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 go-to for me when I needed a simple, tasty meal that the whole family enjoyed.
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 3 4 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.
Pin it This meal often brings everyone to the kitchen table smiling and enjoying togetherness on busy nights.
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
Allergen Information
Contains Wheat (flour tortillas) Milk (cheese butter) May contain Soy (depending on tortillas and cheese brands) If using vegetarian options check beans and cheese for allergens Always double-check ingredient labels if sensitive to allergens
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Enjoy your delicious sheet pan quesadillas fresh out of the oven for the best experience.
Frequently Asked Questions
- → How do I make this dish vegetarian?
Replace the ground meat with drained canned black beans and warm them with the spices and vegetables for a satisfying vegetarian version.
- → Can I prepare this dish in advance?
Yes, you can assemble the layered tortillas and filling ahead and refrigerate them. Bake just before serving for optimal crispness.
- → What toppings complement this meal?
Classic toppings include sour cream, fresh salsa, guacamole, and chopped cilantro to add freshness and creaminess.
- → How can I adjust the spice level?
Modify the chili powder amount or add finely chopped jalapeño to increase heat, or omit them for milder flavors.
- → What are good side drink options?
This dish pairs well with a crisp Mexican lager or refreshing lime-infused sparkling water to balance the richness.