cinderellasapron 
If you’re looking for an easy, cozy meal that works just as well for busy weeknights as it does for meal prep, these sheet pan quesadillas are it. They’re crispy, cheesy, packed with protein, and have just enough spice to keep you warm on cold days.
I love making these when it’s freezing outside because everything cooks together on one pan—no standing at the stove, no flipping individual quesadillas. Just slice, serve, and you’ve got a satisfying lunch or dinner ready to go for the week.
Whether you’re meal prepping for the week or need a quick weekday dinner idea, this recipe is simple, customizable, and always a hit.
Sheet Pan Quesadillas
Ingredients
- 1 TBSP olive oil
- 2 bell peppers, diced
- 1 small onion, diced
- 1 jalapeno, diced
- 1 1/2 pounds ground beef
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- salt and pepper
- 8 large burrito tortillas
- 1 cup cheddar cheese, shredded
- 1 cup Monterey jack cheese, shredded
Instructions
- Preheat oven to 425 degrees.
- In a large skillet, cook the peppers and onions in olive oil for about 5-7 minutes, or until softened. Set aside.
- In the same pan, cook the ground beef until no longer pink. Drain, and add back to pan. Season with chili powder, cumin, paprika, salt and pepper.
- Line a large sheet pan with foil or parchment. Lightly oil. Lay 6 tortillas around the edges of the pan with half overhanging. Place another tortilla in the center so the whole bottom of the pan is covered.
- Spread the beef onto the tortillas. Add the peppers and onions, followed by the cheese.
- Place another tortilla in the center on top. Fold the other tortillas over to cover the top. Brush with oil.
- Place a sheet pan on top to weigh it down. Bake for 20 minutes. Remove the pan, and bake an additional 10 minutes.
- Cut into 8 rectangles, and serve with your favorite toppings.
