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

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!
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 servings
Calories 315kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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

Serving: 1serving | Calories: 315kcal | Carbohydrates: 16g | Protein: 10g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 561mg | Potassium: 147mg | Fiber: 2g | Sugar: 2g | Vitamin A: 951IU | Vitamin C: 10mg | Calcium: 259mg | Iron: 2mg