How to Make a Sheet Pan Quesadilla! | FUELING A SOUTHERN SOUL

shredded cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based option, while canned chicken is often less expensive.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat adds fiber, while corn tortillas are often cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and adds creaminess.

Layer 8 large burrito-style flour tortillas on the bottom of a regular size cookie sheet pan, overlapping them over the edges for folding later.

Add a bottom layer of 4 cups of cheese over the tortillas.

Spoon 1 pound of seasoned ground beef taco meat evenly over the cheese layer.

Add canned green chilies over the beef layer.

Sprinkle black beans on top of the chilies.

Add pickled jalapenos for spice.

Top with a little bit of cilantro.

Add another layer of cheese on top of all the fillings.

Place one tortilla in the middle to close the gap, then fold the edges of the tortillas over the filling to enclose it completely.

Brush the top with olive oil to help it brown and crisp while cooking.

Preheat the oven to 450 degrees Fahrenheit.

Place another cookie sheet on top of the quesadilla to weigh it down and help it keep its shape while cooking.

Bake in the oven for 20 to 25 minutes until golden brown and crispy.

Serve with lime, avocados, salsa, or any preferred toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens