If you are struggling with dinner dilemma, my sheet pan quesadillas that are stuffed with veggies, beans, cheese and my jalapeño quesadilla sauce are here to rescue you.
Flavor packed with south-of-the-border spices, these easy-to-make quesadillas will get you out of the same old dinner routine and have everyone asking you to make them again.
Table of contents
For that buttery, perfectly crunchy quesadilla, make sure you start by brushing the sheet pan with butter and then lay out the flour tortillas to completely cover the sheet pan. Slather the jalapeno quesadilla sauce over every inch of the tortillas for the perfect ooze of creamy spiciness when you take your first bit.
All of this is layered with a generous spread of the black bean, onion, and bell pepper mixture then topped with cheese and the subtle crunch of the green onions finishes off the zesty filling. Now, just fold over the tops of the tortillas, and don’t skimp on the last bit of butter brushed on top. Voila! You are just 22 minutes away from perfection.
Reasons Why You Will Love my Sheet Pan Quesadillas
- Super fast to make #winning
- Satisfies your crunchy, spicy, cheesy cravings!
- I mean, they’re just so fun!
- Whether your are cooking dinner for your family, or feeding a crowd this meal will satisfy everyones hunger pangs.
- Sheet pan quesadillas are perfect for dinner or for appetizers. They are also a great game-day snack.
- This veggie packed quesadilla is a great meatless option for dinner.
- All.the.toppings. Hello salsa, Pico de gallo, fresh avocado slices, guacamole, sour cream, fresh jalapenos, cilantro or more creamy jalapeno quesadilla sauce.
- Red bell pepper: The sweetness of the red bell peppers is a nice compliment to the spicy seasonings and pepper jack cheese.
- Green onions: the white part of the green onion has a sharper more onion-y taste than the green part, so I saute the white parts with the bell peppers and add the green parts on top of the cheese.
- Garlic: for that true, vibrant flavor of minced garlic use a garlic press or a microplane.
- Black beans: Or you can use pinto beans, white beans, etc.
- Corn: I’m using canned corn, but you can use fresh or thawed frozen corn.
- Flour tortillas: I am using the 10 inch burrito size tortillas. I have not tested this recipe with any other tortilla or a different size tortilla.
- Pepper jack cheese and Cheddar: or any combination of your favorite cheeses: Monterey jack, Mozzarella, Mexican blend, Oaxaca or Chihuahua cheese.
- Melted butter: Don’t skip on the butter. The melted butter gives the quesadilla the perfect crunch.
- Mayonnaise: this is the secret to making the quesadilla sauce taste so good
- Sour cream: this versatile ingredient pairs well with spicy foods
- Pickled jalapeno juice (from a jar of pickled jalapenos): use this to help thin out the sauce
- Pickled jalapenos: to add a bit more heat, and some texture to the sauce
- Sugar: just a little sweetness to balance the heat
Step by Step Directions
- Make the sauce and set aside.
- Saute the bell pepper & white parts of green onions.
- Add in garlic, beans, corn and seasonings.
- Assemble tortillas on the sheet pan.
- Add the bean and corn filling on top.
- Add the cheese and green onions on top.
- Fold the tortillas toward the center.
- Bake, garnish and enjoy!
Tips and Variations
- For added protein, pick up a rotisserie chicken and add shredded chicken to the veggie filling. Any left over cooked and shredded chicken, beef or pork is a great addition to these sheet pan quesadillas.You can also cook up ground beef to add to the veggie and cheese filling.
- Don’t skip on placing the extra sheet pan on top of the quesadilla before baking, as it helps keep the top sealed and adds to the extra crunchiness.
- For the perfectly baked golden-brown top, remove the extra sheet pan and bake until the tops are golden brown and crispy.
I wouldn’t recommend it. The flour tortilla will hold the filling much better and will not easily break and the corn tortilla might.
Of course. Just make sure to substitute the taco seasoning for the chili powder, cumin and smoked paprika, and then season to taste with salt and pepper.
You can use a Mexican blend shredded cheese, or Oaxaca and Chihuahua cheese are great because they also melt easily. If you can’t find these options you can also use a combination of Monterrey Jack and mozzarella cheese.
Once the quesadilla slices are completely cooled, wrap them tightly and store them in an air tight container for up to 3 days. If you choose to freeze them, wrap them tightly, and store in a air tight container for up to 4 months. When you reheat them, either heat them in the oven or in a toaster oven.
I prefer butter, but yes you can use oil. Just remember that the flour tortilla will absorb the oil very easily so just lightly coat the pan and the top of the tortilla.
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Sheet Pan Quesadillas
For the filling
- 1 Tbsp. olive oil
- 1 small red bell pepper, diced
- 2 green onions, with the whites and green parts separated
- 3 cloves garlic, minced
- 1, 15 oz. can black beans, drained and rinsed
- 1 cup corn (canned or fresh)
- salt and pepper, to taste
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. smoked paprika
For the quesadillas
- 8 large flour tortillas (10-inch burrito size)
- 1 1/2 cups pepper jack cheese*, shredded
- 1 1/2 cups sharp cheddar*, shredded
- 3 Tbsp. melted butter
- garnish ideas: salsa, Pico de gallo, fresh avocado slices, guacamole, sour cream, fresh jalapenos, cilantro, red onion, etc.
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 1/2 Tbsp. pickled jalapeno juice (from a jar of pickled jalapenos)
- 3 Tbsp. pickled jalapenos
- 1 1/2 tsp. paprika
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. sugar
- Preheat the oven to 425°F. Heat the olive oil in a medium sized skillet over medium heat. Saute the bell pepper and white parts of green onions for 2-3 minutes. Add the garlic and stir until fragrant, about 30 seconds – 1 minute. Add in the beans, corn, and seasonings. Stir just until warmed through. Remove from heat.
- Brush the bottom of a sheet pan with about 1 1/2 tbsp. of the melted butter.
- Arrange 6 tortillas overlapping around the perimeter of the pan so that half of the tortillas overhang the rim, with one additional tortilla layered in the center so that the entire bottom surface of the pan is covered. (See photos and video for guidance).
- Add some of the quesadilla sauce down, just a thin layer is perfect. Then, add the bean, bell pepper and onion mixture on top, followed by the cheeses, and then the green parts of the green onions.
- Place the last tortilla in the center (on top of all fillings), then fold each tortilla towards center. Brush the tops with the remaining melted butter. Once again, see photos and video for guidance if needed.
- Place a second baking sheet on top of tortillas (to help the quesadilla hold is shape!) and bake until the tortillas are beginning to turn crispy, about 20 minutes. Remove the top baking sheet and continue baking until the tortillas are golden and crispy, this shouldn't take longer than a few minutes.
- Allow to cool slightly before cutting. Serve with the remaining quesadilla sauce and all of your favorite toppings.
- If you’re looking to use different cheese, or wanting cheeses that are really stringy I would use Oaxaca and Chihuahua, or any Mexican blend cheese is great, or a combination of Monterrey Jack and mozzarella cheese.
- Storage: Once the quesadilla slices are completely cooled, wrap them tightly and store them in an air tight container for up to 3 days.
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie