Sheet pan quesadillas
One giant, crispy quesadilla baked on a sheet pan and packed with peppers, corn, green chiles and three cups of cheese, cut into squares for a crowd or 4 days of lunches.
- 45 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 6
- About $2.14 a serving
- 550 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 12 oz frozen pepper and onion blend, 1 bag
- 1 cup frozen corn
- 1 can diced green chiles, 4 oz
- 2 tbsp taco seasoning
- 8 flour tortillas, 10-inch
- 3 cups Mexican blend cheese, divided
- 1 cup salsa
- ½ cup sour cream
From your pantry
- 3 tbsp olive oil, divided
Each serving has about 550 calories, 20 g protein, 44 g carbs and 34 g fat, and costs about $2.14 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No frozen corn? Canned corn works.
- No flour tortillas? Whole wheat tortillas work.
- No Mexican blend cheese? Shredded cheddar or cheddar cheese or Monterey Jack cheese works.
- No salsa? Pico de gallo works.
- No sour cream? Plain Greek yogurt works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F. Brush a with 1 tablespoon oil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Heat 1 tablespoon oil in a large over medium-high heat.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heat
Cook the peppers and onions until soft and their liquid has cooked off, 7 to 8 minutes.
Medium-high heatTimer: 8 min
Stir in the corn, chiles and taco seasoning for 1 minute.
Medium-high heat
Lay 6 tortillas around the pan so they cover the bottom and hang over the sides by about half. Lay 1 more in the middle to fill the gap.
Dolly’s tip: It will look like a flower. The overhang is what folds up to close it.Scatter half the cheese over the tortillas, spread the vegetables on top, then add the rest of the cheese.
the overhanging tortillas in over the filling and lay the last tortilla in the center. Brush the top with the rest of the oil.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Set a second on top and press down. 20 minutes.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 20 min
Dolly’s tip: The second pan presses everything flat so it crisps. No second pan? A large oven-safe skillet works.Take off the top pan and 5 to 10 minutes more, until the top is and .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 7 min 30 sec
Let it cool 5 minutes, cut into 12 squares and serve with the salsa and sour cream. Leftovers re- in a 400°F oven in 8 minutes.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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One-pan dinners ›Vegetarian dinners ›What to make with corn and Mexican blend cheese ›