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To make a great loaded sheet pan quesadilla, gather these key ingredients: - 8 large flour tortillas - 2 cups shredded cheddar cheese - 2 cups shredded Monterey Jack cheese - 1 cup cooked and seasoned chicken (or black beans for a vegetarian option) - 1 bell pepper, thinly sliced - 1 red onion, thinly sliced - 1 cup corn kernels (fresh, frozen, or canned) - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 tablespoon olive oil - Salt and black pepper to taste These ingredients come together to create a flavorful and satisfying meal. Feel free to adjust the recipe to fit your taste. Here are some optional ingredients you can add: - 1 jalapeño, deseeded and finely minced (for heat) - Black olives, sliced - Spinach or kale, chopped - Avocado, diced - Different types of peppers for extra flavor Mix and match to create your perfect quesadilla! Cheese is the star of this dish. Here are some great cheese combinations: - Cheddar and Monterey Jack, as mentioned, give a classic taste. - Pepper Jack adds a spicy kick. - Mozzarella offers a gooey texture. - A blend of cheeses like Gouda and Havarti can create a rich flavor profile. Choose the cheese that excites your taste buds! For the full recipe, check out the complete guide. First, preheat your oven to 400°F (200°C). This step is key for getting a crispy quesadilla. While the oven heats, take a large baking sheet. Line it with parchment paper or spray it lightly with cooking spray. This will stop the quesadilla from sticking and make cleanup easy. In a big mixing bowl, combine your filling ingredients. You’ll need cooked chicken or black beans for a vegetarian twist. Add the sliced bell pepper, red onion, corn, and minced jalapeño for some heat. Sprinkle in ground cumin, chili powder, and a pinch of salt and black pepper. Mix everything well, so the flavors blend nicely. This filling gives your quesadilla a tasty punch. Now, it’s time to put it all together! Lay out four flour tortillas on the baking sheet. Spread half of the cheese mix over these tortillas. Next, spoon the filling mixture on top, spreading it out evenly. Don’t forget to add the rest of the cheese on top of the filling. Place the last four tortillas over everything, pressing down gently. Brush some olive oil on top for a golden finish. Bake for 15-18 minutes until golden brown. Once out of the oven, let them cool a bit. Cut into wedges and enjoy with sour cream and salsa. This Loaded Sheet Pan Quesadilla recipe is sure to be a hit! To keep your quesadilla from sticking, use parchment paper on the baking sheet. You can also spray the sheet lightly with cooking spray. This method ensures easy lifting when it’s time to serve. I always recommend checking the bottom of the quesadilla before you take it out. If it looks golden brown, you’re good to go! For crispy quesadillas, brush the tops with olive oil before baking. This helps them brown evenly. Set your oven to 400°F (200°C) for the best results. Bake until the tops are golden and the cheese is bubbly. If you want extra crispiness, you can flip the quesadilla halfway through baking. Just be careful and use a large spatula. I love serving my quesadilla with fresh toppings. Sour cream and salsa are a must! They add a cool contrast to the warm, cheesy quesadilla. You can also add fresh cilantro for a burst of flavor. If you like a kick, serve with sliced jalapeños or hot sauce on the side. For a fun twist, try adding guacamole or fresh avocado slices! {{image_4}} You can easily make this quesadilla vegetarian. Use black beans instead of chicken. Add more veggies like zucchini or mushrooms. You can mix in some spinach or kale for extra nutrients. This version is not just tasty but also colorful. Fresh herbs like cilantro will add a nice touch. Serve it with your favorite salsa for a fresh kick. For a spicy twist, add crispy bacon to your quesadilla. Cook the bacon until it’s crunchy, then crumble it into the filling. You might also want to include some jalapeños for extra heat. This version is rich and savory, perfect for bacon lovers. Serve it with a side of sour cream to balance the spice. If you can't get enough cheese, this version is for you. Use a mix of your favorite cheeses. Try gouda, pepper jack, or even feta for a unique taste. Layer on extra cheese between the tortillas for extra gooeyness. A cheese lover’s dream, this quesadilla will satisfy your cravings. Don't forget to serve with a drizzle of hot sauce for added flavor. For the complete recipe, check out the Full Recipe section. To store your leftover Loaded Sheet Pan Quesadilla, first let it cool. Then, cut it into wedges. Place the wedges in an airtight container. This keeps them fresh for up to three days. If you want to keep them longer, consider freezing. To reheat, I recommend using an oven. Preheat your oven to 350°F (175°C). Place the quesadilla wedges on a baking sheet. Cover them with foil to keep moisture in. Bake for about 10-15 minutes. This way, the cheese melts nicely and the tortillas stay crisp. You can freeze your quesadilla for up to three months. Wrap each wedge tightly in plastic wrap. Then, place them in a freezer-safe bag or container. When you’re ready to eat, thaw them in the fridge overnight. Reheat them in the oven for the best taste. For the full recipe, you can refer back to the instructions above. You can tell your quesadilla is done when the tops are golden brown. Check if the cheese is fully melted and bubbly. This usually takes about 15 to 18 minutes at 400°F. If you want extra crispiness, let it bake a minute or two longer. Remember to let it cool slightly before slicing to keep the filling in. Yes, you can use corn tortillas instead of flour. Corn tortillas are gluten-free and add a nice flavor. Just keep in mind that they might break easier when you cut them. You can overlap them to create a solid base. This will still give you that delicious quesadilla experience. There are many tasty toppings to add! Fresh cilantro is a must for a burst of flavor. You can also add diced avocado or fresh tomatoes. Sliced jalapeños give some heat. Don’t forget sour cream and salsa for dipping! You can even add guacamole for extra creaminess. For more ideas, check the Full Recipe. Loaded sheet pan quesadillas bring fun and flavor to your table. We explored essential ingredients, like cheese and the best fillings, to create your dish. I shared step-by-step instructions for easy assembly and tips for perfect crispiness. Don't forget the variations, such as spicy bacon or vegetarian options. Lastly, we covered storage tips so you can enjoy leftovers later. Now, you can impress everyone with this simple yet delicious meal. Enjoy every bite and get creative with your own twists!

