Name: Sheet Pan Quesadillas
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Cuisine: Mexican
Ingredients: olive oil; lean ground beef; bell peppers; onion; taco seasoning; 8 tortillas; shredded cheese

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Sheet Pan Quesadillas are the ultimate easy dinner solution! With savory ground beef, colorful bell peppers, and gooey cheese all baked to perfection on a sheet pan, this dish is perfect for busy weeknights or feeding a crowd.

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With sheet pan quesadillas, I can whip up a meal that pleases everyone in one go. Instead of standing over the stove making individual quesadillas, I layer everything on a single sheet pan and bake it to crispy perfection. It’s super versatile, too—think of all the amazing fillings you can use!

Why I love this recipe

This is a crowd-pleaser without the fuss. Also, they are customizable! You can load them up with extra veggies, swap the beef for chicken or beans, and even sprinkle on some jalapeños if you like it spicy.

Ingredients

olive oil
lean ground beef
bell peppers
onion
taco seasoning
flour tortillas
shredded cheese (Mexican blend, cheddar cheese, pepper jack, monterey jack, etc)

Step by step

Preheat your oven to 425°F.
In a large skillet over medium heat, combine the olive oil, diced onions, and peppers. Sauté for about 10 minutes or until soft.
Add the ground beef and brown it until cooked through and no longer pink, breaking it up as it cooks.

cooked ground beef for sheet pan quesadillas

Meanwhile, arrange tortillas on a half sheet pan, ensuring that half of the tortillas around the edge hangs over the sides, and use one whole tortilla in the center to cover the entire bottom.
Once the meat is browned, pour the mixture over the tortillas, spreading evenly.
Then, sprinkle with shredded cheese, fold the overhanging tortillas around the edges over the filling. Use an additional 2-3 tortillas to cover the top of the filling.
Place another sheet pan on top of the quesadillas to press and maintain the shape.

tortillas on baking sheet topped with ground beef

Bake the quesadillas in the preheated oven for 20 minutes. Remove the top baking sheet.
Continue baking for an additional 10-15 minutes or until the tortillas are golden brown and crispy.
Cut into pieces and serve with your favorite taco toppings.

Tips for Best Results

I suggest to use a good quality cheese that melts well for those gooey, cheesy quesadillas.
Freshly shredded cheese will have a better texture than pre-shredded.
I highly recommend to don’t skip the step of pressing the quesadillas with another sheet pan—it really helps them cook evenly and stay together.

sheet pan quesadillas on plate with one bitten

Variations

You have plenty of room to get creative here! Try using shredded Mexican chicken or beans. Explore different cheeses or toss in black olives, chopped green chiles, or diced jalapeños to spice things up.

Serving suggestions

top with chopped fresh cilantro, sour cream, salsa verde, guacamole, sliced green onion, corn avocado salsa, and fresh pico de gallo
serve along with cheesy baked black beans and rice, elotes, or Mexican street chips

Storage

To store leftovers, allow your quesadillas to cool down completely before wrapping them tightly in foil or placing them in an airtight container in the fridge.

When it’s time to reheat, warm them in the oven at 350F until they are heated through, or gently heat them in a skillet over medium heat. I don’t recommend microwaving them when possible so they keep their crispy exterior.

If you try this recipe please comment and rate it below, I love hearing from you!