Quesadillas in the Oven!

These baked quesadillas in oven are easy to make on a sheet pan and have the best crispy exterior! Game changer, right here. Want to make quesadillas for a crowd, but don’t want to hover over the stove while making them to order? Enter: quesadillas in the oven! This recipe makes the humble solo meal into a delicious dinner, resulting in a big batch all at once on a sheet pan. All the quesadillas are done at the same time, and they come out with a beautifully crispy exterior. In fact, it feels like a whole new version of this classic: like Quesadillas 2.0. Here’s how to whip up a pan of baked sheet pan quesadillas that are so good, everyone will be begging for more. (Everyone around our table was: true story!) How to make quesadillas in the oven You can use this method to make any type of quesadilla in the oven: fillings are up to you! (Though we’ve shared our favorite filling below with smoked mozzarella…so good!) Here are the basic steps for how to make baked quesadillas instead of using a skillet: Preheat the oven to 425 degrees. Brush a baking sheet with olive oil. Place […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These baked quesadillas in oven are easy to make on a sheet pan and have the best crispy exterior! Game changer, right here.

Quesadilla in oven

Want to make quesadillas for a crowd, but don’t want to hover over the stove while making them to order? Enter: quesadillas in the oven! This recipe makes the humble solo meal into a delicious dinner, resulting in a big batch all at once on a sheet pan. All the quesadillas are done at the same time, and they come out with a beautifully crispy exterior. In fact, it feels like a whole new version of this classic: like Quesadillas 2.0. Here’s how to whip up a pan of baked sheet pan quesadillas that are so good, everyone will be begging for more. (Everyone around our table was: true story!)

How to make quesadillas in the oven

You can use this method to make any type of quesadilla in the oven: fillings are up to you! (Though we’ve shared our favorite filling below with smoked mozzarella…so good!) Here are the basic steps for how to make baked quesadillas instead of using a skillet:

  • Preheat the oven to 425 degrees.
  • Brush a baking sheet with olive oil. Place tortillas on the sheet (rub them in a bit so they get coated with oil).
  • Add toppings, taking care not to overfill!
  • Fold over the quesadilla into a half-circle. (This makes it easier to flip.)
  • Bake 8 minutes, then flip and bake 6 to 7 minutes more until golden brown. Cut into pieces and serve immediately.
Baked quesadilla

Fillings for baked quesadillas

The key to baked quesadillas: don’t overfill them! The quantities in our recipe below seem small, but trust us: they’re more than enough. You don’t want to deal with fillings falling out all over the sheet pan. Here’s what we used for these quesadillas in the oven, which we think was pretty perfect:

  • Smoked mozzarella cheese: the flavor key! It makes this vegetarian quesadilla taste incredible
  • Cheddar cheese
  • Black beans with spices like cumin, onion powder, garlic powder
  • Green onion
  • Pico de gallo

This filling was just the right combination of flavors and tasted like a restaurant-style quesadilla (if we do say so ourselves.) Everyone around the table couldn’t stop eating them. Suffice it to say these disappeared very quickly!

Other filling ideas!

What other fillings to use for sheet pan quesadillas in the oven? There are too many ideas to count, so we’ve curated a few of our favorites:

Baked quesadilla

Sides to serve with sheet pan quesadillas in the oven

How to make these quesadillas in the oven into a filling healthy dinner recipe? Here are a few of our favorite ways to accessorize it:

More easy sheet pan dinners

These sheet pan quesadillas are a fun way to make a quick and easy dinner: throw everything on a sheet pan and use the bake time to clean up and make your side dishes. Here are a few more easy sheet pan dinners we love for weeknights:

This quesadilla in the oven recipe is…

Vegetarian. For gluten-free, use grain free tortillas.

Print

Quesadillas in the Oven!


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 (8 half quesadillas)
  • Diet: Vegetarian

Description

These baked quesadillas in the oven are easy to make on a sheet pan and have the best crispy exterior! Game changer, right here.


