Sheet Pan Quesadilla offers a delicious and effortless way to prepare a large batch of crispy, cheesy quesadillas. Ideal for large gatherings or busy evenings, this recipe allows you to bake all your quesadillas at once, without the hassle of flipping or standing over a hot stove. You can customize it with a variety of fillings, from seasoned meat to fresh veggies, and enjoy a hands-free meal that is perfect for game days, family dinners, or casual get-togethers.
Why You’ll Love This Recipe
If you’re looking for a way to make quesadillas without the usual mess and hassle, this Sheet Pan Quesadilla recipe is the answer. No more flipping individual quesadillas in a pan—just assemble, pop it in the oven, and wait for the magic to happen. Every bite delivers a satisfying crunch from the crispy edges and a gooey melted cheese filling. Plus, you can personalize the ingredients based on your preferences, ensuring that everyone at your table gets exactly what they want. Whether you’re serving it to a crowd or enjoying a cozy weeknight dinner, this easy sheet pan version will quickly become a family favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Large flour tortillas
- Cooked and seasoned ground beef or shredded chicken
- Onion, diced (optional)
- Bell pepper, diced (optional)
- Taco seasoning
- Shredded cheddar or Mexican blend cheese
- Olive oil or melted butter (for brushing)
- Optional toppings: sour cream, salsa, guacamole, jalapeños, chopped cilantro
Directions
- Preheat the Oven
Preheat your oven to 425°F (220°C). Lightly grease or line a rimmed sheet pan with parchment paper to prevent sticking. - Assemble the Base
Lay six large tortillas in an overlapping arrangement around the edges of the sheet pan, ensuring that half of each tortilla hangs over the side. Place a tortilla in the center to fully cover the middle of the pan. - Add the Filling
Evenly spread your cooked and seasoned meat (either ground beef or shredded chicken) across the tortillas. If you’re using optional ingredients like sautéed onions and bell peppers, add them on top of the meat mixture. - Layer the Cheese
Generously sprinkle shredded cheese (cheddar or Mexican blend) over the meat and veggies, ensuring that it covers the entire filling. - Fold and Cover
Fold the overhanging tortillas toward the center, fully covering the filling. If necessary, place an extra tortilla on top to cover any remaining gaps. - Brush with Oil
Lightly brush the top of the quesadilla with olive oil or melted butter. This will help the quesadilla become golden and crispy during baking. - Press Down and Bake
Place another baking sheet on top of the quesadilla to weigh it down, helping it bake evenly. Bake for 20–25 minutes, then remove the top sheet and bake for an additional 5 minutes to crisp up the top layer. - Cool and Slice
Once done, remove the sheet pan from the oven and let the quesadilla rest for 5 minutes. Slice it into squares and serve with your favorite toppings, such as sour cream, salsa, guacamole, or chopped cilantro.
Servings and Timing
This recipe yields 6–8 servings and takes approximately 35 minutes to prepare (10 minutes prep, 25 minutes baking).
Variations
- Veggie Version: Skip the meat and use a mixture of sautéed mushrooms, black beans, corn, and spinach for a healthy vegetarian option.
- Breakfast Quesadilla: Fill with scrambled eggs, cheese, and optional breakfast meats for a morning twist.
- Buffalo Chicken: Use shredded chicken tossed in buffalo sauce, paired with a side of ranch or blue cheese dressing.
- Spicy Twist: Add jalapeños, chili peppers, or a splash of hot sauce to the filling for an extra kick.
Storage and Reheating
- Storage: Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheating: To preserve the crispy texture, reheat slices in the oven at 350°F for about 10 minutes or in an air fryer. Avoid using the microwave, as it can make the quesadilla soggy.
Frequently Asked Questions
- Can I make this ahead of time?
Yes, you can prepare the quesadilla and refrigerate it for a few hours before baking. Bake just before serving for the best texture and flavor. - What tortillas work best?
Large burrito-size flour tortillas are ideal as they provide ample coverage and structure for the quesadilla. - Can I freeze Sheet Pan Quesadillas?
Absolutely! After baking, wrap slices in foil and freeze. When ready to eat, reheat in the oven or toaster oven. - What’s the best cheese to use?
A Mexican cheese blend, shredded cheddar, or Monterey Jack cheese all melt beautifully and provide excellent flavor. - How do I prevent the quesadilla from getting soggy?
Brushing the top with oil and baking uncovered at the end will help ensure the quesadilla stays crispy. - Can I use ground turkey or other meats?
Yes! Ground turkey, shredded chicken, or even plant-based meat options all work well in this recipe. - What sides pair well with quesadillas?
