Sheet Pan Quesadillas

Sheet Pan Quesadillas are a convenient and delicious way to enjoy this classic Mexican dish. With layers of savory ground beef, colorful bell peppers, and melted cheese sandwiched between flour tortillas, these quesadillas are baked to crispy perfection in the oven. The addition of aromatic spices like chili powder, cumin, and paprika adds depth of flavor to the filling. Serve these hearty quesadillas warm, topped with creamy sour cream and fresh pico de gallo for a delightful meal or appetizer that will satisfy your cravings.

Sheet Pan Quesadillas

Ingredients:

• 1 tablespoon Olive Oil
• 2 Bell Peppers, chopped
• 1 Onion, chopped
• 1 1/2 lb Ground Beef
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin
• 1/2 teaspoon Paprika
• Salt, to taste
• Ground Black Pepper, to taste
• 8 Large Flour Tortillas
• 1 cup Cheddar Cheese, shredded
• 1 cup Monterey Cheese, shredded
• 2 Green Onions, thinly sliced
• Sour Cream, for garnish
• Pico de Gallo, for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Heat olive oil in a large skillet over medium heat. Add chopped onion and bell peppers and cook until softened, about 5 minutes. Remove from skillet and set aside in a small bowl.
3. In the same skillet, add ground beef and cook, breaking up the meat, until browned, about 5 minutes. Drain excess fat.
4. Stir in paprika, chili powder, cumin, and season with salt and pepper to taste.
5. Arrange 6 tortillas on a baking sheet, overlapping them to cover the entire surface.
6. Spread the cooked ground beef evenly over the tortillas, then top with the cooked onion and bell pepper mixture.
7. Sprinkle shredded cheddar and Monterey cheese on top, followed by thinly sliced green onions.
8. Fold the tortillas towards the center and place another tortilla in the center on top of all fillings. If needed, use a second baking sheet on top to help the quesadillas hold their shape.
9. Bake in the preheated oven until the tortillas are beginning to turn crispy, about 25-35 minutes. If using a second baking sheet, remove it after 10 minutes and continue baking.
10. Slice the quesadillas into rectangles and serve warm, garnished with sour cream and pico de gallo on top.

Tips:

• Overlap Tortillas: Overlapping the tortillas on the baking sheet ensures that the filling stays contained and prevents it from spilling out while baking.
• Use Two Baking Sheets: Placing a second baking sheet on top of the quesadillas while baking helps them hold their shape and prevents the tortillas from curling up or becoming soggy.
• Customize Fillings: Feel free to customize the filling with your favorite ingredients such as cooked chicken, beans, or different types of cheese for variety.