Grab your handy baking sheet! This is a quesadilla for a crowd using just a sheet pan. It’s perfect for a party. Customize this delicious meal with any fillings you desire.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 9 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 9 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil, plus additional for greasing
- 2 cups sliced bell peppers
- 1 medium red onion, thinly sliced
- 1 cup charred frozen corn, thawed
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- Eight to ten 10-inch flour tortillas
- One 15-ounce can black beans, drained and rinsed
- 2 cups low-fat Mexican shredded cheese
- 3 scallions, thinly sliced
- 1/2 cup pico de gallo
- 1/2 cup sour cream
Instructions
- Preheat the oven to 425 degrees F. Grease a sheet pan with olive oil.
- Heat a large skillet on medium-high heat. Add 1 tablespoon olive oil. Add the bell peppers, onions, corn, garlic, chili powder and cumin and allow to cook until tender, about 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon black pepper and cook an additional minute. Remove to a bowl and allow to cool slightly.
- On the prepared sheet pan, lay six tortillas around the perimeter with about half of each tortilla hanging over the side. Place another one or two tortillas in the center to cover the pan completely. Top with the cooked veggies as well as the beans and cheese.
- Place another tortilla or two on top and in the center of the sheet pan, then fold the tortillas over the filling and press to seal. Brush the top of the tortilla with the remaining tablespoon olive oil and sprinkle with salt. Place a second baking sheet on top of the quesadilla to secure everything in place.
- Bake for 25 minutes, then uncover and continue to bake until the tortillas begin to turn golden brown, another 5 minutes. Remove from the oven, then sprinkle with the scallions and serve with the pico de gallo and sour cream.
Nutrition Facts
| Serving Size | 1 of 9 servings |
| Calories | 377 |
| Total Fat | 18 g |
| Saturated Fat | 7 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 14 g |
| Cholesterol | 32 mg |
| Sodium | 692 mg |
| Serving Size | 1 of 9 servings |
| Calories | 377 |
| Total Fat | 18 g |
| Saturated Fat | 7 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 14 g |
| Cholesterol | 32 mg |
| Sodium | 692 mg |
Reviews
I immediately knew I was going to try make this recipe the second I saw Katie demonstrate her smart creation of quesadillas in “one shot” using a sheet pan. Genius! Katie’s method has saved me a whole lot of time! Who wouldn’t appreciate that? I used to finish up my quesadillas one by one on a stove top griddle while my two sons and husband patiently wait for another half of the next freshly made quesadilla. But, the sheet pan is my solution to the one last step so ALL of us could have our quesadillas together at the same time. Plus, I saved lots of time and spared my kitchen from extra heat, and a quicker clean up! Best of all, we got to the den sooner for family movie night!! A win win!! Thanks again Katie!
We really enjoyed this. I also have added ground beef and black olives. Delicious.
I love this recipe, I also added one half cup of shredded chicken with the veggies.