Sheet-Pan Quesadillas

By Eric Kim

Published March 26, 2024

Sheet-Pan Quesadillas
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5(2,463)
Comments
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A single quesadilla thrown together on the stovetop takes mere moments, but when you want to make a larger batch all at once, a sheet pan comes in handy. Lightly greasing the pan results in the richness of a stovetop quesadilla, and the dry heat of the oven gives you crisp tortillas and bronzed, bubbling cheese in 10 minutes. A sprinkle of salt on the tortilla maximizes its inherent nutty flavor and all it needs is cheese to be a great quesadilla. But, a little extra filling in the form of vegetables — like corn kernels and onions, or leftover beans or shredded chicken — would be welcome. Serve with the usual accouterments: raw onion, cilantro and avocado, maybe sour cream and salsa or hot sauce, whatever you like to eat with your quesadillas. This recipe makes 6 quesadillas, but that amount can easily be scaled down.

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Ingredients

Yield:6 quesadillas
  • 1tablespoon avocado or canola oil
  • 6flour tortillas (5 to 6 inches)
  • 2cups/8 ounces shredded Mexican cheese blend, pepper Jack or mozzarella cheese
  • Chipotle chile powder, gochugaru, Aleppo pepper or smoked paprika
  • 1cup fresh or frozen corn kernels (optional)
  • Salt
  • Any combination of sliced avocado, diced white onion, chopped cilantro, lime wedges, sour cream, salsa and hot sauce, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

336 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 14 grams protein; 734 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees.

  2. Step 2

    Add the oil to a large sheet pan and use a single tortilla to smear the oil around. Add the remaining tortillas, spacing them out evenly. Divide the cheese among the tortillas, then sprinkle with as much chile powder as you’d like. Top with the corn, if using.

  3. Step 3

    Bake the quesadillas until the cheese is melted, 5 minutes, then remove the pan from the oven. Using a spatula, fold each tortilla over itself to make half moons. Sprinkle with salt and return to the oven until crispy and lightly browned at the edges, 3 to 5 minutes.

  4. Step 4

    Serve immediately with any desired toppings.

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Ratings

5 out of 5
2,463 user ratings
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Comments

worblyhead

One way I saw to do something similar while working at a restaurant was to put parchment paper over the quesadilla and place another sheet tray on top. No need to flip the quesadilla then.

NC

Add a little leftover rotisserie chicken and you have a family meal in about 10 minutes. And don’t use pre shredded cheese, it doesn’t melt the same.

Rosemary in CA

A cute trick: spray the sheet pan w/Pam before adding oil to the pan. It will allow the oil to spread easier and thinner. Other Comments: 1. I'd suggest that you spray what will be the outside of the quesadillas w/Pam too. It will allow both sides to crisp a bit more. 2. Flip them and cook a bit more to make them more crisp. If you object to Pam (or other aerosol sprays), you can use a hand sprayer w/avocado or whatever oil you want to use.

Tara

This was a very low effort to high results ratio. I followed the recipe closely, adding the corn, cheese, chopped onions, chopped cilantro, and some Andrew Zimmer Mexican seasoning before folding. I used good quality flour tortillas and they came out very crispy. For sides I took a can of Whole Foods organic refried beans and added some sautéed onions and cilantro and then served the meal with beans, salsa and sour cream and sliced avocado on the side. My husband was very impressed. I made six of them. He ate 2 1/2 I ate 1 1/2 and we have one each for lunch tomorrow along with refried beans and avocado. This will go in my regular cooking rotation. Husband said this was flavorful and he didn’t miss the meat. Thanks fir this recipe, Eric!

Angela

These were a big hit at a potluck tonight. I used whole pinto beans scattered with the cheese and extremely fresh tortillas. When arranging on a platter I sprinkled cotija cheese and scallions on top. I served with pico de gallo on the side and they were all snapped up. Several positive compliments. I will take this to other potlucks in the future.

Nic

Easy and tasty! Plus, so convenient when you're cooking for multiple people to have a bunch of quesadillas ready at the same time.

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