Sheet Pan Quesadillas

Sheet pan quesadillas served with sour cream and salsa.

5 from 2 votes

Crispy Sheet Pan Quesadillas packed with seasoned meat, veggies, and melty cheese for an easy one pan dinner. Perfect for feeding a crowd!

Prep Time20

Cook Time35

Resting Time10

Total Time1 5

Course: Dinner

Cuisine: Mexican

Servings: servings

Calories: 249kcal

Author: Olena Osipov

Ingredients

For the Meat:

1 pound ground turkey or beef
2 teaspoons taco seasoning low sodium
1 teaspoon chili powder
1 teaspoon cumin ground
1/2 teaspoon salt
1/4 teaspoon ground black pepper

For the Quesadillas:

2 large garlic cloves minced
1 large onion finely chopped
1 large red bell pepper diced
15 ounces can low sodium black beans rinsed & drained
4 ounces can green chilies
1 cup corn fresh or frozen
1/2 cup green onion finely chopped
2 tablespoons avocado or olive oil divided
10 large (10 inch) whole wheat tortillas
3 cups cheddar, Monterey Jack or Tex Mex cheese grated & divided
Cooking spray I use Misto
Salsa, sour cream or Greek yogurt, guacamole for serving

Instructions

To cook meat: Preheat oven to 400 F. Preheat large skillet on medium-high heat and swirl 1 tablespoon of oil. Add ground turkey and cook for 5 minutes, breaking it into pieces and stirring often.
Add taco seasoning, chili powder, cumin, salt and pepper. Cook for another minute, stirring a few times. Transfer to a large bowl.
To make the filling: Return skillet to the stove and add remaining tablespoon of oil. Add garlic and onion, saute for 2 minutes, stirring occasionally. Add bell pepper and saute for 3 more minutes, stirring a few times.
Transfer to a bowl with ground turkey along with black beans, green chilies, corn and green onion. Stir to combine.
To assemble quesadillas: Spray large sheet pan with cooking spray. Place 2 tortillas in the center slightly overlapping and 6 more around the edges, letting the edges hang over the sides. Ensure the tortillas overlap slightly to form a solid base with no gaps.
Sprinkle with 1 1/2 cups of cheese evenly, then spread the filling in a single layer, and sprinkle with remaining 1 1/2 cups of cheese.
Place 2 more tortillas in the center, slightly overlapping, and fold the edges of the bottom tortillas over the top layer, creating a sealed edge. Spray with cooking spray and place another baking sheet on top of it to create light pressure.
Bake for 20 minutes, remove the top baking sheet and bake for another 15 minutes or until very crispy. Remove from the oven and let stand for 10 minutes.
Using a pizza cutter, cut quesadillas into 15 pieces. Serve warm with your favorite toppings.

Notes

Store: Refrigerate leftovers in an airtight container for up to 4-5 days.
Reheat: Reheat in a microwave or in the oven at 350F for 8-10 minutes or until heated through. You can also reheat them in the air fryer at 350F for 3-4 minutes.
Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight and then reheat.

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