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Sheet Pan Tex-Mex Quesadillas

A fun and easy meal perfect for busy weeknights or casual gatherings, packed with flavor and nutrition.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: Tex-Mex
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 small small flour tortillas
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend) Feel free to use a mix for more flavor.
  • 1 cup cooked and seasoned chicken or ground beef
  • 1 cup black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup diced bell peppers
  • 1 small onion, diced
  • 1 tablespoon taco seasoning
  • 1 spray Cooking spray or oil For greasing the pan.
For serving
  • Sour cream and salsa Optional for dipping.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
  2. In a bowl, mix the cooked chicken or beef, black beans, corn, bell peppers, onion, and taco seasoning.
Assembly
  1. Place one tortilla on the prepared sheet pan. Spread a portion of the filling over half of the tortilla and sprinkle with cheese. Fold the tortilla over to cover the filling.
  2. Repeat with the remaining tortillas and filling.
  3. Spray the tops of the quesadillas lightly with cooking spray or oil.
Cooking
  1. Bake in the preheated oven for 15-20 minutes or until golden brown and crispy.
  2. Remove from the oven, cut into wedges, and serve with sour cream and salsa if desired.

Notes

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving again for the best texture. You can customize this recipe by using different proteins such as shredded pork, beans, or even tofu for a vegetarian option.