Description
This Sheet Pan Quesadilla recipe offers a quick and easy way to enjoy a delicious, cheesy meal packed with seasoned ground beef and sautéed vegetables. Perfect for a family dinner or casual gathering, it combines the convenience of baking with the classic flavors of Mexican-inspired quesadillas.
Ingredients
Scale
Vegetables and Meat
- 1 tablespoon olive oil
- 2 bell peppers, finely chopped
- 1 medium onion, finely chopped
- 1½ pounds ground beef
Spices
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- Salt, to taste
- Ground black pepper, to taste
Quesadilla Base and Toppings
- 8 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 green onions, thinly sliced
Garnish
- 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 by lining or greasing slightly to assemble the quesadilla.
- Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add finely chopped bell peppers and onion, sautéing for about 5 minutes until tender. Transfer the cooked vegetables to a bowl and set aside.
- Cook ground beef: In the same skillet, add the ground beef. Cook over medium heat, breaking the meat apart with a spatula until fully browned, about 5 to 6 minutes. Drain excess fat if necessary.
- Season the meat: Add chili powder, ground cumin, paprika, salt, and black pepper to the cooked beef. Stir well to combine and cook for another 1 to 2 minutes to let the flavors meld, then remove from heat.
- Assemble the quesadilla base: On the prepared baking sheet, lay out six tortillas, overlapping them slightly and allowing edges to hang over the sides of the pan. Place one additional tortilla in the center to cover any gaps, creating a solid base.
- Add fillings: Evenly spread the seasoned ground beef over the tortilla base, followed by the sautéed peppers and onions. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the meat and vegetables, then scatter the sliced green onions on top.
- Fold and seal: Fold the overhanging tortilla edges inward toward the center to cover the filling as much as possible. Place the final tortilla on top in the center to fully enclose the quesadilla. If desired, place a second baking sheet over the top to weigh it down for even cooking.
- Bake: Transfer the sheet pan to the preheated oven and bake for 25 to 35 minutes or until the tortillas are golden brown and crispy. If using a second sheet pan as a weight, remove it after the first 10 minutes to allow the top tortilla to brown.
- Serve: Remove the quesadilla from the oven and let it rest for 5 minutes. Slice into rectangles and serve warm, garnished with sour cream and pico de gallo for extra flavor.
Notes
- For a spicier version, add some jalapeños to the sautéed vegetables.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Using pre-shredded cheese saves time but freshly shredded cheese melts better.
- If you prefer a crispier quesadilla, broil for 1-2 minutes at the end of baking to brown the top further.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approximately 1/6 of the quesadilla)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
Keywords: sheet pan quesadilla, ground beef quesadilla, easy Mexican dinner, baked quesadilla recipe, family dinner, cheesy quesadilla
