Party crowd pleaser- Sheet Pan Quesadilla Recipe! #quesadillarecipe #appetizer #easyrecipe

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.

Heat a skillet over medium heat and add 2-3 tablespoons of olive oil.

Add 2 diced bell peppers (yellow and red) to the skillet and sauté for about 3 minutes.

Add 1 diced jalapeno pepper to the skillet and taste for spice level; use the whole pepper if mild.

Add 4 chopped scallions (white parts) to the skillet and continue sautéing for another minute.

Add 3 cups of shredded chicken to the skillet.

Add 1 can of pinto beans and 1 can of black beans to the skillet.

Add 1/2 cup of chunky red salsa to the skillet and mix everything together.

Spread a little olive oil on one sheet pan.

Lay 10 burrito-sized flour tortillas on the sheet pan, overlapping slightly and letting edges hang off.

Spread the filling mixture evenly over the tortillas on the sheet pan.

Sprinkle 4 cups of shredded cheese evenly over the filling.

Fold the edges of the tortillas over the filling to create a giant quesadilla.

Use extra tortillas to cover any gaps in the quesadilla.

Brush the top of the quesadilla with olive oil.

Place a second sheet pan on top of the quesadilla, pressing down gently.

Preheat the oven to 425°F (218°C).

Bake the quesadilla for 20 minutes with the second sheet pan on top.

Remove the top sheet pan and bake for an additional 5 minutes to brown the top.

Once done, cut the quesadilla into slices and serve with sour cream, guacamole, and salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens