Description
Mexican-inspired sheet pan quesadilla delivers pure cheesy comfort with crispy tortillas packed with savory chicken, melted cheese, and zesty salsa. Crowd-pleasing layers of flavor make you crave seconds while satisfying hunger with minimal kitchen effort.
Ingredients
Scale
Main Proteins and Seasonings:
- 1 pound (454 grams) ground beef or shredded rotisserie chicken
- 1 packet taco seasoning (or 2 tablespoons homemade)
- ½ cup water
- 1 tablespoon olive oil (if using beef)
- 1 small onion, diced
Cheese and Beans:
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups shredded Monterey Jack cheese
- 1 (15 ounces / 425 grams) can black beans, drained and rinsed
Tortillas and Additional Components:
- 8 large flour tortillas (10-inch size)
- Nonstick spray or melted butter, for brushing
- Optional toppings: sour cream, salsa, guacamole, green onions, jalapenos
Instructions
- Prepare a rimmed sheet pan by lightly coating with cooking spray, ensuring full surface coverage for easy release.
- Heat a skillet over medium flame and sauté ground beef with diced onions until meat browns completely and onions turn translucent.
- Drain excess fat from the meat mixture, then incorporate taco seasoning and water, allowing the sauce to reduce and thicken for approximately 15-20 minutes.
- Fold black beans into the seasoned meat mixture, then remove from heat and let cool slightly.
- Create a tortilla base by carefully arranging six tortillas around the sheet pan’s perimeter, allowing half of each tortilla to drape over the sides.
- Position an additional tortilla in the center to completely cover the bottom of the pan, creating a solid foundation.
- Distribute the beef and bean mixture evenly across the tortilla base, ensuring uniform coverage.
- Generously sprinkle shredded cheese over the meat layer, guaranteeing complete and even distribution.
- Carefully fold the overhanging tortilla edges back toward the center, creating a sealed package around the filling.
- Place a final tortilla in the center to cover any potential gaps or exposed areas.
- Lightly brush the top surface with melted butter or spray with cooking spray to promote golden browning.
- Position a second baking sheet on top of the quesadilla and apply gentle, even pressure to maintain a compact structure.
- Roast in a preheated oven at 425F (220C) for 20-25 minutes, then remove the top sheet and continue baking for an additional 5 minutes until edges turn crisp and golden.
- Allow the quesadilla to rest and cool for several minutes before slicing into square portions.
- Serve immediately with preferred garnishes such as sour cream, salsa, or chopped cilantro.
Notes
- Customize the meat by using ground turkey, chicken, or plant-based crumbles for a lighter protein option that keeps the dish versatile and diet-friendly.
- Swap traditional cheese with dairy-free alternatives like vegan shredded cheese or nutritional yeast to create a lactose-free version that doesn’t compromise on flavor.
- Use whole wheat or gluten-free tortillas to accommodate different dietary needs while maintaining the delicious texture and crispy exterior of the quesadilla.
- Add extra vegetables like bell peppers, corn, or spinach to boost nutritional value and create a more colorful, nutrient-packed meal that appeals to health-conscious eaters.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 430
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg