Quesadillas are a fan favorite around here, simply because they are super easy to create and can be customized in an array of ways. Firstly, we have the regular cheese quesadilla (which is probably what began your love of this Mexican-inspired dish), chicken, steak, or shrimp quesadilla which each have their own dimension of the flavor or delicious spices; but we aren’t here to just offer the basics, we have a recipe that will inspire you to try new flavors and you will become addicted.
Introducing, the Sheet Pan Quesadillas.
In this paragraph, we will cover all the wonderful ingredients served inside your perfectly seasoned quesadilla with all the fixings! This is a recipe like no other.
For the same reason that you love toppings on all of your grilled dishes during the summer, we love extra flavor dimensions in our quesadillas.
Stuffed with meat, vegetables, and cheese, this melty cheese sheet pan quesadilla is good on its own and it is great for every meal. To add even more flavor, you can garnish with homemade pico de gallo, which is basically a mixture of chopped tomato, onion, cilantro, and a little bit of fresh jalapeño.
These Sheet Pan Quesadillas will be the biggest hit at your next dinner party for sure!
How many quesadillas does this recipe make?
This recipe makes one giant quesadilla that you can cut and serve into your preferred portion size. In short, we used 8 large quesadillas to wrap up all your ground beef and fillings to create a monster quesadilla. This Sheet Pan Quesadilla recipe is great when hosting a group or just for your large family. Don’t worry; there is always enough to go around, but if you prefer to be on the safe side then it would probably be a good idea to make two of them!
Ingredients needed:
1 tbsp Olive Oil
2 Bell Peppers (Chopped)
1 Onion (Chopped)
1 1/2 lb Ground Beef
1 tsp Chili Powder
1 tsp Cumin
1/2 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:
Step 1: Preheat the oven to 425° F / 220° C
Step 2: 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.
Step 3: 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.
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Step 4: Stir in paprika, chili powder, cumin, and season with salt and pepper to taste.
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Step 5: Place 6 tortillas on a baking sheet, make sure to overlap the tortillas and place another one to cover the baking sheet completely.
Step 6: Top with ground beef, then add pepper and onion mixture.
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Step 7: Add shredded cheese and green onions on top.
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Step 8: 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.
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Step 9: 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.
Step 10: Slice the quesadillas into rectangles and serve warm with sour cream and pico de gallo on the top.
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If you loved our Sheet Pan Quesadillas recipe, you will also love our other recipes!
Enjoy!
Sheet Pan Quesadilla's
Ingredients
- 1 tbsp Olive Oil
- 2 Bell Peppers Chopped
- 1 Onion Chopped
- 1 1/2 lb Ground Beef
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1/2 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.
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