Serve your sheet pan quesadillas with a side of rice, beans, or a fresh salad for a complete meal. - Can I add beans or rice to the filling?
Yes, you can add beans or rice. Just make sure not to overfill, so it’s easy to fold and bake. - How do I cut it neatly?
Allow the quesadilla to rest for a few minutes after baking, then use a sharp knife or pizza cutter to slice it into squares. - Do I need two sheet pans?
Using a second pan on top ensures that the quesadilla bakes evenly and crisps up on both sides.
Sheet Pan Quesadilla
Ingredients
- 6 large flour tortillas Burrito-size
- 1 lb ground beef or shredded chicken
- 1 small onion, diced Optional
- 1 medium bell pepper, diced Optional
- 1 packet taco seasoning
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Mexican blend cheese
- 1 tbsp olive oil or melted butter For brushing
- 1/2 cup sour cream Optional topping
- 1/2 cup salsa Optional topping
- 1/4 cup guacamole Optional topping
Instructions
- Preheat oven to 425°F (220°C). Lightly grease or line a sheet pan with parchment paper.
- Lay 6 large tortillas around the edges of the sheet pan, letting half of each tortilla hang over the sides. Place 1 tortilla in the center to cover the bottom.
- Spread the cooked, seasoned ground beef or chicken evenly over the tortillas. Add sautéed onions and peppers if using.
- Sprinkle shredded cheddar and Mexican blend cheese generously over the meat.
- Fold the overhanging tortillas over the filling, covering it completely. Place one additional tortilla on top to cover any gaps.
- Brush the top of the quesadilla with olive oil or melted butter to ensure it crisps up during baking.
- Place another sheet pan on top of the quesadilla to weigh it down, ensuring it bakes evenly.
- Bake for 20–25 minutes, then remove the top sheet pan and bake for an additional 5 minutes to crisp the top.
- Allow the quesadilla to cool for 5 minutes before slicing into squares. Serve with sour cream, salsa, guacamole, and other toppings of your choice.
Notes
Nutrition
Conclusion
Sheet Pan Quesadilla is a fantastic solution for feeding a group with minimal effort and maximum flavor. It’s a one-pan wonder that guarantees crispy, cheesy goodness in every bite. Perfect for casual dinners, parties, or even meal prep, this recipe will quickly become a favorite in your household. Easy to customize, quick to bake, and incredibly delicious, it’s sure to please everyone, whether you’re serving it for game day or a family dinner.
This Sheet Pan Quesadilla is crispy, cheesy, and packed with your favorite fillings—all baked together in one easy batch. It’s ideal for game day, casual parties, or simple weeknight dinners. Serve with your favorite toppings and enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6–8 servings
Category: Dinner, Party Food
Method: Baking
Cuisine: Mexican-Inspired
Ingredients
- 1 lb ground beef or shredded rotisserie chicken
- 1 tbsp olive oil (if using beef)
- 1 small onion, diced
- 1 packet taco seasoning (or 2 tbsp homemade)
- 1/2 cup water
- 1 (15 oz) can black beans, drained and rinsed
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 8 large flour tortillas (10-inch size)
- Nonstick spray or melted butter, for brushing
- Optional toppings: sour cream, salsa, guacamole, green onions, jalapeños
Instructions
- Preheat oven to 425°F (220°C). Lightly grease or spray a rimmed sheet pan (about 18×13 inches).
- In a skillet over medium heat, cook ground beef and onion until beef is browned and onion is soft. Drain excess grease.
- Stir in taco seasoning and water; simmer for 2–3 minutes until thickened. Stir in black beans, then remove from heat.
- Lay 6 tortillas around the edges of the pan, letting half of each tortilla hang over the sides. Place 1 tortilla in the center to fully cover the bottom.
- Evenly spread the beef and bean mixture over the tortillas. Sprinkle cheese over the top.
- Fold the overhanging tortillas back toward the center to cover the filling. Place the final tortilla in the center to cover any gaps.
- Spray the top with nonstick spray or lightly brush with melted butter.
- Place another baking sheet on top of the quesadilla and press down gently. This helps it bake evenly and stay flat.
- Bake for 20–25 minutes, then remove the top sheet and bake an additional 5 minutes until golden and crispy.
- Let cool slightly before slicing into squares. Serve with your favorite toppings!
Notes
- Swap in sautéed veggies for a vegetarian version.
- Add corn, diced tomatoes, or jalapeños to the filling for extra flavor.
- Use pepper jack for a spicy kick.
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