Sheet Pan Quesadillas

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Turn your favorite homemade quesadillas into an easy dinner by making them entirely on a sheet pan. Fill with your choice of meat and favorite veggies to change it up or cater to your crowd’s tastes.

While I tend to focus mostly on the sweet side of life (like cookies, cakes, and all things funfetti), I love sharing some of my favorite savory recipes here too! I mean, one of my most popular recipes is tortilla pizza and it’s savory, saucy, and shockingly easy to make.

A trend you’ll see is that when I share a savory dinner or breakfast recipe, I like to keep things simple. That’s because these recipes are for everyday life. Cooking dinner is a thing I do pretty much every day, and so I want those recipes to be simple, family-friendly, and totally delicious.

Enter in this crazy easy (and crazy delicious) recipe for sheet pan quesadillas. Like sheet pan pizza and sheet pan pancakes, this recipe is a hit in my house! Not only because it’s easy to prepare, but because everyone can choose their favorite toppings and fillings.

This is a sure way to make sure everyone is happy at the dinner table, and the cook isn’t driven to the brink of insanity in the process. Is that too much to ask for? I don’t think so!

Oh! And if you’re looking for more easy dinner ideas, I urge you to try some of my family-tested recipes like these comforting baked turkey and cheese sliders, gluten free meatballs, or a bowl of my cozy sausage tortellini soup.

For the meat I chose to use a cooked ground beef that’s been seasoned with my homemade taco seasoning, but you could totally use shredded rotisserie chicken if you wanted to make things even easier.

In fact, you could skip the meat all together and do a cheese or veggie-packed version. Or you could go totally crazy and divide the sheet pan into quadrants and make 4 different options.

The possibilities are truly endless.

In addition to the seasoned ground beef we will add in a few chopped veggies (yellow onion and bell peppers), as well as some black beans, shredded cheese, and salsa. But keep in mind that sheet pan quesadilla recipe is a guideline, and you can customize it to your tastes.

My tastes though? Yeah they are ALL about that yummy bean and beef combo with LOTS of cheese. I’m drooling just thinking about it!

You’ll also need about 8 large (burrito size) tortillas, and I highly, highly recommend making up a batch of my homemade quesadilla sauce, which we’ll get to in a bit.

My homemade taco seasoning is made with a blend of spices you probably have in your spice drawer right now! All you need to do is give them a quick stir together and BOOM: you’ve got taco seasoning.

And bonus points? The seasoning is gluten and dairy free (which this quesadilla recipe is not, but for future reference…). Woot!

The best part is really that it tastes so much better than any packet I’ve ever purchased. The flavors are bright, fresh, and it’s way less expensive than buying it from the store. Trust me, you’ll love it!

I like to incorporate my homemade quesadilla sauce right in with the ground beef mixture and fillings, AND serve some for dipping, that’s how much I love this stuff.

But you know what makes me love it even more? It can be made entirely in a blender. That means easy clean up and it takes less than a few minutes to pull together. When it comes to meals I’m all about easy and this one checks all the boxes.

Cook the meat until completely browned, crushing it with a wooden spoon as you go. Don’t drain the ground beef– we need that fat to cook the vegetables.

Once the ground beef is cooked through and no longer pink, add in a third of a cup of water and the taco seasoning. Mix everything until completely combined, and then cook for another 2-3 minutes or so. This will help thicken up the “sauce” that forms with the liquid and taco seasoning mixture.

Spoon just the meat (leave behind the fat) into a medium sized bowl and set aside. Next up? The veggies!

Cook the onion and pepper for about 5 minutes, or until soft. Make sure to stir frequently so everything cooks evenly.

One the vegetables are soft, add the cooked meat back into the skillet and stir to coat the vegetables in the seasoning blend. Then go ahead and add in the salsa and the can of drained black beans. Give it a good stir.

Once everything is thoroughly combined remove it from the heat and set aside. Now you’re ready to prepare your tortillas and layer in the fillings!

Then, add a single tortilla in the middle to cover the center of the pan. You will definitely have some hanging over the edges, but that’s a good thing! That overlap is going to come into play in just a minute to act as a top layer, giving the classic “folded over” quesadilla effect.

I like to start by sprinkling about half of the shredded cheese (around 1 cup) evenly over the surface of the flour tortillas (just the part that is inside of the pan, not the edges).

Then spread the meat and vegetable mixture on top of the cheese, smoothing it into an even layer and right up to the edges of the baking sheet.

Finally, pour some of the quesadilla sauce over the meat and vegetable layer. I like to put it on half of the sheet pan since it can be too spicy for the kids. That way they have their quesadillas, and we have ours. Fair, right?

Also, if you want to add in any other fillings or favorite taco toppings, you can totally do that right now. The beauty of making your quesadillas like this is that you can customize them, and every family member can get their favorite combination of filling.

You could even do one half cheese and one half meat and cheese… Whatever works for you! This is why these quesadillas can so easily become a family favorite.

Once you have added all of the fillings, top it off with the remaining shredded cheese.

Place a tortilla in the very center, on top of the filling. Then bring up the edges and fold them over the toppings, towards the middle of the baking sheet. Your quesadilla filling should be completely encased in the tortillas now.

Place both baking sheets in the oven and bake for 20 minutes. Once the initial time is up, remove the top baking sheet and return the quesadillas to the oven. Bake for another 5 minutes– this will give them a chance to brown a bit on top and give you some nice crispy quesadillas.

Remove the pan from the oven and allow the quesadillas to cool for a few minutes. Then go ahead and slice into squares and serve.

We like to serve ours with additional quesadilla sauce, sour cream, salsa, or whatever we are craving at the moment. You could even add some shredded lettuce, chopped tomatoes, or guacamole if you don’t mind getting a little messy!

If you have any leftovers (and that’s a big if), you can cover them tightly (wrap in plastic wrap OR store in an airtight container) and store them for up to 3 days.

They reheat really well in an air fryer (who else loves these things for reheating pretty much everything?) or in the oven. Just stick them in for a few minutes and they should be warmed through quickly enough.

To make them in advance, just complete the steps up until assembly and store in the fridge until you’re ready to bake. Then just follow the cooking instructions, serve and enjoy!

If you want to freeze your quesadillas, first allow them to cool completely, then wrap for freezing (I like to wrap them individually and then place in a freezer bag) and freeze for up to 3 months.

When it’s time to serve your quesadillas you can thaw them in the refrigerator OR heat them directly from frozen. To reheat from frozen, add individual quesadillas to an air fryer that has been preheated to 400ºF. They should cook in about 10-15 minutes, and I recommend flipping them at the halfway point to allow for even browning.

Then go ahead and serve them with your favorite sauces and toppings (or just plain, because they are truly delicious just as-is).

I think you’ll love using this sheet pan quesadillas recipe on busy weeknights, as an easy lunch, or a great way to use up leftover meat or sad refrigerator veggies. I know we love all of those things in our house!