Pin It A family-friendly, crowd-pleasing dish featuring crispy baked tortillas filled with melty cheese, seasoned meat, and colorful vegetables perfect for easy weeknight dinners or gatherings.
When I first made these quesadillas, the whole family gathered around the table excited to eat them straight from the oven. They quickly became a favorite for busy weeknights.
Ingredients
- Meat & Protein: 500 g (1 lb) ground beef or chicken (or drained canned black beans for vegetarian)
- Meat & Protein: 1 tbsp olive oil
- Vegetables: 1 medium red bell pepper, diced
- Vegetables: 1 medium yellow onion, diced
- Vegetables: 150 g (1 cup) corn kernels (fresh, canned, or frozen)
- Vegetables: 2 cloves garlic, minced
- Vegetables: 1 jalapeño, seeded and finely chopped (optional)
- Spices: 1 ½ tsp ground cumin
- Spices: 1 tsp smoked paprika
- Spices: 1 tsp chili powder
- Spices: ½ tsp dried oregano
- Spices: 1 tsp salt
- Spices: ½ tsp black pepper
- Other: 12 large flour tortillas (approx. 25 cm (10-inch))
- Other: 300 g (3 cups) shredded cheddar or Mexican blend cheese
- Other: 2 tbsp melted butter or neutral oil (for brushing)
- Other: Optional toppings: sour cream, salsa, guacamole, chopped cilantro
Instructions
- Step 1:
- Preheat oven to 200°C (400°F). Grease a large rimmed sheet pan (approx. 43x30 cm (17x12 inch)) with nonstick spray or a little oil.
- Step 2:
- Heat olive oil in a large skillet over medium heat. Add ground meat and cook, breaking up with a spoon, until browned and almost cooked through, about 5 minutes.
- Step 3:
- Add onion, bell pepper, corn, and jalapeño. Sauté for 3 4 minutes until vegetables are softened.
- Step 4:
- Stir in garlic, cumin, paprika, chili powder, oregano, salt, and black pepper. Cook 1 minute longer. Remove from heat. If using beans, add now and warm through.
- Step 5:
- Arrange 6 tortillas overlapping around the edges of the sheet pan, so half of each hangs over the side, with 1 tortilla covering the center.
- Step 6:
- Evenly spread the meat and vegetable mixture over the tortillas. Sprinkle shredded cheese over the filling.
- Step 7:
- Place 1 more tortilla in the center, then fold the overhanging tortillas over the filling to fully enclose it.
- Step 8:
- Brush the top with melted butter or oil.
- Step 9:
- Place another sheet pan on top and press down gently. Bake for 15 minutes, then remove the top pan and bake another 5 minutes until golden and crisp.
- Step 10:
- Let rest 5 minutes before slicing into squares. Serve with desired toppings.
Pin It My family always enjoys gathering for this meal. It’s fun slicing the quesadillas and trying different toppings together.
Notes
For spicy quesadillas increase the chili powder or add hot sauce to the filling. Pairs well with a crisp Mexican lager or lime-infused sparkling water.
Required Tools
Large rimmed sheet pan Large skillet Spatula or wooden spoon Pastry brush Knife and cutting board
Nutritional Information
Calories: 560 Total Fat: 28 g Carbohydrates: 49 g Protein: 28 g per serving
Pin It 
This recipe is perfect for making ahead and reheating to enjoy throughout the week.
Recipe Q&A
- → What protein options work best for this dish?
Ground beef or chicken offer savory richness, while black beans provide a hearty vegetarian alternative.
- → How can I make the dish spicier?
Increase chili powder or add finely chopped jalapeño or hot sauce to the filling for extra heat.
- → Can I prepare this ahead of time?
Yes, the filling can be made in advance and assembled right before baking to save time.
- → What are good toppings to serve with it?
Popular choices include sour cream, salsa, guacamole, and fresh cilantro to complement the flavors.
- → How do I achieve crispy tortillas without sogginess?
Brushing the top with melted butter or oil and baking with a weighted pan on top ensures crisp, golden edges.