Sheet Pan Quesadillas

“Experience the ultimate fusion of convenience and flavor with our Sheet Pan Quesadillas. This modern twist on a beloved classic redefines the way we enjoy the cheesy, savory delight of quesadillas. Imagine layers of tortillas generously filled with a medley of seasoned meats, vibrant vegetables, and ooey-gooey melted cheese, all baked to perfection on a single sheet pan. The result? A symphony of textures and tastes that tantalize your palate in every bite. Whether served as a quick and satisfying weeknight dinner, a game day snack that’s perfect for sharing, or a creative twist for your next gathering, our Sheet Pan Quesadillas offer a convenient and delicious way to experience the joy of quesadillas with a modern culinary flair.”



  • 1 tbsp Olive Oil

  • 2 Bell Peppers (Chopped)

  • 1 Onion (Chopped)

  • 1 ½ lb Ground Beef

  • 1 tsp Chili Powder

  • 1 tsp Cumin

  • ½ 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)


  • 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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