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Sheet Pan Quesadilla

Sheet Pan Quesadilla

The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.

The big game is just around the corner! If you’re like me, your team won’t be there, so the real big game is the appetizers. Keep your veggie trays at home this year and turn your next gathering into a fiesta with this easy sheet pan quesadilla appetizer. Everyone will be drawing up their game winning drive to secure the last piece of this treat, game on!

Sheet Pan Quesadilla

Quesadillas are a popular snack at sports bars all across America, yet I never see them at sports parties in people’s houses. What a shame. This is an easy fix, especially if you prepare them on a sheet pan! This quick and easy appetizer that is perfect if you’re feeding a huddle of hungry fans. I love how customizable this recipe is, and like a pizza you can spilt the toppings right down the middle (because I’m so thoughtful, I like to give my guests options)! 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. These add a kick to any recipe that calls for black beans and these quesadillas are no exception. They truly take this recipe to the next level.

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 guest a chance to design their own winning 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
Cook time:
Prep time:
Total time:



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


  1. Preheat your oven to 400° F.
  2. Pour 1 1/2 Tbsp. of olive oil onto a baking sheet. Place the tortillas on a 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. I like to have veggie and meat options.
  4. Sparingly add slices of jalapeño, you can leave this out if you’d like! Then scoop the salsa onto the tortillas, top with remaining cheese, and fold the edges of the tortillas over.
  5. Add an additional tortilla to the top once folded, this will make sure everything is wrapped up good! Cover with remaining oil and place a second baking sheet on top to keep everything sealed up.
  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. Touchdown!

Sheet Pan Quesadilla

Graham and Carl 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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