Sheet Pan Quesadillas
Sheet Pan Quesadillas are a quick, crowd-friendly dinner made with seasoned ground beef, peppers, onions, and melted cheese layered between tortillas and baked until crisp, golden, and easy to slice for serving.
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Servings: 7
Ingredients
- 1 tbsp olive oil
- 2 bell peppers chopped
- 1 onion chopped
- 1 1/2 lbs ground beef
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt to taste
- Ground black pepper to taste
- 8 large flour tortillas
- 1 c cheddar cheese shredded
- 1 c Monterey cheese shredded
- 2 green onions thinly sliced
- Sour cream for garnish
- Pico de gallo for garnish
Instructions
- Preheat the oven to 425°F / 220°C.
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and bell peppers to the skillet. Cook for approximately 5 minutes, or until softened. Remove the vegetables from the skillet and transfer them to a bowl. Set aside.
- In the same skillet, add the ground beef. Cook, breaking it apart as it browns, until fully cooked, about 5 minutes. Drain any excess fat.
- Stir in the chili powder, cumin, paprika, salt, and ground black pepper. Mix well to evenly season the meat.
- Arrange 6 of the flour tortillas on a baking sheet, overlapping them so they cover the entire bottom of the pan and slightly hang over the edges. Place another tortilla if needed to fully cover the center.
- Spread the cooked ground beef evenly over the tortilla base.
- Top the beef with the cooked bell pepper and onion mixture.
- Sprinkle the shredded cheddar cheese, shredded Monterey cheese, and sliced green onions evenly over the filling.
- Fold the overhanging tortillas inward toward the center to enclose the filling. Place the remaining tortilla over the center opening to fully cover the top.
- If needed, place a second baking sheet on top of the assembled quesadilla to help it hold its shape during baking.
- Bake for 25 to 35 minutes, or until the tortillas are crisp and golden. If using a second baking sheet, remove it after 10 minutes and continue baking uncovered.
- Remove from the oven and allow the quesadilla to cool slightly before slicing into rectangles.
- Serve warm with sour cream and pico de gallo.
Notes
To make this recipe gluten free, replace the flour tortillas with certified gluten-free tortillas that are large and flexible enough for layering. Also confirm that the spices, shredded cheeses, sour cream, and pico de gallo are labeled gluten free, as ingredients and manufacturing practices may vary by brand. For best texture, warm the gluten-free tortillas slightly before assembling so they are less likely to crack.