Ingredients

  • 1/2 cup canned black beans, drained and rinsed
  • 1 drizzle olive oil
  • 1/4 teaspoon each cumin, garlic powder, onion powder, and kosher salt
  • 1 large or 2 small green onions
  • 1 cup shredded cheddar cheese
  • 1 cup smoked mozzarella cheese
  • 1/2 cup pico de gallo
  • 8 6” tortillas (flour or corn)
  • For topping: Guacamole, sour cream, salsa, cilantro

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Drain the rinse the beans, then mix them with the olive oil and seasonings. Thinly slice the green onion
  3. Brush a baking sheet with a bit of olive oil. Place the tortillas on the sheet and rub them to coat them in olive oil. 
  4. On each tortilla, place 2 tablespoons cheddar cheese, 1 tablespoon seasoned beans, 1 tablespoon green onion, 2 tablespoons smoked mozzarella, 1 tablespoon pico de gallo, and 1 pinch kosher salt. If desired, add a drizzle of hot sauce. Fold over the tortilla into a half circle (this makes it easy to flip, instead of making full quesadillas with 2 tortillas). Complete for each tortilla, then brush the tops with oil. 
  5. Bake 8 minutes. Then flip and bake 6 to 7 minutes more until browned and crisp on the outside. Cut into 3 wedges each with a pizza cutter. Serve topped with cilantro and sour cream, and with guacamole and extra pico de gallo for dipping.
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mexican inspired

Keywords: Quesadilla in oven, Baked quesadillas, how to make quesadillas in oven, sheet pan quesadillas

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Sheet Pan Chicken and Peppers with Cashews. An Everyday Dinners Sneak Peek!

This sheet pan cashew chicken is the perfect weeknight dinner! The sauce is delish and my method for cooking the veggies and chicken works great, bringing the meal together in about 30 minutes. We adore this meal, which you can find inside my new book, Everyday Dinners! I can barely contain my excitement – we […]

The post Sheet Pan Chicken and Peppers with Cashews. An Everyday Dinners Sneak Peek! appeared first on How Sweet Eats.

This sheet pan cashew chicken is the perfect weeknight dinner! The sauce is delish and my method for cooking the veggies and chicken works great, bringing the meal together in about 30 minutes. We adore this meal, which you can find inside my new book, Everyday Dinners!

I can barely contain my excitement – we are TWO WEEKS away from the launch of Everyday Dinners!

sheet pan cashew chicken

And I’m back today sharing one more sneak peek recipe with you before the launch. This sheet pan cashew chicken is in permanent rotation in our house – and it’s so delicious and satisfying. I can’t even explain how hard it has been to keep this recipe from you until now!

But first! Let’s talk Everyday Dinners!

everyday dinners by jessica merchant

It comes out in TWO WEEKS! May 4th, to be exact. Everyday Dinners is LOADED with – you guessed it – dinner recipes! They are perfect for busy weeknights, all include meal prep tips and tricks and are absolutely DELISH if I do say so myself.

If you preorder a copy today, you get not only Everyday Dinners when it releases on May 4, but you also get the free (!!!) bonus cookbook too

And! You can preorder a signed copy (!!!) from Penguin Bookshop! Perfect, just in time for Mother’s Day. There are a limited number of signed copies, so if you’d like a signed book, grab one HERE!

YOU CAN PREORDER FROM:

Bookshop

Target

Amazon

Barnes & Noble

Indiebound

Google Play

Apple Books

Books A Million

Regardless of where you order you book, everyone can also get a signed book plate, essentially giving you a signed copy of the book. 

In order to get a signed book plate for your book, you must follow these instructions below.

  1. Forward (or send a screenshot of your order) to everydaydinnersbook@gmail.com
  2. Include your name and full mailing address. The signed book plate will be arriving via snail mail (so you can stick it in your book!) and we will need your full mailing address to send it to you.

The book plates will ship separately from your book and may arrive before your book, so be sure to hold on to it!

chopped bell peppers and onions

Now back to our cashew chicken.

Sheet pan meals are so tricky. While I love how easy they seem, it’s difficult to figure out cook times and make sure everything on the pan cooks perfectly. You know?

It’s also easy to crowd the pan, which makes everything steam instead of roast. And then you lose lots of flavor. 

Um, no thanks!

sheet pan cashew chicken

So!

I use my go-to method for sheet pan meals for this recipe – and you’ve seen it before in my fajita and salmon recipes too. I cook the vegetables first, so they get all caramely and roasty and wonderful. You know, the best way to do veggies?! 

After a nice little roast of those, I push them all over to the side and add the chicken and cashews. Do another roast and and we’re good to go!

