A quick and easy way to serve quesadillas for a crowd, baked to crispy perfection on a sheet pan.
Ingredients
Base:
Flour tortillas: 6-8 large tortillas (10-inch works best)
Shredded cheese: 2-3 cups (cheddar, Monterey Jack, or a Mexican blend)
Filling (customizable):
Cooked protein:
Chicken: 2 cups, shredded or diced (e.g., rotisserie or grilled)
Ground beef or turkey: 2 cups, cooked and seasoned
Black beans: 1 can (15 oz), drained and rinsed
Vegetables:
Bell peppers: 1 cup, diced
Onions: 1 cup, finely chopped or sautéed
Corn: 1 cup, canned or frozen (thawed)
Seasoning:
Taco seasoning: 1-2 tablespoons
Cilantro: 2 tablespoons, chopped (optional)
Optional extras:
Jalapeños, diced
Salsa or pico de gallo (to add moisture)
Construction
Preheat oven: Set to 425°F (220°C). Grease a large sheet pan lightly with cooking spray or line with parchment paper.
Prepare filling: In a bowl, combine the cooked protein, vegetables, seasoning, and about 1 cup of cheese. Mix until evenly distributed.
Layer tortillas: Lay tortillas on …
Continue reading on the next page >>>
