If you're looking for a quick, flavorful dinner that requires minimal effort and clean-up, this Sheet Pan Quesadillas de Papa (Potato quesadilla) is your new go-to recipe. It's a family sized vegetarian quesadilla made with flour tortillas, two cheeses, and a blend of potatoes, bell peppers, onions, and green chilies.
This easy dish is on the dinner table in under an hour! It makes the perfect weeknight meal, combining all the best quesadilla flavors with the convenience of a one-pan dinner.
Whether you're feeding a family or craving something simple yet satisfying, this recipe always hits the spot.
Read on for all the loving details on how to make Sheet pan Quesadillas de Papa.
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Featured Ingredients
Read below about a few of the ingredients used to make Sheet pan Quesadillas de Papa.
Potatoes - I made this recipe with O'Brien style hashbrowns. They are already seasoned with onions and potatoes, which saves you a step in the cooking process!
Cheese - I like using a mixture of cheddar and Monterey Jack. The cheddar gives it a great flavor, and the Monterey Jack provides extra creaminess. I always recommend personally shredding your cheese. Pre-shredded cheese products are coated with an anti-caking agent that can inhibit the melting ability of the cheese.
Chilies - I like to use mild green chilies, but if you like heat, use what you prefer! Same with an optional addition of jalapenos. I use the "tamed" pickled jalapenos by Mezzetta, but regular heat or fresh jalapeno is a great addition too! When I use it, I add about ½ cup of diced pickled jalapenos to the potato mixture.
See recipe card for quantities.
Tools for the job
- Measuring cups and spoons
- Sharp knife and cutting board
- Mixing bowl
- Nonstick frying pan
- Flipper
- 2 sheet pans that are the same size
- Cheese grater
How to make Sheet pan Quesadillas de Papa
- Preheat your oven to 425°F.
- Warm a nonstick skillet over medium-high heat and add 3 tablespoons of oil. When the oil is hot, carefully add half the bag of O'Brien hash browns and spread the potatoes out in the pan. Fry the potatoes in the oil for 5-7 minutes without stirring. Then, carefully flip and stir them to cook the other sides.
- While the hash browns are cooking, mix the salt, pepper, garlic, and cumin together. Sprinkle half the seasoning mixture onto the potatoes cooking in the pan.
- When the first half of the potatoes have finished cooking, set them aside in a bowl to cool a bit. Cook the other half of the potatoes in 3 more tablespoons of oil using the remainder of the seasoning and add to the mixing bowl to cool.
- Once the cooked hash browns have cooled in the mixing bowl, add the diced chilies and Monterey Jack cheese. Stir the ingredients to coat and combine everything.
Fry the O'Brien hash browns.
Mix all the filling ingredients in a bowl.
- Prepare a standard sheet pan by brushing or spraying on oil or melted butter or coat it with cooking spray.
- Lay 2 tortillas on either long end of the pan, hanging halfway off. Add a tortilla on either short end, hanging half off, and then one in the middle to cover any holes.
- Sprinkle half the cheddar cheese on the tortillas, then pour the potato mixture on top and push it out evenly to the edge. Add the remaining cheddar cheese on top.
- Close the quesadilla by laying the last one in the middle, folding in the four tortillas along the long side of the pan, and then the short ends last.
Set up the tortillas on a sheet pan.
Add the cheddar cheese and filling to the tortillas.
- Coat the top of the quesadilla with oil, butter, or cooking spray, then place a second sheet pan on top of the quesadilla.
- Bake for 20 minutes, remove the top quesadilla, and bake for 5-7 more minutes. Let the quesadilla cool for a bit, then cut it into squares to serve.
Fold up the quesadilla and top it with a second pan.
Bake the quesadilla in the oven.
Hot Tip!
If you don't have a second sheet pan, you can cover the quesadilla with foil and set a casserole dish or oven safe dinner plates on top to weigh down the quesadilla. I've even baked it without anything on top, and it turns out nice and is toasted, just not as compressed. If you choose to leave the extra pan off, cover the quesadilla with foil for half the baking time, or the top will overcook before the bottom is done.
