Save to Pinterest This dish showcases succulent shrimp mingled with thinly sliced bell peppers, onion, and jalapeño, tossed in a blend of chili powder, cumin, and smoked paprika. Roasted until tender, it’s layered with melted cheese between flour tortillas, then baked to a crispy, golden finish. Served with fresh cilantro, lime wedges, salsa, avocado, and sour cream, it offers a vibrant and flavorful meal that’s simple to prepare and clean up.
The first time I made sheet pan quesadillas was actually by accident during a busy weeknight when I had zero patience for standing at the stove. I threw everything on a baking sheet, crossed my fingers, and ended up with the most perfectly crispy, melty dinner my family had ever eaten. Now it is the only way I make them.
Last summer my friend Sarah came over for what was supposed to be a quick dinner, but we ended up lingering at the table for hours talking. She kept reaching for just one more wedge, and between bites she admitted these were better than the version she had in Mexico City. That is the kind of compliment that sticks with you.
Ingredients
- Large shrimp: Peeled and deveined saves precious time and lets the spices coat every curve
- Bell peppers: Red and yellow bring sweetness that balances the heat from spices
- Red onion: Thinly sliced so it roasts alongside the shrimp and becomes sweet and tender
- Garlic: Minced fresh garlic blooms in the oven creating those irresistible aromatic moments
- Jalapeño: Optional for those who want a little kick without overwhelming the dish
- Olive oil: Helps the spices cling to everything and promotes even roasting
- Chili powder: The backbone of that classic fajita flavor we all crave
- Ground cumin: Adds earthy warmth that pairs beautifully with seafood
- Smoked paprika: Gives a subtle smoky depth without firing up the grill
- Ground coriander: Brightens the spice blend with citrusy floral notes
- Lime juice: Fresh acidity cuts through the cheese and highlights the sweet shrimp
- Flour tortillas: Large tortillas create that satisfying fold with generous fillings
- Mexican blend cheese: A mix melts evenly and provides that perfect cheese pull in every wedge
- Fresh cilantro: Sprinkled on top for a burst of herbal freshness that wakes up the palate
Instructions
- Preheat and prepare:
- Get your oven to 425°F and line a baking sheet to make cleanup effortless
- Season everything:
- Toss shrimp and vegetables with oil and spices until every piece is coated in that gorgeous red mixture
- Roast the filling:
- Spread everything on the sheet and roast until shrimp turn pink and vegetables soften
- Build the quesadillas:
- Layer tortillas with cheese, the roasted filling, more cheese, and another tortilla on top
- Crisp them up:
- Bake at a higher temperature flipping once until both sides are golden and irresistible
Save to Pinterest My youngest daughter now requests these for her birthday dinner every year. Something about pulling apart a warm cheesy wedge loaded with shrimp makes any Tuesday feel like a celebration worth remembering.
Make It Your Own
Swap shrimp for shredded rotisserie chicken when you need an even faster weeknight option. Black beans work beautifully too and make these completely vegetarian.
Serving Suggestions
A cold crisp lager or classic margarita on the rocks cuts through the richness perfectly. I like to set out bowls of sour cream, salsa, and extra lime wedges so everyone can customize their own plate.
Storage & Reheating
Leftovers keep surprisingly well in the fridge for up to three days. Reheat them in a 350°F oven for about 10 minutes to restore that crispy tortilla texture.
- Never reheat in the microwave or you lose all the crunch
- Freeze assembled unbaked quesadillas between parchment paper for up to a month
- Wrap baked leftovers individually for quick workday lunches
Save to Pinterest There is something deeply satisfying about a dinner that comes together this easily yet tastes like it took all day. These quesadillas have earned their permanent spot in my weekly rotation.
Recipe FAQs
- → Can I use gluten-free tortillas for this dish?
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Yes, gluten-free tortillas are a great substitute that won’t compromise the flavor or texture.
- → How can I add more spice to the dish?
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Increase the amount of jalapeño or cayenne pepper, or include a dash of hot sauce to intensify the heat.
- → What other proteins can I use besides shrimp?
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Cooked chicken or black beans are excellent alternatives that pair well with the Tex-Mex spices.
- → How should I store leftovers for best freshness?
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Keep leftovers in an airtight container in the refrigerator for up to two days and reheat in the oven for crispiness.
- → Is it possible to prepare this dish dairy-free?
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Yes, substitute cheese with plant-based alternatives and omit sour cream for a dairy-free option.