The sauce thickens and the cashews get all golden and toasty too. We love it! (more…)

The post Sheet Pan Chicken and Peppers with Cashews. An Everyday Dinners Sneak Peek! appeared first on How Sweet Eats.

Sheet Pan Pierogies with Caramelized Onions and Chipotle Sour Cream.

Sheet pan pierogies are on tap for today! These little cloud-like pasta pillow puffs of love are ridiculously delicious, covered in caramelized onions and served with a chipotle sour cream. It’s what dreams are made of! Living in Pittsburgh, pierogies are already a staple here. During Lent, it’s like we up the ante. I grew […]

The post Sheet Pan Pierogies with Caramelized Onions and Chipotle Sour Cream. appeared first on How Sweet Eats.

Sheet pan pierogies are on tap for today!

sheet pan pierogies with caramelized onions and chipotle sour cream

These little cloud-like pasta pillow puffs of love are ridiculously delicious, covered in caramelized onions and served with a chipotle sour cream.

It’s what dreams are made of!

caramelized onions

Living in Pittsburgh, pierogies are already a staple here. During Lent, it’s like we up the ante. I grew up working fish frys each Friday and serving tons of fish sandwiches and pierogi smothered in butter to everyone! With it being Ash Wednesday, I thought today would be the perfect time to introduce you to this little side dish that we are obsessed with.

sheet pan pierogies before the oven

Now I’ve made pierogi from scratch before, but this recipe is not for that! Well, it sort of it, if you have frozen ones. Or some that were freshly made and need to be cooked!

If you want to try your hand at homemade pierogi, I’ve made these sweet potato fontini ones and these pumpkin ones. Both are so, so good! 

And the best part about this recipe? You can use whatever variety of pierogi that you have and/or love. I am partial to the potato and cheddar version, but feel free to use your favorite.

There are no rules here! 

The next best part? We’re cooking these from frozen and making things caramely and flavorful. 

chipotle sour cream

I thought of this idea after making my sheet pan gnocchi for dinner a few weeks ago. It’s a similar pasta type thing, so I figured sheet pan pierogies had to work. And it did! 

Of course, why throw the pierogies in the oven instead of boiling for five minutes on the stovetop? 

It just adds some different flavor. The edges get crispy and roasty and wonderful. You can throw some caramelized onions on top – you can even throw in some peppers! Whatever you like. It also makes a big sheet pan at once that everyone can enjoy. Or you can even have leftovers.

sheet pan pierogies with caramelized onions

I start this out by caramelizing the onions on the stovetop. This isn’t fully necessary, but if you like more deeply caramelized onions, it definitely helps! I also cheat and add a caramelizing agent (did I make that up? maybe.) like balsamic vinegar or apple cider, about 10 minutes into the cooking process. This just helps the onions sweeten up a bit, so we don’t spend 45 minutes caramelizing them only to try and make a sheet pan meal for dinner.

You know?

sheet pan pierogies with caramelized onions and chipotle sour cream

So with that help, the onions are sweet and golden in about 15 (cheating) minutes. This is just to give them a head start, because they certainly do get more caramely in the oven! They will be in the oven for about 30ish minutes, so you don’t want to overdo it.

These are just so good.

P.S. I do give you a tip in the recipe below about skipping the pre-caramelization of the onions! You can do more of a method like my sheet pan gnocchi. The onions just won’t be quite as caramely. 

sheet pan pierogies with caramelized onions

I find that using frozen pierogies works great, but there are a few caveats. If you can manage to find a store-bought or local frozen pierogi brand, it will be better than say, Mrs Ts pierogies. I only say this because the Mrs Ts variety are kind of just thrown into a box, and they are more apt to freezer burn. Freezer burn pierogi pieces will harden and crisp up in the oven, and not in a good way. The classic store bought ones will still work, just be sure to use ones that have no freezer burn and fully brush them with olive oil. 

Using freshly frozen homemade pierogies is perfect too. Or you can even let frozen ones thaw just a little bit. You want to make sure they are fully tossed or brushed with olive oil, covered in some salt, pepper and garlic. Then top them with the onions and roast!

Feel free to add any other veggies you’d like. I have some delish sheet pan gnocchi variations coming in my next book, Everyday Dinners. You can also even add some sort of meat if you wish, maybe smoked sausage or something like that! I decided to keep it pretty basic since this is mostly a side dish for us. Especially during Lent! 

sheet pan pierogies with caramelized onions and chipotle sour cream

The kicker comes with the chipotle sour cream. It’s tangy and wonderful with a little hint of spice. Really adds so much to the pierogies and complements them so super well. 

You can find this in our kitchen constantly over the next few weeks!

sheet pan pierogies with caramelized onions and chipotle sour cream

Sheet Pan Pierogies

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Sheet Pan Pierogies

These sheet pan pierogies are the easiest ever! Throw frozen pierogies on a sheet pan with some onions and you're good to go. Yum!
Course Main Course, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 tablespoons unsalted butter
  • 2 large sweet onions, thinly sliced
  • kosher salt and pepper
  • 1 to 2 tablespoons balsamic vinegar
  • 16 ounces frozen pierogies
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • fresh chives or parsley for topping

chipotle sour cream

  • cup sour cream
  • 1 diced chipotle pepper
  • 2 teaspoons adobo sauce from the can of chipotles

Instructions

  • Preheat the oven to 400 degrees F.
  • Heat the butter in a skillet over medium heat. Add the sliced onions with a big pinch of salt and pepper. Cook, stirring often, until the onions slightly soften, about 10 minutes. Reduce the heat to low and stir in the balsamic vinegar. Continue to stir and cook the onions for 5 more minutes. The onions should be soft and slightly caramely looking. Turn off the heat.
  • Spray a sheet pan with olive oil or nonstick spray - make sure the bottom of the pan is covered so the pierogies don’t stick and rip. Place the pierogies on and toss them or brush them well in the olive oil. You want all edges of the pierogies covered! Sprinkles with salt, pepper, garlic powder and smoked paprika. Spoon the caramelized onions from the pan (along with any butter in in the pan) all over the pierogies.
  • Roast for 20 to 30 minutes, flipping the pierogies once in between. Sprinkle with fresh herbs and serve immediately with the chipotle sour cream.
  • Note: alternatively, you can place raw sliced onions (and even peppers) on the baking sheet and toss with olive oil and balsamic. Place the pierogies on top. This eliminates the onion caramelizing step - but they won’t be as caramely.

chipotle sour cream

  • Whisk ingredients together until combined. You can store this in the fridge a day or so ahead of time.

sheet pan pierogies with caramelized onions and chipotle sour cream

Chewy, crispy, flavorful and pillowy!!

The post Sheet Pan Pierogies with Caramelized Onions and Chipotle Sour Cream. appeared first on How Sweet Eats.

A Cheesy Weeknight Chicken Gratin Made Entirely in One Pan

It’s the end of the long workday (or the start of an extra-long week) and we’re hungry. Like, “can’t-think-straight” hungry. Luckily, Food52 contributor EmilyC wants to do all the thinking for us. In Dinner’s Ready, her monthly column on weeknight wond…

It's the end of the long workday (or the start of an extra-long week) and we're hungry. Like, "can't-think-straight" hungry. Luckily, Food52 contributor EmilyC wants to do all the thinking for us. In Dinner's Ready, her monthly column on weeknight wonders, she shares three simple, flavor-packed recipes that are connected by a single idea or ingredient. Stick with Emily, and you'll have a good dinner on the table in no time. Today, Emily shares three crave-worthy sheet-pan dinners you can make tonight.


I’ll just come out and say it: I will never tire of sheet-pan dinners. It would be hard to put a number on the times I’ve assembled some combination of protein, vegetables, or starch on a sheet pan, slid it into a hot oven, and then served dinner 30 minutes or so later—straight from the pan.

Read More >>

Lime Sheet Pan Chicken Fajitas with Quick Guac.

Sheet pan chicken fajitas are the most perfect weeknight meal.  Everything on one pan, perfectly charred and flavorful and shoved in warm tortillas with lots of lime! And cheese! And GUAC! If this isn’t the definition of my ideal meal I don’t know what is. We loooove fajitas in this house. They are a great […]

The post Lime Sheet Pan Chicken Fajitas with Quick Guac. appeared first on How Sweet Eats.

Sheet pan chicken fajitas are the most perfect weeknight meal. 

sheet pan chicken fajitas

Everything on one pan, perfectly charred and flavorful and shoved in warm tortillas with lots of lime! And cheese! And GUAC!

