Save to Pinterest 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 is always a hit at family dinners and gatherings making mealtime simple and delicious.
Ingredients
- 500 g (1 lb) ground beef or chicken (or drained canned black beans for vegetarian): Meat & Protein
- 1 tbsp olive oil: Meat & Protein
- 1 medium red bell pepper diced: Vegetables
- 1 medium yellow onion diced: Vegetables
- 150 g (1 cup) corn kernels (fresh canned or frozen): Vegetables
- 2 cloves garlic minced: Vegetables
- 1 jalapeño seeded and finely chopped (optional): Vegetables
- 1 ½ tsp ground cumin: Spices
- 1 tsp smoked paprika: Spices
- 1 tsp chili powder: Spices
- ½ tsp dried oregano: Spices
- 1 tsp salt: Spices
- ½ tsp black pepper: Spices
- 12 large flour tortillas (approx 25 cm / 10-inch): Other
- 300 g (3 cups) shredded cheddar or Mexican blend cheese: Other
- 2 tbsp melted butter or neutral oil (for brushing): Other
- Optional toppings sour cream salsa guacamole chopped cilantro: Other
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 34 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.
Save to Pinterest This recipe always brings the family together for a fun and delicious meal where everyone enjoys adding their favorite toppings.
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
Nutritional Information
Calories 560 Total Fat 28 g Carbohydrates 49 g Protein 28 g per serving
Save to Pinterest These sheet pan quesadillas are perfect for sharing and can be customized to suit all tastes making mealtime effortless and tasty.
Recipe Questions & Answers
- → Can I make these without meat?
Yes, use drained canned black beans to replace the meat for a vegetarian version that remains flavorful and rich in protein.
- → What vegetables work best for this dish?
Diced bell peppers, onions, corn, and jalapeños add color and flavor. You can also include spinach, mushrooms, or zucchini for added variety.
- → How do I achieve crispy tortillas when baking?
Brushing the folded tortillas with melted butter or oil before baking helps them brown and crisp nicely in the oven.
- → Can I prepare this ahead of time?
You can assemble the quesadillas on the sheet pan and refrigerate before baking, but bake fresh for the best texture and flavor.
- → What spices enhance the flavor?
Ground cumin, smoked paprika, chili powder, and oregano provide a smoky, mildly spicy profile that complements the filling perfectly.