Oven Baked Quesadillas
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.
Servings: 8 quesadillas
Ingredients
- 1 pound (454g) ground beef1
- ⅓ cup (80mL) water
- 3 Tablespoons (30g) homemade taco seasoning2
- 1 yellow onion diced
- 1 bell pepper any color; diced
- 1 15-ounce can (425g) black beans drained and rinsed
- 2 cups (227g) shredded cheese3 divided
- ½ cup (120g) salsa
- 8 large flour tortillas burrito size
- ½ to 1 cup (120-240mL) quesadilla sauce optional
Instructions
- Preheat the oven to 425ºF (218ºC). Spray a large baking sheet with non-stick spray. Set aside.
- In a large skillet over medium heat, cook the meat until completely browned (don't drain it), then add the water and taco seasoning. Mix until completely combined, cook for another 2-3 minutes, then spoon the meat into a medium size bowl. Set aside.
- In the same large skillet still over medium heat, use the leftover fat from the meat4 to cook the bell pepper and onion, stirring frequently, for about 5 minutes. Add the cooked meat and black beans and stir to combine. Remove from heat and set aside.
- Place 6 of the flour tortillas around the edges of the baking sheet, making sure the tortillas overlap and are hanging over the edge of the pan. Place 1 tortilla over the gap in the center of the baking sheet.
- Sprinkle ½ of the cheese mixture (about 1 cup) evenly into the flour tortillas.
- Spread the meat/vegetable/bean mixture evenly over the tortillas, making sure to go to the edges of the baking sheet. Pour the quesadilla sauce, if using, over the meat/vegetables/beans, then sprinkle the remaining cheese evenly over everything.
- Place the final tortilla over the top center of the mixture, then fold the edges of the tortillas that are hanging over the edges toward the middle of the baking sheet.
- Place another baking sheet on top of the folded tortillas to insure edges stay together, then place the stacked baking sheets in the oven. Bake for 20 minutes, then remove the top baking sheet and bake for an additional 5 minutes.
- Remove the quesadillas from the oven and allow to cool slightly before cutting and serving. Serve with additional quesadilla sauce, salsa, sour cream, or other favorite sauces. Store leftovers covered tightly in the refrigerator up to 3 days. Quesadillas freeze well, up to 3 months. Thaw in the refrigerator or heat up individual frozen quesadillas in an air fryer (400ºF for 10-15 minutes depending on size of quesadilla).
Notes
- Ground beef: use any kind of meat you enjoy here. Shredded or ground chicken would also work well.
- Homemade taco seasoning: you can also use a pack of store-bought taco seasoning. Follow the instructions on the package.
- Shredded cheese: any variety works here.
- Leftover fat: if saving the fat makes you uncomfortable, drain the fat then use some olive oil to cook the vegetables.
- Make ahead: prepare quesadillas up to 12 hours in advance, then bake when you are ready to eat them. To freeze: unbaked sheet pan quesadillas freeze well, up to 3 months. Thaw in the refrigerator, then bake as directed.
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Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1quesadilla | Calories: 378kcal | Carbohydrates: 22g | Protein: 22g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 829mg | Potassium: 377mg | Fiber: 2g | Sugar: 6g | Vitamin A: 804IU | Vitamin C: 21mg | Calcium: 443mg | Iron: 2mg