If this isn’t the definition of my ideal meal I don’t know what is.

sheet pan chicken fajitas on tortillas with sour cream

We loooove fajitas in this house. They are a great meal to prep ahead of time (I often marinate both the meat and peppers a day or so ahead!), easy to throw together and usually provide us with a good amount of leftovers. We’re obsessed!

And that’s just the “regular” old fajitas – these sheet pan ones are even simpler!

sliced peppers and onions

As we enter the season of squash, where basically everything I want to eat tastes like a mixture of pumpkin and brown butter and sage, it’s so nice to occasionally have a dinner that doesn’t have those flavors. During this season I always find that having tacos or some sort of pasta tastes incredible, but the other things I’m making are so buttery and spiced. 

This totally makes up for that!

fajita marinade

Now, I do have a nacho sheet pan chicken – which is incredible. I use peppers in that too, and you can shred it and put it in tortillas, or just eat it as is.

However, I decided to share these fajitas with you too because so many of you want to make my shrimp version with chicken

pouring fajita marinade on peppers and onions

Yes… 

This is basically the chicken version of my lime sheet pan shrimp fajitas that we all flip over. Lime loaded, if you will. A favorite weeknight meal. One that truly everybody loves.

sheet pan chicken fajitas with cilantro

To make them come together in the best way possible, I cook the peppers and onions first, allowing them to get super caramely and roasty. Then, I push them to the side and add the chicken pieces. And we roast it all together so it’s done to perfection. 

This method is IDEAL for sheet pan meals. I’ve always struggled with them because items on the sheet pan rarely require the same cook time. 

This solves that! 

sheet pan chicken fajitas

My (and Eddie’s!) favorite fajita toppings? A simple sprinkle of fresh cilantro and crumbled cotija cheese. Cotija is just the best – it’s probably one of my favorite cheeses of all time. It adds SO much to a dish. 

Most of the time, I’ll add a few avocado slices or guacamole too. Eddie isn’t it to it, but the kids adore guac, so we almost always have it on hand.

My quick guacamole recipe here is one I throw together constantly. Bare bones, but tastes incredible. Skip the fancy add-ins for this guac and throw it on top of your fajitas.

sheet pan chicken fajitas on a tortilla

Finally, a drizzle of sour cream or even mayo for that creamy favorite. A big spritz of lime.

Lots of chip.

And a margarita please!

sheet pan chicken fajitas

Sheet Pan Chicken Fajitas

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Sheet Pan Chicken Fajitas

These sheet pan chicken fajitas are the easiest weeknight meal! Loaded with lots of lime flavor and super easy to throw together.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1/3 cup olive oil
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons fresh lime zest
  • 1 tablespoon honey
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, minced
  • 2 bell peppers, red, orange, yellow
  • 1 sweet onion
  • 1 pound chicken breasts, cut into 1-inch pieces
  • ¼ cup chopped fresh cilantro, plus more for serving
  • lime wedges, for serving
  • warm tortillas, for serving
  • cotija cheese, for serving
  • sour cream, for serving

quick guacamole

  • 2 avocados
  • 1 to 2 limes, juiced
  • 2 tablespoons diced onion
  • ¼ cup chopped cilantro
  • salt and pepper

Instructions

  • Note: if desired, you can marinate the peppers and chicken 24 hours ahead of time in separate bags or dishes.
  • Preheat the oven to 425 degrees F. Prep a baking sheet (line with foil or spray with nonstick spray!) to use for the recipe.
  • In a bowl, whisk together the olive oil, lime juice, zest, honey, cumin, chili powder, paprika, salt, pepper and garlic.
  • Place the peppers and onions on the baking sheet. Add half of the marinade and toss them well, until they’re all covered. Stick the sheet in the oven and roast for 15 to 20 minutes, tossing once or twice during cook time.
  • In the meantime, place the chicken in a bowl and pour the remaining marinade over top. Let sit until the peppers are roasted.
  • Once the peppers are finished, toss them a few times and scoop them over to one side of the pan. Place the chicken on the sheet in a single layer. Roast the chicken for 15 more minutes or until and internet temp reads 165 degrees F.
  • Once the chicken is done, assemble your fajitas! Start with peppers and onions, add on the chicken. Spritz with lime, sprinkle with cotija cheese and top with sour cream, guacamole and fresh cilantro if you wish.

quick guacamole

  • Mash everything together in a bowl until combined!

sheet pan chicken fajitas

Definite crowd pleaser for sure.

The post Lime Sheet Pan Chicken Fajitas with Quick Guac. appeared first on How Sweet Eats.

Embarrassingly Easy Sheet Pan S’mores!

These are seriously the most embarrassingly easy sheet pan s’mores! And you need them. I think I’ve died and gone to heaven. Cue all the exclamation points. And this is soooo not my regular Monday recipe. But we could all use some s’mores! This was another “recipe” that I shared on instagram when we had […]

The post Embarrassingly Easy Sheet Pan S’mores! appeared first on How Sweet Eats.

These are seriously the most embarrassingly easy sheet pan s’mores! And you need them.

sheet pan s'mores

I think I’ve died and gone to heaven. Cue all the exclamation points.

And this is soooo not my regular Monday recipe. But we could all use some s’mores!

This was another “recipe” that I shared on instagram when we had my mom’s birthday two weeks ago. I couldn’t believe how many of you asked for the recipe and I hate to say, there really is no recipe! But here is the method for getting the perfect pan of s’mores, sans fire.

chocolate, graham crackers, marshmallows

Now of course, disclaimer:

Yes yes YES I 100% think most of the fun with s’mores is roasting the marshmallow yourself. And just the simple act of roasting it over the fire. It totally MAKES the experience.

But! Here’s the thing. If you don’t have a fire pit, and it’s late, and you have a few family members over (if you’re doing that, right now we’re doing our immediate fam) and you all want s’mores… you’re sort of out of luck.

Sure, the microwave works. I have been known many a time to make a microwaved s’mores in a moment of desperation. I am not ashamed. 

Making sheet pan s’mores is the secret though. Also, a fab idea for a bunch of kids!

chocolate on graham crackers

The first time I made these I had a complete brain meltdown. See, I’m terrible at math (you know this) and even worse, I don’t really care that I’m terrible at math? Thank you iPhone calculators and everything else in the last ten years. I made a big sheet pan and it didn’t register that I would just be adding tops to the s’mores. I kept thinking I was combining the s’mores that were on the sheet.

So we ended up with 25 s’mores. Yes. 25.

Oops! 

That’s a fun mistake though, let me tell you. I was thinking we’d end up with 12, because I’d smash them together. I know. It makes zero sense. Brain meltdown!

sheet pan s'mores

Anyway, that’s why these are so great. You can make a LOT at once and they are all done at the same time. It’s not like you have to wait to share sticks or big skewers for roasting. At the same time, a bunch of people can enjoy their s’mores! That’s a win.

sheet pan s'mores

You can use homemade ingredients if you wish. I’ve made homemade graham crackers here and homemade marshmallows lots of times!

Or you can use store bought ingredients too. I like plain grahams, these big square marshmallows and lindt chocolate (because it’s the best, but also because the square fits so well on a graham!) or a peanut butter cup

sheet pan s'mores

Other bonuses:

The marshmallows still get toasty and brown. I prefer them charred and on fire, but this is close enough.

The chocolate gets wonderfully melty too. Like PERFECTLY melty. You know how sometimes you might have an unmelted bite of chocolate in your s’more? That doesn’t happen with these.

The grahams get a little toasty too. Like, adding-depth-of-flavor toasty. In the best way. This makes them taste richer and nuttier. 

So hi! Hello! When are you making sheet pan s’mores?!

stack of sheet pan s'mores

Sheet Pan S’mores

Print

Sheet Pan S’mores

These sheet pan s'mores are embarrassingly easy and oh so good. Perfect for a crowd, kids or when you don't have access to a bonfire!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 12 s'mores
Author How Sweet Eats

Ingredients

  • 24 graham crackers
  • 12 squares of chocolate lindt is my favorite, or use peanut butter cups
  • 12 marshmallows

Instructions

  • Place your oven rack on the lowest level of the oven. This is important! We’re using the broiler, and placing it on the lowest rack gives the marshmallows and chocolate a minute or two to toast and melt before burning.
  • Preheat the broiler in your oven to high. Place 12 graham crackers on a sheet pan. Top each with a piece of chocolate or a peanut butter cup. Top each with a marshmallow.
  • Place the sheet pan in the oven for 1 to 3 minutes - keeping your eye on it the whole time. This will all depend on your broiler! You want the marshmallows puffed and golden brown on top.
  • Remove the pan from the oven and top with the remaining graham crackers. Serve immediately.

stack of sheet pan s'mores

I mean these are definitely allowed on a Monday.

