Looking for a quick, easy, and crowd-pleasing meal? These Sheet Pan Quesadillas are packed with cheesy goodness, seasoned meat, and veggies, all baked to crispy perfection in the oven. Whether you’re feeding a family or hosting a game night, this hassle-free method ensures you get golden, melty quesadillas without the mess of flipping on the stove!
Easy Sheet Pan Quesadillas :
Make dinner easy and hassle-free with Recipe! This oven-baked recipe allows you to cook multiple quesadillas at once, ensuring crispy, golden perfection with every bite. Whether you’re feeding a hungry family or hosting a gathering, this cheesy, satisfying dish is a guaranteed hit.
History of the Recipe :
Quesadillas originate from Mexican cuisine, dating back to the colonial period when corn tortillas were filled with cheese and other ingredients before being grilled. Traditionally cooked on a comal (a flat griddle), modern adaptations have introduced baking methods to simplify preparation for larger servings. This sheet pan version is a contemporary twist that makes it easier to cook quesadillas for multiple people at once.
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Easy Sheet Pan Quesadillas
Ingredients
- 6 large flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 2 cups cooked and shredded chicken (or beef, pork, or beans for a vegetarian option)
- 1 cups bell peppers, diced
- 1/2 cups red onion, diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro (optional)
- Cooking spray or melted butter
Instructions
- Preheat the oven to 425°F (220°C) and grease a large sheet pan with cooking spray or melted butter.
- Lay three tortillas across the bottom of the pan, slightly overlapping them and letting the edges hang over the sides.
- Sprinkle half of the cheese evenly over the tortillas.
- Spread the cooked chicken (or other protein), diced bell peppers, red onion, and seasonings evenly over the cheese.
- Sprinkle the remaining cheese on top of the filling.
- Place three more tortillas on top, overlapping to cover the filling, and fold the overhanging edges of the bottom tortillas over the top layer.
- Lightly spray or brush the top with cooking spray or melted butter for a golden, crispy finish.
- Place another sheet pan on top of the quesadillas and press down slightly to ensure even cooking.
- Bake for 15-20 minutes until the tortillas are golden brown and crispy.
- Remove from the oven, let cool for 5 minutes, then slice into squares and serve with salsa, guacamole, or sour cream.
Notes
- Customize the filling with your favorite ingredients like black beans, mushrooms, or jalapeños.
- Use whole wheat or low-carb tortillas for a healthier alternative.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Tips for Easy Sheet Pan Quesadillas :
- For extra crunch, broil the top for the last 2 minutes of baking.
- Add a layer of refried beans for an extra creamy texture.
- Use a pizza cutter to slice the quesadillas easily.
FAQs for Easy Sheet Pan Quesadillas :
- Can I make this ahead of time?
Yes! Assemble the quesadillas in the sheet pan, cover, and refrigerate until ready to bake. - Can I freeze leftovers?
Absolutely! Store in an airtight container and reheat in the oven at 375°F until warm. - What’s the best cheese for quesadillas?
A blend of cheddar and Monterey Jack melts beautifully for a gooey texture.
Conclusion :
Recipe are the perfect solution for an easy, family-friendly meal that doesn’t compromise on flavor. Baked to crispy perfection and loaded with cheesy goodness, this recipe is ideal for busy weeknights or casual gatherings. Give it a try and enjoy a fuss-free way to make delicious quesadillas for a crowd!