Sheet Pan Quesadillas
Quesadillas have been around for hundreds of years, but they have only recently made a comeback. Thanks to their versatility and the fact that they can be used in breakfast, lunch, and dinner recipes, quesadillas are more popular than ever before. Instead of putting chicken or beef inside them, you can also put vegetables like mushrooms and eggplants. This is a good idea for those who do not consume any type of meat but still want to eat some delicious quesadillas.
- 8 large flour tortillas
- 1 1/2 lb ground beef
- 1 onion, chopped
- 2 green onions, thinly sliced
- 2 bell peppers, chopped
- 1 tbsp extra-virgin olive oil
- Freshly ground black pepper
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- salt to taste
- 1 cup shredded Monterey
- 1 cup shredded cheddar
- Sour cream for garnish
- Pico de gallo for garnish
- Heat the oven to 425 degrees.
- In a frying pan, heat the olive oil.
- Add onion and sweet pepper and cook for 5 minutes until softened. Remove from skillet and set aside.
- Add the ground beef to the skillet and chop the meat with a wooden spoon, for about 5 minutes, until the pink color is no longer present. Then add chili powder, sweet cumin, and salt to taste.
- On half a sheet of paper, place 6 tortillas around the edges of the pan so that half of each tortilla hangs over the side.
- Place a second tortilla in the center to cover the skillet completely, then top with the ground beef, pepper, onion mixture, cheese, and green onions.
- Place another tortilla in the center over all of the fillings, then fold each tortilla toward the center.
- Place another piece of bread on top of the tortilla to help the quesadillas firm, and cook for about 20 minutes, until crispy.
- Leave the baking tray in the oven for 15 minutes, until the tortillas are golden and crunchy.
- Cut into rectangles and serve warm with sauce to taste.