
Yields:
8 serving(s)
Prep Time:
10 mins
Total Time:
1 hr
Quesadillas are a classic late-night snack or easy dinner, but when we need to serve a crowd, we bring out the sheet pan. This hack makes cooking quesadillas for a crowd easier than ever. Simply make your desired filling (we went with a veggie and ground beef filling here), layer on the cheese, and get to assembling with your tortillas. In just around an hour, you'll have a cheesy, crowd-pleasing snack (or weeknight meal) on your hands that is sure to satisfy.
Looking to get creative with your quesadillas? Try these sheet-pan spanakopita quesadillas for the best-ever combo, or make chicken quesadillas for a classic choice.
Made this recipe? Let us know how it went in the comments below!
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Ingredients
- 1 Tbsp.
extra-virgin olive oil
- 2
bell peppers, chopped
- 1
onion, chopped
- 1 1/2 lb.
ground beef
- 1 tsp.
chili powder
- 1 tsp.
cumin
- 1/2 tsp.
smoked paprika
Kosher salt
Freshly ground black pepper
- 8
large flour tortillas
- 1 cup
shredded cheddar
- 1 cup
shredded monterey
- 2
green onions, thinly sliced
Sour cream, for garnish
Pico de gallo, for garnish
Directions
- Step 1Preheat oven to 375°. In a large skillet over medium heat, heat olive oil. Add bell peppers and onion and cook until soft, about 5 minutes. Remove from skillet and set aside. Add ground beef to skillet and cook, breaking up meat with a wooden spoon, until beef is no longer pink, about 5 minutes. Drain fat, then stir in cumin, chili powder, paprika and season with salt and pepper.
- Step 2On a half sheet, place 6 tortillas around the edges of the pan so that about half of each tortilla hangs over side. Place another tortilla in the center to cover pan completely, then top with ground beef, pepper and onion mixture, cheeses, and green onions.
- Step 3Place another tortilla in the center (on top of all fillings), then fold each tortilla towards center. Place a second baking sheet on top of tortillas (to help quesadilla hold is shape!) and bake until tortillas are beginning to turn crispy, about 20 minutes. Remove baking sheet from on top and continue baking until tortillas are golden and crispy, about 15 minutes more.
- Step 4Slice into rectangles and serve warm with sour cream and pico de gallo.
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