Crispy Sheet Pan Quesadillas packed with seasoned meat, veggies, and melty cheese for an easy one pan dinner. Perfect for feeding a crowd!
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Sheet pan quesadillas are a new favorite dinner hack for me! I have baked chicken quesadillas, vegetarian quesadillas and made baked tacos before but this was new.
One giant, crispy quesadilla cooked as a whole, then sliced into pieces. I loved this method because everything is cooked and ready at once, though the prep takes a bit longer than some other sheet pan recipes.
Why You’ll Love This Recipe
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- Crispy and golden: Sheet pan quesadillas come out crispy with no flipping required.
- Great for meal prep: Slice them up and store leftovers for quick lunches or healthy dinners throughout the week.
- Perfect for a crowd: Everything is ready and warm at once, no need to assemble individual quesadillas.
- Endless fillings: Customize with your favorite proteins, veggies, and cheeses.
Ingredients for Sheet Pan Quesadillas
This sheet pan quesadilla recipe is highly customizable, so you can tailor it to your taste!
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- Ground turkey: I prefer ground turkey because we have to use lots of cheese. I tried quesadillas with ground beef and they were a bit greasy, but any ground meat will work.
- Seasonings: A classic Mexican-inspired blend of taco seasoning, chili powder, cumin, salt, and pepper.
- Onion and garlic: Bring a savory base to the filling.
- Bell peppers: Choose any color you like, I used a red bell pepper.
- Black beans: You can use low sodium canned beans or you can cook dried beans.
- Corn: Fresh or frozen corn to add a little sweetness and color.
- Green chilies: For a nice kick without being too spicy.
- Green onion: Finely chopped to mix easily throughout the filling.
- Tortillas: You’ll want large, 10-inch flour tortillas for this recipe. Corn tortillas aren’t as pliable and might fall apart when folding. I used whole wheat tortillas.
- Cheese: Monterey Jack or Tex Mex cheese are great with these fillings, but you can also use cheddar, a Mexican cheese blend, or pepper jack cheese if you prefer.
- Oils: Avocado or olive oil for frying, and cooking spray to grease the sheet pan.
- For serving: I stuck with the classics! Salsa, sour cream or Greek yogurt, and guacamole.
How to Make Sheet Pan Quesadillas
I tested the recipe in a 9×13-inch baking sheet, which I prefer. The photographer used a smaller, more like 9×11-inch sheet. Both work, but you’ll get more quesadillas with the 9×13-inch.
Preheat the oven to 400 F while you prep the filling.
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- Cook and season the meat: Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Cook ground turkey for 5 minutes, breaking it apart. Stir in taco seasoning, chili powder, cumin, salt, and pepper. Cook for another minute, then transfer to a bowl.
- Saute veggies: Add the remaining oil to the same skillet, saute garlic and onion for 2 minutes, then add bell pepper and stir occasionally for 3 minutes.
- Combine filling: Add the sauteed veggies, black beans, green chilies, corn, and green onion to the bowl with the turkey and stir.
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- Prepare the tortillas base: Spray a large sheet pan. Place 2 tortillas in the center, slightly overlapping, then arrange 6 more around the edges so the edges hang over. Make sure they overlap to form a solid base.
- Add the filling: Sprinkle half the cheese over the tortillas, then add the filling in a single layer and top with the remaining cheese.
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- Top and seal: Place 2 more tortillas on top, letting them overlap just a bit. Fold the edges of the bottom tortillas over the top ones to seal it. Spray with cooking spray and place another baking sheet on top.
- Bake: Bake for 20 minutes, then remove top baking sheet and bake for another 15 minutes or until quesadillas are crispy.
- Rest and serve: Let the sheet pan quesadilla sit for 10 minutes. Then use a pizza cutter to slice it into individual pieces and serve with your favorite toppings.
Tips for Best Results
Here are my helpful tips for a fuss free dinner.
- Be sure tortillas are overlapping: Any gaps can cause the filling to spill out.
- Spray the top tortillas: To help them crisp up and brown nicely.
- Don’t forget the pan on top: The top pan helps apply light pressure to keep everything in place, but removing it lets the tortillas brown and get crispy.
- To half the recipe: Just use a smaller sheet pan and halve all the ingredients. The baking time should stay the same, but be sure to keep an eye on it.
- Use lean meat: It cuts down on fat and keeps the filling from getting greasy.
