Crispy baked tortillas layered with seasoned meat, melted cheese, and colorful vegetables for quick, flavorful meals.
# What You Need:
→ Meat & Protein
01 - 1 lb ground beef or chicken (or drained canned black beans for vegetarian)
02 - 1 tbsp olive oil
→ Vegetables
03 - 1 medium red bell pepper, diced
04 - 1 medium yellow onion, diced
05 - 1 cup corn kernels (fresh, canned, or frozen)
06 - 2 cloves garlic, minced
07 - 1 jalapeño, seeded and finely chopped (optional)
→ Spices
08 - 1 ½ tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1 tsp chili powder
11 - ½ tsp dried oregano
12 - 1 tsp salt
13 - ½ tsp black pepper
→ Other
14 - 12 large flour tortillas (10-inch)
15 - 3 cups shredded cheddar or Mexican blend cheese
16 - 2 tbsp melted butter or neutral oil (for brushing)
17 - Optional toppings: sour cream, salsa, guacamole, chopped cilantro
# Directions:
01 - Preheat the oven to 400°F. Lightly grease a large rimmed sheet pan (17x12 inch) with nonstick spray or oil.
02 - Heat olive oil in a large skillet over medium heat. Add ground meat and cook, breaking it apart, until browned and nearly cooked through, about 5 minutes.
03 - Incorporate diced onion, bell pepper, corn, and jalapeño; sauté for 3 to 4 minutes until softened.
04 - Stir in minced garlic and spices: cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Cook for an additional minute, then remove from heat. If using black beans instead of meat, add them now and warm through.
05 - Arrange six tortillas overlapping around the edges of the sheet pan so half of each hangs over the edge, placing one tortilla in the center to cover the middle.
06 - Evenly spread the meat and vegetable mixture over the tortillas, then sprinkle shredded cheese on top.
07 - Place one more tortilla in the center, then fold the overhanging tortillas over the filling to fully enclose it. Brush the top with melted butter or oil.
08 - Place a second sheet pan on top and gently press down. Bake for 15 minutes, then remove the top pan and bake an additional 5 minutes until the quesadilla is golden and crisp.
09 - Allow the quesadilla to rest for 5 minutes, then slice into squares. Serve with desired optional toppings.
