Sheet Pan Quesadilla Recipe

Sheet pan dinners are truly some of the all-time favorite weeknight dinner recipes. After all, they're easy to make, they're quick to whip up, and best of all is that they require almost no cleanup. Following the success of sheet pan iterations of some of our favorite Tex-Mex classics like sheet pan fajitas and sheet pan nachos, recipe developer and private practice registered dietitian Kristen Carli has discovered a way to give one of the most beloved Mexican appetizers the sheet pan treatment.

Introducing: sheet pan quesadillas! This recipe marries everything we so love about quesadillas — aka flour tortillas perfectly sandwiched around a gooey, cheesy filling — with the ease of a sheet pan dinner. "I love sheet pan quesadillas to serve a crowd," says Carli. "It is also super easy and [there is] no flipping required."

If you're ready to recreate this delightful dish at home, nothing could be simpler. Let Carli be your guide, and in just about no time at all, the best sheet pan quesadilla will be ready to serve and enjoy.

Gather the ingredients to prepare the best sheet pan quesadilla

To make the best sheet pan quesadilla, you'll need a few simple ingredients. To begin with, flour tortillas are a must. Flour tortillas are more pliable than corn and therefore easier to fold around the filling. Speaking of which, you'll need shredded cheese — a Mexican blend works great, but a combo of cheddar and pepper jack will do in a pinch — as well as canned pinto beans (rinsed and drained). Some canned green chiles add just the right amount of heat, while sliced black olives infuse the dish with delightful brininess. Pick up your favorite chunky salsa — mild, medium, or hot — and sour cream for serving complete the ingredient tableau.

Prep the sheet pan

To make the best sheet pan quesadilla, start by preheating the oven to 425 F. A high heat like this will help your quesadilla get nice and crispy on the outside in just 20 minutes of baking time.

Next, you're going to prep the sheet pan by spraying it with nonstick cooking spray. Lay six of the tortillas on the baking sheet, allowing them to hang slightly over the edges. A seventh tortilla in the middle will fill in the holes and keep the filling nicely contained.

Layer the tortillas with beans, cheese, chiles, olives, and salsa

Once the tortillas are lining the sheet pan, it's time to top them with the filling. These ingredients really make this sheet pan quesadilla the best!

You'll now layer the pinto beans, cheese, chiles, olives, and salsa over the top of the tortilla base layer, making sure that the ingredients are spread nice and evenly over the base. This way, each portion will contain some of everything. Feel free to riff on this recipe with other classic quesadilla fillings such as grilled chicken, pickled jalapeños, or black beans. Let your imagination (and, okay, maybe your leftovers) be your guide, and go for it.

Fold and bake the sheet pan quesadilla

Once the filling has been added, it's time to add the final layer of tortillas to make the best sheet pan quesadilla. First, fold in the overhanging edges, and then use the last three tortillas to cover and weigh them down.

Place the sheet pan in the oven, and bake it for 20 minutes, or until golden brown and crispy on top. Carli slices these with a pizza cutter for easy serving, dolloping with sour cream at the table. Guacamole, hot sauce, or even more salsa also make wonderful toppings. This recipe is a definite crowd-pleaser and always a really great choice to prepare.

Sheet Pan Quesadilla Recipe
5 from 23 ratings
This recipe marries everything we love about quesadillas — flour tortillas perfectly sandwiched around a cheesy filling — with the ease of a sheet pan dinner.
Prep Time
5
minutes
Cook Time
20
minutes
Servings
10
Servings
sliced sheet pan quesadilla
Total time: 25 minutes
Ingredients
  • 10 large flour tortillas
  • 1 (15-ounce) can pinto beans, drained & rinsed
  • 2 cups Mexican shredded cheese
  • 1 (4-ounce) can green chiles
  • 1 (2 ¼-ounce) can sliced black olives, drained
  • 1 cup chunky red salsa
Optional Ingredients
  • sour cream, for serving
Directions
  1. Preheat the oven to 425 F.
  2. Spray a large baking sheet with nonstick cooking spray.
  3. Lay 6 tortillas on the bottom of the baking sheet, with the ends hanging off the sides. Add one final tortilla to the middle to fill in holes.
  4. Add the pinto beans, shredded cheese, green chiles, black olives, and salsa.
  5. Fold in the sides of the overhanging tortillas. Top with three more tortillas down the center.
  6. Place in the oven, and bake for 20 minutes.
  7. Slice, and serve with sour cream.
Nutrition
Calories per Serving 339
Total Fat 13.4 g
Saturated Fat 5.3 g
Trans Fat 0.3 g
Cholesterol 23.1 mg
Total Carbohydrates 41.7 g
Dietary Fiber 4.7 g
Total Sugars 2.9 g
Sodium 976.9 mg
Protein 13.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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