Make quesadillas for the whole family or a crowd in just one sheet pan dinner! Lots of cheese, beans, meat, and tortillas, it’s a real feast of a meal. Most of the preparation of this meal is in the way you stack up the ingredients. Double Decker Sheet Pan Quesadillas are so tasty and full of flavor, everyone is going to love them! Sheet pan meals real are a favorite for me – they are easy to put together and use minimal dishes – much like one pot meals. They also lend themselves to feeding larger groups.
This recipe was featured on Instructables. If you would like to see step by step photos of this recipe check in out here – Double Decker Sheet Pan Quesadillas.
I went with ground beef and pinto beans for my preparation. You could certainly do different types of meats, or beans. You could also add in some other veggies. Just be cautious of moisture content. If you put something that will release a lot of moisture, your quesadillas will end up soggy. Be sure to stick to step about weighing down the quesadillas. If you don’t, it will not cook together like a quesadilla should, as the top quesadillas may unfold and flop over. It also helps the cheese melt evenly to adhere everything together.
These quesadillas are a lot of food – so you may not need a side dish. I served it with a Southwest style salad. These would be great for a pot luck or family gathering, as it is easy to take just a piece to enjoy. I did realize after making it that I probably could have served it with some salsa and sour cream.
Now Let’s Get Cookin’!
Double Decker Sheet Pan Quesadillas
- 12 Burrito Sized Tortillas
- 6 cups Colby Jack Cheese fine shredded
- 1 4oz can Green Chilies
- 1 15oz can Pinto Beans drained
For the Meat
- 2 lb Ground Beef
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Dried Minced Onion
- Preheat oven to 400degF.
- In a saute pan over medium-high heat, add ground beef and beef seasonings. Crumble and cook until no longer pink. Drain excess fat and set aside.
- Line one baking sheet with parchment paper (let it overlap some so you can use it to lift the quesadilla out after). Lay out 6 tortillas so that half of each is hanging over the edge of the pan. Then add the 7th tortilla to center to fill in any holes. Sprinkle with 2 cups of cheese. Then sprinkle beans and green chilies. Lastly sprinkle with 1 cup of cheese.
- Layer on 3 more tortillas, one of them cut in half Add 1 cup of cheese and cooked ground beef. Then add the remaining 2 cups of cheese. Place 2 more tortillas on top and fold bottom tortillas over the top.
- Cover quesadilla with parchment paper. Place a second baking sheet on top and then place cast iron skillet (or another heavy oven-safe item to weigh it down). The baking sheet helps to evenly disperse the weight and the cast iron is to keep the quesadilla held together.
- Place the stack in the oven for 30 minutes. Remove the baking sheet and cast iron. Using the parchment paper, lift the whole quesadilla onto a cutting board. Let rest at least 5 minutes before cutting. Then use a pizza cutter to put in half lengthwise then into 8-10 pieces.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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