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Sheet Pan Quesadilla

Sheet Pan Quesadilla
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The following recipe and photography is courtesy of Graham R. of @cookingwithcarrrl.

It goes without saying that quesadillas are the ultimate meal or appetizer!

Sheet Pan Quesadilla

This sheet pan-style quesadilla is perfect for parties and game day tailgates because, like a pizza, you can spilt the toppings right down the middle. I always do one half heavy with Heinen’s seasoned black beans and one with steak or chicken. Speaking of Heinen’s seasoned black beans, these are a must-have in every pantry.

Sheet Pan Quesadilla

When it comes to quesadillas, the toppings are just as important! It’s all about options. Be sure to load up a handful of ramekins with popular toppings to give your guests a chance to design their own quesadilla. Slice, then serve directly on the sheet pan with your assorted ramekins. It’s as simple as that!

Sheet Pan Quesadilla

Sheet Pan Quesadilla


  • 7 large tortillas
  • 3 Tbsp. Heinen's olive oil
  • 1 can Heinen’s sweet corn
  • 1/2 can Heinen’s seasoned black beans
  • 1 bag Heinen’s 4 cheese Mexican blend
  • 1/2 jar Heinen’s mango salsa
  • 6 oz. Heinen's CARE Certified steak, chicken, or beef
  • 1 red or green jalapeño
  • Cilantro, radish and sour cream, for serving


  1. Preheat the oven to 400° F.
  2. Pour 1 1/2 Tbsp. of olive oil onto a baking sheet. Place the tortillas on the baking sheet, leaving half of the tortilla hanging over the edge of the tray. Place two tortillas on the longer sides of the sheet and one on each end.
  3. Place half the cheese onto the tortillas, followed by the corn and black beans. Add a protein of your choice to half or the entire sheet.
  4. Sparingly add slices of jalapeño, if desired. Then scoop the salsa onto the tortillas, top with the remaining cheese and fold over the edges of the tortillas.
  5. Add an additional tortilla to the top once folded, this will ensure everything is secure! Cover with the remaining oil and place a second baking sheet on top to keep everything sealed.
  6. Place into the oven for 20 minutes. After 20 minutes, remove the baking sheet and cook for an additional 10 minutes.

Note: Don’t slice until you’re ready to serve! Serve with extra jalapeño, salsa, sour cream and sliced radish. 

Sheet Pan Quesadilla

Graham Russell

By Graham Russell

Graham Russell is half of the outdoor cooking duo behind CookingWithCarrrl. A true pairing of Beauty (Carl) & the Beast (Graham) – CookingWithCarrrl combines humor with easy-to-follow charcoal grilled/smoked recipes that the family will be sure to devour. Cooking with charcoal can be intimidating, but we are here to show you any dog can learn a new trick. Graham currently resides in Northeast, Ohio with his wife, two daughters, and dog, Carl.

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