Crispy Sheet-Pan Oven Quesadillas for Easy Weeknights
Crispy sheet-pan oven quesadillas let the oven do the work, so everyone eats at the same time. Flour tortillas are folded around a juicy beef filling with homemade taco seasoning, tomato paste, black beans, and corn, plus plenty of cheese. Each one gets a thin coat of olive oil, then they bake on one metal tray at high heat until golden and crisp. The filling has to cool for at least 15 minutes before you assemble.
Equipment
- Non-stick pan
- Mixing bowl
- Metal baking tray
- spatula
- Food thermometer
- Knife
- Measuring cups and spoons
Ingredients
Filling
- 2 tsp olive oil
- 250 g beef mince (ground beef) 8 oz; or chicken, turkey, pork, or lamb
- 1 tbsp tomato paste
- ⅓ cup corn kernels canned (drained) or frozen
- ⅓ cup black beans canned, drained
- 2 tbsp water
Homemade Taco Seasoning
- ½ tsp ground garlic
- ½ tsp ground onion
- ½ tsp dried oregano
- 1 tsp ground cumin
- 1 tsp paprika powder
- ⅛ tsp cayenne pepper optional
- ¼ tsp cooking salt or kosher salt
Quesadillas
- 4 flour tortillas 20 cm / 8 in; Mission crisps best
- 3 tsp olive oil 1 tsp for the tray, ½ tsp for the top of each quesadilla
- 1¼ cups shredded cheese tightly packed; cheddar, colby, tasty cheese, or Monterey jack (not mozzarella)
Serving
- avocado sauce or guacamole optional
- pico de gallo optional
- sour cream optional
Instructions
Make the Filling
- Heat the olive oil in a non-stick pan over high heat. Add the beef and cook, breaking it up as you go, until most of the red color is gone. Ground beef should reach 160°F.
- Add the taco seasoning and cook for 1 minute. Add the tomato paste and cook for 30 seconds, stirring so it doesn't catch.
- Stir in the black beans and corn, then add the water and stir. You want the filling juicy but not watery.
- Spoon the filling into a bowl and let it cool for at least 15 minutes.
Assemble and Bake
- Preheat the oven to 220°C / 425°F (200°C fan-forced). Grease a metal tray with 1 teaspoon of olive oil.
- Spread a thin, even layer of filling over one half of a tortilla, top with cheese, and fold it over. Place it on the tray and repeat with the remaining tortillas.
- Drizzle ½ teaspoon of olive oil over each quesadilla and spread it by hand over the top and sides, but not the underside. Press each one down to flatten it.
- Bake for 8 minutes, then flip and bake for 5 minutes. Flip again and bake for 2 more minutes, or until crispy. Spritz any pale ones with a little oil.
- Cut each quesadilla in half and serve right away with your choice of dips or toppings.
Notes
Crispiness: Keep the filling juicy but not watery, and cool it fully before assembling. Hot or wet filling steams the tortilla.
Cheese and tortillas: Use cheddar, colby, tasty cheese, or Monterey jack, not mozzarella. Mission tortillas crisp best.
Make ahead: You can make the filling up to a day ahead and keep it in the fridge. Assemble and bake just before serving.
Storage: Refrigerate within 2 hours for 3 to 4 days, or freeze individually wrapped for up to 2 months. Reheat at 200°C / 400°F for 8 to 10 minutes, flipping once. Avoid the microwave.