Introduction: Double Decker Sheet Pan Quesadillas

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About: Estelle Forrest is a wife, mother, business owner and self-taught home cook. She loves to get creative in the kitchen and makes a point of making dinner for her family almost every night of the week. Estelle l…

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. I have included step-by-step photos to help you understand how to layer it up!

Servings 6 Prep Time 15 Cook Time 45

Ingredients

  • 12 Burrito Size 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

Supplies

  • Saute Pan
  • Spatula
  • Large Sheet Pan x2
  • Parchment Paper
  • Cutting Board
  • Pizza Cutter
  • Large Cast Iron Skillet (or another heavy oven-safe dish)

Step 1: Cook the Meat

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.

Preheat oven to 400degF.

Step 2: Make the First Layer

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 (see photo). 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.

Step 3: Make the Second Layer

Layer on 3 more tortillas, one of them cut in half. (see photo)

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 (see photo)

Step 4: Get Ready to Put in the Oven

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.

Step 5: Bake, Serve & Enjoy!

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.