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These oven baked quesadillas have a crispy exterior and make multiple servings at once, ideal for feeding a crowd. Sheet pan quesadillas are a weeknight dinner game-changer!
Want to make quesadillas for a crowd, but don’t want to hover over the stove making them to order? Try these baked quesadillas in the oven! My recipe makes the humble solo meal into a delicious dinner, resulting in a big batch all at once on a sheet pan that are beautifully crispy.
I love that this feels like a whole new version of the classic quesadilla recipe: like Quesadillas 2.0. Here’s how to whip up a pan of baked sheet pan quesadillas that are so good, everyone will be begging for more.
5 Star Reader Review
⭐⭐⭐⭐⭐ “These were excellent and very easy to prepare. A nice, quick meal for a weeknight that will be very easy to switch up (adding/subbing in different proteins).” -Tanvee
How to Make Quesadillas in the Oven
You can use this method to make any type of quesadilla in the oven: fillings are up to you! I’ve shared our favorite filling below with smoked mozzarella. Here are the basic steps for how to make baked quesadillas instead of using a skillet:
- Preheat the oven to 425F.
- Brush a baking sheet with olive oil. Place tortillas on the sheet (rub them in a bit so they get coated with oil).
- Add toppings, taking care not to overfill!
- Fold over the quesadilla into a half-circle. (This makes it easier to flip.)
- Bake 8 minutes, then flip and bake 6 to 7 minutes more until golden brown. Cut into pieces and serve immediately.
My Favorite Filling
The key to baked quesadillas: don’t overfill them! The quantities in our recipe below seem small, but trust me: they’re more than enough. You don’t want to deal with fillings falling out all over the sheet pan. Here’s what I used for these quesadillas in the oven:
- Smoked mozzarella cheese: the flavor key! It makes this vegetarian quesadilla taste incredible
- Cheddar cheese
- Black beans with spices like cumin, onion powder, garlic powder
- Green onion
- Pico de gallo
This filling was just the right combination of flavors and tasted like a restaurant-style quesadilla (if I do say so myself!) Everyone around the table couldn’t stop eating them.
Creative Filling Variations
What other fillings to use for sheet pan quesadillas in the oven? There are too many ideas to count, so here are a few of my favorites:
- Make a breakfast quesadilla with scrambled eggs
- Go for a simple cheese quesadilla
- Add air fryer chicken or pan seared chicken
- Add vegan taco meat
- Try a veggie-packed quesadilla with sweet potato, black beans, and spinach
- Go fancy with mushroom and brie quesadillas
- Try Mediterranean-style Greek quesadillas
- Make an avocado quesadilla
Serving These Sheet Pan Quesadillas
How to make these quesadillas in the oven into a filling healthy dinner recipe? Here are a few of our favorite ways to accessorize it:
- Veggies and chipotle ranch dressing
- Mexican chopped salad (with 3 ingredient taco salad dressing!)
- Tomato avocado salad
- Cilantro lime rice
Storage and Reheating
These baked quesadillas are best fresh from the oven, but leftovers keep well in the refrigerator for up to 3 days. Store them in an airtight container and reheat in a 350°F oven for a few minutes until warmed through.
If you want to prep ahead, you can assemble the quesadillas in the morning, cover them with plastic wrap, then refrigerate until dinner time. Just add a minute or two to the baking time since they’ll be starting from cold.
Dietary Notes
This quesadilla in the oven recipe is vegetarian. For gluten-free, use grain free tortillas.
Frequently Asked Questions
Yes! Cheese quesadillas work perfectly with this oven method. I’d recommend using ¼ cup of shredded cheese per quesadilla: a mix of cheddar and mozzarella gives you the best flavor and melt.
No adjustment needed! Since you’re using pre-cooked proteins like leftover cooked chicken or shrimp, the standard 8 minutes plus 6-7 minutes timing works perfectly.
You can, but I prefer flour tortillas for this oven method. Corn tortillas are more delicate and can crack when you fold them, especially if they’re not warmed first. If you want to use corn tortillas, warm them in the microwave for about 30 seconds wrapped in a damp paper towel to make them pliable before filling.
Oven Baked Quesadillas
These baked quesadillas in the oven have a crispy exterior and make multiple servings at once, ideal for feeding a crowd. Sheet pan quesadillas are a weeknight dinner game-changer!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 (8 half quesadillas) 1x
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican inspired
- Diet: Vegetarian
Ingredients
- ½ cup canned black beans, drained and rinsed
- 1 drizzle olive oil
- ¼ teaspoon each cumin, garlic powder, onion powder, and kosher salt
- 1 large or 2 small green onions
- 1 cup shredded cheddar cheese
- 1 cup smoked mozzarella cheese
- ½ cup pico de gallo
- 8 6” tortillas (flour or corn)
- For topping: Guacamole, sour cream, salsa, cilantro
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Drain and rinse the beans, then mix them with the olive oil and seasonings. Thinly slice the green onion.
- Brush a baking sheet with a bit of olive oil. Place the tortillas on the sheet and rub them to coat them in olive oil.
- On each tortilla, place 2 tablespoons cheddar cheese, 1 tablespoon seasoned beans, 1 tablespoon green onion, 2 tablespoons smoked mozzarella, 1 tablespoon pico de gallo, and 1 pinch kosher salt. If desired, add a drizzle of hot sauce. Fold over the tortilla into a half circle (this makes it easy to flip, instead of making full quesadillas with 2 tortillas). Complete for each tortilla, then brush the tops with oil.
- Bake 8 minutes. Then flip and bake 6 to 7 minutes more until browned and crisp on the outside. Cut into 3 wedges each with a pizza cutter. Serve topped with cilantro and sour cream, and with guacamole and extra pico de gallo for dipping.
I am loving this idea for an appetizer or party plate! If I just made them with just cheese, how would you suggest I adapt the recipe? Thanks!
These were excellent and very easy to prepare. A nice, quick meal for a weeknight that will be very easy to switch up (adding/subbing in different proteins).
it doesn’t need to be in there that long do like 5 mins and 5 mins
These are the best fajitas I’ve ever had… my daughter and her friends went crazy over them! They’re definitely going into my dinner rotation.
Fajitas?
How’d the quesadillas turn out, though?
made your oven quesidillas with shrimp and chicken, pepper jack and salsa and brought them to a mardi gras party…they were the first thing gone from the buffet table!! and yes carolyn hill…since rotissiere chix is already cooked…
A great way to make quesadillas without slaving over a hot skillet! I added the seasoning to an entire can of drained beans and served the rest as a side.
Is it the same cook time if I add rotisserie chicken. Looking forward to trying these tonight
It should be similar!
This was helpful thank you for letting me use the recipes