Mexican cuisine has always had a special place in my heart, and today I’m sharing how to make sheet pan quesadillas, one of my family’s favourite recipes! I love making this on busy weeknights, because instead of making individual quesadillas, you just pop the whole pan into the oven and bake until it’s golden and crispy. Using an Old El Paso Soft Taco Dinner Kit makes this recipe especially weeknight-friendly, because it comes with all the key ingredients like tortillas, taco seasoning and sauce, so you can easily customize with whatever other ingredients or leftovers you have on hand. Dinner is served!
Related: Banana Chocolate Tortilla Rolls
ingredients
directions
Preheat oven to 425ºF. Heat oil in a large skillet over medium-low heat.
Add onions, bell peppers and garlic. Cook for 3 minutes. Add in the black beans and corn. Stir to combine, cook for another 2-3 minutes. Add in the diced chicken, seasoning and sauce packet. Mix to combine.
Turn off the heat and add in the jalapenos, cilantro and lime juice.
Liberally grease a 9 x 11-inch metal baking sheet. Layer the tortillas from the Old El Paso Soft Taco Dinner Kit on the baking sheet, so that half of the tortilla hangs over the edges of the pan, reserving two tortillas.
Spread a thin layer of cheese over the tortillas. Cover with the chicken mixture. Spread another layer of cheese over top. Place the remaining two tortillas in the centre of the pan, fold over the edges of each tortilla, covering the chicken mixture.
Liberally brush more oil over the top of the tortillas. Place a second sheet pan, bottom side down, on top of the quesadilla, pressing down gently.
Place the baking sheets into the oven, bake for 20-25 minutes, until golden brown and crispy.
Serve with a dollop of sour cream, pico de gallo, green onions and avocado slices.
