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Sheet Pan Quesadilla

Ruchi sharma
30 minutes
Prep Time
60 minutes
Cook Time
6 People
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ABOUT Sheet Pan Quesadilla RECIPE

Sheet pan veggie quesadilla is baked in one big batch in the oven. Soft flour tortillas are loaded with roasted beech mushrooms,black beans red peppers,mozarella and cheddar cheese

Recipe Tags

  • Veg
  • Medium
  • Others
  • Mexican
  • Baking
  • Sauteeing
  • Breakfast and Brunch

Ingredients Serving: 6

  1. Ingredients for roasted beech mushrooms:-
  2. White beech mushrooms 1 cup
  3. Apple cider vinegar 1Tbsp
  4. Olive oil 2Tsp
  5. Black pepper powder 1tsp
  6. Cinnamon powder 1tsp
  7. Cloves powder 1 /4tsp
  8. Fennel seed powder 1Tsp
  9. Salt to taste
  10. Ingredients for making filing: -
  11. Olive oil 1Tbsp
  12. Garlic cloves 2-3No. minced
  13. Red onion finely chopped 1 medium size
  14. Roasted beech mushrooms 1cup
  15. Black beans 1 can
  16. Red bell pepper finely chopped 1/2cup
  17. Green bell pepper finely chopped 1/2 cup
  18. Chilli powder 1 Tsp
  19. Salt to taste.
  20. Ingredients for making salsa: -
  21. Tomatoes deseeded and chopped 4No large size
  22. Small onion finely chopped 1No
  23. Fresh lemon juice 1/4 cup
  24. Salt to taste
  25. Ingredients for assembling sheet pan quesadilla:-
  26. Soft wheat tortillas 8-10 No
  27. Shredded Mozarella cheese 1cup
  28. Shredded Cheddar cheese 1 cup
  29. Olive oil 2 tsp


  1. Steps for preparing roasted beech mushroom :-
  2. Preheat the oven to 160*c for 10 minutes.
  3. Cut the ends of white beech mushroom and wash then properly.
  4. Keep mushrooms in a colander for 10-15 minutes to drain the excess water .
  5. In a large bowl, mix all the seasonings and beech mushrooms together.
  6. Transfer the seasoned mushrooms to foil and place the foil in a oven safe tray or pan.
  7. Wrap the foil and roast mushrooms in oven for 10-15 minutes.
  8. Carefully open the foil after roasting mushrooms and drain the excess liquid from the mushrooms.
  9. Transfer mushrooms in bowl and keep aside for later use.
  10. Steps for preparing filling:-
  11. Heat 1 tbsp of oil in a pan over medium-heat.
  12. Add chopped garlic to hot oil and saute for 1minute,now add chopped onion and cook until onions turns soft.
  13. Add bell peppers, black beans,chilli powder, salt, black pepper and cook for 3-4 minutes or until the bell peppers turns softened.
  14. Turn off heat and stir in roasted beech mushrooms.
  15. Steps for preparing salsa:-
  16. Add chopped tomatoes,onions,cilantro in a bowl.
  17. Add fresh lemon juice,salt ,black pepper and mix all the ingredients well.
  18. Cover and keep aside to used later.
  19. Steps for assembling sheet pan quesadilla:-
  20. Preheat oven at 200*c for 10 minutes.
  21. Take a round 12"baking pan ,line it with parchment paper.You can use any type of oven safe pan.
  22. Place 2 tortillas down the center of the pan, overlapping slightly, letting the tortillas hang over each end of the baking pan.
  23. Now place 4 tortillas around the edges of the baking pan so that about half of each tortilla hangs over sides and ends of the baking pan.
  24. Sprinkle half of mozzarella and cheddar cheese on the bottom tortillas .
  25. Spread the prepared stuffing over cheese and sprinkle leftover mozzarella and cheese over the stuffing.
  26. Place the remaining 2 tortillas over the center of the filling.
  27. Now fold each tortilla carefully towards center,to cover the filling,than brush tortillas with oil.
  28. Place a second 10" or 8" round baking pan on top of the tortillas.
  29. Bake the quesadillas sandwiched between the two baking pan for 15- 20 minutes. 
  30. Remove the top baking pan and bake uncovered until golden-brown,10 to 15 minutes more.
  31. Remove the baked quesadillas from the pan onto a large cutting board, then use pizza cutter/sharp knife to slice.
  32. Serve quesadillas warm, with salsa and mayonisse.

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