Loaded Sheet Pan Quesadillas Recipe Is a Mexican Dinner Fast by Jan Mostrom
I've been sick this week and haven't done my usual meal planning or shopping. So when it was time for dinner I've had to be a bit creative. That's why I love this sheet-pan quesadilla recipe. I had all the ingredients already in my fridge and freezer, and depending on what you like and have in yours, you can create these delicious and filling quesadillas for lunch or dinner.
There are so many combinations of things you can use for these gluten-free quesadillas. Here is what you need on hand to make quesadillas my way (or your way!): cooking oil, corn or flour tortillas, cheese, optional seasonings, corn, cooked chicken, black beans and whatever toppings you'd like. These easy baked Mexican quesadillas were on the table in under 30 minutes.
Serve these crunchy, cheesy quesadillas for a quick lunch or for dinner with your favorite side dishes. Think refried beans, cilantro-lime rice, homemade guacamole or even roasted vegetables.
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Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 10 to 15 minutes
Total Time: 20 to 25 minutes
Servings: 4
Ingredients
- 1 tablespoon avocado oil or canola oil
- 6 tortillas (flour or corn)
- 8 ounces (2 cups) shredded Mexican cheese blend, pepper-jack or mozzarella cheese
- chipotle chile powder, Aleppo powder or smoked paprika (optional)
- 1 cup fresh or frozen corn kernels (optional)
- 1 cup cooked chicken (optional)
- 1 cup canned black beans, drained and rinsed (optional)
Optional Additional Toppings
- avocado
- diced onion
- chopped cilantro
- lime wedges
- sour cream or yogurt
- pico de gallo
- salsa or hot sauce
- chopped jalapeno
Helpful Products
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Spatula
- Grater
- Nonstick Cooking Spray
- Aluminum Foil
- Airtight Containers
Recipe Notes
- Top these quesadillas with whatever toppings you like! Get creative and make them to suit your family's tastes.
- To make these quesadillas gluten-free, use corn tortillas, not flour.
- For easier cleanup, you could line the baking sheet with aluminum foil.
Here's how to make it:
- Oil a large baking sheet. Place all 6 tortillas on the baking sheet.
- Layer them with cheese.
- Sprinkle of the suggested seasonings, if desired, and any additional toppings of your choosing. (I picked corn, pico de gallo and avocados on some of them, and just cheese on others.)
- Place pan in a preheated 425-degree F oven and cook for about 4 to 6 minutes, or until the cheese is melted.
- Remove from oven and use a spatula to fold the tortillas in half. Return to the oven for another 5 minutes until the tops are a bit crispy and browned.
- Remove from the oven, cut in half and top with any topping of your choosing like cilantro, sour cream, salsa, avocados or any of your favorites!
Nutrition Facts Per Serving
Calories: 388
Total Fat: 12.7g
Saturated Fat: 6.4g
Cholesterol: 55mg
Sodium: 389mg
Total Carbohydrate: 40.5g
Dietary Fiber: 7.1g
Total Sugars: 2.7g
Protein: 29.7g
Vitamin D: 0mcg
Calcium: 506mg
Iron: 3mg
Potassium: 636mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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