Ingredients
- 1tbsp Olive Oil
- 2 Bell Peppers, Chopped
- 1Onion, Chopped
- 1 1/2 lb Ground Beef
- 1tsp Chili Powder
- 1tsp Cumin
- 1/2 tsp Paprika
- Salt, To taste
- Ground Black Pepper, To taste
- 8 Large Flour Tortillas
- 1cup Cheddar Cheese, Shredded
- 1cup Monterey Chesse, Shredded
- 2 Green Onions, Thinly sliced
- Sour cream, For garnish
- Pico de Gallo, For garnish
How To Make Sheet Pan Quesadillas
- Preheat the oven to 425° F / 220° C.
- Heat olive oil in a large skillet over medium heat. Add onion and bell peppers, cook until soft for about 5 minutes. Remove from skillet and set aside in a small bowl.
- In the same skillet add ground beef and cook, breaking up meat until you get a brown color for about 5 minutes. Make sure to drain fat.
- Stir in the quesadilla , cumin, and season with salt and pepper to taste.
- Place 6 tortillas on a baking sheet, make sure to overlap the tortillas, and place another one to cover the baking sheet completely.
- Top with ground beef, then add pepper and onion mixture.
- Add shredded cheese and green onions on the top.
- Fold the tortillas towards the center and place another tortilla in the center on top of all fillings. If the tortillas don’t stay in place, put a second baking sheet on top of it to help quesadilla hold is shape.
- Bake until tortillas are beginning to turn crispy, about 25-35 minutes. If you added a second baking sheet, remove it after 10 minutes and continue baking.
- Slice the quesadilla into rectangles and serve warm with sour cream and pico de gallo on the top.
