Save 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.
This recipe quickly became a family favorite for busy evenings and gatherings alike.
Ingredients
- Ground beef or chicken: 500 g 1 lb (or drained canned black beans for vegetarian)
- Olive oil: 1 tbsp
- Red bell pepper: 1 medium, diced
- Yellow onion: 1 medium, diced
- Corn kernels: 150 g 1 cup (fresh, canned, or frozen)
- Garlic: 2 cloves, minced
- Jalapeño: 1, seeded and finely chopped (optional)
- Ground cumin: 1 ½ tsp
- Smoked paprika: 1 tsp
- Chili powder: 1 tsp
- Dried oregano: ½ tsp
- Salt: 1 tsp
- Black pepper: ½ tsp
- Flour tortillas: 12 large approx 25 cm 10-inch
- Cheddar or Mexican blend cheese: 300 g 3 cups shredded
- Butter or neutral oil: 2 tbsp melted (for brushing)
- Optional toppings: sour cream, salsa, guacamole, chopped cilantro
Instructions
- Preheat oven:
- Set oven to 200°C 400°F Grease a large rimmed sheet pan approx 43x30 cm 17x12 inch with nonstick spray or a little oil
- Cook meat:
- 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
- Sauté vegetables:
- Add onion bell pepper corn and jalapeño Sauté for 3 4 minutes until vegetables are softened
- Add spices:
- 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
- Arrange tortillas:
- Place 6 tortillas overlapping around the edges of the sheet pan so half of each hangs over the side with 1 tortilla covering the center
- Spread filling:
- Evenly spread the meat and vegetable mixture over the tortillas Sprinkle shredded cheese over the filling
- Fold tortillas:
- Place 1 more tortilla in the center then fold the overhanging tortillas over the filling to fully enclose it
- Brush top:
- Brush the top with melted butter or oil
- Press and bake:
- 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
- Rest and serve:
- Let rest 5 minutes before slicing into squares Serve with desired toppings
Save Preparing this together often brings everyone to the kitchen, sharing moments and stories while assembling the quesadillas.
Notes
Add spinach, mushrooms, or zucchini for extra veggies For spicy quesadillas increase the chili powder or add hot sauce to the filling
Required Tools
Large rimmed sheet pan Large skillet Spatula or wooden spoon Pastry brush Knife and cutting board
Allergen Information
Contains Wheat flour tortillas Milk cheese butter May contain Soy depending on tortillas and cheese brands Always double-check ingredient labels if sensitive to allergens
Save 
Enjoy your warm crispy quesadillas fresh from the oven with your favorite toppings.
Recipe FAQs
- → Can I make this dish vegetarian?
Yes, substitute the ground meat with drained canned black beans for a hearty vegetarian option.
- → What spices add flavor to the filling?
A blend of ground cumin, smoked paprika, chili powder, oregano, salt, and pepper creates a well-rounded, spiced taste.
- → How do I get the tortillas crispy?
Brushing the folded tortillas with melted butter or oil before baking helps achieve a golden, crispy finish.
- → Can I add other vegetables?
Yes, ingredients like spinach, mushrooms, or zucchini can be added for extra flavor and nutrition.
- → What are suitable serving suggestions?
Serve with sour cream, salsa, guacamole, or chopped cilantro to complement the rich flavors.
- → What cooking equipment is needed?
A large rimmed sheet pan, skillet, spatula, pastry brush, knife, and cutting board are essential tools.