Save A family-friendly, crowd-pleasing dish featuring crispy baked tortillas filled with melty cheese, seasoned meat, and colorful vegetables perfect for easy weeknight dinners or gatherings.
This recipe quickly became a favorite in my household because it's simple to make and satisfies all tastes.
Ingredients
- Meat & Protein: 500 g (1 lb) ground beef or chicken (or drained canned black beans for vegetarian), 1 tbsp olive oil
- Vegetables: 1 medium red bell pepper diced, 1 medium yellow onion diced, 150 g (1 cup) corn kernels (fresh canned or frozen), 2 cloves garlic minced, 1 jalapeño seeded and finely chopped (optional)
- Spices: 1 ½ tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, ½ tsp dried oregano, 1 tsp salt, ½ tsp black pepper
- Other: 12 large flour tortillas (approx 25 cm / 10-inch), 300 g (3 cups) shredded cheddar or Mexican blend cheese, 2 tbsp melted butter or neutral oil (for brushing), Optional toppings sour cream salsa guacamole chopped cilantro
Instructions
- Preheat Oven:
- Preheat oven to 200°C (400°F). Grease a large rimmed sheet pan (approx 43x30 cm / 17x12 inch) with nonstick spray or a little oil.
- Cook Meat:
- Heat olive oil in a large skillet over medium heat. Add ground meat and cook breaking up with a spoon until browned and almost cooked through about 5 minutes.
- Sauté Vegetables:
- Add onion bell pepper corn and jalapeño. Sauté for 3–4 minutes until vegetables are softened.
- Add Spices:
- Stir in garlic cumin paprika chili powder oregano salt and black pepper. Cook 1 minute longer. Remove from heat. If using beans add now and warm through.
- Arrange Tortillas:
- Arrange 6 tortillas overlapping around the edges of the sheet pan so half of each hangs over the side with 1 tortilla covering the center.
- Add Filling:
- Evenly spread the meat and vegetable mixture over the tortillas. Sprinkle shredded cheese over the filling.
- Top and Fold:
- Place 1 more tortilla in the center then fold the overhanging tortillas over the filling to fully enclose it.
- Brush:
- Brush the top with melted butter or oil.
- Bake:
- Place another sheet pan on top and press down gently. Bake for 15 minutes then remove the top pan and bake another 5 minutes until golden and crisp.
- Rest and Serve:
- Let rest 5 minutes before slicing into squares. Serve with desired toppings.
Save My family always gathers eagerly around the table when I make these quesadillas, sharing stories and laughter with every bite.
Notes
Make vegetarian by substituting beans for meat. Add spinach mushrooms or zucchini for extra veggies. For spicy quesadillas increase the chili powder or add hot sauce to the filling. Pairs well with a crisp Mexican lager or lime-infused sparkling water.
Required Tools
Large rimmed sheet pan Large skillet Spatula or wooden spoon Pastry brush Knife and cutting board
Allergen Information
Contains Wheat (flour tortillas) Milk (cheese butter) May contain Soy (depending on tortillas and cheese brands) If using vegetarian options check beans and cheese for allergens Always double-check ingredient labels if sensitive to allergens
Save 
These sheet pan quesadillas make dinner effortless and delicious every time.
Cooking Q&A
- → Can I make this dish vegetarian?
Yes, replace the ground meat with drained canned black beans for a flavorful vegetarian alternative.
- → What type of cheese works best here?
Shredded cheddar or a Mexican cheese blend melts well and complements the seasoning and vegetables.
- → How do I get the tortillas crispy?
Brushing the folded tortillas with melted butter or oil before baking helps achieve a golden, crispy texture.
- → Can I add more vegetables to the filling?
Absolutely, spinach, mushrooms, or zucchini can be added for extra nutrition and flavor.
- → Is it possible to make this spicier?
Yes, increasing chili powder or adding hot sauce to the filling will enhance the heat level.
- → What sides pair well with this dish?
A crisp Mexican lager or lime-infused sparkling water complements the rich, savory flavors perfectly.