Sheet Pan Quesadillas are easy, kid friendly, quick, and they feed a crowd! Keeping the filling simple allows everyone to customize their quesadilla with their favorite toppings.

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Sheet Pan Quesadillas are easy, kid friendly, quick, and they feed a crowd! Keeping the filling simple allows everyone to customize their favorite toppings.

I love to make sheet pan quesadillas when my kids have their friends over. It’s super easy to throw this together and it’s always a crowd favorite! Even my super picky daughter loves taco quesadillas.

Sheet pan quesadillas are great for an easy weeknight dinner, for game day snacks, or a quick lunch.

The topping are my favorite part. Set up a toppings bar with lime wedges, shredded lettuce, jalapenos, diced tomatoes or salsa, guacamole or sliced avocado, sour cream, chopped onions, black beans- anything goes!

try doritos taco casserole

What you need

Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

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Sheet Pan– I’m using a 17″x10″ size; anything similar will work
8 fajita size 6″ flour tortillas (I use the 8 count Mission low carb tortillas). Use the larger burrito size with a larger sheet pan or smaller tortillas- just add more.
1 pound lean ground beef – or sub turkey/chicken
1 packet taco seasoning
2 tbsp olive oil, avocado oil or nonstick cooking spray
2 cups shredded cheddar or Mexican blend cheese
Toppings of choice such as sliced red onions, tomatoes, avocado, shredded lettuce or jalapeño

chicken fajita casserole

Filling Ideas

I like to use a simple taco meat/cheese filling, because as I mentioned before, picky eaters. But the filling possibilities are endless!! Change it up and try one of these combos:

Go BBQ: BBQ Pulled Pork, Pepper Jack Cheese, Pickled Red Onion
Chicken Fajita: Shredded Chicken, Salsa, Cheese, Black Beans, Cilantro, and Corn
Spicy: Chorizo, Monterey Jack Cheese, Peppers and Onions
Vegetarian: Refried Bean, Black Beans or Pinto Beans, Spinach, Mozzarella, Mushrooms

Crock Pot chicken fajitas

How to make it

Preheat the Oven:

Preheat your oven to 425°F.

Prepare the Taco Meat:

In a skillet over medium heat, cook the ground beef until no longer pink. Drain excess fat if necessary.
Sprinkle in the taco seasoning along with the amount of water specified on the packet. Stir and cook until the water is absorbed and the meat is saucy.

Prepare the Sheet Pan:

Lightly brush a 13×9-inch rimmed sheet pan with 1 tablespoon of olive oil or spray with nonstick cooking spray.

Assemble the Tortilla Base:

Arrange 6 tortillas around the edges of the pan so that half of each tortilla overhangs the rim (2 tortillas on each long side and 1 on each shorter side).
Place an additional tortilla in the center to cover the bottom of the pan completely.

Add the Filling:

Spread the prepared taco meat evenly over the tortillas.
Sprinkle shredded cheese evenly on top of the meat.

Seal the Quesadilla:

Place one tortilla in the center on top of the meat and cheese.
Fold the overhanging tortillas toward the center to cover the filling completely.

Brush and Weigh Down:

Lightly brush the remaining 1 tablespoon of olive oil over the top layer of tortillas.
Place another sheet pan on top of the tortillas to weigh them down.

Bake:

Bake in the preheated oven for 10 minutes.
Remove the top sheet pan and bake for an additional 5 minutes, or until the top is golden and crisp.

Cool and Serve:

Let the quesadilla rest for 5-10 minutes before slicing into squares.
Add your favorite toppings, such as sour cream, salsa, guacamole, or diced tomatoes, and enjoy!

More Crowd Pleasers

Tips

Tortilla Size: I used 6″ fajita sized tortillas. Use the larger burrito size with a larger sheet pan or smaller tortillas- just add more to the sheet pan.
Use the right tortilla: Use flour tortillas and not corn. Corn tortillas tear easily and tend to fall apart.
Change it up: Use ground turkey, shredded chicken, shredded pork or chorizo in place of the ground beef.
Layer Evenly: Distribute the filling evenly to avoid an overloaded center or empty corners.
Seal Tightly: Fold tortillas snugly and brush the edges with oil to help them stay in place during baking.
Use the Right Cheese: Use good melting cheeses like cheddar, mozzarella, or Monterey Jack.
Press for Crispiness: Weigh the quesadilla down with a second sheet pan to ensure the top layer adheres and everything cooks evenly.
Let Rest Before Slicing: Allow the quesadilla to rest for 5–10 minutes to set the filling and make it easier to slice. Cut using a sharp knife, pizza cutter or kitchen shears.
Prep Ahead: Assemble the quesadilla in advance and refrigerate and then bake when ready for an easy dinner, adding an additional 10 minute to the bake time if it’s straight from the fridge.

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.

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