The post Embarrassingly Easy Sheet Pan S’mores! appeared first on How Sweet Eats.

Our 15 Speediest, Most Popular Sheet-Pan Recipes

I’d like to give a shout-out to sheet pans. Because it’s amazing how the simplest, cheapest of tools can accomplish quick, delicious, and fuss-free (in the planning, prepping, and cleaning) meals the entire family adores. Sure, we love Instant Pots, Ai…

I’d like to give a shout-out to sheet pans. Because it’s amazing how the simplest, cheapest of tools can accomplish quick, delicious, and fuss-free (in the planning, prepping, and cleaning) meals the entire family adores. Sure, we love Instant Pots, Air Fryers, and the like, but sheet pans are the OG busy (and hungry) cook’s best friend.

But I hardly need to tell you this. Sheet-pan recipes are some of our most popular attractions (ahem, please refer to this list). There are the buttery, flakey slab pot pies, roast-y salads, a full American breakfast...I could keep going!

Read More >>

3 Simple Sheet-Pan Dinners That Get a Big Boost From the Pantry

It’s the end of the long workday (or the start of an extra-long week) and we’re hungry. Like, “can’t-think-straight” hungry. Luckily, Food52 contributor EmilyC wants to do all the thinking for us. In Dinner’s Ready, her monthly column on weeknight wond…

It's the end of the long workday (or the start of an extra-long week) and we're hungry. Like, "can't-think-straight" hungry. Luckily, Food52 contributor EmilyC wants to do all the thinking for us. In Dinner's Ready, her monthly column on weeknight wonders, she shares three simple, flavor-packed recipes that are connected by a single idea or ingredient. Stick with Emily, and you'll have a good dinner on the table in no time. Today, Emily's favorite tool in the kitchen saves the day (and dinner).


Sheet-pan dinners are weeknight staples for so many of us, and for good reason: They’re simple, reliable paths from kitchen to table—no matter the night of the week, or what’s going on around us. They don’t require expensive equipment or precise techniques, and they’re riffable based on what’s on hand. Pile some combo of protein, vegetables, and starch on a sheet pan, slide it into a hot oven, and come back to a warm, satisfying meal.

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Sheet Pan Sausage Gnocchi

This Sheet Pan Sausage Gnocchi has all the classic Italian flavors your family loves! Sausage, marinara, and cheese make this a delicious weeknight dish. Sheet Pan Gnocchi Whenever I share a sheet pan dinner or pasta bake recipe I get requests for more…

This Sheet Pan Sausage Gnocchi has all the classic Italian flavors your family loves! Sausage, marinara, and cheese make this a delicious weeknight dish. Sheet Pan Gnocchi Whenever I share a sheet pan dinner or pasta bake recipe I get requests for more! You guys love easy dinners and I totally get it because we…

The post Sheet Pan Sausage Gnocchi appeared first on Two Peas & Their Pod.

Lime Loaded Sheet Pan Shrimp Fajitas!

Hello! I can’t even handle how much we loooove these sheet pan shrimp fajitas! DINNER TONIGHT?! Seriously. If you’re in need of a good weeknight meal, I.have.got.your.back!  I’m secretly even more excited about these than usual, because I’m back into shrimp and pumped to share such a fantasic dish. I got weird about shrimp when […]

The post Lime Loaded Sheet Pan Shrimp Fajitas! appeared first on How Sweet Eats.

Hello! I can’t even handle how much we loooove these sheet pan shrimp fajitas!

These lime sheet pan shrimp fajitas are the best weeknight meal! Make everything on the sheet pan and serve in warm tortillas. Delicious!

DINNER TONIGHT?!

Seriously. If you’re in need of a good weeknight meal, I.have.got.your.back! 

lime marinated shrimp

I’m secretly even more excited about these than usual, because I’m back into shrimp and pumped to share such a fantasic dish.

I got weird about shrimp when I was pregnant with Max. It wasn’t a full-on aversion and it’s not like I’ve totally avoided it since. But I rarely choose it from a menu or even make it for dinner unless it’s a recipe that is SUPER good.

Like this one! 

lime crema

We live for fajitas in this house. My flank steak fajitas? Make ‘em every other week. At least. And I use that marinade on chicken a lot too. I grill them, roast them – whatever works for me that day. 

