Sheet Pan Quesadillas

         I would never have thought that I could make such an awesome flavored Mexican quesadilla without using a skillet and oil. You really do learn something new each day! These are so easy to put together, very little time involved and the flavor is astronomical!

To have these without frying, actually cuts back on the caloric intake also. These are made with normal flour tortillas, taco flavored meat and gorgeous colored peppers. Do not forget the ooey gooey cheese!

            These quesadillas make for the perfect weeknight meal, a quick lunch on the weekends, or even a late night snack. The fillings are numerous, as are the toppings. You can make just basic quesadillas and have all options of toppings in their own bowl set off to the side.

This way each person can add what they want. I also cut the tortillas so that they fit on the baking sheet. The first time, the family all laughed and teased me about it. They have since come to realize just how smart that was.

Frequently Asked Questions:

            Do I have to trim the tortillas?

No, you do not have to. I do this so that they fit the pan better, and that way the pieces that would be hanging over do not hang over, thus no super crispy or burnt parts of the tortilla.

            How do I store these?

The best way to store these is to place them in a ziploc baggie in the refrigerator.

            How do I reheat these?

You can use a microwave, a conventional oven or a toaster oven. Time amounts would be based on which appliance you use and how hot you would like them.

            What toppings should I have?

You can have sour cream, cheese, guacamole, salsa, olives, lettuce and tomatoes. Plus any that I left out of this list.

What do you need to make Sheet Pan Quesadillas

            1 tbsp Olive oil

            1 green bell pepper, chopped

            1 red bell pepper, chopped

            1 onion, diced

            1 ½ ground beef

            Salt and pepper to taste

            1 tsp chili powder

           1 tsp cumin

            ½ tsp paprika

            8 large flour tortillas

            1 cup Monterey Jack Cheese, shredded

            1 cup Sharp cheddar cheese, shredded

            2 green onions, sliced thin for garnish

            Sour Cream, for garnish

            Pico De Gallo, for garnish

How to make Sheet Pan Quesadillas

FIRST STEP:

Preheat the oven to 425*

Heat the oil in a skillet and saute the peppers and the onion

a)

b)

c)

d)

SECOND STEP:

Add the ground beef and crumble while cooking.

Cook thoroughly and drain excess fat when done

Stir in the spices and combine well

a)

b)

c)

THIRD STEP:

Place the tortillas on the baking sheet, trim into squares or go ahead and overlap the tortillas

Top each with the ground beef mixture

FOURTH STEP:

Sprinkle with cheddar cheese and the sliced green onion

a)

b)

FIFTH STEP:

Fold each tortilla in half.

Place another tortilla on the pan, fill and fold in half.

Continue until the tray is full.

SIXTH STEP:

If tortillas do not stay folded, place another tray on top to hold temporarily

Bake for about 25 to 35 minutes. Remove the top tray as soon as the tortilla stays in place about 10 minutes

SEVENTH STEP:

Cut the quesadilla halves into quarters and set on a plate

Serve with desired toppings

Enjoy!

YUM!