Sheet Pan Quesadilla’s

Sheet Pan Quesadilla with chicken baked in the oven, enough to feed a crowd! This giant Quesadilla is stuffed with Mexican seasoned chicken, black beans, corn, bell peppers, and lots of gooey cheese. An incredibly delicious weeknight dinner the whole family will enjoy.

Who doesn’t love an easy weeknight recipe? Better yet, a sheet pan chicken dinner recipe?! Am I right? There’s something so satisfying to munch on this quesadilla with your favorite toppings, that will make your family want it every night!
I personally love having an easy and fun recipe to put together, especially on weeknights when all you want to do is crawl on the couch and watch something relaxing on TV. If that’s you, then this is the right recipe for your evening! It takes an average of 45 minutes to have ready, with easy steps to follow, delicious ingredients and an absolutely decadent result once it’s ready to serve!
If I see the term “sheet pan” in the title for a recipe I know one thing is for sure, it’s going to be simple! That is definitely the case with these sheet pan quesadillas. It couldn’t be easier to put these together on your sheet pan, throw them in the oven, and serve them up with delicious garnishes.

They make a great appetizer, dinner, easy lunch and perfect serving a crowd! Not to mention, they are so tasty! The tortillas are baked to a crunchy perfection and oozing with melted cheese and flavorful ground beef.

I’m willing to bet that these quesadillas are even better than your favorite restaurant, and best of all they are made from the comfort of home.

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If you are craving Mexican food these Sheet Pan Quesadillas are the PERFECT quick and easy dinner! Skip the stove and save time with these oven-baked quesadillas!

INGREDIENTS

1 tbsp Olive Oil
2 Bell Peppers (Chopped)
1 Onion (Chopped)
1 ½ lb Ground Beef
1 tsp Chili Powder
1 tsp Cumin
½ tsp Paprika
Salt (To taste)
Ground Black Pepper (To taste)
8 Large Flour Tortillas
1 cup Cheddar Cheese (Shredded)
1 cup Monterey Chesse (Shredded)
2 Green Onions (Thinly sliced)
Sour cream (For garnish)
Pico de Gallo (For garnish)

INSTRUCTIONS

Preheat the oven to 425° F / 220° C
Heat olive oil in a large skillet over medium heat. Add onion and bell peppers, and cook until soft for about 5 minutes. Remove from the skillet and set aside in a small bowl.
In the same skillet add ground beef and cook, breaking up meat until you get a brown color for about 5 minutes. Make sure to drain fat.
Stir in paprika, chili powder, cumin and season with salt and pepper to taste.
Place 6 tortillas on a baking sheet, make sure to overlap the tortillas and place another one to cover the baking sheet completely.
Top with ground beef, then add pepper and onion mixture.
Add shredded cheese and green onions on top.
Fold the tortillas towards the center and place another tortilla in the center on top of all fillings. If the tortillas don’t stay in place, put a second baking sheet on top of it to help the quesadilla hold its shape
Bake until tortillas are beginning to turn crispy, about 25-35 minutes. If you added a second baking sheet, remove it after 10 minutes and continue baking.
Slice the quesadillas into rectangles and serve warm with sour cream and pico de gallo on the top.

Sheet Pan Quesadilla’s

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Recipe by Alexandra Course: All Word Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

hour

minutes

Cook Mode

Keep the screen of your device on

Ingredients

1 tbsp 1 Olive Oil
2 2 Bell Peppers (Chopped)
1 1 Onion (Chopped)
1 1 ½ lb Ground Beef
1 tsp 1 Chili Powder
1 tsp 1 Cumin
½ tsp Paprika
Salt (To taste)
Ground Black Pepper (To taste)
8 Large 8 Flour Tortillas
1 cup 1 Cheddar Cheese (Shredded)
1 cup 1 Monterey Chesse (Shredded)
2 2 Green Onions (Thinly sliced)
Sour cream (For garnish)
Pico de Gallo (For garnish)

Directions

Preheat the oven to 425° F / 220° C
Heat olive oil in a large skillet over medium heat. Add onion and bell peppers, and cook until soft for about 5 minutes. Remove from the skillet and set aside in a small bowl.
In the same skillet add ground beef and cook, breaking up meat until you get a brown color for about 5 minutes. Make sure to drain fat.
Stir in paprika, chili powder, cumin and season with salt and pepper to taste.
Place 6 tortillas on a baking sheet, make sure to overlap the tortillas and place another one to cover the baking sheet completely.
Top with ground beef, then add pepper and onion mixture.
Add shredded cheese and green onions on top.
Fold the tortillas towards the center and place another tortilla in the center on top of all fillings. If the tortillas don’t stay in place, put a second baking sheet on top of it to help the quesadilla hold its shape
Bake until tortillas are beginning to turn crispy, about 25-35 minutes. If you added a second baking sheet, remove it after 10 minutes and continue baking.
Slice the quesadillas into rectangles and serve warm with sour cream and pico de gallo on the top.

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