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Variations
The possibilities for customizing these quesadillas are endless, so feel free to swap in any ingredients you like!
- Switch up the protein: You can use cooked shredded chicken, ground or shredded beef, ground chicken, ground or shredded pork, chorizo, ground sausage, shrimp, or bacon.
- Make them vegetarian: Omit the meat and either double the beans or add extra veggies.
- Change the veggies: Try adding mushrooms, spinach, or zucchini.
- Up the spice: Toss jalapenos or a pinch of cayenne pepper into the filling, then serve with hot sauce.
- Sauce: Drizzle some creamy ranch, chipotle mayo, or pico de gallo over the quesadillas for an extra layer of flavor.
Serving Ideas
These sheet pan quesadillas are perfect for any night of the week or when you’re feeding a crowd.
I served ours with cilantro on top and salsa, sour cream, and guacamole on the side. They also pair perfectly with Mexican cauliflower rice, chips and salsa, or an avocado corn salad.
How to Store and Reheat
Store: Store any leftovers in an airtight container in the fridge, and they’ll stay good for 4-5 days.
Freeze: Pop them in an airtight container and freeze for up to 3 months. When you’re ready to eat, just thaw in the fridge overnight and reheat.
Reheat: Quickly warm them up in the microwave or in the oven at 350 F for about 8-10 minutes. Or, if you’ve got an air fryer, 350 F for 3-4 minutes works too!
FAQs
I recommend to use flour tortillas instead of corn tortillas because they’re more pliable. You can go with whole wheat or white flour, I used 10-inch whole wheat tortillas.
Sure, just will need more of them.
You can make the filling ahead of time and shred the cheese. I don’t recommend to assemble quesadillas and let sit unbaked. You can also bake, then cut and reheat before serving. See reheating notes above.
More Recipes to Try
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Sheet Pan Quesadillas
Ingredients
For the Meat:
- 1 pound ground turkey or beef
- 2 teaspoons taco seasoning low sodium
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the Quesadillas:
- 2 large garlic cloves minced
- 1 large onion finely chopped
- 1 large red bell pepper diced
- 15 ounces can low sodium black beans rinsed & drained
- 4 ounces can green chilies
- 1 cup corn fresh or frozen
- 1/2 cup green onion finely chopped
- 2 tablespoons avocado or olive oil divided
- 10 large (10 inch) whole wheat tortillas
- 3 cups cheddar, Monterey Jack or Tex Mex cheese grated & divided
- Cooking spray I use Misto
- Salsa, sour cream or Greek yogurt, guacamole for serving
Instructions
- To cook meat: Preheat oven to 400 F. Preheat large skillet on medium-high heat and swirl 1 tablespoon of oil. Add ground turkey and cook for 5 minutes, breaking it into pieces and stirring often.
- Add taco seasoning, chili powder, cumin, salt and pepper. Cook for another minute, stirring a few times. Transfer to a large bowl.
- To make the filling: Return skillet to the stove and add remaining tablespoon of oil. Add garlic and onion, saute for 2 minutes, stirring occasionally. Add bell pepper and saute for 3 more minutes, stirring a few times.
- Transfer to a bowl with ground turkey along with black beans, green chilies, corn and green onion. Stir to combine.
- To assemble quesadillas: Spray large sheet pan with cooking spray. Place 2 tortillas in the center slightly overlapping and 6 more around the edges, letting the edges hang over the sides. Ensure the tortillas overlap slightly to form a solid base with no gaps.
- Sprinkle with 1 1/2 cups of cheese evenly, then spread the filling in a single layer, and sprinkle with remaining 1 1/2 cups of cheese.
- Place 2 more tortillas in the center, slightly overlapping, and fold the edges of the bottom tortillas over the top layer, creating a sealed edge. Spray with cooking spray and place another baking sheet on top of it to create light pressure.
- Bake for 20 minutes, remove the top baking sheet and bake for another 15 minutes or until very crispy. Remove from the oven and let stand for 10 minutes.
- Using a pizza cutter, cut quesadillas into 15 pieces. Serve warm with your favorite toppings.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 4-5 days.
- Reheat: Reheat in a microwave or in the oven at 350F for 8-10 minutes or until heated through. You can also reheat them in the air fryer at 350F for 3-4 minutes.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight and then reheat.
Nutrition
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