Loaded Sheet Pan Quesadillas
| Prep Time: 25 min | Cook Time: 40 min |
| Servings: 6 | Skill Level: easy |
The perfect weeknight, back-to-school, feed-a-crowd dinner. They’re cheesy and meaty and oh so good!
Recipe and image by Chef Jamie Gwen
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 sweet yellow onion, diced
- 1 tablespoon roasted garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 small red bell pepper – seeded, deveined and diced
- 1 can pinto beans, drained and rinsed
- 1 cup Pearls Sliced Ripe Olives
- Juice of 1 lime
- 2 green onions, thinly sliced
- 1 cup corn kernels
- 2 cups shredded cheddar cheese
- 2 cups shredded queso quesadilla
- 2 cups shredded white cheddar cheese
- 4 tablespoons salted butter, melted
- 9 burrito-sized flour tortillas
- Salt and freshly ground pepper
- Sour cream, guacamole, Pico de Gallo
Cooking Instructions
- Preheat the oven to 425°F.
- Heat the olive oil in a large high-sided sauté pan. Add the ground beef and cook, breaking up the meat, until browned. Add the onion and continue to cook the mixture for 3 minutes, stirring often. Add the garlic powder, paprika, cumin and salt and pepper. Add the bell pepper, pinto beans, Pearls Sliced Ripe Olives, lime juice, green onions and corn. Cook for 2 minutes more, stirring often, and adjust the seasoning. Remove from the heat.
- In a mixing bowl, combine the shredded cheeses. Brush an 18×13-inch sheet pan with half of the melted butter. Put 3 tortillas on each long side of the sheet pan, half-hanging over the edge and arrange 1 tortilla at each end of the sheet pan and hang it over. Place 2 tortillas in the center of the sheet pan to overlap. Add half of the shredded cheese in an even layer. Top with the beef mixture. Finish with the remaining cheese.
- Place 1 tortilla in the center of the sheet pan and fold up the overhanging tortillas so that they completely cover the filling. Brush the top all over with the remaining melted butter. Top the quesadilla with another sheet pan and press it down firmly.
- Bake for 25 minutes or until the tortillas are crispy and the inside is hot throughout.
- Remove from the oven, cut into squares, and serve with sour cream, guacamole, Pico de Gallo and the remaining Pearls Sliced Olives.
