Description
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.
Ingredients
Units
Scale
- 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
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.
Notes
- Customize with black beans, corn, or cooked rice for extra bulk.
- Use rotisserie chicken or leftover meat to save time.
- Can be made vegetarian by skipping meat and adding more veggies or beans.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg