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5 from 1 vote

Sheet Pan Beef and Cheese Quesadillas

Loaded with flavor and easy to make, these Sheet Pan Beef and Cheese Quesadillas are perfect for shaking up your usual weeknight dinner routine!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 8
Author: Julie Chiou

Equipment

Ingredients 

  • 2 tablespoons avocado oil divided
  • ½ cup (75 g) diced bell pepper
  • 1 small onion diced
  • 1 serrano or jalapeno thinly sliced
  • 1 clove garlic minced
  • 1 pound (454 g) ground beef or vegan substitute (we used Beyond Meat)
  • 2 tablespoons taco seasoning
  • ½ cup (120 g) canned diced tomatoes (we used fire-roasted with green chiles)
  • 8 6-inch tortillas
  • 2 cups (226 g) shredded Monterey Jack cheese (we used Violife)

Optional Toppings:

  • Sour cream
  • Pico de gallo
  • Guacamole

Instructions

  • Preheat oven to 350 °F (177 °C)
  • Heat half the avocado oil in a large skillet. Once hot, add in the bell peppers, onion, and jalapeno. Cook for 3-4 minutes until starting to soften. Add in the garlic, cook another 30 seconds until fragrant. Transfer mixture to a bowl and set aside.
    ½ cup diced bell pepper, 1 small onion, 1 serrano or jalapeno, 1 clove garlic, 1 tablespoons avocado oil
  • Add the remaining oil to the skillet. Once hot add the ground beef to the skillet and brown, without stirring, for 4-5 minutes. Crumble with the back of a spoon and continue to brown until cooked through. Add in the taco seasoning and cook for 30 seconds until fragrant before adding in the tomatoes and green chiles. Stir to combine and simmer for an additional 4-5 minutes on low heat.
    1 pound ground beef or vegan substitute, 2 tablespoons taco seasoning, ½ cup canned diced tomatoes, 1 tablespoons avocado oil
  • Add the veggie mixture back to the skillet and stir to combine. Set aside.
  • Spray one side of each tortilla with cooking spray. Place the tortillas oil side down on a baking sheet (you may need multiple baking sheets) in a single layer.
    8 6-inch tortillas
  • Distribute the beef mixture evenly over each tortilla and then top with the shredded cheese.
    2 cups shredded Monterey Jack cheese
  • Transfer to the oven and bake for 10 minutes or until the cheese is bubbly.
  • Using a spatula, fold the tortillas in half and continue to cook for 2-3 more minutes. For a crispier exterior, broil on high for 2-3 minutes.
  • Serve immediately with optional toppings.
    Sour cream, Pico de gallo, Guacamole

Nutrition

Serving: 1 quesadilla | Calories: 383 kcal | Carbohydrates: 18 g | Protein: 19 g | Fat: 25 g | Saturated Fat: 11 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 65 mg | Sodium: 468 mg | Potassium: 292 mg | Fiber: 1 g | Sugar: 3 g

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