Sheet Pan Pesto Quesadillas

Quesadillas are always a win, but these Sheet Pan Pesto Quesadillas take things up a notch. They’re cheesy, loaded with veggies, and baked all at once in the oven — no flipping over a hot skillet while kids tug at your legs. This recipe is quick enough for a weeknight, makes a big batch, and is packed with flavor (thanks to pesto + a tangy Greek yogurt dip).

These quesadillas sneak in squash, broccoli, and beans for a nourishing twist — but still deliver the melty, crispy goodness you crave. Bonus: they’re a perfect way to use up late-summer veggies like zucchini or yellow squash.

Ingredients (Serves 5)

• 1 small squash (zucchini or yellow squash), thinly sliced

• 1/4 yellow onion, thinly sliced

• 1/4 pound broccoli florets, finely chopped

• 2 1/2 tablespoons pesto, divided

• 1 1/4 teaspoon kosher salt, divided

• 1 (15-ounce) can cannellini beans, drained and rinsed

• 10 fajita-sized flour tortillas

• 2 cups grated Monterey Jack cheese (about 8 ounces)

• 1 tablespoon olive oil, plus more for greasing pan

• 1 cup nonfat plain Greek yogurt

• 2 tablespoons fresh lemon juice

• Fresh basil, for serving (optional)

Directions

1. Preheat & prep. Place a sheet pan in the oven and preheat to 425°F.

2. Cook the veggies. In a large skillet, sauté squash, onion, and broccoli with 1 1/2 tablespoons pesto and 1 teaspoon salt. Cover for 3 minutes, then uncover and cook 5 more minutes, stirring occasionally, until tender. Stir in beans, cook 1 minute, then remove from heat.

3. Assemble quesadillas. Brush one side of each tortilla with olive oil. Place oil-side down, sprinkle with cheese, and top with a generous scoop of the veggie mixture. Fold in half and press gently.

4. Bake. Remove the hot sheet pan from the oven, drizzle lightly with oil, and arrange quesadillas in a single layer. Bake 10 minutes, flipping halfway, until golden and crispy.

5. Make the dip. In a small bowl, whisk together remaining 1 tablespoon pesto, 1/4 teaspoon salt, Greek yogurt, and lemon juice.

6. Serve. Tear fresh basil over warm quesadillas and serve with dollops of pesto yogurt.

   
   

Tips & Variations

• Swap Monterey Jack for mozzarella or cheddar if that’s what you have.

• Add shredded chicken for extra protein.

• Make ahead: Cook the veggie filling earlier in the day and assemble when ready to bake.

These Sheet Pan Pesto Quesadillas are cheesy, veggie-packed, and made for busy nights when you want something delicious but low-stress.