Sheet Pan Quesadillas: Ingredients, Instructions and More

1. What Is a Sheet Pan Recipe?

A sheet pan recipe is an all-in-one meal that fits on a single sheet pan with raised sides that are about 1 inch high and is then baked in the oven. Sheet pans typically come in three different sizes. A quarter sheet pan is 9 x 13 inches, a half sheet pan is 18 x 13 inches, and a full sheet pan is 26 x 18 inches. Full sheet pans are generally too big to fit in your home oven. Therefore, most recipes call for the standard 18 x 13 inch size.

2. Why People Love Sheet Pan Recipes

People love sheet pan recipes because they are such a versatile way to prepare a whole meal. These types of recipes allow you to bake, broil, and roast various ingredients in the same pan. You can create a lovely meal to feed a crowd. Meals are healthy and nutritious and use fresh vegetables. Furthermore, sheet pan recipes don’t take long to prepare, and another perk is that there are far fewer dishes to clean up afterward. All you need to do is choose your desired ingredients and seasonings, lay them out on the pan, and place it in the oven. The list of sheet pan recipes is endless. These can include, but are not limited to, sheet pan:

• Pancakes
• Chicken thighs
• Shrimp and scampi
• Mac and cheese
• Fajitas
• Shawarma and more

3. Sheet Pan Quesadilla

Have you got family and friends coming over to watch a game this weekend? If so, then sheet pan quesadillas will be a great treat, and your guests will keep coming back for more. If possible, I would suggest making two different sheet pan quesadilla recipes with your choice of ingredients. You can make one with meat and the other with vegetables. Don’t forget to make a batch of your preferred sauce for dipping. You can make a big batch of sauce and store any leftovers in the fridge for another meal during the week. Delicious sauces that pair well with quesadillas include guacamole, jalapeno ranch dip, sriracha aioli, or sour cream.

Sheet pan quesadillas are pretty simple to make. First, always preheat your oven. Make sure to choose the right pan with a rim. To ensure even cooking, make sure to chop your ingredients into consistent sizes. Add lots of seasoning, olive oil, or butter to add flavor. For quick cleaning, line your sheet pan with aluminum foil or parchment paper. This also prevents sticking. Keep an eye on your quesadillas to prevent overcooking or undercooking. Keep in mind that some ingredients may take longer to cook.

4. Equipment and Ingredients

For this recipe, we are going to create sheet pan spanakopita quesadillas. They are an absolute hit. Serve it with the Greek dipping sauce Tzatziki.

Equipment

• Pizza cutter or sharp knife
• 2 sheet pans, 18 x 13 inches
• Aluminum foil or parchment paper
• Colander
• Cooling rack
• Off-set spatula (optional)

Ingredients

• 8 large flour or corn tortillas
• ¼ teaspoon pepper
• ½ teaspoon salt
• 2 tablespoons olive oil plus extra for brushing on top
• 1 large egg
• ⅓ cup chopped parsley
• ½ cup ricotta cheese
• ⅓ chopped dill
• 1 cup feta crumbled
• 312 grams of chopped spinach or baby spinach
• 2 tablespoons chopped green onion
• 2 tablespoons diced red onion
• Montorey Jack cheese (optional)
• Frying pan or skillet

5. Instructions

1. First, preheat the oven to 400 °F.
2. Next, brush the bottom of your baking tray with olive oil. If using aluminum foil or parchment paper, lay that down first. Then put six tortillas around the edges of the sheet pan. Make sure that half of the tortilla is on the tray and the rest is hanging off the side. Next, to ensure that the bottom of the tray is fully covered, place the seventh tortilla in the center of the sheet pan.
3. Heat a skillet over medium heat, and add the oil, dill, parsley, and red and green onion. Sauté for 3–5 minutes. Then add the chopped spinach and cook until slightly wilted.
4. Using a colander, drain the moisture from the spinach mixture.
5. Put the spinach in a large bowl, then add the crumbled feta, ricotta cheese, Monterey Jack cheese, crumbled feta, salt, and pepper. Mix until well combined. Additionally, you can prepare this mixture two days in advance and leave it covered in the fridge until ready to use.
6. Using a spoon or an offset spatula, spread the mixture evenly over the tortillas. Put the eighth tortilla in the center of the baking tray, and then fold the rest of the hanging sides over the center. It should cover all of the spinach mixture.
7. Once you have completed this step, brush the tops with olive oil or butter. Then, put another sheet of parchment paper on top of the quesadillas and cover them with the second baking tray.
8. Place the sheet pan in the middle of the oven and bake for 20–25 minutes. Keep an eye on it. You may need to remove the parchment paper toward the end to brown the tops.
9. Once cooked, transfer the sheet pan quesadilla to a cooling rack. This will prevent the bottom from going soggy. Once slightly cooled, cut into squares using a pizza cutter or sharp knife, and serve.

6. Chef Tips

• Reheat leftovers in the oven or dry fryer for 3-5 minutes or until heated through.
• Experiment with different types of cheese; try mozzarella, Boursin, cheddar, or even cream cheese. A sprinkle of freshly grated parmesan works well too.
• Add extras to the mixture, such as olives, cherry tomatoes, shredded chicken, lamb, beef, or pork.
• Add your choice of extra spices, such as chili flakes, paprika, or jalapenos.
• When dishing, sprinkle the tops with your choice of chopped chili, cilantro, spring onion, lemon wedges, or Himalayan salt.
• Serve a side dish of Mexican salsa, guacamole, sour cream, mango salsa, hummus, and a colorful salad.
• Finally, enjoy your evening with family or friends, indulging in a delicious sheet pan quesadilla meal that is quick and super easy to prepare with minimal cleanup.