Sheet Pan Quesadilla
The following recipe and photography is courtesy of Graham R. of @cookingwithcarrrl.
It goes without saying that quesadillas are the ultimate meal or appetizer!
This sheet pan-style quesadilla is perfect for parties and game day tailgates because, like a pizza, you can spilt the toppings right down the middle. I always do one half heavy with Heinen’s seasoned black beans and one with steak or chicken. Speaking of Heinen’s seasoned black beans, these are a must-have in every pantry.
When it comes to quesadillas, the toppings are just as important! It’s all about options. Be sure to load up a handful of ramekins with popular toppings to give your guests a chance to design their own quesadilla. Slice, then serve directly on the sheet pan with your assorted ramekins. It’s as simple as that!
Sheet Pan Quesadilla
Servings: 8
Ingredients
- 7 large tortillas
- 3 Tbsp. Heinen's olive oil
- 1 can Heinen’s sweet corn
- 1/2 can Heinen’s seasoned black beans
- 1 bag Heinen’s 4 cheese Mexican blend
- 1/2 jar Heinen’s mango salsa
- 6 oz. Heinen's CARE Certified steak, chicken, or beef
- 1 red or green jalapeño
- Cilantro, radish and sour cream, for serving
Instructions
- Preheat the oven to 400° F.
- Pour 1 1/2 Tbsp. of olive oil onto a baking sheet. Place the tortillas on the baking sheet, leaving half of the tortilla hanging over the edge of the tray. Place two tortillas on the longer sides of the sheet and one on each end.
- Place half the cheese onto the tortillas, followed by the corn and black beans. Add a protein of your choice to half or the entire sheet.
- Sparingly add slices of jalapeño, if desired. Then scoop the salsa onto the tortillas, top with the remaining cheese and fold over the edges of the tortillas.
- Add an additional tortilla to the top once folded, this will ensure everything is secure! Cover with the remaining oil and place a second baking sheet on top to keep everything sealed.
- Place into the oven for 20 minutes. After 20 minutes, remove the baking sheet and cook for an additional 10 minutes.
Note: Don’t slice until you’re ready to serve! Serve with extra jalapeño, salsa, sour cream and sliced radish.
