Description
Delicious sheet pan quesadillas combine crispy tortillas with melted cheese and savory fillings for a crowd-pleasing meal. Mexican-inspired comfort delivers quick satisfaction that brings families and friends together around the table.
Ingredients
Scale
- 1 lbs (pound) ground beef
- 15 oz black beans, drained and rinsed
- 2.25 oz sliced black olives, drained and rinsed
- 3 cups Colby and Monterey Jack cheese, shredded
- 8 large flour tortillas (burrito size)
- 1 bell pepper, seeded and diced
- 1 small yellow onion, diced
- 2 green onions, sliced thin
- 0.5 cup salsa
- 1.5 tbsps olive oil
- 1 teaspoon minced garlic
- 1.5 teaspoons chili powder
- 1.5 teaspoons cumin
- 1.5 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- Sour cream to top quesadillas (optional)
Instructions
- Preparation: Preheat oven to 425°F and lightly spray one sheet pan with nonstick cooking spray.
- Vegetable Sauté: In a large skillet, caramelize bell peppers and yellow onion in olive oil until tender and fragrant.
- Meat Mixture: Add ground beef and minced garlic to the skillet, browning thoroughly and draining excess fat. Incorporate chili powder, cumin, paprika, kosher salt, black pepper, black beans, black olives, and salsa, blending spices and ingredients completely.
- Tortilla Foundation: Layer tortillas around the sheet pan’s edges, overlapping and hanging slightly, with an additional tortilla in the center to create a circular base.
- Layering: Spread the seasoned meat mixture evenly across the tortilla base, generously top with cheese and sliced green onions, then cover with a final tortilla.
- Sealing and Baking: Fold hanging tortilla edges towards the center, place a second sheet pan on top to secure, and bake for 20 minutes. Remove top pan and continue baking for an additional 5 minutes until golden-brown.
- Serving: Allow quesadilla to rest briefly, slice, and serve with a cool sour cream garnish.
Notes
- Precise Pan Preparation: Use nonstick spray generously to prevent sticking and ensure easy removal of the quesadilla.
- Meat Mastery: Drain excess fat completely to maintain a crisp texture and prevent a greasy final dish.
- Layering Technique: Overlap tortillas strategically to create a secure base that holds the filling without falling apart.
- Temperature Control: Allow the quesadilla to rest briefly after baking to let the filling set and make slicing easier.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 9
- Calories: 500
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg