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 quickly became a staple at our house. Everyone loves how crispy and melty the quesadillas turn out, making dinner both delicious and fun.
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 34 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 This dish is always a hit at family dinners, bringing everyone together around the table to share and enjoy.
Notes
Make vegetarian by substituting beans for meat Add spinach mushrooms or zucchini for extra veggies For spicy quesadillas increase the chili powder or add hot sauce to the filling Pairs well with a crisp Mexican lager or lime-infused sparkling water
Required Tools
Large rimmed sheet pan Large skillet Spatula or wooden spoon Pastry brush Knife and cutting board
Nutritional Information
Calories 560 Total Fat 28 g Carbohydrates 49 g Protein 28 g
Save 
Enjoy your crispy and flavorful sheet pan quesadillas with your favorite toppings. Perfect for quick meals or entertaining guests.
Recipe FAQs
- → Can I make this dish vegetarian?
Yes, substitute the ground meat with drained canned black beans to create a vegetarian version without compromising flavor.
- → What type of cheese works best for this dish?
Shredded cheddar or a Mexican cheese blend melts well and adds rich flavor to the filling.
- → How can I add extra vegetables?
Add diced spinach, mushrooms, or zucchini to the sautéed vegetables for more texture and nutrition.
- → What is the best way to achieve a crispy crust?
Brushing the top tortilla with melted butter or oil before baking helps create a golden, crispy crust.
- → Can the spiciness be adjusted?
Yes, increase chili powder or add hot sauce to the filling to suit your preferred heat level.