Sheet Pan Oven Quesadillas
Crispy baked sheet pan quesadillas filled with seasoned beef, cheddar, Colby Jack, and green onions.
Ingredients
- 8 large flour tortillas 10-inch burrito size
- 1 tablespoon olive or vegetable oil
- 1/2 onion diced
- 1 1/2 pounds ground beef
- 1 packet taco seasoning 1 ounce or about 3 tablespoons
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded Colby Jack cheese
- 2/3 cup sliced green onions
- Sour cream salsa, and guacamole, for serving
Instructions
- Preheat oven to 425°F.
- Heat oil in a large skillet over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes.
- Add ground beef and cook, breaking it up, until no pink remains and the meat has browned, about 5 to 7 minutes. Drain fat.
- Stir in taco seasoning, cumin, and smoked paprika. Taste and adjust salt and pepper. Remove from heat.
- On a 13x18-inch sheet pan, arrange 6 tortillas around the edges with about half of each hanging over the sides. Place 1 tortilla in the center to cover the bottom.
- Spread seasoned beef evenly over the tortillas. Top with cheddar, Colby Jack, and green onions.
- Place the last tortilla in the center on top, cutting if needed to cover gaps. Fold overhanging tortilla edges over the filling.
- Place a second sheet pan on top and bake 20 minutes.
- Remove the top pan and bake 15 more minutes, until golden and crisp.
- Rest briefly, slice into squares, and serve with sour cream, salsa, and guacamole.
Notes
Use burrito-size tortillas so they overlap and fold over the filling properly. A second sheet pan keeps the quesadilla compact while baking and gives it a pressed texture. Watch the final uncovered bake closely so the top browns without burning. Leftovers reheat best in a 350°F oven or air fryer so the tortillas crisp again.
