Save A family-friendly, crowd-pleasing dish featuring crispy baked tortillas filled with melty cheese, seasoned meat, and colorful vegetables& perfect for easy weeknight dinners or gatherings.
This recipe has become a staple in our home because it satisfies both kids and adults alike with its perfect crisp and flavorful filling.
Ingredients
- Meat & Protein: 500 g (1 lb) ground beef or chicken (or drained canned black beans for vegetarian), 1 tbsp olive oil
- Vegetables: 1 medium red bell pepper diced, 1 medium yellow onion diced, 150 g (1 cup) corn kernels (fresh canned or frozen), 2 cloves garlic minced, 1 jalapeño seeded and finely chopped (optional)
- Spices: 1 ½ tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, ½ tsp dried oregano, 1 tsp salt, ½ tsp black pepper
- Other: 12 large flour tortillas (approx 25 cm / 10-inch), 300 g (3 cups) shredded cheddar or Mexican blend cheese, 2 tbsp melted butter or neutral oil (for brushing), Optional toppings: sour cream salsa guacamole chopped cilantro
Instructions
- Step 1:
- Preheat oven to 200°C (400°F). Grease a large rimmed sheet pan (approx 43x30 cm / 17x12 inch) with nonstick spray or a little oil.
- Step 2:
- Heat olive oil in a large skillet over medium heat. Add ground meat and cook breaking up with a spoon until browned and almost cooked through about 5 minutes.
- Step 3:
- Add onion bell pepper corn and jalapeño. Sauté for 3–4 minutes until vegetables are softened.
- Step 4:
- Stir in garlic cumin paprika chili powder oregano salt and black pepper. Cook 1 minute longer. Remove from heat. If using beans add now and warm through.
- Step 5:
- Arrange 6 tortillas overlapping around the edges of the sheet pan so half of each hangs over the side with 1 tortilla covering the center.
- Step 6:
- Evenly spread the meat and vegetable mixture over the tortillas. Sprinkle shredded cheese over the filling.
- Step 7:
- Place 1 more tortilla in the center then fold the overhanging tortillas over the filling to fully enclose it.
- Step 8:
- Brush the top with melted butter or oil.
- Step 9:
- Place another sheet pan on top and press down gently. Bake for 15 minutes then remove the top pan and bake another 5 minutes until golden and crisp.
- Step 10:
- Let rest 5 minutes before slicing into squares. Serve with desired toppings.
Save My family loves gathering around the table to share these quesadillas especially on busy weeknights when we want a quick homemade meal.
Tips for Perfect Quesadillas
Use fresh tortillas for extra crispiness and be sure to brush the top with butter or oil before baking to get a golden brown color.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispness.
Serving Suggestions
Serve with sour cream salsa guacamole and chopped cilantro for a full flavorful experience.
Save 
Enjoy these sheet pan quesadillas as an effortless crowd-pleaser that can be customized to your taste.
Recipe FAQs
- → Can I make this dish vegetarian?
Yes, substituting ground meat with drained canned black beans creates a satisfying vegetarian version without compromising flavor.
- → What vegetables work best in the filling?
Diced bell peppers, onions, corn kernels, and jalapeños add color, sweetness, and a mild kick to the filling.
- → How do I achieve a crispy tortilla crust?
Brushing the assembled tortillas with melted butter or neutral oil before baking helps create a golden, crispy exterior.
- → What cheese types pair well here?
Shredded cheddar or Mexican cheese blends melt beautifully, providing rich flavor and gooey texture.
- → Can I prepare this ahead of time?
You can assemble the quesadillas in advance and refrigerate briefly before baking to save time on busy days.