Sheet Pan Quesadillas
This Sheet Pan Quesadillas recipe combines seasoned ground beef, sautéed peppers and onions, and melty cheese, all baked between golden tortillas for an easy, crowd-pleasing meal.
7 Servings
Ingredients
- 1 tablespoon olive oil
- 2 bell peppers finely chopped
- 1 medium onion finely chopped
- 1½ pounds ground beef
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- Salt to taste
- Ground black pepper to taste
- 8 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 green onions thinly sliced
- Sour cream for garnish
- Pico de gallo for garnish
Instructions
Preheat the oven:
- Preheat your oven to 425°F (220°C). Prepare a large rimmed baking sheet for assembling the quesadilla.
Sauté vegetables:
- In a large skillet over medium heat, add the olive oil. Once heated, add the chopped bell peppers and onion. Sauté for approximately 5 minutes, or until the vegetables are tender. Transfer to a bowl and set aside.
Cook ground beef:
- In the same skillet, add the ground beef and cook over medium heat. Break the meat apart with a spatula and continue cooking until fully browned, about 5–6 minutes. Drain excess fat if necessary.
Season the meat:
- Add chili powder, cumin, paprika, salt, and black pepper to the beef. Stir well to combine and allow the flavors to develop for 1–2 minutes. Remove from heat.
Assemble the quesadilla base:
- Line six tortillas around the prepared sheet pan, ensuring they overlap and hang slightly over the edges. Place one additional tortilla in the center of the pan to cover any gaps.
Add fillings:
- Evenly distribute the seasoned ground beef across the tortilla base. Follow with the sautéed peppers and onions. Sprinkle both cheeses evenly over the meat and vegetables, then add the green onions.
Fold and seal:
- Fold the overhanging tortilla edges inward to cover the filling. Place the final tortilla in the center to fully enclose the quesadilla. If needed, place a second baking sheet on top to weigh it down during baking.
Bake:
- Transfer to the oven and bake for 25–35 minutes, or until the tortillas are golden and crisp. If using a second sheet pan, remove it after the first 10 minutes to allow the top to brown.
Serve:
- Allow the quesadilla to rest for 5 minutes before slicing into rectangles. Serve warm with sour cream and pico de gallo.
Notes
To prepare this recipe gluten-free, substitute the flour tortillas with certified gluten-free tortillas. Ensure that all spices and pre-shredded cheeses are labeled gluten-free, as some may contain hidden additives or cross-contaminants. Use extra care when checking labels to avoid any gluten-containing ingredients.