Sheet Pan Quesadillas
Sheet pan quesadillas are a delightful and quick meal that will transform your weeknight dinners. With golden, crispy tortillas filled with gooey cheese, savory proteins, and colorful veggies, this recipe is not only easy to make but also highly customizable based on your pantry staples. In just 30 minutes, you can serve up a flavor-packed dish that will have everyone coming back for seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 4 large flour tortillas
- 2 cups shredded cheese (1 cup Monterey Jack, 1 cup Cheddar)
- 1 cup cooked shredded chicken or black beans
- 1 cup diced bell peppers (red or yellow)
- 1/2 cup diced onions
- 2 tsp olive oil (for sautéing)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Sour cream or salsa for serving
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, add olive oil and sauté diced onions and bell peppers for about 5 minutes until softened.
- In a bowl, mix the cooked protein with sautéed veggies, spices, and half of the shredded cheese.
- Lay half of the tortillas on the baking sheet, spoon filling onto each tortilla, then sprinkle remaining cheese on top. Cover with the other half of the tortillas.
- Brush tops lightly with olive oil and bake for 15-20 minutes until golden brown and cheese is bubbling.
- Slice into wedges and serve warm with sour cream or salsa.
Nutrition
- Serving Size: 1 quesadilla (approximately 150g)
- Calories: 325
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg