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 has become a staple in our household because it is quick to prepare and always a hit with everyone at the table.
Ingredients
- Ground beef or chicken: 500 g (1 lb) or drained canned black beans for vegetarian
- Olive oil: 1 tbsp
- Red bell pepper: 1 medium, diced
- Yellow onion: 1 medium, diced
- Corn kernels: 150 g (1 cup), fresh canned or frozen
- Garlic: 2 cloves, minced
- Jalapeño: 1, seeded and finely chopped optional
- Ground cumin: 1 ½ tsp
- Smoked paprika: 1 tsp
- Chili powder: 1 tsp
- Dried oregano: ½ tsp
- Salt: 1 tsp
- Black pepper: ½ tsp
- Flour tortillas: 12 large approx 25 cm (10 inch)
- Shredded cheddar or Mexican blend cheese: 300 g (3 cups)
- Melted butter or neutral oil for brushing: 2 tbsp
- Optional toppings: sour cream salsa guacamole chopped cilantro
Instructions
- Preheat oven:
- 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.
- Cook meat:
- 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.
- Sauté vegetables:
- Add onion bell pepper corn and jalapeño. Sauté for 3 to 4 minutes until vegetables are softened.
- Add spices and garlic:
- 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.
- Arrange tortillas:
- 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.
- Spread filling:
- Evenly spread the meat and vegetable mixture over the tortillas. Sprinkle shredded cheese over the filling.
- Enclose filling:
- Place 1 more tortilla in the center then fold the overhanging tortillas over the filling to fully enclose it.
- Brush top:
- Brush the top with melted butter or oil.
- Bake:
- 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.
- Rest and serve:
- Let rest 5 minutes before slicing into squares. Serve with desired toppings.
Save This recipe always brings my family together around the dinner table, sharing stories and laughter with every bite enjoyed.
Notes
Add spinach mushrooms or zucchini for extra veggies. For spicy quesadillas increase the chili powder or add hot sauce to the filling.
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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This simple sheet pan quesadilla recipe is a perfect balance of flavors and textures sure to satisfy any appetite.
Recipe FAQs
- → Can I make this dish vegetarian?
Yes, substituting drained canned black beans for the ground meat creates a delicious vegetarian version without compromising flavor.
- → What cheeses work best for this dish?
Cheddar or a Mexican blend with good melting qualities works great to achieve a gooey, rich filling.
- → How do I get the tortillas crispy?
Baking the assembled tortillas on a sheet pan and brushing the top with melted butter or oil ensures a crispy golden finish.
- → Can I add more vegetables?
Absolutely! Spinach, mushrooms, or zucchini can be added to enhance flavor and nutrition.
- → What spices bring out authentic flavors here?
Cumin, smoked paprika, chili powder, and oregano combine to create a warm and balanced taste in the filling.