Description
This Sheet-Pan Quesadillas recipe offers an easy, hands-off way to enjoy crispy, cheesy quesadillas loaded with seasoned ground beef, sautéed bell peppers and onions, and melted cheddar and Monterey Jack cheeses. Baked in the oven on a sheet pan, these quesadillas come together quickly and are perfect for a family meal or entertaining, served with fresh sour cream and pico de gallo.
Ingredients
Scale
Vegetables and Seasonings
- 1 tbsp. extra-virgin olive oil
- 2 bell peppers, chopped
- 1 onion, chopped
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. smoked paprika
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 green onions, thinly sliced
Meat and Dairy
- 1 1/2 lb. ground beef
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Other
- 8 large flour tortillas
- Sour cream, for garnish
- Pico de gallo, for garnish
Instructions
- Prep and Sauté Vegetables: Preheat your oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat, then add the chopped bell peppers and onion. Cook them until they are soft and fragrant, about 5 minutes. Remove from the skillet and set aside.
- Cook Ground Beef: In the same skillet, add the ground beef and cook over medium heat. Break the meat up with a wooden spoon as it cooks until no pink remains, about 5 minutes. Drain excess fat from the skillet. Then stir in the chili powder, cumin, smoked paprika, and season well with kosher salt and freshly ground black pepper.
- Assemble the Quesadillas: On a half sheet pan, arrange 6 tortillas around the edges so each tortilla hangs over the sides about halfway. Place another tortilla in the center to cover the pan completely. Spread the cooked ground beef evenly over the center tortilla, then top with the sautéed bell peppers and onions, shredded cheddar, shredded Monterey Jack, and sliced green onions.
- Fold and Bake: Place the last tortilla on top over the fillings. Fold each of the edge tortillas towards the center over the top tortilla to enclose the fillings. Place a second baking sheet on top of the quesadillas to help them hold their shape during baking. Bake in the oven until the tortillas start to crisp, about 20 minutes. Then remove the top baking sheet and continue to bake uncovered until the tortillas are golden and crispy, about 15 minutes more.
- Serve: Remove the quesadilla from the oven and carefully slide it off the pan onto a cutting board. Slice into rectangles and serve warm with sour cream and pico de gallo for dipping and garnish.
Notes
- You can customize the filling by adding black beans, corn, or jalapeños for extra flavor and texture.
- Use whole wheat or gluten-free tortillas if you prefer a healthier or gluten-free version.
- If you want to prep ahead, you can assemble the quesadillas and refrigerate for up to 24 hours before baking.
- To keep tortillas crispy, serve immediately after baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet or oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 510 kcal
- Sugar: 5 g
- Sodium: 610 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: sheet-pan quesadillas, easy quesadilla recipe, baked quesadillas, ground beef quesadillas, weeknight dinner, cheesy quesadillas
