Description
This Sheet Pan Quesadillas recipe is a simple and efficient way to prepare a crowd-pleasing meal using just one pan. Packed with flavorful ground beef, black beans, olives, bell peppers, and plenty of melted Colby and Monterey Jack cheese, these quesadillas bake to crispy, golden perfection. Perfect for gatherings, this hands-off baking method eliminates standing over the stove, delivering multiple delicious servings simultaneously.
Ingredients
Quesadilla Base
- 8 large burrito-size flour tortillas
Meat and Vegetables
- 1 lb ground beef
- 1 bell pepper, seeded and diced
- 1 small yellow onion, diced
- 1 teaspoon minced garlic
- 1/2 cup salsa
- 1 15-oz can black beans, drained and rinsed
- 1 2.25-oz can sliced black olives, drained and rinsed
- 2 green onions, sliced thin
Cheese
- 3 cups Colby and Monterey Jack cheese, fancy shredded
Seasonings and Oil
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Optional Toppings
- Sour cream, for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F. Prepare an 18×13-inch sheet pan by spraying it with nonstick cooking spray to prevent sticking.
- Sauté Vegetables: In a large skillet over medium heat, heat the olive oil. Add diced bell pepper and yellow onion and cook for about 5 minutes, stirring frequently to ensure even cooking and softening of the vegetables.
- Cook Ground Beef: Add the ground beef and minced garlic to the skillet with the sautéed vegetables. Cook, breaking up the meat with a spoon, until the beef is completely browned and cooked through.
- Drain Excess Fat: Remove the skillet from heat and carefully drain any excess fat from the meat mixture to avoid greasiness.
- Season Meat Mixture: Return the skillet to medium heat and add chili powder, cumin, smoked paprika, kosher salt, black pepper, black beans, sliced black olives, and salsa. Stir thoroughly after adding each ingredient to evenly distribute the flavors.
- Arrange Tortillas: Place 6 tortillas around the edges of the prepared sheet pan, overlapping them and allowing them to hang halfway over the pan edges. Leave a gap in the center of the pan.
- Center Tortilla: Place 1 tortilla flat over the bottom center gap of the sheet pan, filling the empty space.
- Layer Filling and Cheese: Evenly spread the seasoned meat and vegetable mixture over the center tortilla. Next, sprinkle the shredded Colby and Monterey Jack cheese over the meat mixture, then top with sliced green onions for added flavor.
- Top Tortilla Placement: Place the final (8th) tortilla on top of the layered mixture, covering it completely.
- Fold Tortillas: Starting from either side of the pan, carefully but tightly fold the overlapping tortillas toward the center, encasing the filling securely inside.
- Press and Secure: Place a second, clean sheet pan on top of the folded tortillas to keep the edges from unfolding during baking.
- Bake Initial Time: Bake in the preheated oven for 20 minutes, allowing the tortillas to cook through and the cheese to melt.
- Final Bake: Remove the top sheet pan carefully. Then return the quesadillas to the oven and bake for an additional 5 minutes to crisp the top and edges.
- Cool and Serve: Remove the sheet pan from the oven and allow the quesadilla to cool slightly before cutting into 12 servings. Serve warm with optional sour cream on the side.
Notes
- Ensure the tortillas overlap enough to hold the filling securely when folded.
- Draining excess fat from the cooked ground beef helps prevent sogginess in the quesadillas.
- You can customize the filling by adding corn, diced tomatoes, or other favorite vegetables.
- Use a sharp knife or pizza cutter to cut quesadillas neatly once cooked.
- For a spicy kick, add a pinch of cayenne pepper or diced jalapeños to the meat mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or air fryer for best results.
