Sheet Pan Quesadillas are loaded with gooey melted cheese, seasoned meat, and your favorite fillings, all baked in the oven until golden and crispy. This is the easiest way to make quesadillas; it brings all the flavor with none of the fuss.
Oven Baked Quesadillas
Our Sheet Pan Quesadillas recipe is a super-sized spinoff of the single, small stuffed tortilla that’s been fried and folded in half. Break out the baking sheets because this easy TikTok hack makes cooking quesadillas for a crowd much more manageable.
This giant quesadilla is baked in a one pan package and layered with your favorite meat, veggie, bean, and cheese fillings. Don’t limit yourself to this meaty Mexican-style meal – feel free to load yours with anything you like!
A second sheet pan placed on top is the secret trick to give the top a golden crispy texture and ensures the edges stay together. Do not skip this step! I think it also makes the filling extra melted and gooey in the middle.
Sheet Pan Quesadilla Ingredients
- Flour tortillas: I used the large burrito size flour tortillas for this quesadilla recipe. Flour tortillas are more pliable than corn tortillas and come in various sizes that work for your pan.
- Ground beef: While the recipe calls for ground beef, you could definitely swap this out for ground turkey, ground chicken, grilled chicken, or carnitas shredded pork. You can also opt for vegetarian quesadillas and leave the meat out altogether.
- Black beans: Make sure your beans are drained and rinsed.
- Black olives
- Colby and Monterey jack cheese: I used shredded Colby and Monterey jack cheese for this recipe, however you can change up your cheese for your favorite flavors. Some great alternatives would be pepper jack, cheddar, or mozzarella.
- Salsa: Use a store-bought bottle or make your own Homemade Salsa.
- Bell pepper: Use red, yellow, or green bell pepper or a combination of all three.
- Yellow onion
- Green onions
- Olive oil
- Chili powder
- Cumin
- Smoked paprika
- Minced garlic
- Kosher salt
- Black pepper
- Sour cream to top quesadillas (optional)
See the recipe card for full information on ingredients and quantities.
How to Make Sheet Pan Quesadillas
- Make The Veggie and Meat Mixture: Cook the olive oil, bell peppers, and onion for 5 minutes. Add ground beef and garlic and continue to cook until browned.
- Season: Drain the excess fat then return the meat mixture to the skillet. Stir in the chili powder, cumin, paprika, kosher salt, black pepper, black beans, black olives, and salsa.
- Assemble: Arrange the tortillas around the bottom of the sheet pan. Spread the meat mixture over the tortillas, sprinkle with cheese, then top with green onions.
- Fold Over The Filling: Place the final tortilla over the top center of the mixture. Tightly fold each of the overhanging tortillas towards the middle.
- Bake: Place the 2nd sheet pan on top of the folded tortillas. Bake at 425 degrees Fahrenheit for 20 minutes. Remove the top sheet pan and cook for an additional 5 minutes.
- Serve: Cool slightly before slicing and serving.
Serving Suggestions
These beef sheet pan quesadillas are a convenient way to create an appetizer, snack, or main meal on a single pan and then cut it into several servings. A great crowd-pleasing dish for tailgates, game day, family gatherings, and Cinco de Mayo parties.
Serve your quesadillas with guacamole or fresh avocado, salsa, sour cream, jalapeños, shredded lettuce, cilantro, pico de gallo, hot sauce, or rotel dip on top.
For more recipes and easy ways to prepare sheet pan dinners, desserts, and snacks, check out my chicken sheet pan fajitas, sheet pan steak and veggies, sheet pan pie. I’ve even got a sheet pan breakfast and a sheet pan pancake recipe to simplify your morning meal!
Tips & Variations
- Vegetarian Version: For a vegetarian version, simply omit the meat and add extra veggies or use canned pinto beans or cooked lentils instead of the beef.
- Choose Chicken Instead: Feel free to make sheet pan chicken quesadillas by omitting the beef. You can use leftover baked chicken, grilled chicken, or even rotisserie chicken that’s been shredded or cut into cubes. Simply season with the veggies and follow the same steps to assemble.
