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These Sheet Pan Quesadillas are loaded with veggies and gooey cheese, baked in the oven until crispy, and made to feed a crowd in just 30 minutes. |

Sheet Pan Quesadillas

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 40 minutes
  • Yield: 12 servings
  • Diet: Vegetarian


Quesadillas just got better. These Sheet Pan Quesadillas are loaded with veggies and gooey cheese, baked in the oven until crispy, and made to feed a crowd. This recipe is quick and easy to make in just 30 minutes and most of that time is hands off — taking time and labor out of the equation without sacrificing the quality and flavor.


For the filling:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • ½ medium red bell pepper, diced
  • ½ medium green bell pepper, diced
  • 1 jalapeño pepper, cored and diced
  • 3 cloves garlic, minced
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup corn kernels, frozen, canned or fresh
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

For the quesadillas:

  • 3 tablespoons melted butter, divided
  • 8 large flour tortillas, 10-inch burrito size
  • 1 1/2 cups Monterey jack cheese, shredded
  • 1 1/2 cups sharp cheddar cheese, shredded

For serving (optional):

  • avocado, sliced
  • jalapeños, sliced
  • sour cream
  • cilantro, chopped
  • red onions, chopped
  • pico de gallo
  • guacamole


  1. Preheat the oven to 425°F.
  2. Heat the olive oil in a large skillet over medium heat. Sauté onion and bell peppers until they start to soften, about 2-3 minutes. Add the garlic and stir until fragrant, about 30 seconds.
  3. Stir in the beans, corn, and seasonings including chili powder, cumin, smoked paprika, salt, and pepper. Stir and cook until warmed through, about 2 minutes. Remove from heat.
  4. Lightly brush the bottom of a 13x9-inch sheet pan with 1 and ½ tablespoons of melted butter.
  5. Arrange 6 tortillas overlapping around the perimeter of the pan so that half of the tortillas overhang the rim, with one additional tortilla layered in the center so that the entire bottom surface of the pan is covered.
  6. Spread the veggie filling over evenly over top of the tortillas (covering a rectangle where the center of the pan is and not on the overhang pieces). Top with the shredded cheese.
  7. Place the last tortilla in the center (on top of all fillings), then fold each overhanging tortilla towards center. Brush the tops evenly with the remaining melted butter.
  8. Place a second baking sheet on top of tortillas and press down a bit. Bake for 20 minutes, until the tortillas are beginning to turn crispy. Remove the top sheet pan and continue baking for another 5 minutes until the tortillas are golden brown and crispy.
  9. Remove from the oven and allow the quesadillas to cool slightly before slicing, about 5 minutes. Slice into 12 pieces (4 rows and 3 columns). Add your favorite toppings and serve with pico de gallo and quacamaole on the side.


How to store: Once the sheet pan quesadillas have cooled to room temperature, transfer them into an airtight container in between layers of parchment paper to divide them, if necessary.

How to reheat: Reheat leftover quesadillas in a 425F preheated oven for about 5-10 minutes until warmed through, or in the air fryer at 400F for about 3-5 minutes until hot and crispy.

How to freeze: Divide the quesadillas into individual or family serving sizes and seal individually in freezer bags or an airtight container. You can reheat directly from frozen by baking at 400℉ for 25-30 minutes until heated through and crisp.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Baked
  • Cuisine: Mexican

Keywords: sheet pan quesadillas, quesadillas in a sheet pan, sheet pan vegetarian quesadillas