Ingredients:
- 8 large flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 can black beans, drained and rinsed
- 1 cup cooked chicken, shredded (or beef, pork, or tofu)
- 1 bell pepper, diced
- 1/2 red onion, diced
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Optional Toppings:
- Sour cream
- Guacamole or diced avocado
- Salsa
- Chopped cilantro
- Hot sauce
Instructions:
- Preheat the oven:
- Preheat your oven to 425°F (220°C).
- Prepare the filling:
- In a skillet, heat the olive oil over medium heat. Add the diced bell pepper and onion, and sauté for 3–4 minutes until softened.
- Stir in the black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Cook for another 2–3 minutes until heated through. Remove from heat and set aside.
- Assemble the quesadillas:
- Lightly grease a large sheet pan with cooking spray or line it with parchment paper. Lay 4 tortillas across the sheet pan, allowing the edges of the tortillas to hang over the sides.
- Evenly spread half of the shredded cheese over the tortillas. Add the cooked chicken (or your choice of protein) and the sautéed veggie and bean mixture.
- Sprinkle the remaining cheese over the top, then place the other 4 tortillas on top of the filling.
- Fold and bake:
- Fold the edges of the bottom tortillas over the top tortillas to seal the quesadillas.
- Place another sheet pan on top of the quesadillas to press them down and ensure they stay flat and crispy while baking.
- Bake for 15–20 minutes, or until the tortillas are golden brown and crispy. Remove the top sheet pan halfway through baking to allow the tops to crisp up.
- Slice and serve:
- Once done, remove the quesadillas from the oven and let them cool for a couple of minutes.
- Use a pizza cutter or sharp knife to slice them into squares. Serve with sour cream, guacamole, salsa, cilantro, and any other toppings you like.
Tips:
- Customize the filling with any ingredients you prefer, such as sautéed spinach, mushrooms, jalapeños, or ground beef.
- You can make a vegetarian version by skipping the meat and adding more beans or veggies.
These Loaded Sheet Pan Quesadillas are a fun, easy way to make a big batch of cheesy, flavorful quesadillas that are perfect for sharing!