Sheet Pan Quesadillas
If you’re searching for a quick and delightful dinner option that can satisfy a crowd, look no further than these Sheet Pan Quesadillas. With just 10 ingredients, you can whip up this dish in 10 minutes, and it serves 10 people! This recipe elevates the traditional cheese and chicken quesadilla by infusing it with vibrant Mexican flavors. It’s perfect for parties or family gatherings and is a breeze to prepare.
Why You’ll Love This Recipe
- The best way to feed a crowd: Ideal for any gathering, these quesadillas are quick to make and can be easily adjusted to the number of guests.
- Effortless oven baking: Skip the stove and save time by baking these quesadillas on a sheet pan.
- Customizable ingredients: Use this recipe as a guide and incorporate whatever leftovers you have in your fridge or pantry, like leftover steak fajitas or Mexican rice and beans.
Kitchen Equipment You’ll Need
- Large skillet
- Half sheet pan
- Wooden spoon
- Second baking sheet
Ingredients
- 1 tbsp. extra-virgin 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. smoked paprika
- Kosher salt
- Freshly ground black pepper
- 8 large flour tortillas
- 1 cup shredded cheddar
- 1 cup shredded Monterey Jack
- 2 green onions, thinly sliced
- Sour cream, for garnish
- Pico de gallo, for garnish
Step-by-Step Instructions
- Preheat your oven to 425°F. Heat olive oil in a large skillet over medium heat. Add bell peppers and onion and cook until soft, about 5 minutes. Remove from skillet and set aside.
- Add ground beef to the skillet and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Drain fat, then stir in chili powder, cumin, paprika, and season with salt and pepper.
- On a half sheet pan, arrange 6 tortillas around the edges so half hangs over the sides. Place another tortilla in the center to cover the pan completely. Top with the beef, pepper and onion mixture, cheeses, and green onions.
- Place an additional tortilla in the center on top of the fillings, then fold each tortilla towards the center. Place a second baking sheet on top to hold the shape, and bake until the tortillas begin to crisp, about 20 minutes. Remove the top baking sheet and continue to bake until golden and crispy, about 15 minutes more.
- Cut into rectangles and serve warm with sour cream and pico de gallo.
Tips for Success
- Ensure the tortillas overlap slightly on the sheet pan for a sturdy quesadilla structure.
- Press down the top baking sheet gently to keep the quesadillas compact.
Additional Tips and Variations
- Swap ground beef for chicken, turkey, or beans for a vegetarian option.
- Add jalapeños for a spicy kick.
Nutritional Highlights (Per Serving)
Calories, fats, carbohydrates, protein, and other nutritional information will vary based on specific ingredient brands and measurements.
Frequently Asked Questions (FAQ)
- Can I make these quesadillas ahead of time? Yes, you can prepare the filling ahead and assemble the quesadillas just before baking.
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
Ready to try these Sheet Pan Quesadillas? They’re a fantastic, easy-to-make dish that everyone will love. Don’t forget to share your experiences and any variations you try in the comments below! Enjoy your culinary adventure!
