Save This Tex-Mex inspired dish combines juicy shrimp with sliced bell peppers, onion, and spices, all roasted on a sheet pan. Once cooked, it's layered with melty Mexican blend cheese and tortillas, then baked again until crisp and golden. Fresh cilantro and lime add brightness, while sour cream, salsa, and avocado provide creamy and tangy notes. Perfect for a quick, flavorful meal with minimal cleanup.
The first time I made these sheet pan quesadillas, I was trying to feed a crowd on a rainy Tuesday when standing over a hot stove sounded miserable. Everyone ended up hovering around the oven anyway, watching the tortillas turn golden and the cheese bubble through the oven door light. Now they request this dinner whenever we need something that feels like a treat but comes together with barely any effort.
Last summer my sister visited and we made these on the back porch, eating them straight off the cutting board while the fireflies came out. She still texts me about that dinner whenever she sees peppers at the farmers market.
Ingredients
- Large shrimp: They cook faster than anything else and stay tender, just make sure theyre peeled and deveined before tossing with spices
- Bell peppers: Red and yellow bring sweetness and those gorgeous colors that make the dish look like you tried harder than you actually did
- Red onion: Thinly sliced, it mellows nicely in the oven and adds just the right bite against the rich cheese
- Spice blend: Chili powder, cumin, smoked paprika, and coriander create that classic fajita flavor without needing a store-bought packet
- Lime juice: Brightens everything up and helps the spices cling to the shrimp and vegetables
- Flour tortillas: Large ones fold easily over all that filling and get beautifully crisp in the high heat
- Mexican blend cheese: Shreds melt evenly and provide just enough cheese pull to make everyone happy
- Fresh cilantro: Sprinkled inside adds a pop of herbaceous flavor that cuts through the richness
Instructions
- Preheat your oven:
- Get it to 425°F and line a large baking sheet with parchment paper, which saves you from scrubbing later
- Season everything together:
- In a big bowl, toss the shrimp, sliced peppers, onion, garlic, and jalapeño with olive oil and all those spices until every piece is coated
- Roast the filling:
- Spread everything evenly on your prepared sheet and bake 10 to 12 minutes, until the shrimp turn pink and vegetables soften
- Crank up the heat:
- Pull the shrimp mixture out and bump the oven to 450°F, because tortillas need that extra blast to get properly crispy
- Build your quesadillas:
- Lay down three tortillas, sprinkle half the cheese, pile on the shrimp and vegetables, add remaining cheese and cilantro, then top with another tortilla
- Bake until golden:
- Transfer carefully to the baking sheet, brush tops with a little olive oil, and bake 6 to 8 minutes before flipping for another 4 to 5 minutes
- Rest and serve:
- Let them sit 2 minutes so the cheese sets slightly, then cut into wedges and pass around the sour cream, salsa, and extra lime
Save These became my go-to when friends have new babies or need a meal brought over, since they reheat beautifully and still taste like they were made fresh.
Making It Your Own
Sometimes I throw in sliced mushrooms or zucchini if theyre languishing in the crisper drawer. The vegetables just roast alongside everything else and add bulk without changing the cook time.
Protein Swaps
Cooked chicken works if you have leftovers, or black beans make this completely vegetarian while still feeling substantial. Just adjust the roasting time so nothing dries out.
Serving Ideas
A crisp lager or classic margarita cuts through the richness perfectly. I also like to set out a bowl of guacamole and extra hot sauce for the table so everyone can doctor their wedges.
- Warm your tortillas for 30 seconds in the microwave before assembling, they fold without cracking
- Cut into smaller wedges for party appetizers instead of full dinner portions
- Keep any leftover quesadillas in the fridge and reheat in a skillet for the next days lunch
Save Theres something about pulling a bubbling sheet pan from the oven that makes even a Tuesday night feel like a celebration.
Recipe FAQs
- → Can I use frozen shrimp for this dish?
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Yes, frozen shrimp can be used if thawed completely and patted dry to ensure even cooking and crispiness.
- → What can I substitute for bell peppers?
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Sliced mushrooms or zucchini work well as alternatives, adding a different texture and flavor.
- → How do I make it spicier?
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Include the jalapeño fully or add extra cayenne pepper for a bolder heat profile.
- → Can I prepare this dish dairy-free?
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Use plant-based cheese and omit sour cream to keep the dish creamy without dairy.
- → What is the best way to get crispy quesadillas?
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Brush the tops lightly with olive oil before baking and flip once midway to achieve even golden crispiness.
- → Is this dish suitable for gluten-free diets?
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Yes, by using certified gluten-free tortillas, this can be safely enjoyed without gluten.
