In Partnership WithHidden Valley Ranch

Recipe: Sheet Pan Ranch Quesadillas

published May 17, 2019
Sheet Pan Ranch Quesadillas

All you need is a sheet pan, a handful of ingredients, and less than 30 minutes before the whole family is digging into cheesy ranch quesadillas.

Serves8

Prep15 minutes

Cook25 minutes to 27 minutes

Jump to Recipe
Post Image
Credit: Rikki Snyder

Have you ever met anyone—kid or adult—who doesn’t get excited by the combo of warm, gooey cheese and crispy tortillas in a quesadilla? The only problem: Cooking them one at a time in a regular pan means the first quesadilla of the batch will be cold by the time the last one’s done. If you’re cooking for a group, harness the magic of the sheet pan and bake a whole batch at once. In less than 30 minutes—with none of it spent over the stove—you can make enough yummy, cheesy ranch quesadillas to feed everyone for dinner, all in one go.

Credit: Rikki Snyder

An Easy Extra Step for Much Bigger Flavor

Black beans and corn go into these vegetarian quesadillas, but there’s one easy, extra step that gives the cheese a big flavor enhancer. Monterey jack melts beautifully, but it doesn’t have a ton of flavor on its own. Mixing some Hidden Valley Ranch Seasoning into the cheese will make it taste much zippier, and it will instantly take these quesadillas up a notch.

Credit: Rikki Snyder

How to Batch Cook Quesadillas

Assembling the quesadilla on the baking sheet couldn’t be easier. Arrange some of the tortillas so that the entire baking sheet is covered, pile on the filling, and make sure the remaining tortillas cover it all up. Then, put another sheet pan on top before throwing everything into a hot oven, which gives the mega-quesadilla the same pressed, crispy top as the stovetop treatment. What emerges is one giant, melty quesadilla, ready to be cut up into small wedges as appetizers or as big pieces for the dinner crowd.

When we made these in our test kitchen, Kitchn staffers gobbled up the whole batch in seconds. If we had made everyone wait for us to cook one quesadilla at a time, things might have gotten ugly. Save yourself that hassle and try our trick!

Credit: Rikki Snyder

Sheet Pan Ranch Quesadillas

All you need is a sheet pan, a handful of ingredients, and less than 30 minutes before the whole family is digging into cheesy ranch quesadillas.

Prep time 15 minutes

Cook time 25 minutes to 27 minutes

Serves 8

Nutritional Info

Ingredients

  • 2 tablespoons

    vegetable oil, divided

  • 10

    (8-inch) flour tortillas

  • 3 cups

    shredded Monterey jack cheese (12 ounces)

  • 4 teaspoons

    Hidden Valley® The Original Ranch® Seasoning

  • 1 (15-ounce) can

    black beans, drained and rinsed

  • 1 1/2 cups

    corn kernels (8 ounces), thawed if frozen

  • 2

    medium scallions, thinly sliced

  • 1 cup

    salsa

Instructions

  1. Arrange a rack in the middle of the oven and heat to 425ºF.

  2. Brush a rimmed baking sheet with 1 tablespoon of the oil. Arrange 6 tortillas around the perimeter of the baking sheet so that half of each tortilla hangs over the edge. Cover the gaps in the middle of the baking sheet with 2 more tortillas.

  3. Toss the cheese and Hidden Valley® Ranch Seasoning together in a medium bowl. Sprinkle over half the tortillas. Scatter the beans, corn, and scallions evenly over the cheese, then spoon the salsa over top. Sprinkle the remaining cheese over the top of the filling. Fold the part of the tortillas hanging over the edge in half to cover the filling. Place the remaining 2 tortillas over the gaps in the middle. Brush the tortillas with the remaining 1 tablespoon oil.

  4. Place a second rimmed baking sheet on top of the tortillas and press to flatten the quesadillas. Bake the quesadillas between the two baking sheets for 20 minutes. Remove the top baking sheet and continue to bake until golden-brown, 5 to 7 minutes. Cool on the baking sheet for 5 minutes, then cut into 8 servings and serve.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days.