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Sheet Pan Quesadilla cut in squares on a baking sheet with avocados, limes, sour cream, and salsa

Sheet Pan Quesadilla

  • Author: Heather
  • Total Time: 55 minutes
  • Yield: 12 1x


Sheet pan quesadilla is a fun and easy twist on a classic everyone loves! Fill with your favorite quesadilla ingredients - this quesadilla is big enough to feed a crowd!


  • 8 Burrito Sized Flour Tortillas

Taco Meat

  • 1 Pound Ground Beef
  • 1/2 Large Onion - diced
  • 2 Teaspoons Chili Powder
  • 1 1/2 Teaspoons Cumin
  • 2-3 Cloves of Garlic - minced
  • 1 - 8 Ounce Can Tomato Sauce PLUS 1/4 can water to rinse out
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper


  • 4 Cups Shredded Mexican Blend Cheese
  • 1 - 15 Ounce Can Black Beans
  • 1 - 4 Ounce Can Diced Green Chiles
  • 1/4 Cup Pickled Jalapenos*
  • 1/2 Bunch Cilantro
  • 1 Tablespoon Olive Oil




  1. Preheat oven to 450 degrees.

Taco Meat

  1. Over medium heat, brown the ground beef until no longer pink.
  2. Add diced onion and seasonings, Stir to mix.
  3. Add in tomato sauce and water.
  4. Turn the heat down and let simmer for 15-20 minutes, stirring occasionally. 

How to Assemble

  1. Using a baking sheet, place down 8 tortillas down, making sure to overlap and hang half over the sides (2 will go on each long side, 1 on each end, and 2 in the middle).
  2. Sprinkle the bottom with 1/2 the shredded cheese.
  3. Layer over the taco meat, black beans, green chilies, jalapenos, and cilantro evenly over top of the tortillas.
  4. Sprinkle with the remaining half of cheese.
  5. Gently fold each tortilla towards the middle and place 1 last one in the middle to cover up the remaining gap. Brush the top with olive oil, and place another baking sheet on top - right side up - helping to hold the tortillas down and bake evenly.
  6. Place in the oven and bake for 20-25 minutes or until the top is golden brown and crispy.
  7. Remove, cut into squares and serve with your desired toppings. 


  • Anything can be used inside the quesadillas
    • sub in ground turkey or chicken, rotisserie chicken, or go all cheese and veggie
  • Use anything else inside that you would like - get creative! Different types of beans and cheese, onions, and peppers - the options are endless!
  • Use more or fewer jalapenos depending on your preference - or skip altogether
  • Store leftovers wrapped tightly in the fridge for up to 4 days.
  • Prep Time: 30 Minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Mexican


  • Serving Size: 1
  • Calories: 331
  • Sugar: 1.7 g
  • Sodium: 709.7 mg
  • Fat: 15.3 g
  • Carbohydrates: 25.8 g
  • Fiber: 3.2 g
  • Protein: 22.7 g
  • Cholesterol: 58.1 mg

Keywords: Sheet Pan Quesadilla

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