A quick and easy way to serve quesadillas for a crowd, baked to crispy perfection on a sheet pan.
Ingredients
Base:
Flour tortillas: 6-8 large tortillas (10-inch works best)
Shredded cheese: 2-3 cups (cheddar, Monterey Jack, or a Mexican blend)
Filling (customizable):
Cooked protein:
Chicken: 2 cups, shredded or diced (e.g., rotisserie or grilled)
Ground beef or turkey: 2 cups, cooked and seasoned
Black beans: 1 can (15 oz), drained and rinsed
Vegetables:
Bell peppers: 1 cup, diced
Onions: 1 cup, finely chopped or sautéed
Corn: 1 cup, canned or frozen (thawed)
Seasoning:
Taco seasoning: 1-2 tablespoons
Cilantro: 2 tablespoons, chopped (optional)
Optional extras:
Jalapeños, diced
Salsa or pico de gallo (to add moisture)
Construction
Preheat oven: Set to 425°F (220°C). Grease a large sheet pan lightly with cooking spray or line with parchment paper.
Prepare filling: In a bowl, combine the cooked protein, vegetables, seasoning, and about 1 cup of cheese. Mix until evenly distributed.
Layer tortillas: Lay tortillas on the sheet pan, with the edges overlapping and half hanging over the sides. Ensure the bottom of the pan is completely covered.
Add filling: Spread the filling evenly across the layer of tortillas. Top with the remaining cheese.
Top layer: Fold the overhanging tortillas back over the filling to cover it. Add 1-2 additional tortillas on top if there are gaps.
Press & seal: Place another sheet pan on top of the tortillas to press them down.
Bake: Bake for 15 minutes. Remove the top sheet pan, brush the top with melted butter or spray lightly with oil, and bake for another 5-7 minutes until golden brown and crispy.
Cool & cut: Let the quesadilla cool for 5 minutes before slicing into squares or wedges.
Variations
Breakfast quesadillas: Add scrambled eggs, bacon, and hash browns.
Vegetarian: Skip the meat and load up on black beans, sweet potatoes, mushrooms, or spinach.
Seafood: Use cooked shrimp or crab with a creamy cheese sauce.
Spicy kick: Add chipotle peppers, hot sauce, or extra jalapeños.
Saucy option: Spread refried beans or a thin layer of enchilada sauce as a base.
Tips
Crispiness: Brushing the tortillas with butter or oil ensures a golden, crispy finish.
Cheese glue: Spread a thin layer of cheese directly on the bottom tortillas to help the quesadilla stick together.
Customize portions: Use two smaller sheet pans if you want to try multiple flavors.
Serving suggestions: Serve with guacamole, sour cream, salsa, or hot sauce on the side.
Storage: Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or air fryer.
Enjoy these Sheet Pan Quesadillas as a family-friendly meal or party favorite!