Sheet Pan Beef and Cheese Quesadillas

Crisp white flour tortillas baked in batches with seasoned ground beef and mild melted Monterey Jack cheese.

• Prep: 10 min
• Cook: 12 min
• Total: 22 min
• Servings: 7
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $4.52/serving

Dietary

• Low-Residue
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• sheet pan
• bake
• comfort food
• kid-friendly
• crowd-pleaser
• quick

Ingredients

• 1.5 pound lean ground beef (90/10 lean)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 14 white flour tortillas (8-inch, refined flour)
• 3.5 cup Monterey Jack cheese (shredded)
• 2 tablespoon olive oil

Instructions

1. Preheat oven to 425 degrees F and lightly grease two large rimmed baking sheets.
2. Heat a large skillet over medium heat, add the lean ground beef, and cook for 6 to 7 minutes until browned and fully cooked, breaking into fine crumbles.
3. Drain any excess fat from the pan, then stir in 1 teaspoon salt, 1 teaspoon ground cumin, and 1 teaspoon garlic powder until thoroughly combined, then remove from heat.
4. Lay 7 white flour tortillas across the baking sheets. Sprinkle 1/4 cup Monterey Jack cheese over each, top with an even layer of seasoned beef, and finish with another 1/4 cup Monterey Jack cheese before covering each with the remaining 7 white flour tortillas.
5. Brush the tops of the tortillas with 2 tablespoons olive oil and bake for 10 to 12 minutes until golden brown and crisp.
6. Cool for 3 minutes, then slice each quesadilla into wedges before serving or packing.

Notes

Reheats well in a toaster oven or dry skillet to restore crispness.

Nutrition (per serving)

• Calories: 641
• Protein: 37.6 g
• Carbohydrates: 44 g
• Fat: 32.9 g
• Fiber: 1.6 g
• Sodium: 1090 mg
• Saturated Fat: 14.6 g
• Cholesterol: 113 mg