Quesadillas are usually made in a skillet or on a griddle but you can cook them in the oven using a sheet pan instead. This can mean less splattering, as who wants splattered oil all over their cooktop?
This recipe is perfect if you want a simple dinner or even a late night snack.You just have to prepare your filling (ground beef with veggies is a good one), add the cheese and assemble the quesadillas. With a sheet pan you can make a lot at once, which is great if you have a hungry crowd to feed.
They’re like crunchy little sandwiches with tortillas in place of bread, with ooey-gooey melted cheese in the middle and anything else you want as the filling. You simply can’t go wrong with this recipe. Quesadillas are always a huge hit.
Why You’ll Love the Recipe:
Baked tortillas are great for feeding a crowd. Rather than making one at a time in a skillet you can make a whole sheet pan of them.
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How to Serve Them:
These quesadillas are best served hot with salsa, sour cream, guacamole or anything else you want – maybe a Mexican beer or margarita too!
Can You Make Them Ahead?
You can cook the beef mixture ahead and just refrigerate it until later.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
You can add anything you want to the filling, swapping the ground beef for ground turkey or pork, using another kind of cheese, or adding beans, any vegetables you want to use up, or some hot chilies if you want.
Best Sheet-Pan Quesadilla Recipe
Ingredients
- 1 tablespoon oil
- 1½ pounds ground beef
- 1 chopped onion
- 2 chopped bell peppers
- ½ teaspoon smoked paprika
- 1 teaspoon smoked cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 8 large flour tortillas
- 1 cup shredded monterey cheese
- 1 cup shredded cheddar cheese
- 2 thinly sliced green onions
- Pico de gallo or salta and/or sour cream to serve
Instructions
- Preheat the oven to 425°F.
- Heat the oil in a skillet and cook the onion and bell peppers in there for 5 minutes or until tender.
- Remove to a plate.
- Now add the ground beef to the skillet and cook for about 5 minutes or until all browned.
- Drain the excess fat and stir in the chili powder, paprika, cumin, and some salt and black pepper.
- Put 6 tortillas on a baking sheet, letting the outsides hang over the sheet.
- Put another in the middle and top with the beef mixture, peppers and onions, cheese, and green onions.
- Put another tortilla on top of the fillings in the middle and fold the tortillas over it so you end up with the filling enclosed with tortillas.
- Put another baking sheet on top to hold the tortillas in place and bake for 20 minutes or until they’re starting to crisp up.
- Remove the baking sheet you put on top and cook for another 15 minutes or until golden and crisp.
- Cut into squares and serve hot with pico de gallo, salsa, sour cream, or whatever else you like.
- Enjoy!
