4.73 from 11 reviews

Sheet Pan Quesadillas

Jump to RecipeVideoPrintRate

This post may contain affiliate links. Please read our disclosure policy.

sheet pan with quesadillas cut into squares topped with avocado and jalapeno with two bowls of sauce and salsa

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.

quesadillas on a sheet pan with jalapenos and avocado garnished on top.

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.

Ingredient Notes:

  • 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.
ingredients in small bowls needed to make quesadillas.
  • 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

step by step photos on baking the filling for quesadillas.
  1. Make the sauce and set aside.
  2. Saute the bell pepper & white parts of green onions.
  3. Add in garlic, beans, corn and seasonings.
  4. Assemble tortillas on the sheet pan.
  5. Add the bean and corn filling on top.
  6. Add the cheese and green onions on top.
  7. Fold the tortillas toward the center.
  8. Bake, garnish and enjoy!
assembling quesadillas on a sheet pan with sauce spread on top of flour tortillas.
assembling quesadillas on a sheet pan.

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.
quesadillas stacked on top of each other garnished with jalapenos and avocado.

FAQ

Can I substitute corn tortillas for the flour tortillas?

I wouldn’t recommend it. The flour tortilla will hold the filling much better and will not easily break and the corn tortilla might.

Can I use taco seasoning?

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.

What other cheese can I use if I don’t have pepper jack and sharp cheddar? 

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.

How long can I store the baked quesadilla in the refrigerator?

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.  

Can I use oil instead of butter on the quesadilla?

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.

Which cheesy Mexican dish do you prefer?

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

sheet pan with quesadillas cut into squares topped with avocado and jalapeno with two bowls of sauce and salsa
4.73 from 11 reviews

Sheet Pan Quesadillas

Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 12 servings
These Sheet Pan Quesadillas are filled with corn, black beans, bell peppers, seasonings, plenty of cheese and a delicious spicy quesadilla sauce. They are so fun to make and best served with all of your favorite toppings!

Ingredients

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.

Quesadilla sauce

  • 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

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • 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.
    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
  • Brush the bottom of a sheet pan with about 1 1/2 tbsp. of the melted butter.
    3 Tbsp. 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).
    8 large flour tortillas (10-inch burrito size)
  • Mix the ingredients together to make the quesadilla sauce.
    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
  • 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.
    1 1/2 cups pepper jack cheese*, shredded, 1 1/2 cups sharp cheddar*, shredded
  • 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.
    garnish ideas: salsa, Pico de gallo, fresh avocado slices, guacamole, sour cream, fresh jalapenos, cilantro, red onion, etc.

Video

Notes

  • 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.

Nutrition Information

Serving: 1serving, Calories: 315kcal (16%), Carbohydrates: 16g (5%), Protein: 10g (20%), Fat: 24g (37%), Saturated Fat: 10g (63%), Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 44mg (15%), Sodium: 561mg (24%), Potassium: 147mg (4%), Fiber: 2g (8%), Sugar: 2g (2%), Vitamin A: 951IU (19%), Vitamin C: 10mg (12%), Calcium: 259mg (26%), Iron: 2mg (11%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Krolls Korner

Krolls Korner

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.

Read More
guest
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

4 Comments
Filter By : All
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
AnneM

Easy and efficient way to make quesadillas for the whole family. I did not add the sauce to the quesadillas because my toddler is a little picky with sauces, but I think these still tasted great! Next time, I might add more cheese as I felt it was more skewed toward the bean/corn mixture but was again delicious. Thank you!

DJ

What temperature for oven ??