Sheet Pan Quesadilla

Helga Glaesel de BlandingSeptember 19, 2021

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

These quesadillas were a resounding success. Very easy to prepare, everything is assembled only once and it’s enough to feed a crowd of 6 to 8 people, depending on how big their appetites are!
You can fill your quesadilla with the cheese that you like the most, ideally one that melts well. We put beans and vegetables in it, but you can add shredded chicken or strips of beef, or ground beef.

The sauce we used was red tomato taco-style sauce (not Italian) but you can also use green tomatillo sauce, it would be delicious!

The tortillas we used were plain flour, but you can use any variety. The important thing is that they are foldable and do not break when folding. We have noticed that some wholegrain varieties tend to break.

An important detail for the recipe to be a success is having two sheet pans. When you finish assembling the quesadillas, it is necessary to place the second sheet pan on top to prevent the tortillas from puffing up and opening while they are baking.

To serve, we recommend that you add avocado, cream, and cilantro.

Helga

Sheet Pan Quesadilla

Adapted from Pioneer Woman
Serves 6-8

Ingredients

3 tablespoons salted butter, melted
8 flour tortillas
4 cups shredded cheese (cheddar, or blend)
1 teaspoon taco seasoning
1 15oz can black beans
1 red bell pepper, diced
2 jalapenos, seeded and sliced
3 roma tomatoes, diced
1 cup corn kernels
1/2 cup sliced black olives
1/2 cup salsa
Optional garnishes: 1 avocado, diced, sour cream, 1 lime, cut into eighths, and fresh cilantro

Two sheet pans or rimmed cookie sheets

Procedure

Preheat your oven to 450 degrees F. Brush one of your sheet pans (or cookie sheet) with 1 and ½ tablespoons of butter.
Place 2 tortillas along the longest side of the sheet pan with half hanging over the rim; and then repeat with two more tortillas on the other long side of the pan. Place one tortilla on each of the short ends, also half hanging over. Put 1 tortilla in the center so the entire bottom of the sheet pan gets covered.
Sprinkle half of the shredded cheese, the beans, taco seasoning, bell peppers, jalapeno, tomatoes, corn, and olives onto the tortillas. Spread salsa over the top, spread evenly, and then top it off with the remaining cheese.
Put 1 tortilla on top of the filling, in the pan’s center and then fold the overhanging tortillas over to cover the filling completely. Brush with the remaining 1 and ½ tablespoons of butter. Take another sheet pan, bottom side down, and press down the quesadilla firmly.
Bake with the sheet pan on top until the tortillas are crispy and the inside is melted and hot around 20 to 25 minutes.
Remove the top sheet pan. Slice the quesadilla into squares. Serve with avocado, sour cream, and lime. Garnish with cilantro leaves.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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