Sheet Pan Quesadilla

I needed a new spin on our usual taco night at the house, so I decided to try this! It still involved the same ingredients we would use to make our regular tacos. I know every family makes their tacos a little bit different, or has a different variety of toppings! So feel free to make this recipe all about you and your family, and substitute or add in anything that you might see fit! We hope you enjoy it as much as we did!


  • 1 lb ground venison or beef
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1/2 onion, diced
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 cup shredded pepper jack cheese
  • 1 cup shredded cheddar cheese
  • 8-9 large flour tortillas
  • Tomatoes, green onions, cilantro for garnish


  1. Preheat the oven to 400 degrees. In a large skillet cook the venison until no longer pink. I’d say about 6-8 minutes! Drain the excess grease, then toss in the peppers and onion. Cook for another two minutes while seasoning with the cumin, garlic powder, paprika, and chili powder.
  2. On a baking sheet, place 6-7 tortillas around the edges of the pan. Place another two in the center so you no longer see the bottom of the pan. Then top with the venison mixture, and cheeses! Spread it around evenly – – so nobody gets shorted when they cut their piece LOL.
  3. Place two tortilla shells on top of the venison mixture, and then work to fold each tortilla towards the center. *This was the key part* – Place another baking sheet on top of your folded tortillas, it really helps keep the shape since your shells aren’t warm yet.
  4. Bake for 20-25 minutes, or until your shells are desired texture! If you want them a little more crispy, increase your cooking time.
  5. Pull out of the oven with second baking sheet still on top, and let it sit for about five minutes. Then slice into rectangles and serve with all of your favorite toppings!


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