Taco Tuesday? Mexican Monday? Fajita Friday? Whenever you need a fix, your favorite South-of-the-Border flavors have never been easier! Now in a sheet pan recipe, you can get perfect beefy, cheesy quesadillas with ZERO standing at the stove, minimal cleanup, and everyone HAPPY! #sheetpandinner #Mexicanfavorites #quesadillas
Sheet pan dinners are easy to make and easy to clean up. With just a little understanding of sheet pan dinner dynamics you can treat your family to a healthy, whole food meal any day of the week!
Beefy Sheet Pan Quesadillas
1 Tbs. olive oil
2 bell peppers, diced
1 onion, diced
1 1/2 lb. lean ground beef
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. smoked paprika
finely ground black pepper
8 large flour tortillas
2 cups shredded Colby-Jack cheese
1/2 cup chopped fresh cilantro
sour cream and your favorite salsa
Preheat oven to 425°. In a large skillet over medium heat, heat olive oil. Add bell peppers and onion and cook until soft, about 5 minutes. Remove from skillet and set aside. Add ground beef to skillet and cook, breaking up meat with a wooden spoon, until beef is no longer pink, about 5 minutes. Drain fat, then stir in cumin, chili powder, paprika and season with salt and pepper.
On a large sheet pan, place 6 tortillas around the edges of the pan so that about half of each tortilla hangs over side. Place another tortilla in the center to cover pan completely, then top with ground beef, pepper and onion mixture, cheeses, and green onions.
Place another tortilla in the center (on top of all fillings), then fold each tortilla towards center. Place a second baking sheet on top of tortillas (to help quesadilla hold is shape!) and bake until tortillas are beginning to turn crispy, about 20 minutes. Remove baking sheet from on top and continue baking until tortillas are golden and crispy, about 15 minutes more.
Slice into rectangles and serve warm with sour cream and salsa. Enjoy!