SHEET PAN QUESADILLAS – A 10 ingredient dinner that can be prepped in just 10 minutes and feeds 10 people!??! Yes, friends, it’s true. And if you’re feeding a crowd, these sheet pan quesadillas are a MUST. They are WAYYYY better than your usual boring cheese and chicken quesadilla. These sheet pan quesadillas are loaded with all your favorite Mexican flavors, but are a breeze to throw together!
— 1 tbsp. Extra-virgin olive oil
— 2 bell peppers, chopped
— 1 onion, chopped
— 1 1/2 lb. ground beef
— Kosher salt
— 1 tsp. chili powder
— 1 tsp. cumin
— 1/2 tsp. smoked paprika
— Freshly ground black pepper
— 8 large flour tortillas
— 1 c. shredded cheddar
— 1 c. shredded monterey
— 2 green onions, thinly sliced
— Sour cream, for garnish
— Pico de gallo, for garnish
Preheat oven to 425°. In a large skillet over medium heat, heat olive oil. Add bell peppers and onion and cook until soft, about 5 minutes.
Remove from skillet and set aside. Add ground beef to the skillet and cook, breaking up meat with a wooden spoon, until beef is no longer pink, about 5 minutes. Drain fat, then stir in cumin, chili powder, paprika, and season with salt and pepper.
On a half sheet, place 6 tortillas around the edges of the pan so that about half of each tortilla hangs over the side. Place another tortilla in the center to cover the pan completely, then top with ground beef, pepper and onion mixture, cheeses, and green onions.
Place another tortilla in the center (on top of all fillings), then fold each tortilla towards the center. Then place a second baking sheet on top of the tortillas (to help the quesadilla hold is shape!) and bake until the tortillas are beginning to turn crispy, about 20 minutes. Remove baking sheet from on top and continue baking until tortillas are golden and crispy, about 15 minutes more.
Slice into rectangles and serve warm with sour cream and pico de gallo.
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