4.8 from 39 votes
Sheet Pan Quesadillas
These Sheet Pan Quesadillas are filled with corn, black beans, bell peppers, seasonings, plenty of cheese and a delicious spicy quesadilla sauce. They are so fun to make and best served with all of your favorite toppings!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 12 servings
Calories: 315 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the filling
- 1 Tbsp. olive oil
- 1 small red bell pepper, diced
- 2 green onions, with the whites and green parts separated
- 3 cloves garlic, minced
- 1, oz. can black beans, drained and rinsed
- 1 cup corn (canned or fresh)
- salt and pepper, to taste
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. smoked paprika
For the quesadillas
- 8 large flour tortillas (10-inch burrito size)
- 1 1/2 cups pepper jack cheese*, shredded
- 1 1/2 cups sharp cheddar*, shredded
- 3 Tbsp. melted butter
- garnish ideas: salsa, Pico de gallo, fresh avocado slices, guacamole, sour cream, fresh jalapenos, cilantro, red onion, etc.
Quesadilla sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 1/2 Tbsp. pickled jalapeno juice (from a jar of pickled jalapenos)
- 3 Tbsp. pickled jalapenos, diced small
- 1 1/2 tsp. paprika
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. sugar
Instructions
- Preheat the oven to 425°F. Heat the olive oil in a medium sized skillet over medium heat. Saute the bell pepper and white parts of green onions for 2-3 minutes. Add the garlic and stir until fragrant, about 30 seconds - 1 minute. Add in the beans, corn, and seasonings. Stir just until warmed through. Remove from heat.
- Brush the bottom of a sheet pan with about 1 1/2 tbsp. of the melted butter.
- Arrange 6 tortillas overlapping around the perimeter of the pan so that half of the tortillas overhang the rim, with one additional tortilla layered in the center so that the entire bottom surface of the pan is covered. (See photos and video for guidance).
- Mix the ingredients together to make the quesadilla sauce.
- Add some of the quesadilla sauce down, just a thin layer is perfect. Then, add the bean, bell pepper and onion mixture on top, followed by the cheeses, and then the green parts of the green onions.
- Place the last tortilla in the center (on top of all fillings), then fold each tortilla towards center. Brush the tops with the remaining melted butter. Once again, see photos and video for guidance if needed.
- Place a second baking sheet on top of tortillas (to help the quesadilla hold is shape!) and bake until the tortillas are beginning to turn crispy, about 20 minutes. Remove the top baking sheet and continue baking until the tortillas are golden and crispy, this shouldn't take longer than a few minutes.
- Allow to cool slightly before cutting. Serve with the remaining quesadilla sauce and all of your favorite toppings.
Cup of Yum
Notes
- If you're looking to use different cheese, or wanting cheeses that are really stringy I would use Oaxaca and Chihuahua, or any Mexican blend cheese is great, or a combination of Monterrey Jack and mozzarella cheese.
- Storage: Once the quesadilla slices are completely cooled, wrap them tightly and store them in an air tight container for up to 3 days.
Nutrition Information
Serving
1serving
Calories
315kcal
(16%)
Carbohydrates
16g
(5%)
Protein
10g
(20%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
5g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
44mg
(15%)
Sodium
561mg
(23%)
Potassium
147mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
951IU
(19%)
Vitamin C
10mg
(11%)
Calcium
259mg
(26%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 315
% Daily Value*
| Serving | 1serving | |
| Calories | 315kcal | 16% |
| Carbohydrates | 16g | 5% |
| Protein | 10g | 20% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 44mg | 15% |
| Sodium | 561mg | 23% |
| Potassium | 147mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 951IU | 19% |
| Vitamin C | 10mg | 11% |
| Calcium | 259mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.