Sheet Pan Quesadilla
Sheet Pan Quesadillas are a kid-friendly dinner and easy to make! Brown some lean ground beef, taco seasoning, and a few veggies (they don’t notice)! Everything is layered in a sheet pan and baked for 20-25 minutes until crispy and the cheese is melted.
This sheet pan quesadilla recipe is basically the universal language of “everyone’s happy at dinnertime”, especially when you have 5 kids. But you guys, making a stack of quesadillas one by one on the stove? That’s a slow and painful way to feed a crowd. Enter: sheet pan quesadillas. They’re big, bold, and packed with a hearty filling of seasoned beef, sautéed veggies, and loads of cheese. So much cheese it could probably solve world peace—or at least keep the kids quiet for 10 minutes.
This recipe is pure survival-mom mode genius. Instead of flipping tortillas one at a time while everyone asks, “Is it ready yet?”, you’re making one giant quesadilla. Toss it in the oven, slice it, and boom, you’ve got 12 crispy, cheesy servings ready to go.
How to make Sheet Pan Quesadillas
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Cook beef and veggies for sheet pan quesadilla filling
Season the beef with taco seasoning
Line your sheet pan with tortillas
Layer the taco beef mixture over the tortillas
Cover the filling with the remaining tortillas
Bake the sheet pan quesadilla until crispy
Sheet Pan Quesadilla Recipe
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Equipment
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef lean
- 2 medium bell peppers diced
- 1 medium onion diced
- 1 tablespoon taco seasoning
- 2 cups shredded cheese Mexican blend, cheddar, Monterey Jack, or a combination
- 8 large flour tortillas burrito size
Instructions
- Preheat the Oven. Preheat your oven to 425°F.
- Cook the Filling. In a large skillet over medium-low heat, heat 2 tablespoons olive oil. Add 1 medium diced onion and 2 diced bell peppers, and sauté for about 10 minutes until softened. Add 1 pound of lean ground beef to the skillet and cook until browned and no longer pink, breaking it apart with a spatula. Drain any excess grease. Stir in 1 tablespoon of taco seasoning until evenly mixed.
- Prepare the Sheet Pan. Line a half-sheet pan with 7 tortillas, overlapping them slightly and allowing half of each tortilla to hang over the edges of the pan. Place 1 whole tortilla in the center to fully cover the bottom.
- Assemble the Quesadilla. Spread the beef and vegetable mixture evenly over the tortillas. Sprinkle with 2 cups of shredded cheese, spreading it evenly over the filling. Fold the overhanging tortillas over the filling to cover it completely. Use 2-3 additional tortillas to fill in any gaps.
- Bake the Quesadilla for an initial 10 minutes. Place another sheet pan on top of the quesadilla to press it down and keep it compact.
- Crisp the tortillas. Remove the top baking sheet and bake uncovered for an additional 10-15 minutes, or until the tortillas are golden brown and crispy.
- Cool and Serve. Let the quesadilla cool for a few minutes before cutting it into squares or wedges. Serve with sour cream, salsa, guacamole, or any favorite toppings.
Notes
- Use Freshly Shredded Cheese (If You Can): I usually grab the pre-shredded bag because #momlife, but I’ll admit it, freshly shredded cheese makes these quesadillas next-level yum. Bagged cheese has anti-caking agents that stop it from melting quite as well.
- Don’t Skip the Weight: If you don’t have a second sheet pan to press the quesadillas, cover the top with aluminum foil and press down firmly with your hands or a heavy baking dish.
- Oven: Place the slices on a baking sheet and reheat at 375°F for about 10-15 minutes, or until warmed through. This method brings back the crispy tortilla goodness, so it’s my fav one.
- Stovetop: Heat a nonstick skillet over medium heat and warm each slice for 2-3 minutes per side. This is a great option for getting that crispy tortilla back without waiting for the oven.
- Microwave: Reheat slices on a microwave-safe plate for 30-60 seconds. It’s the fastest method, but the tortillas won’t be as crispy.
- From Frozen: Reheat frozen slices directly in a 375°F oven for 20-25 minutes, or until hot in the center.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this easy Sheet Pan Quesadillas recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
Make This Recipe Yours With Additions
- Bacon: Cook 6-8 slices of bacon in a large sauté pan until crispy, then crumble or chop it up and sprinkle it over the filling before folding the tortillas. My kiddos LOVE this addition because duh, bacon.
- Beans: If you want a vegetarian version, skip the beef and stir in a can of black beans or pinto beans (drained and rinsed) after sautéing the veggies.
- Chipotle Chili Powder: Add ½ teaspoon of chipotle chili powder to the taco seasoning. Perfect if your family’s taste buds like to live dangerously.
- Corn: Toss in 1 cup of frozen (thawed) or canned (drained) corn with the filling. Bonus points if you char it in a pan first for a smoky flavor.
- Jalapeños: Dice up a fresh jalapeño or toss in pickled jalapeños for a little heat. Add them to the filling or sprinkle them on top before serving.
- More Veggies: Sneak in some extras like diced zucchini, mushrooms, or spinach. Just sauté them with the peppers and onions so they blend right in. It’s a great way to use up whatever’s lurking in your veggie drawer.
What to Serve with Sheet Pan Beef Quesadillas
These quesadillas are hearty enough to stand on their own (veggies and protein already inside!), but if you want to round out the meal or feed some extra-hungry eaters, here are some ideas:
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Dips
- Guacamole
- Salsa
- Pico de Gallo
- Sour Cream
Sides
- Butter Rice
- Cilantro Lime Rice
- Mexican Street Corn (Elote)
- Black Beans or Refried Beans
- Tortilla Chips
Veggies
- Simple Salads
- Roasted Veggies
- Veggie Sticks and Ranch
Quick Recipe Help and Common Questions
Can I make this sheet pan quesadillas recipe ahead of time?
Yes! Assemble the quesadilla, then wrap the entire sheet pan tightly in plastic wrap or aluminum foil. Refrigerate for up to 2 days or freeze for up to 2-3 months. When you’re ready to bake, thaw overnight in the fridge if frozen, then proceed with baking as directed.
How do I cut these quesadillas?
The easiest way is with a pizza cutter—roll it across the quesadilla for clean, straight slices. If you don’t have one, use a sharp knife and cut carefully while holding the tortillas in place to keep the filling from spilling out.
Do I need to grease the sheet pan?
Not usually. The tortillas naturally prevent sticking, but if you’re worried, you can lightly spray the pan with cooking spray or brush on a thin layer of oil before layering the tortillas.
