Sheet Pan Quesadillas

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Easily customize based on what you have in your closet! I like to use this recipe as a blueprint and use whatever we have in the fridge or pantry. Do you have leftover fajitas from your favorite Mexican restaurant? This would be perfect in this quesadilla! Got some Mexican rice and beans taking up space in the fridge? Use them in these quesadillas!


  • 1 tbsp. Extra virgin olive oil
  • 2 chopped green peppers
  • 1 chopped onion
  • 1 1/2 pounds ground beef
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. smoked red pepper
  • kosher salt
  • Freshly ground black pepper
  • 8 large tortillas
  • 1 c. grated cheddar
  • 1 c. shredded monterey
  • 2 green onions finely chopped
  • sour cream for garnish
  • pico de gallo to decorate


Preheaat oven 425 degrees. In skillet on medium heat, oil olive. Add the sweet pepper and onion, and cook until soft, about 5 minutes. Remove from skillet and set aside. Add ground beef to skillet and cook, chopping meat with a wooden spoon, until beef has faded, about 5 minutes. Drain the fat, then add the cumin, chili powder, paprika, and season with salt and pepper.

On one half sheet of paper, place 6 tortillas around the edges of the pan so that half of each tortilla hangs over the side. Place another tortilla in the center to completely cover the skillet, then top with the ground beef, pepper and onion mixture, cheese, and green onions.

Place another tortilla in the center (on top of all the fillings), then fold each tortilla toward the center. Place a second baking sheet over the tortillas (to help the quesadillas firm!) and bake until the tortillas begin to turn crispy, about 20 minutes. Remove the baking tray from the top and continue baking until the tortillas are golden and crunchy, about another 15 minutes.

Enjoy !

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