Description
Loaded Sheet Pan Quesadillas are a delicious and convenient way to make multiple quesadillas at once using the oven. Ground beef, onions, peppers, black beans, and green chiles are cooked with taco seasoning and layered with tortillas and cheese on a sheet pan for a crispy, melty meal perfect for feeding a crowd. Served with salsa, sour cream, and guacamole, these quesadillas are easy to slice and share.
Ingredients
Scale
For the Quesadillas
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 yellow onion, cored and chopped
- 1 red pepper, cored and chopped
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (5-ounce) can mild green chiles
- 3 tablespoons taco seasoning, plus more to taste
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 cup water
- Cooking spray
- 10 medium (10-inch) flour tortillas
- 16 ounces grated cheddar or Mexican blend cheese
For Serving
- Salsa
- Sour cream
- Guacamole
Instructions
- Preheat the Oven: Preheat your oven to 350˚F and position a rack in the center to ensure even cooking.
- Prepare the Filling: In a large skillet over medium heat, heat the olive oil and add the ground beef. Cook, breaking up the meat, until browned, about 4-5 minutes. Add the chopped onions, red pepper, black beans, and green chiles. Continue cooking for 5-6 minutes until the vegetables are softened but not browned. Stir in the taco seasoning, kosher salt, black pepper, and 1/4 cup water. Cook until the water evaporates and seasonings are well distributed, about 3-4 minutes. Remove from heat and adjust seasoning if needed.
- Assemble the Quesadilla: Lightly spray a 9 x 13-inch sheet pan with cooking spray. Place 2 tortillas in the center slightly overlapping, and arrange 6 tortillas around the edges overlapping and hanging over the sides. Sprinkle about one-third of the grated cheese evenly over the tortillas. Spread the cooked filling evenly over the cheese and tortillas reaching the edges. Top with the remaining cheese. Place 2 more tortillas in the center and fold the tortillas over the edges to cover the filling. Use pieces of another tortilla to patch any holes if desired. Lightly spray the top with cooking spray. Place a second, smaller sheet pan or baking dish on top of the quesadilla separated by foil to weigh it down.
- Bake the Quesadilla: Bake at 350˚F for 20 minutes with the weight on top. Remove the top pan and foil, then increase the oven temperature to 400˚F. Bake uncovered for another 10-15 minutes until the tortillas are crispy and golden.
- Slice and Serve: Let the quesadilla rest for at least 10 minutes before slicing. Use a sharp knife to cut the top layer and a bench scraper or pizza cutter to cut through the entire quesadilla into approximately 15 large 3 x 5-inch rectangles. Serve warm with salsa, sour cream, and guacamole.
- Storage and Reheat: Store leftovers in the refrigerator for 4-5 days. To reheat, bake at 350˚F for 8-10 minutes until warmed through and crispy.
Notes
- Be sure not to brown the vegetables too much to keep a balanced texture.
- Using a second sheet pan with foil as a weight helps to compress the quesadilla for even cooking.
- If you want perfectly covered quesadillas, patch any holes in the top tortilla with extra tortilla pieces.
- Letting the quesadilla rest before slicing helps it set and hold together.
- Reheating in the oven retains crispiness better than microwaving.
- You can adjust the seasoning to your taste by adding more taco seasoning or salt.
Nutrition
- Serving Size: 1 quesadilla piece
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
