I do my best to avoid calling any recipe "life-changing" because the hyperbole is overused, but what I will say is that this sheet pan quesadilla has changed my dinner life.
Classic quesadillas are simple enough, right? A little fat in a hot pan, toast a tortilla stuffed with cheese, flip, and eat. That's all great, until you need four (or more!) warm quesadillas at one time. That's where this brilliant sheet pan method comes into play.
One Quesadilla to Rule Them All
Even if you're doing your best version of sheet pan Jenga, you'd be hard-pressed to fit more than four full-size quesadillas on a single sheet pan. Instead, I came up with a method that makes one giant quesadilla, which you'll slice into squares to feed everyone in the family.
To make the sheet pan quesadilla, you'll arrange six tortillas around the perimeter of a baking sheet so that half of each tortilla is hanging over the edge. Then you'll fill in the middle of the baking sheet with two more tortillas, top them with whatever fillings you like — I used cheese, black beans, corn, and salsa verde — and fold the overhang into the center to cover the filling. You'll finish it off with two more tortillas over the center, then bake until the tortillas are crispy and the cheese is melted. You've just made one giant quesadilla to rule them all.
The best quesadillas need to be heated from both sides, so after assembling your quesadilla, you'll bake it with a second baking sheet sitting on top of it. You're basically making a giant quesadilla press, which gets everything melty in just a few minutes and makes for a gorgeously crisp tortilla.
Sheet Pan Quesadillas
Prep time: 10 minutes
olive oil, divided
(8-inch wide) flour tortillas (soft taco size)
shredded Mexican cheese blend, divided
1 (15-ounce) can
black beans, drained and rinsed
1 (12-ounce) can
corn kernels, drained
1 (7-ounce) can
Arrange a rack in the middle of the oven and heat to 425°F. Coat a rimmed baking sheet with 2 tablespoons of the oil by pouring the oil onto the baking sheet and tilting it to coat.
Arrange 6 tortillas around the perimeter of the baking sheet so that half of each tortilla is sitting on the baking sheet and the other half hangs over the edge — 2 on each long side and 1 on each end. Place 2 more tortillas on the middle of the baking sheet to create one even layer of tortillas with no gaps.
Sprinkle the tortillas sitting on the baking sheet with half of the cheese. Sprinkle with all the black beans and corn, then dollop evenly with the salsa verde. Sprinkle with the remaining cheese. Fold the tortillas hanging over the edges in half to cover the filling. Place the remaining 2 tortillas over the center, then drizzle or brush with the remaining 2 tablespoons oil.
Place a second rimmed baking sheet on top of the tortillas and press to flatten. Bake the quesadillas sandwiched between the two baking sheets for 20 minutes. Remove the top baking sheet and bake uncovered until golden-brown, 10 to 15 minutes more. Use a pizza wheel or sharp knife to cut the quesadillas into 8 squares and serve.
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.