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Sheet Pan Quesadillas

Sheet pan quesadillas are the easiest quesadillas! No standing at the stovetop and they turn out super crispy in the oven! 
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: American
Keyword: beef, quesadillas, sheet pan quesadillas
Servings: 4
Calories: 505kcal
Author: Kasey Schwartz


  • 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.


Calories: 505kcal | Carbohydrates: 4g | Protein: 33g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 424mg | Potassium: 462mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1564IU | Vitamin C: 40mg | Calcium: 406mg | Iron: 3mg