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A close-up of stacked Sheet Pan Quesadillas slices filled with ground meat, melted cheese, black beans, and diced vegetables, topped with sour cream and fresh cilantro.

Sheet Pan Quesadillas

Author: Mandy Applegate
Sheet Pan Quesadillas are my go-to when I need to feed a crowd without standing over the stove flipping individual quesadillas one by one. The tortillas get golden and crunchy while Monterey Jack melts perfectly with seasoned beef, black beans, and peppers. Every slice has that perfect cheese pull and stays packed with juicy, flavorful filling. I serve them at game day parties, taco nights, potlucks, and Cinco de Mayo because they're easy to transport and everyone can grab a piece. Leftovers keep in the fridge for 3 days or freeze for up to 2 months.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: Sheet Pan Quesadillas
Servings: 10
Calories: 415kcal

Ingredients

For the Meat:

  • 1 pound ground beef
  • 2 teaspoons taco seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

For the Quesadillas:

  • 2 large garlic cloves minced
  • 1 large onion finely chopped
  • 2 bell peppers diced
  • 1 15-ounce can low-sodium black beans rinsed and drained
  • ¼ cup diced jalapeños adjust to taste
  • ½ cup green onions finely chopped
  • 2 tablespoons olive oil divided
  • 10 large whole wheat tortillas
  • 3 cups Monterey Jack cheese shredded
  • Cooking spray
  • Salsa, sour cream or Greek yogurt, and guacamole for serving
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Instructions

  • Set your oven to 400°F (200°C) .
  • Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add the ground beef and cook for about 5 minutes, breaking it into small pieces. Stir in taco seasoning, chili powder, cumin, salt, and pepper. Cook for 1 more minute, then transfer to a large bowl.
    1 pound ground beef, 2 teaspoons taco seasoning, 1 teaspoon chili powder, 1 teaspoon ground cumin, Salt and pepper, 2 tablespoons olive oil
  • Add the remaining 1 tablespoon olive oil to the skillet. Sauté the garlic and onion for 2 minutes. Add bell peppers and cook another 3 minutes.
    2 large garlic cloves, 1 large onion, 2 bell peppers
  • Add the mixture to the bowl with the beef. Add black beans, jalapeños, and green onions to the bowl. Mix everything together.
    1 15-ounce can low-sodium black beans, ¼ cup diced jalapeños, ½ cup green onions
  • Lightly coat a large sheet pan with cooking spray. Place 2 tortillas in the center of the pan, slightly overlapping.
    10 large whole wheat tortillas
  • Arrange 10 tortillas around the edges, letting them hang over to form a base.
  • Sprinkle 1½ cups cheese over the tortillas. Spread the beef filling evenly on top. Add the remaining 1½ cups cheese.
    3 cups Monterey Jack cheese
  • Place 2 more tortillas in the center, overlapping slightly. Fold the edges of the bottom tortillas over the top to seal.
  • Spray lightly with cooking spray and place a second baking sheet on top to weigh it down.
    Cooking spray
  • Bake for 20 minutes. Remove the top sheet and bake 15 minutes more, until golden and crisp.
  • Let rest for 10 minutes, then cut into 12 pieces. Serve warm with salsa, sour cream or Greek yogurt, and guacamole.
    Salsa, sour cream or Greek yogurt, and guacamole

Notes

Here are my best tips for perfect sheet pan quesadillas every time:
  • Use whole-wheat tortillas: They hold up better in the oven than white-flour tortillas and won't get soggy under the weight of the filling and cheese.
  • Drain the beef well: After cooking the ground beef, drain off any excess fat before mixing it with the vegetables so the filling doesn't make the tortillas soggy.
  • Overlap the tortillas generously: Make sure the tortillas on the edges hang over the sides of the pan by at least 2 inches so you have enough to fold over and seal the top completely.
  • Boost the flavor and presentation: Use a half-sheet pan for even baking, specify green bell peppers for milder sweetness, preheat oven to exactly 400°F, drain the beef with a slotted spoon to remove excess grease, arrange tortillas so they hang over the edges of the pan, spread cheese evenly on top of the tortillas, and serve with fresh cilantro and hot sauce on the side.
  • Let them rest before cutting: A 10-minute rest lets the cheese set slightly, so the slices hold together better when you cut and serve them.
  • Flash freeze for easy storage: Freeze individual slices on a baking sheet for 1 hour, then transfer them to containers so they don't stick together, and you can grab just what you need.

Nutrition

Calories: 415kcal | Carbohydrates: 26g | Protein: 21g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 584mg | Potassium: 247mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1178IU | Vitamin C: 33mg | Calcium: 355mg | Iron: 3mg
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