Chef notes
These easy sheet-pan quesadillas are a staple in our family dinner rotation. The best part is that you can add in any mix-ins you'd like. I use gluten-free tortillas to make this gluten-free, too. Feed your whole family with one dish instead of making four different quesadillas. Skip the skillet and try this sheet-pan version.
Technique tip: Do not use corn tortillas.
Ingredients
- oil, for greasing pan and brushing
- 8 (10-inch) grain-free tortillas or gluten-free tortillas, room temp (they should be soft)
- 2 cups shredded Mexican blend cheese
- 1 cup cooked chicken, shredded
- 1 cup sautéed pepper and onions
- guacamole and salsa, to serve
- cilantro, minced
Preparation
1.Preheat oven to 375 F.
2.Grease a 9- by 13-inch baking sheet and then line with tortillas: Six around the edges, two in the middle, until the whole sheet is covered.
3.Fill the giant tortilla with cheese, chicken, and peppers and onions. Then top with tortillas and fold them over.
4.Brush the top with oil and bake for about 25 minutes.
5.Cut the quesadilla into squares for easy pick-up-and-dip action into the salsa and guacamole. Top with cilantro and serve while warm.
