Save to Pinterest 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 staple in our home because it satisfies both kids and adults with minimal fuss and maximum flavor.
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
- Shredded cheddar or Mexican blend cheese: 300 g 3 cups
- Melted butter or neutral oil: 2 tbsp for brushing
- Optional toppings: sour cream salsa guacamole chopped cilantro
Instructions
- Preheat oven:
- 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:
- 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
- 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 to Pinterest My family always gathers around the table eager for these quesadillas and they rarely last more than minutes after serving.
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 Check beans and cheese for allergens if using vegetarian options Always double-check ingredient labels if sensitive to allergens
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These quesadillas are perfect for meal prep and turn easily into a party favorite with a few creative toppings.
Questions & Answers About This Recipe
- → Can I substitute the meat with vegetarian options?
Yes, using drained canned black beans instead of meat offers a hearty vegetarian alternative without sacrificing flavor.
- → How do I achieve crispier tortillas?
Brushing the top layer with melted butter or oil before baking and pressing the layers gently helps create a golden, crispy texture.
- → What vegetables work well in this dish?
Diced bell peppers, yellow onions, corn kernels, garlic, and jalapeños provide a colorful and flavorful vegetable mix.
- → Can I prepare this dish spicy?
Yes, increase the chili powder or add hot sauce to the filling to introduce extra heat.
- → What serving suggestions complement this dish?
Serve with sour cream, salsa, guacamole, or a crisp Mexican lager for a well-rounded meal experience.