Sheet Pan Quesadillas

Hosting a party and need to feed a crowd effortlessly? These sheet pan quesadillas are your go-to solution! With just 10 ingredients, you can prep a meal in 10 minutes that satisfies 10 hungry guests.

They’re loaded with all your favorite Mexican flavors, making them far superior to the usual chicken and cheese quesadillas. This method not only feeds a large group easily but also allows you to customize each batch based on what’s available in your pantry—ideal for using up leftovers!

These sheet pan quesadillas are not just easy to make but are also a surefire way to delight your guests with minimal effort. Perfect for any gathering, they bring the festive flavors of Mexican cuisine to your table in a fun and accessible way. Enjoy the creamy, savory goodness of each bite!

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 10

Ingredients:

1 tablespoon extra-virgin olive oil
2 bell peppers, chopped
1 onion, chopped
1 1/2 pounds ground beef
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
Kosher salt, to taste
Freshly ground black pepper, to taste
8 large flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 green onions, thinly sliced
Sour cream, for garnish
Pico de gallo, for garnish

Directions:

Preheat the Oven: Set your oven to 425°F (220°C).
Cook Vegetables: In a large skillet over medium heat, heat the olive oil. Add bell peppers and onion, cooking until soft, about 5 minutes. Remove from the skillet and set aside.
Cook the Beef: In the same skillet, add the ground beef. Break it up with a wooden spoon and cook until no longer pink, about 5 minutes. Drain any excess fat. Stir in chili powder, cumin, smoked paprika, and season with salt and pepper.
Assemble the Quesadillas: On a large half-sheet pan, arrange 6 tortillas around the edges so that about half of each tortilla hangs over the side. Place another tortilla in the center to cover the pan completely. Layer the cooked ground beef, sautéed bell peppers and onions, both cheeses, and green onions on the tortillas.
Secure and Bake: Place another tortilla in the center on top of the fillings. Fold the overhanging tortillas toward the center. To help the quesadilla maintain its shape, place a second baking sheet on top and bake for 20 minutes. Remove the top baking sheet and continue baking until the tortillas are golden and crispy, about 15 minutes more.
Serve: Slice the quesadilla into rectangles and serve warm with sour cream and pico de gallo.