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Crispy Sheet Pan Quesadillas Recipe Easy Cheesy Veggie Filling Guide

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These crispy sheet pan quesadillas feature a gooey cheesy veggie filling and are perfect for quick, satisfying meals with minimal fuss. They offer a crispy texture and vibrant flavors, ideal for busy weeknights or crowd-pleasing snacks.

Ingredients

  • Large flour tortillas (10-inch size)
  • Shredded cheese blend (sharp cheddar and Monterey Jack, about 1/2 cup or 60g per quesadilla)
  • Bell peppers, diced (any color)
  • Red onion, finely chopped
  • Zucchini, grated or finely diced
  • Fresh spinach, roughly chopped
  • Olive oil (extra virgin recommended)
  • Garlic powder (1 teaspoon)
  • Ground cumin (1/2 teaspoon)
  • Salt and black pepper to taste
  • Optional hot sauce or salsa for serving

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, toss diced bell peppers, chopped red onion, grated zucchini, and spinach with 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon ground cumin, and salt and pepper to taste.
  3. Arrange the veggies on a parchment-lined baking sheet and roast for 10 minutes, stirring halfway through.
  4. Remove roasted veggies from the oven and let cool slightly.
  5. Lay out half the tortillas on another parchment-lined sheet pan.
  6. Brush each tortilla with olive oil on the top side.
  7. Spread a layer of roasted veggies evenly over each tortilla, then sprinkle about 1/2 cup (60g) of shredded cheese on top.
  8. Top with the remaining tortillas, pressing down gently to adhere layers.
  9. Brush the top tortillas lightly with olive oil.
  10. Bake in the oven for 8-10 minutes, then carefully flip each quesadilla over using two spatulas and bake for another 5-7 minutes until golden brown and cheese is melted.
  11. Remove from oven and let rest for 2 minutes.
  12. Slice into wedges with a sharp knife or pizza cutter and serve warm with optional hot sauce or salsa.

Notes

Brush tortillas with olive oil before baking to achieve crispy, golden edges. Roast veggies first to remove excess moisture and deepen flavor. Use two spatulas to flip quesadillas carefully. Avoid overfilling to prevent sogginess. For dairy-free or gluten-free options, substitute cheese and tortillas accordingly.

Nutrition

Keywords: quesadillas, sheet pan, crispy, cheesy, veggie filling, easy recipe, weeknight dinner, snack, vegetarian

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