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Introduction:
If you’re looking for a delicious and easy meal that’s perfect for busy weeknights or feeding a crowd, sheet pan quesadillas are the answer! This versatile recipe allows you to bake a large batch of quesadillas all at once, eliminating the need to cook them one by one on the stovetop. With crispy edges and melty cheese in every bite, these sheet pan quesadillas are sure to become a family favorite. Whether you’re entertaining guests or just craving a simple meal, these quesadillas will deliver on flavor, convenience, and fun!
Ingredients:
4 large flour tortillas (10-inch)
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
1 cup cooked chicken (shredded or diced)
1/2 cup black beans (drained and rinsed)
1/2 cup corn kernels (fresh, frozen, or canned)
1/2 cup diced red onion
1/2 cup diced bell pepper (any color)
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Salt and pepper to taste
Olive oil or non-stick cooking spray (for greasing the pan)
Sour cream, guacamole, or salsa (for dipping)
Directions:
Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a large sheet pan with olive oil or non-stick spray.
Assemble the Quesadillas: Lay the first tortilla flat on the sheet pan. Sprinkle half of the shredded cheddar and mozzarella cheeses evenly over the tortilla. Add half of the chicken, black beans, corn, onion, and bell pepper. Season with cumin, chili powder, garlic powder, paprika, salt, and pepper.
Layer and Repeat: Top with the second tortilla. Repeat the same layering process with the remaining cheese, chicken, beans, corn, and vegetables.
Bake: Place the sheet pan in the oven and bake for about 10-12 minutes, or until the top tortilla is golden and crispy, and the cheese is fully melted.
Slice and Serve: Once baked, remove the quesadillas from the oven. Allow them to cool for a couple of minutes before using a sharp knife or pizza cutter to slice them into wedges.
Serving and Storage Tips:
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