
How To Make Sheet Pan Quesadilla 4 Ways
Quesadillas are leveled up in these cheesy sheet pan quesadilla dishes, made with four different fillings of mushrooms, peppers, tofu, and black beans!
Serves:
Ingredients
For Mushroom Filling:
- 1tbspolive oil
- 1medium yellow onion,diced
- 1garlic clove,minced
- 1tomato medium,diced
- 1½lbscremini mushroom,diced
- ½tbspchili powder
- ½tspsmoked paprika
- 1tspground cumin
- ½tsppepper
- ½tspsalt
- ½lime,juiced
- 1tbspfresh cilantro,chopped
For Onion and Pepper Filling:
- 1tbspolive oil
- ½medium yellow onion,sliced
- 1red bell pepper,seeded and sliced
- 1green bell pepper,seeded and sliced
- ½lime,juiced
- 1tsppaprika
- ½tspcumin
- ½tspsalt
- ½tsppepper
For Tofu Filling:
- 1tbspolive oil
- 1medium yellow onion,diced
- 1garlic clove,minced
- 1red bell pepper,diced
- 2cupstofu,cubed
- ½tspsmoked paprika
- ½tbspchili powder
- 1tspground cumin
- 1½tbspsoy sauce
- ½lime,juiced
- 1tbspfresh cilantro,chopped
For Black Bean and Corn Filling:
- 1tbspolive oil
- 1medium yellow onion,diced
- 1garlic clove
- 1tomato,diced
- 15ozcorn,(1 can)
- 15ozblack beans,(1 can)
- 1tsppaprika
- 1tspchili powder
- 1tspground cumin
- ½tspsalt
- ½tsppepper
For Assembly:
- nonstick cooking spray
- 8flour tortillas large
- 3cupscheddar cheese,shredded
- 3cupsmonterey jack cheese,shredded
- sour cream,for serving
- salsa,for serving
Instructions
Mushroom Filling:
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Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for about 3 minutes, until caramelized.
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Add the tomato and mushrooms and stir. Add the chili powder, smoked paprika, cumin, pepper, and salt and stir thoroughly.
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Cook for about 10 minutes until the vegetables are tender. Add the lime juice and cilantro and stir to combine.
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Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
Onion and Pepper Filling:
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Heat the olive oil in a medium pan over medium heat. Add the onion, red bell pepper, and green bell pepper and cook for about 8 minutes until softened.
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Add the lime juice, paprika, cumin, salt, and pepper, and mix thoroughly. Continue cooking for about 5 minutes until the vegetables are tender.
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Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
Tofu Filling:
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Heat the olive oil in a medium pan over medium heat. Add the onion, garlic and red bell pepper and cook for about 5 minutes until caramelized.
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Add the tofu, smoked paprika, chili powder, cumin, soy sauce, lime juice and cilantro and mix thoroughly. Cook for about 8 minutes until the red bell pepper is tender.
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Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
Black Bean and Corn Filling:
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Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and cook for about 3 minutes until caramelized.
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Add the tomato, corn, black beans, paprika, chili powder, cumin, salt, and pepper and mix thoroughly. Cook for about 8 minutes until the vegetables are tender.
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Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
To Assemble:
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Preheat the oven to 375 degrees F. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
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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.
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Sprinkle half of the cheddar cheese and half of the Monterey Jack cheese over the tortillas.
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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.
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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.
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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.
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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.
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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.
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Place another baking sheet on top. Place an oven-proof weight, such as a cast-iron skillet, on top of the sheet tray.
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Bake for 20 minutes. Remove the weight and top baking sheet.
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Bake for another 15 minutes, until the tortillas are golden and crisp. Flip the quesadilla onto a cutting board.
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Slice and serve with salsa and sour cream. Enjoy!
Nutrition
- Calories: 590.28kcal
- Fat: 30.95g
- Saturated Fat: 12.65g
- Trans Fat: 0.34g
- Monounsaturated Fat: 11.93g
- Polyunsaturated Fat: 3.96g
- Carbohydrates: 52.84g
- Fiber: 8.75g
- Sugar: 7.55g
- Protein: 29.49g
- Cholesterol: 54.03mg
- Sodium: 761.19mg
- Calcium: 602.32mg
- Potassium: 1084.43mg
- Iron: 4.79mg
- Vitamin A: 193.21µg
- Vitamin C: 37.35mg
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