Sheet-Pan Quesadillas Recipe
What do you get when you combine delicious, sauteed veggies, a layer of gooey cheese, and a crisp tortilla? One of the best quesadillas you will ever have the pleasure of eating. This recipe for sheet-pan quesadillas requires little fuss, and thanks to the sheet-pan method, the clean-up is effortless. Another great part about this recipe is that you can easily make it for a family dinner or a night in with friends as it's great to feed a crowd. All you need to do is add your favorite toppings, and you have an incredible lunch or dinner.
Recipe developer Jaime Shelbert came up with this easy recipe that is perfect for the quesadilla-lover in all of us. "I love this recipe. It's an easy, one-pan dish that the family loves. You can customize it and put whatever you want in different sections to accommodate everyone," Shelbert says. "The sheet pan method allows you to make quesadillas for multiple people with ease. Only one large quesadilla, and done. You can even put in multiple sheet pan quesadillas for a party crowd or cut them smaller as party appetizers." How great of an idea is that?
Gather the ingredients for these sheet-pan quesadillas
For this recipe, you only need a few items. Pick up olive oil, bell peppers, onion, taco seasoning, spinach, burrito-sized soft tortillas, refried beans, and shredded Monterey Jack and cheddar cheese.
Once you have those items, you can start these sheet-pan quesadillas.
Preheat the oven and sauté the veggies
Since you'll be using the oven for this recipe, preheat yours to 425 F.
Next, take out a skillet and place it on your stove. Drizzle in the oil and crank the heat to medium. Toss in the onions and bell peppers that you sliced ahead of time, and sauté them for 4-5 minutes, until they get tender on the inside and a little crispy on the outside. Add the taco seasoning, followed by the spinach. You only need to cook the spinach for a minute or so, and then you can remove the veggies from the heat.
Cover a baking sheet with the tortillas
For this step, you need to grab your baking sheet. Place the tortillas on the sheet to form a large pocket. Do this by lining the sheet with two tortillas on each long side of the pan, so they're overlapping in the middle. Then, add a tortilla at each short end of the pan, finally placing one shell in the middle to create a row of three tortillas lengthwise.
Add the refried beans, veggies, and cheese
With the tortillas all set up, start adding the quesadilla fillings. Spread the refried beans in a large rectangular shape in the middle of the tortillas. Then, add the onion, pepper, and spinach on top, finishing things off by sprinkling the cheese over the veggies.
If you'd like, you can also add a protein. "While the refried beans provide plant protein, you can definitely add extra with chicken or beef," Shelbert says.
Fold the quesadillas and bake
Add the last tortilla smack dab in the middle of the filling. Then, fold the ends of the remaining tortillas toward the center to form a large envelope. To prevent the quesadilla from coming undone, place another sheet pan on top of the quesadilla.
Pop the pans into your preheated oven and bake for 20 minutes. Once your timer goes off, remove the top pan and cook for another 5 minutes.
Remove from the oven and serve
Remove the quesadillas from the oven and allow them to cool for a little bit before you slice into squares and serve. You can add your favorite toppings like salsa, guacamole, and sour cream. Shelbert also provides a few additional serving suggestions that make this a bomb meal. "Serve with a side of cilantro lime rice and chips and guacamole for the perfect Tex-Mex feast," she says.
We hope these hit the spot and perhaps take the place of Taco Tuesday!
- 1 tablespoon olive oil
- 2 medium bell peppers, any color, cut into ¼-inch strips
- 1 onion, thinly sliced
- 2 cups fresh spinach, heaping
- 1 teaspoon taco seasoning
- 8 soft taco shells, burrito size
- 1 16-ounce can refried beans
- 2 cups shredded cheese, Monterey Jack and cheddar
- salsa
- guacamole
- sour cream
- Preheat oven to 425 F.
- Heat the oil in a skillet over medium heat. Add the onions and pepper and sauté for 4-5 minutes until tender-crisp.
- Add the taco seasoning and stir to coat. Add the spinach and toss lightly, heating it for about 1 minute. Remove from heat.
- Place the tortillas on a baking sheet to form a large pocket. Line the sheet with two tortillas on each long side, overlapping in the middle. Add a tortilla at each short end of the pan and place one tortilla in the middle, creating a row of tortillas, lengthwise.
- Spread the refried beans in a large rectangle in the center of the tortillas.
- Top the refried beans with the onion and pepper mixture.
- Sprinkle the cheese evenly over the onions and peppers.
- Place the final tortilla in the center of the filling. Fold in the ends of the remaining tortillas toward the middle to form a large envelope, encasing the fillings. Place another baking sheet on top of the quesadilla to prevent it from opening while baking.
- Place the pans in the preheated oven and bake for 20 minutes. Remove the top pan and bake for an additional 5 minutes.
- Remove the quesadillas from the oven and allow them to cool slightly before slicing.
- Serve with your favorite toppings, like salsa, guacamole, and sour cream, as desired.
| Calories per Serving | 344 |
| Total Fat | 24.3 g |
| Saturated Fat | 13.1 g |
| Trans Fat | 0.5 g |
| Cholesterol | 61.2 mg |
| Total Carbohydrates | 13.7 g |
| Dietary Fiber | 2.7 g |
| Total Sugars | 1.9 g |
| Sodium | 584.5 mg |
| Protein | 18.1 g |