These lime sheet pan shrimp fajitas are the best weeknight meal! Make everything on the sheet pan and serve in warm tortillas. Delicious!

Now here’s the key with the shrimp fajitas. Shrimp cooks so quickly that you can’t throw everything on the pan at once. You don’t want the shrimp to be dry or gummy. In order to avoid that, I roast the peppers and onions first while the shrimp marinates.

This allows the peppers and onions to get that classic caramely charred fajitas flavor, you know?

Once the peppers have done their thing ( about 15 to 20 minutes!), I add the shrimp to the pan and roast for another 6 to 8 minutes.

It’s PERFECT.

Everything is so flavorful and warm together and the shrimp is still juicy. We love it!

lime roasted shrimp

But! It gets better.

Warm the tortillas. Make a lime loaded crema (it’s super limey!) and then sprinkle a touch of cotija cheese on top. Oh my word. You won’t want to stop eating them!

These lime sheet pan shrimp fajitas are the best weeknight meal! Make everything on the sheet pan and serve in warm tortillas. Delicious!

Also, all the bonus points for prepping ahead of time.

When I have fajitas on the menu, I slice the peppers and onions ahead of time. I store them in a stasher bag in the fridge with a paper towel. I make sure my shrimp is ready to go (defrosted, peeled, deveined, etc) and then when it’s time for dinner, all I have to do is assemble the sheet pan, then make the marinade and crema. It’s not much work for SUCH a flavorful dinner that everyone goes crazy for. 

These lime sheet pan shrimp fajitas are the best weeknight meal! Make everything on the sheet pan and serve in warm tortillas. Delicious!

Leftovers are great too! Sure, they are good as the same – fajitas. But I love the peppers and shrimp on a salad the next day OR if you’re really feeling crazy, on nachos.

YEP. YEP. 

These lime sheet pan shrimp fajitas are the best weeknight meal! Make everything on the sheet pan and serve in warm tortillas. Delicious!

Lime Sheet Pan Shrimp Fajitas

Sheet Pan Shrimp Fajitas

These lime sheet pan shrimp fajitas are the best weeknight meal! Make everything on the sheet pan and serve in warm tortillas. Delicious!

  • 1/3 cup olive oil
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons fresh lime zest
  • 1 tablespoon honey
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, (minced)
  • 2 bell peppers, (red, orange, yellow)
  • 1 sweet onion
  • 1 pound raw, peeled, deviled shrimp
  • ¼ cup chopped fresh cilantro
  • lime wedges, (for serving)
  • warm tortillas, (for serving)
  • cotija cheese, (for serving)
  • pickled onions, (for serving)

lime crema

  • 1/2 cup plain greek yogurt, (2% or full fat)
  • 1 lime, (juiced and zest freshly grated)
  • 1 garlic clove, (minced)
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. Preheat the oven to 425 degrees F. Prep a baking sheet (line with foil or spray with nonstick spray!) to use for the recipe.
  2. In a bowl, whisk together the olive oil, lime juice, zest, honey, cumin, chili powder, paprika, salt, pepper and garlic.
  3. Place the peppers and onions on the baking sheet. Add half of the marinade and toss them well, until they’re all covered. Stick the sheet in the oven and roast for 15 to 20 minutes, tossing once or twice during cook time.
  4. In the meantime, place the shrimp in a bowl and pour the remaining marinade over top. Let sit until the peppers are roasted! In this time, you can make the crema.
  5. Once the peppers are finished, toss them a few times and scoop them over to one side of the pan. Place the shrimp on the sheet in a single layer. Roast the shrimp for 6 to 8 minutes or until it’s just pink and opaque.
  6. Once the shrimp is finished, assemble your fajitas! Start with peppers and onions, add on the shrimp. Drizzle with the crema, sprinkle with cotija cheese and top with pickled onions and fresh cilantro if you wish.

lime crema

  1. Whisk together all ingredients and let them sit for at least 15 minutes before using. This stores great in the fridge for a few days!

These lime sheet pan shrimp fajitas are the best weeknight meal! Make everything on the sheet pan and serve in warm tortillas. Delicious!

I mean, seriously, look at those!

The post Lime Loaded Sheet Pan Shrimp Fajitas! appeared first on How Sweet Eats.