Sheet Pan Quesadillas are the easiest quesadillas! No standing at the stovetop and they turn out super crispy in the oven!
Do you love quesadillas, but don’t love the hassle of making them one at a time? Well, I have a solution for you: sheet pan quesadillas! This easy weeknight meal is perfect for those who love cheesy goodness but don’t want to spend all that time at the stovetop flipping quesadillas one-by-one. Once you try this method, you’ll never make quesadillas the old way again!
Loaded Sheet Pan Quesadilla Recipe
Of course, you can make sheet pan quesadillas with any filling you like—even with just plain cheese! But to make this recipe a meal for my hungry family, I decided to make loaded sheet pan quesadillas filled with fresh vegetables, seasoned ground beef, and plenty of cheese. Basically, you get a full meal in a convenient handheld package with these sheet pan quesadillas!
This is also a great recipe for meal prep and meal planning. If you’re doing meal prep, simply make the beef and veggies a day or two ahead of time, then assemble the quesadillas and pop them in the oven right before you’re ready to eat.
For streamlined meal planning, you can double the recipe for seasoned beef and use it in taco salad, traditional tacos, or taco casserole the first night, then use the rest to make quesadillas the second night. Since so many of the ingredients will be similar, your trip to the grocery store will be easier and you won’t have extra sour cream, cheese, and green onions going to waste in the fridge!
See recipe card below this post for ingredient quantities and full instructions.
- Vegetable oil – Canola or olive oil work too.
- Bell pepper – Use any color you want!
- Ground beef
- Chili powder
- Smoked paprika
- Large flour tortillas
- Shredded Mexican-blend cheese – You can use cheddar or Monterey Jack for sheet pan quesadillas if you prefer.
- Sour cream – This is optional.
- Salsa – Salsa is optional too!
- Salt and pepper
How to Make Sheet Pan Quesadillas
Preheat your oven to 425ºF.
2. Sauté the Vegetables
Set a large skillet over medium heat and warm the oil. Add the pepper, onion, jalapeño and garlic; cook until the vegetables are soft, or about 4 minutes. Transfer the veggies to a bowl and return the pan to the stovetop.
3. Brown the Beef
Add the ground beef to the pan and brown until fully cooked, about 6 minutes, breaking up the beef with a wooden spoon or spatula as it cooks. Drain any fat left in the pan, then stir in the chili powder, cumin, paprika, salt, and pepper.
Overlap 6 tortillas around the edges of a sheet pan to cover the entire pan. Place one tortilla in the center to ensure complete coverage. Top the tortillas with the ground beef, vegetables, cheese, and scallions, then place the remaining tortilla in the center of the sheet pan and fold all the others towards the center. Place a second sheet pan on top and gently press down.
Bake the quesadillas for 18-20 minutes, then remove the top sheet pan and bake for another 12-15 minutes, or until the tortillas are golden and crispy. Slice and serve with sour cream and salsa.
How to Store and Reheat Leftover Sheet Pan Quesadillas
Refrigerate any leftovers in an airtight container or wrapped tightly in foil. You can also freeze leftover quesadillas for up to 3 months; let them thaw in the fridge before you reheat them. Although you can warm leftover quesadillas in the microwave, you’ll be able to revive some of their crispiness by heating them up in a skillet with a splash of oil or in a 425ºF oven.
What can you put in sheet pan quesadillas?
What’s the best cheese for a quesadilla?
I like using a Mexican blend, but cheddar or Monterey jack are good too. For a kick, try pepper jack cheese, or for a more authentic quesadilla, use Oaxaca or Chihuahua cheese.
What goes with quesadillas?
More Easy Tex-Mex Dinners
Sheet Pan Quesadillas
- 2 tbsp vegetable oil
- 1 bell pepper diced
- 1 medium onion diced
- 1 jalapeño diced
- 3 garlic cloves minced
- 1 lb ground beef
- ½ tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- 8 large flour tortillas
- 2 cups shredded Mexican-blend cheese
- 2 scallions green ends sliced thinly
- sour cream optional
- salsa optional
- salt and peppe to taste
- Preheat the oven to 425F.
- Over medium heat, sauté bell pepper, onion, jalapeño, and garlic until soft, about 4 minutes. Remove and set aside.
- In the same pan, brown the ground beef until fully cooked, about 6 minutes, breaking up the beef with a spoon or spatula. Drain any fat left in the pan and add chili powder, cumin, paprika, salt and pepper.
- On a sheet pan, overlap 6 tortillas around the edge to cover the entire pan. Place one tortilla in the center to ensure complete coverage. Top tortillas with ground beef, vegetables, cheese, and scallions.
- Place the remaining tortilla in the center of the sheet pan and fold all the others towards the center. Place a second sheet pan on top and gently press down. Bake for 18-20 minutes, remove the top sheet pan, and bake for another 12-15 minutes or until the tortillas are golden and crispy.
- Slice the quesadilla and serve with sour cream and salsa.