Easy Sheet Pan Quesadillas
Easy Sheet Pan Quesadillas baked to crispy, cheesy perfection – a quick and delicious meal for the whole family!
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.