Substitutions and Variations
- Breakfast - Use only half the potatoes and cook six scrambled eggs, along with 1 cup of bacon bits or minced sausage, to toss in with the potato mixture.
- Add Meat - You can also substitute an equal amount of hash browns with the cooked ground meat of your choice.
Leftover Sheet Pan Quesadillas de Papa
- Refrigerate leftover Quesadillas de Papa by wrapping the slices tightly with foil and/or plastic wrap. They should stay good for a few days.
- Freeze leftovers by wrapping them in foil and plastic wrap and storing them in a zip-top bag for up to 6 months.
Reheating leftover Sheet Pan Quesadilla
This is pretty much my favorite time to eat this quesadilla! Reheat slices in a nonstick skillet, covered, on low for 5-7 minutes on each side, or until warmed through. For extra flavor, use butter or oil on both sides.
FAQ
You can prepare the entire sheet pan quesadilla ahead of time without baking. Wrap the whole pan in plastic wrap to keep the tortillas from drying out. Bake it within 24 hours for best results.
Alternatively, you can prepare the entire sheet pan quesadilla and bake it. Then, cool it completely and wrap it up still inside the pan. When you reheat the quesadilla, invert it onto a new sheet pan so the bottom is now on top. Re-bake the quesadilla at 350°F for 30 minutes or until heated through. If the (new) top needs more toasting, turn the oven up to broil for 2-3 minutes.
Food Safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
More recipes
If you want to make a large meal out of this recipe, here's a few more recipes that would go great with the Sheet Pan Quesadillas de Papa!
Print
Sheet pan Quesadillas de Papa
- Total Time: 50 minutes
- Yield: One full sheet pan
Description
Make dinner simple with Sheet Pan Quesadillas de Papa. In under an hour, enjoy quick, flavorful vegetarian quesadillas with potatoes and cheese.
Ingredients
- 6 tablespoons olive oil, more for the tortillas
- 1 32-ounce bag of frozen O'Brien potatoes (See Note)
- 8 flour tortillas, burrito size
- 8 ounces cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 7-8 ounces mild green chilies
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- diced jalapenos, pickled or fresh (optional)
Instructions
- Preheat your oven to 425°F.
- Warm a nonstick skillet over medium-high heat and add 3 tablespoons of oil. When the oil is hot, carefully add half the bag of O'Brien hash browns and spread the potatoes out in the pan. Cook for 5-7 minutes without stirring. Then, carefully flip and stir the potatoes to cook the other sides.
- While the hash browns are cooking, mix the salt, pepper, garlic, and cumin together. Sprinkle half the seasoning mixture onto the potatoes in the pan.
- When the first half of the potatoes are cooked, set them aside in a bowl to cool a bit. Cook the other half of the potatoes in 3 more tablespoons of oil using the remainder of the seasoning.
- Add the diced chilies and Monterey Jack cheese to the bowl when all the potatoes have been cooked, seasoned, and slightly cooled. Stir to coat and combine everything.
- Prepare a large sheet pan by brushing on oil or melted butter or coat it with cooking spray.
- Lay two tortillas on both long sides of the sheet pan, hanging halfway off. Add one tortilla on both short sides, hanging half off, and then one in the middle to cover any holes.
- Sprinkle half the cheddar cheese on the tortillas, then pour the potato mixture on top and push it out evenly to the edge. Add the remaining cheddar cheese on top.
- Close the quesadilla by laying the last one in the middle and folding in the remaining tortillas. (You can tug on the tortillas a little if they need straightening out to fill the entire pan.)
- Brush the top of the quesadilla with oil, butter, or cooking spray, then place a second sheet pan on top of the quesadilla.
- Bake for 25 minutes, then remove the top sheet pan and bake for 5 more minutes.
- Let the quesadilla cool for a bit, then cut it into squares to serve.
Notes
Note: The quesadillas taste best when the hash browns are only partially fried. I found that fully frying the hash browns made them a bit dry.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main dish
- Method: Stove
- Cuisine: Mexican
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