Sheet Pan Party Quesadilla 4 Ways

Sheet Pan Party Quesadilla 4 Ways

Recipe by Gwenaelle Le Cochennec from tasty.co

Snacks

Ingredients

14

14 servings

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 clove garlic, minced
  • 1 medium tomato, diced
  • 1 ½ lb cremini mushroom, diced
  • ½ tablespoon chili powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • ½ lime, juiced
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon olive oil
  • ½ medium yellow onion, sliced
  • 1 red bell pepper, seeded and sliced
  • 1 green bell pepper, seeded and sliced
  • ½ lime, juiced
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 clove garlic, minced
  • 1 red bell pepper, diced
  • 2 cups tofu, cubed
  • ½ teaspoon smoked paprika
  • ½ tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 ½ tablespoons soy sauce
  • ½ lime, juiced
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 clove garlic
  • 1 tomato, diced
  • 15 oz corn, 1 can
  • 15 oz black beans, 1 can
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • nonstick cooking spray
  • 8 large flour tortillas
  • 3 cups shredded cheddar cheese
  • 3 cups shredded monterey jack cheese
  • sour cream, for serving
  • salsa, for serving

Instructions

  • Make the mushroom filling: Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and cook, stirring occasionally, until caramelized, about 3 minutes.
  • Add the tomato and mushrooms and stir. Add the chili powder, smoked paprika, cumin, pepper, and salt and stir thoroughly. Cook until the vegetables are tender, about 10 minutes.
  • Add the lime juice and cilantro and stir to combine. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
  • Make the onion and pepper filling: Heat the olive oil in a medium pan over medium heat. Add the onion, red bell pepper, and green bell pepper and cook until softened, about 8 minutes.
  • Add the lime juice, paprika, cumin, salt, and pepper, and mix thoroughly. Continue cooking until the vegetables are tender, about 5 minutes. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
  • Make the tofu filling: Heat the olive oil in a medium pan over medium heat. Add the onion, garlic and red bell pepper and cook until caramelized, about 5 minutes.
  • Add the tofu, smoked paprika, chili powder, cumin, soy sauce, lime juice and cilantro and mix thoroughly. Cook until the red bell pepper is tender, about 8 minutes. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
  • Make the black bean and corn filling: Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and cook until caramelized, about 3 minutes.
  • Add the tomato, corn, black beans, paprika, chili powder, cumin, salt, and pepper and mix thoroughly. Cook until the vegetables are tender, about 8 minutes. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
  • Preheat the oven to 375˚F (190˚C).
  • Generously grease a baking sheet with nonstick spray.
  • Place 6 tortillas around the sides of the pan so half of the tortilla is hanging over the edge Place 2 tortillas in the middle, covering the exposed pan.
  • Sprinkle half of the cheddar cheese and half of the Monterey Jack cheese over the tortillas.
  • Scoop the black bean and corn filling onto the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  • Scoop the onion and pepper filling over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills another ¼ of the sheet tray.
  • Scoop the mushroom filling over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills another ¼ of the sheet tray.
  • Scoop the tofu mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills the remaining ¼ of the sheet tray.
  • Sprinkle the rest of the cheese over the fillings.
  • Place the remaining 2 tortillas over the cheese in the center of the pan.
  • Fold the overhanging tortillas onto the pan so they cover the fillings and touch the center tortillas.
  • Place another baking sheet on top. Place an oven-proof weight, such as a cast-iron skillet, on top of the sheet tray.
  • Bake for 20 minutes. Remove the weight and top baking sheet. Bake for another 15 minutes, until the tortillas are golden and crisp.
  • Flip the quesadilla onto a cutting board.
  • Slice and serve with salsa and sour cream.
  • Enjoy!

Nutritional Facts

Per 14 servings

  • Calories: 364
  • Carbohydrate: 38g
  • Fat: 17g
  • Fiber: 6g
  • Protein: 17g
  • Sugar: 7g

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