Imagine gathering around the table with friends and family, ready to indulge in a delightful meal that’s both satisfying and easy to prepare. That’s exactly what you get with our Sheet Pan Quesadillas. This recipe combines the vibrant flavors of Mexico with the simplicity of a sheet pan, making it a perfect choice for feeding a crowd without the fuss.
Why You’ll Love This Recipe
Simple and Quick: With just 10 ingredients and 10 minutes of prep time, you can have a meal ready to satisfy up to 10 people. It’s the ideal recipe for busy evenings or when you have unexpected guests.
Perfect for Gatherings: Whether it’s a family dinner or a party, these quesadillas are a crowd-pleaser. Plus, you can easily adjust the quantity to suit your needs.
Customizable: This recipe is a great way to use up leftovers or whatever you have in your pantry. Feel free to get creative with your fillings and make it your own!
Kitchen Equipment You’ll Need
- Large skillet
- Wooden spoon
- Half sheet pan
- Another baking sheet (for pressing)
- Knife
- Cutting board
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 cheese
- 1 cup shredded Monterey Jack cheese
- 2 green onions, thinly sliced
- Sour cream, for garnish
- Pico de gallo, for garnish
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet over medium heat, warm the olive oil. Add the chopped bell peppers and onion, cooking until they soften, about 5 minutes. Remove them from the skillet and set aside.
- Add the ground beef to the skillet. Cook, breaking up the meat with a wooden spoon, until it’s no longer pink, approximately 5 minutes. Drain any excess fat.
- Stir in the chili powder, cumin, and smoked paprika. Season with salt and pepper to taste.
- On a half sheet pan, arrange 6 tortillas around the edges so that about half of each tortilla hangs over the side. Place another tortilla in the center to cover the pan completely.
- Layer the cooked beef, bell pepper and onion mixture, cheeses, and green onions on top of the tortillas.
- Place another tortilla in the center over the fillings, then fold the overhanging tortillas towards the center.
- Place a second baking sheet on top of the tortillas to help them hold their shape. Bake for about 20 minutes, until the tortillas begin to crisp.
- Remove the top baking sheet and continue baking for an additional 15 minutes, or until the tortillas are golden and crispy.
- Slice into rectangles and serve warm with sour cream and pico de gallo.
Tips for Success
- Make sure to drain the fat from the beef to avoid greasy quesadillas.
- Pressing with a second baking sheet ensures even cooking and crispy tortillas.
- Use freshly shredded cheese for the best melting texture.
Additional Tips and Variations
Feel free to experiment with different proteins like chicken or shrimp. You can also add beans, corn, or jalapeños for extra flavor and texture.
Nutritional Highlights (Per Serving)
Each serving of these delicious quesadillas is packed with protein and essential nutrients, making them not only tasty but also a wholesome meal option.
Frequently Asked Questions (FAQ)
- Can I make these quesadillas ahead of time? Yes, you can prepare the filling in advance and assemble the quesadillas just before baking.
- Can I freeze leftovers? Absolutely! Wrap individual portions in plastic wrap and freeze for up to three months.
- What can I serve with these quesadillas? They pair wonderfully with a side of guacamole, salsa, or a fresh salad.
We hope you enjoy making and eating these Sheet Pan Quesadillas as much as we do! They’re a simple yet satisfying dish that’s perfect for any occasion. Don’t forget to share your results and any creative variations you try. Bon appétit!