There’s just something about quesadillas — warm, melty, and totally customizable — that makes them a weeknight staple in my kitchen. But let’s be honest… standing over the stove flipping one at a time? Not my favorite.

That’s why I love this Sheet-Pan Roasted Pepper Quesadilla recipe. You roast the veggies and bake the whole batch of quesadillas on a single sheet pan. No flipping. No fuss. And they come out golden, cheesy, and packed with flavor.

It’s a delicious way to get in more veggies and still serve something that feels fun and satisfying — even for picky eaters.

Ingredients:

• 4 medium flour tortillas (use whole wheat or gluten-free if desired)

• 2 bell peppers (any color), sliced thin

• ½ red onion, sliced

• 1 tbsp olive oil

• 1 tsp taco seasoning or chili powder

• 1 ½ cups shredded cheese (Mexican blend, cheddar, or dairy-free)

• Optional: ½ cup black beans or corn for extra fiber

• Salt and pepper to taste

• Optional toppings: avocado, salsa, Greek yogurt, chopped cilantro

Instructions:

1. Preheat oven to 425°F
   Line a large sheet pan with parchment paper.

2. Roast the veggies
   Toss sliced peppers and onions with olive oil, taco seasoning, salt, and pepper. Spread on half of the sheet pan and roast for 12–15 minutes until tender and slightly charred.

3. Assemble the quesadillas
   Remove veggies from the pan. Lay out 2 tortillas on the sheet pan. Sprinkle with half the cheese, then top with roasted veggies (and beans/corn if using), and finish with the remaining cheese. Top with the other 2 tortillas.

4. Bake until golden
   Place another baking sheet on top to keep them flat. Bake for 8–10 minutes until crispy and golden. Remove the top sheet and bake 2 more minutes for extra crisp.

5. Slice and serve
   Cut into wedges and serve warm with your favorite toppings.

Sarah’s Tips:

• Make it spicy: Add sliced jalapeños or a sprinkle of red pepper flakes before baking.

• Meal prep tip: Roast extra veggies and keep them in the fridge for easy quesadilla filling all week.

• Gluten-free? Use almond flour or gluten-free tortillas and dairy-free cheese if needed.

• Kid-friendly version: Keep it simple with just cheese and peppers for little ones.

Flavorful Conclusion:

These Sheet-Pan Roasted Pepper Quesadillas are everything I love about easy, healthy dinners — quick to throw together, packed with colorful veggies, and totally comforting. Whether it’s Meatless Monday or just a busy Wednesday, these are always a hit in our house.

Nutrition (per serving, serves 4):

• Calories: 360

• Protein: 14g

• Carbs: 30g

• Fat: 20g

• Fiber: 4g

• Sugar: 4g