Baked Sheet Pan Quesadillas is an easy method to make a large batch of the best homemade quesadillas at once! These are a little crunchy, cheesy, and completely delicious!
You will love saving time when you make these easy sheet pan quesadillas. They’re perfect for feeding your family on a busy weeknight, and you won’t need to babysit each quesadilla in a skillet while having to flip and make it.
This recipe is very simple and easy to make. It takes less than an hour from start to finish and it makes 6 generous portions at once.
Why This Recipe Works
- Quick – This meal is done in under one hour from start to finish with around 20 minutes of active cooking time.
- Versatile – you can change up the recipe based on your preferences and what you have on hand. Feel free to use any protein you like. You can easily swap steak for chicken (diced or ground), use shrimp, or ground beef. To make it vegetarian, you can add more beans, sauteed peppers, or your favorite veggies.
Key Ingredients
Here’s what you will need to make these easy sheet pan quesadillas:
- Meat – I’m using sirloin tip steak cut into thin strips, but any steak works (make sure that you slice it when it’s cold!). You can substitute for ground beef if you prefer.
- Spices and salt – These are our seasonings. I’m keeping it very simple and using garlic powder, ground cumin, chili powder, salt, and ground pepper. If you have a seasoning blend that you like, use it! Think taco seasoning, fajita seasoning, or your own homemade blend that you enjoy.
- Beans – I’m using canned black beans that I rinsed and drained before adding to the filling.
- Rice – This ingredient is optional but makes the quesadillas hearty and filling. Use cooked white rice, Mexican rice, or cilantro lime rice.
- Cheese – I went for a Mexican blend, but shredded cheddar would be delicious here.
- Lime juice – Use fresh lime, please!
- Soft tortillas – Opt for soft flour or corn tortillas, but flour tortillas would be my first choice.
- Butter – A little melted butter to brush the tops of the tortillas and make them golden and crispy as they’re baked.
- Garnishes – Finish off with chopped fresh cilantro, and lime wedges.
Complete list of ingredients with amounts and instructions can be found in the recipe card below.
How To Make Sheet Pan Steak Quesadillas
Before you start, preheat the oven to 400°F/200°C and lightly spray a 9×13 baking sheet with non-stick cooking spray. Set aside.
- Cook the Steak: To a pan over medium heat, add steak and season with garlic powder, cumin, chili powder, salt and pepper. Cook until the steak is cooked through (8-10 minutes). Remove from the heat, and transfer to a bowl.
- Mix up the Filing: To the cooked steak, add black beans, cooked rice, Mexican cheese blend, and lime juice. Toss well to combine.
- Assemble: Lay your baking sheet with the tortillas, add the mixture and cover with more tortillas. Be sure to seal the tortillas before moving to the next step (more details on how to do this are in the recipe card below).
- Brush with Butter: Using a silicone brush, brush the top with melted butter. This will give flavor to the tortillas and help them crisp up as they bake!
- Bake: Transfer to the preheated oven, and bake for 20 minutes or until the tortillas are golden brown and crispy.
- Serve: Remove from the oven and allow to cool for 5 minutes before slicing into 6 or 12 slices. Serve with fresh cilantro, lime wedges, and fresh salsa, sour cream, and/or guacamole.
Tips For Making Sheet Pan Quesadillas
- Avoid overfilling the quesadillas, that will make them a little soggy and they won’t hold their shape well when picked up.
- To make extra crispy quesadillas, you can prep this and bake it on a wire rack so the hot air will circulate and crisp up the bottom side of the quesadillas.
- Before folding the tortillas I recommend warming them in the microwave for 10-15 seconds to make them pliable and easy to fold.
- Slice the baked quesadillas into 6 large slices or 12 smaller slices.
- Serve with toppings for the best ever quesadillas: Guacamole, pico de Gallo, lime crema, pineapple salsa, or just sour cream.
FAQs
If you follow the recipe as is, you won’t have enough tortillas or filling since it’s made for a 9×13 size pan. I suggest that you double the recipe to make this in a half-sheet size pan.
These quesadillas are very mild in terms of heat. For added heat, double the amount of chili powder and add ¼ teaspoon of cayenne pepper. You can also add the seasonings to the mixture itself to even more flavor rather than just the steak while cooking.
Storing Tips
Store baked quesadillas in an airtight container on top of a paper towel for up to 5 days. The paper towel will prevent the quesadillas from becoming soggy as they’re stored.
To reheat place on a wire rack in a 350°F/180°C oven and reheat until warmed through, or place in the air fryer at 325°F/160°C for a few minutes.
These tasty Mexican-inspired quesadillas make the most amazing dinner, and they’re delicious for lunch prep too! Don’t forget to Pin the recipe so you’re ready to it whenever the craving hits.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Sheet Pan Quesadillas
Equipment
- Skillet
- spatula
- Bowl
- 9×13 sheet pan
Ingredients
- 1 pound sirloin tip steak cut into thin strips
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 15 ounce can black beans rinsed and drained
- 1-½ cups cooked white rice
- 8 ounces Mexican cheese blend
- 2 tablespoons fresh lime juice
- 8 8-inch soft tortillas
- 1-2 tablespoons melted butter
- Fresh cilantro for garnish
- Limes for garnish
Instructions
- Preheat the oven to 400°F/200°C and lightly spray a 9×13 baking sheet with non-stick cooking spray.
- To a pan over medium heat, add steak and season with garlic powder, cumin, chili powder, salt and pepper. Cook until the steak is cooked through (8-10 minutes). Remove from the heat, and transfer to a bowl.
- To the cooked steak, add black beans, cooked rice, Mexican cheese blend, and lime juice. Toss well to combine.
- Lay your baking sheet with the tortillas. Lay 3 tortillas down on the long-side of the pan, and another 3 tortillas on the opposite side. Have the tortillas hang halfway off the pan and overlap slightly in the middle. This will cover your pan completely.
- Add the steak mixture into the center of the pan and spread evenly. Compact the mixture firmly into the edges and corners of the pan. By doing this, your steak mixture should be in a firm rectangle shape.
- Add the additional two tortillas on top of the mixture, touching the top and bottom of the pan, long-ways.
- Fold the tortillas into one another starting with the portions hanging off the edge of the pan. Fold the shells into the pan, firmly creating a crease. See notes for additional details. Do this until all shells are completely folded into the pan.
- Using a silicone brush, brush the top with melted butter.
- Transfer to the preheated oven, and bake for 20 minutes or until the tortillas are golden brown and crispy.
- Remove from the oven and allow to cool for 5 minutes before slicing into 6 or 12 slices. Serve with fresh cilantro, lime wedges, and fresh salsa, sour cream, and/or guacamole.
Notes
- Avoid overfilling the quesadillas, that will make them a little soggy and they won’t hold their shape well when picked up.
- To make extra crispy quesadillas, you can prep this and bake it on a wire rack so the hot air will circulate and crisp up the bottom side of the quesadillas.
- Before folding the tortillas I recommend warming them in the microwave for 10-15 seconds to make them pliable and easy to fold.
- Slice the baked quesadillas into 6 large slices or 12 smaller slices.
- Serve with toppings for the best ever quesadillas: Guacamole, pico de Gallo, lime crema, pineapple salsa, or just sour cream
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