Sheet-Pan Quesadillas
Tags: Vegetarian | Prep time: 5 min | Cook time: 10 min | Total time: 15 minAdapted from Eric Kim (New York Times)
Ingredients
- 1 tablespoon avocado or canola oil
- 6 flour tortillas (5 to 6 inches)
- 2 cups/8 ounces shredded Mexican cheese blend, pepper Jack or mozzarella cheese
- Chipotle chile powder, gochugaru, Aleppo pepper or smoked paprika
- 1 cup fresh or frozen corn kernels (optional)
- Salt
- Any combination of sliced avocado, diced white onion, chopped cilantro, lime wedges, sour cream, salsa and hot sauce, for serving (optional)
Cooking Directions
Heat oven to 425 degrees.
Add the oil to a large sheet pan and use a single tortilla to smear the oil around. Add the remaining tortillas, spacing them out evenly. Divide the cheese among the tortillas, then sprinkle with as much chile powder as you’d like. Top with the corn, if using.
Bake the quesadillas until the cheese is melted, 5 minutes, then remove the pan from the oven. Using a spatula, fold each tortilla over itself to make half moons. Sprinkle with salt and return to the oven until crispy and lightly browned at the edges, 3 to 5 minutes.
Serve immediately with any desired toppings.