Description
A fast, crowd-pleasing twist on the classic skillet favorite, this sheet pan quesadilla is golden, cheesy, and crisp on the outside with a melty, savory filling inside.
Ingredients
Scale
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 can black beans, rinsed and drained
- 1 cup cooked chicken or beef (optional)
- 1 cup diced bell peppers
- 1 cup corn (fresh, frozen, or canned)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- Sour cream and salsa for serving
Instructions
- Preheat the oven to 400°F (200°C). Grease a large sheet pan with a light coating of olive oil.
- Lay 2 tortillas flat on the sheet pan. Evenly distribute half of the shredded cheese over the tortillas. Scatter black beans, cooked chicken or beef (if using), diced bell peppers, and corn over the cheese. Season lightly with salt, pepper, and chili powder.
- Sprinkle the remaining cheese over the toppings, then top with the other 2 tortillas. Brush the top tortillas with the remaining olive oil and sprinkle with more chili powder, salt, and pepper. Bake for 12–15 minutes.
- Remove from the oven and let the quesadilla rest for 2–3 minutes before slicing into wedges. Serve warm with sour cream and salsa.
Notes
For a crisp texture, use room-temperature fillings and don’t overload with fillings. To reheat, use an oven or air fryer to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 3g
- Sodium: 900mg
- Fat: 31g
- Saturated Fat: 10g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 6.5g
- Protein: 30g
- Cholesterol: 60mg