seal.
- Brush and Bake:
- Brush top with olive oil or spray with cooking spray. Place another sheet pan on top to weigh down. Bake 15 minutes. Remove top pan and bake 5 minutes until golden and crisp.
- Cool and Serve:
- Let cool 5 minutes before slicing. Serve with salsa, sour cream, cilantro, and lime wedges.
Save This was a huge hit at our family get-together and everyone enjoyed building their own toppings.
Required Tools
Large rimmed sheet pan, skillet, mixing spoon, sharp knife, cutting board, pastry brush (optional).
Allergen Information
Contains wheat (tortillas), milk (cheese and sour cream). Nut-free, but verify all ingredient labels for safety.
Nutritional Information
Each serving: 520 calories, 27 g fat, 44 g carbohydrates, 28 g protein.
Save Sheet pan quesadillas are sure to become a weeknight legend. Everyone will want seconds!
Recipe Questions
- → What is the best way to prevent soggy quesadillas?
Using a rimmed sheet pan with parchment and layering tortillas tightly helps. Brushing with olive oil and baking with a weighted pan crisp the edges and avoid sogginess.
- → Can I substitute the beef with other proteins?
Yes, ground chicken, turkey, or plant-based crumbles work well for different dietary preferences without compromising flavor.
- → How do I ensure even cooking of the fillings?
Sauté the beef mixture with onions, bell peppers, and seasonings until softened before assembling to guarantee fully cooked and flavorful fillings.
- → What cheeses work best for melting in quesadillas?
Cheddar and Monterey Jack cheeses are ideal for their smooth melting and rich flavor, providing a creamy texture to the filling.
- → Can I add extra heat to the filling?
Adding diced jalapeños or a pinch of chili powder to the beef mixture adds a pleasant spicy kick without overwhelming the dish.