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Sheet Pan Quesadilla

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

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

  1. Preheat oven to 400°F (200°C). Grease or line a sheet pan with parchment paper.
  2. Heat olive oil in a skillet over medium heat. Add ground meat and cook until browned. Drain excess fat.
  3. Stir in taco seasoning and water. Simmer for 2–3 minutes until thickened.
  4. Add bell pepper and onion. Cook for another 3–4 minutes until slightly softened.
  5. 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.
  6. Spread the meat and veggie mixture evenly over the tortillas. Sprinkle cheese on top.
  7. Place the final tortilla over the center, then fold in the overhanging tortillas to cover the filling completely.
  8. Brush the top with melted butter or spray with cooking spray.
  9. 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.
  10. 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

Keywords: sheet pan quesadilla, baked quesadilla, Mexican dinner, family meal, easy quesadilla