- Swap The Seasoning: Feel free to use a store-bought package of taco seasoning or use your supply of homemade Taco Seasoning instead of all the individual spices.
Proper Storage
Store leftover quesadillas in a Ziploc bag. Be sure to press out any air to prevent them from getting stale. To reheat and keep the quesadillas nice and crunchy, I recommend popping them back in the oven or using a toaster oven, set at 325-350 for about 10 minutes.
Sheet pan quesadillas can be frozen for easy meals later. After cooking, cut the quesadillas in the sheet pan, then place the pan into the freezer and allow the quesadillas to firm up. Remove the quesadillas and wrap them tightly in plastic, then place them in a Ziploc freezer bag. They can be stored in the freezer for up to 2 months. Reheat in the oven when you are ready to enjoy them!
More Twists on Quesdilla Recipes
Want to get even more creative with your quesadillas? Try making your quesadilla in the waffle maker, bake them into a blooming quesadilla ring, prepare pizza quesadillas, or choose cheeseburger quesadillas, chicken fajita quesadillas, or crockpot queso chicken quesadillas.
If you tried this Sheet Pan Quesadillas Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Sheet Pan Quesadillas
Video
Ingredients
- 8 flour tortillas large burrito size
- 1 lb ground beef
- 1 15-oz can black beans drained and rinsed
- 1 2.25-oz can sliced black olives drained and rinse
- 3 cups Colby and Monterey Jack cheese fancy shredded
- ½ cup salsa
- 1 bell pepper seeded and diced
- 1 small yellow onion diced
- 2 green onions sliced thin
- 1 ½ tablespoons olive oil
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- Sour cream to top quesadillas optional
Instructions
- Preheat oven to 425*
- Spray one 18×13 sheet pan with nonstick cooking spray
- In a large skillet, over medium heat, add olive oil, bell peppers and yellow onion. Cook for 5 minutes. Stirring often to ensure evenly cooked vegetables.
- Add ground beef and minced garlic to the bell peppers and onions. Cook until completely browned.
- Remove from the heat and drain the excess fat.
- Return the meat mixture to the skillet. Add chili powder, cumin, paprika, kosher salt, black pepper, black beans, black olives and salsa. Stir well after adding each ingredient.
- Place 6 of the flour tortillas around the edges of the lightly sprayed sheet pan. Make sure the tortillas overlap and are hanging halfway over the edge of the pan, leaving a gap in the center.
- Place 1 tortilla over the bottom center gap of the sheet pan.
- Evenly spread the meat mixture over the tortillas.
- Sprinkle cheese on top of meat, then top with sliced green onions.
- Place the final tortilla over the top center of the mixture.
- Starting at either side of the sheet pan, carefully but tightly begin folding the tortillas towards the middle.
- When all sides are folded, place the 2nd sheet pan on top of the folded tortillas. This is to ensure edges do not come apart during baking.
- Bake for 20 minutes.
- Remove pans from the oven. Remove the top sheet pan, and cook for an additional 5 minutes.
- Remove from the oven and allow the quesadilla to slightly cool before cutting into servings.
- Serve with sour cream, if desired
Made this for my family of 4. I did steak and shrimp with bell peppers and onion. I just used taco powder. They were delicious. Outside crispy, inside cheesy. We ate them all for dinner!
Absolutely easy to make and delicious! I made it with shrimp. Yummy~~:)
I feel 425 is too hot. I had on the middle rack and the bottom got too dark. I would cook at a lower temp next time. Very goo tho.
What can you use to substitute black beans
You can leave them out it you prefer!
Can you substitute shredded chicken instead of the ground beef?
You sure can!
This was delicious, my kids and I loved it but it was so hard to cut through they ended up picking it up by hand. Is that expected? Was it maybe the kind of tortilla I used? Suggestions to make it easier?
Try using a pizza cutter!
Wow