Description
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.
Ingredients
Units
Scale
- 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
Instructions
- Preheat oven to 425°F (220°C) and grease a large rimmed sheet pan.
- In a skillet, heat olive oil over medium heat. Add onion and bell pepper and sauté for 3-4 minutes.
- Add ground beef (or chicken) and cook until browned. Drain excess grease.
- Stir in taco seasoning and water. Simmer for 2-3 minutes until thickened. Remove from heat.
- 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.
- Spread the meat mixture evenly over the tortillas, then sprinkle with cheese.
- Place the final tortilla in the center and fold over the edges of the hanging tortillas to cover the filling completely.
- Spray or brush the top with nonstick spray or melted butter.
- Place another baking sheet on top to weigh it down and bake for 20 minutes.
- Remove the top pan and bake an additional 5-10 minutes until golden and crisp.
- 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