Loaded Sheet Pan Quesadilla

Indulge in the deliciousness of Cheesy Loaded Sheet Pan Quesadilla, perfect for a quick weeknight dinner or a fun gathering! This easy recipe combines layers of gooey cheddar and Monterey Jack cheese with chicken or black beans, colorful veggies, and spices, all baked to golden perfection. Ready in just 35 minutes, it’s a crowd-pleaser for sure!
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Ingredients
  

8 large flour tortillas

2 cups shredded cheddar cheese

2 cups shredded Monterey Jack cheese

1 cup cooked and seasoned chicken (or black beans for a vegetarian alternative)

1 bell pepper, thinly sliced (any color you prefer)

1 red onion, thinly sliced

1 cup corn kernels (can be fresh, frozen, or canned)

1 jalapeño, deseeded and finely minced (optional, for heat)

1 teaspoon ground cumin

1 teaspoon chili powder

1 tablespoon olive oil

Salt and black pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream and salsa (for serving)

Instructions
 

Begin by preheating your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper or giving it a light coating of cooking spray to prevent sticking.

    In a spacious mixing bowl, combine the cooked chicken (or black beans for the vegetarian version), sliced bell pepper, red onion, corn, minced jalapeño, ground cumin, chili powder, and a pinch of salt and black pepper. Stir the mixture thoroughly to ensure all ingredients are well incorporated.

      Lay out 4 of the flour tortillas evenly on the prepared baking sheet, aligning them to cover as much of the surface as possible.

        Evenly distribute half of the cheddar and Monterey Jack cheese blend over the tortillas, ensuring they are generously covered.

          Spoon the chicken (or bean) mixture evenly over the cheese layer, spreading it out to cover the entire surface.

            Top the filling with the remaining cheese blend, creating a cheesy layer. Then, place the last 4 tortillas on top, gently pressing down to compact and seal the quesadilla layers together.

              To achieve a beautifully golden and crispy exterior, brush a tablespoon of olive oil over the tops of the quesadillas using a pastry brush or spoon.

                Bake the quesadillas in the preheated oven for 15-18 minutes. Keep an eye on them until the tortillas turn a golden brown and the cheese becomes melted and bubbly.

                  Once done, remove the baking sheet from the oven and allow the quesadillas to cool slightly before cutting them into wedges—this will make slicing easier and prevent the filling from spilling out.

                    Finally, garnish your quesadilla wedges with freshly chopped cilantro. Serve them warm alongside small bowls of sour cream and salsa for a delicious dipping experience.

                      Prep Time: 15 min | Total Time: 35 min | Servings: 4-6