Sheet Pan Quesadilla
Crispy-edged cheese and vegetable quesadillas baked on a sheet pan with minimal hands-on time. Serve with sour cream, salsa, and hot sauce for a weeknight dinner that feels indulgent.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 14g
Ingredients
- 8 count flour tortillas (8-inch)
- 2 cups shredded Oaxaca or mozzarella cheese
- 1 large bell pepper (any color), diced
- ½ medium white onion, diced
- 3 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 set sour cream, salsa, or hot sauce for serving
Instructions
- 1
Preheat oven to 425°F. Line a large sheet pan with parchment paper.
- 2
Toss diced pepper and onion with 1 tbsp olive oil, salt, and black pepper.
- 3
Arrange 4 tortillas on the sheet pan. Divide vegetables evenly among them.
- 4
Top each with 1/4 cup cheese, then cover with remaining 4 tortillas.
- 5
Brush both sides of each quesadilla lightly with remaining 2 tbsp olive oil.
- 6
Bake until golden brown and crispy, about 12–15 minutes, until cheese melts.
- 7
Cool 2 minutes. Cut each quesadilla in half. Serve with sour cream and salsa.
Tools you’ll need
- sheet pan
- parchment paper
- large bowl
- brush or spoon
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