Make quesadillas for a crowd with this easy sheet pan recipe.
Jason Donnelly
A traditionalquesadillais made by melting cheese between tortillas in a pan on the stove.
The results are crispy, gooey, and perfectly cheesy.
Credit:Jason Donnelly
But it’s not the easiest meal to prepare for a crowd.
Much like flippingpancakes, by the time you’re done, the first ones are cold and rubbery.
In a very large skillet heat oil over medium-high.
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Add onions and peppers.
Cook 10 to 12 minutes or until tender and browned, stirring occasionally.
Add Flavorings
Remove from heat and stir in cilantro and lime juice.
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Add pepper mixture and toss to combine.
Layer Tortillas
Brush an 18x13-inch rimmed baking pan with 2 tablespoons of the melted butter.
Place one tortilla in the center of the pan.
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Evenly sprinkle 2 cups of cheese over the tortillas.
Top with Butter
Brush the top of the giant quesadilla with the remaining butter.
Place another baking pan on top and press lightly to ensure good contact.
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Bake and Serve
Bake 20 minutes.
Remove top sheet pan and continue baking 5 to 7 minutes or until golden brown and crisp.
Remove from oven and let stand 5 minutes.
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Cut and serve with sour cream and/or salsa.
Refrigerate for up to four days, or freeze for up to two months.
Garnish fresh before serving.
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Can I Make Sheet Pan Quesadillas Ahead?
Let the quesadillas stand briefly before cutting into squares or rectangles using a sharp knife or pizza cutter.
Baking does wonders in creating crisp quesadillas.
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2,000 calories a day is used for general nutrition advice.
Credit:Jason Donnelly
