Description
Mexican sheet pan quesadillas offer a crowd-pleasing twist on traditional favorites, blending zesty flavors with easy preparation. Crispy tortillas, melted cheese, and savory fillings create a delightful meal you can enjoy with family and friends.
Ingredients
Scale
- 1 lb (454 g) ground beef or shredded rotisserie chicken
- 1 packet taco seasoning (or 2 tbsps homemade)
- ½ cup water
- 1 tbsp olive oil (if using beef)
- 1 small onion, diced
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups shredded Monterey Jack cheese
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 8 large flour tortillas (10-inch size)
- Nonstick spray or melted butter, for brushing
- Sour cream (optional)
- Salsa (optional)
- Guacamole (optional)
- Green onions (optional)
- Jalapenos (optional)
Instructions
- Preparation: Coat a rimmed sheet pan thoroughly with cooking spray for effortless food release.
- Meat Mixture: Sauté ground beef and onions in a skillet over medium heat until beef browns and onions become translucent. Drain excess fat, mix in taco seasoning and water, allowing the sauce to reduce and thicken for 15-20 minutes. Fold in black beans and set aside to cool slightly.
- Tortilla Base: Strategically layer tortillas around the sheet pan’s perimeter, allowing half of each to drape over sides. Place an additional tortilla in the center to create a complete base coverage.
- Layering: Spread the beef and bean mixture evenly across the tortilla foundation. Generously sprinkle shredded cheese over the meat layer, ensuring comprehensive coverage.
- Sealing: Fold overhanging tortilla edges toward the center, creating a compact sealed package. Top with a final tortilla to cover any potential gaps.
- Finishing Touches: Brush the surface with melted butter or spray with cooking oil to promote golden browning. Place a second baking sheet on top and apply gentle, even pressure.
- Baking: Roast in a preheated oven at 425F (220C) for 20-25 minutes. Remove the top sheet and continue baking for an additional 5 minutes until edges turn crisp and golden.
- Serving: Allow the quesadilla to rest for a few minutes, then slice into square portions. Serve immediately with sour cream, salsa, or chopped cilantro.
Notes
- Prevent Soggy Bottom: Pat ground beef and beans dry to remove excess moisture, ensuring a crisp tortilla base without sogginess.
- Cheese Distribution Strategy: Shred cheese directly over the meat layer for even melting and maximum flavor coverage throughout the quesadilla.
- Secure Tortilla Edges: Press down firmly when folding tortilla edges to create a tight seal, preventing filling from leaking during baking.
- Browning Technique: Use melted butter or cooking spray sparingly to achieve a golden, crispy exterior without making the tortilla greasy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 9
- Calories: 420
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 60 mg