Sheet Pan Quesadillas

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Sheet Pan Quesadillas

Crispy, cheesy, and ideal for feeding a crowd, these Sheet Pan Quesadillas take everything you love about traditional quesadillas and make them easier, larger, and perfectly golden. Stuffed with seasoned meat, melted cheese, and customizable toppings, this recipe delivers convenience without sacrificing flavor. Bake once, slice into squares, and serve — the simplest way to make quesadillas for everyone at the same time.

Ingredients

Filling

  • 1 lb ground beef or shredded chicken
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup salsa or taco sauce
  • 1 cup corn (optional)
  • 1 cup black beans, drained and rinsed (optional)

Assembly

  • 8–10 large flour tortillas
  • 2 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 2 tablespoons melted butter or oil for brushing

Optional Toppings

  • Sour cream
  • Guacamole
  • Salsa
  • Green onions
  • Jalapeños
  • Fresh cilantro

Instructions

1. Prepare the Filling

In a skillet over medium heat, cook ground beef or chicken until browned. Drain excess fat if needed.
Add diced onion and cook for 3–4 minutes until soft.
Stir in garlic, chili powder, cumin, paprika, salt, and black pepper.
Mix in salsa or taco sauce, along with optional corn and beans. Simmer for 2–3 minutes and remove from heat.

2. Assemble the Sheet Pan Quesadillas

Preheat oven to 425°F (220°C).
Line a sheet pan with parchment paper or lightly grease it.
Lay flour tortillas across the sheet pan so that half of each tortilla hangs over the edges. Arrange tortillas until the entire bottom of the pan is covered.
Spread the filling evenly over the tortillas. Sprinkle shredded cheese generously over the top.
Fold the overhanging halves of the tortillas toward the center to close the quesadilla.
Place an extra tortilla or two on top to cover any open gaps.
Brush the top lightly with melted butter or oil.

3. Bake

Place a second sheet pan on top to keep the quesadilla flat and crisp.
Bake for 20 minutes. Remove the top sheet pan and bake for an additional 5–7 minutes until the top is golden and crisp.

Tips

  • Use a mix of cheeses for the best melt and flavor.
  • Rotisserie chicken makes an excellent shortcut.
  • To keep the bottom crisp, avoid overfilling with wet ingredients.
  • Add sautéed peppers and onions for a fajita-style version.

Serving Ideas

Slice into squares and serve with sour cream, guacamole, salsa, or queso. This dish works perfectly for game days, family dinners, parties, or meal prep.

Conclusion

Sheet Pan Quesadillas offer all the flavor and satisfaction of traditional quesadillas with none of the hassle. Baked until crisp, packed with gooey cheese and savory filling, and easy to cut and serve, they’re the ultimate no-fuss meal for feeding a group. Simple, quick, and always a crowd-pleaser.

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