Description
Candace Conley from The Girl Can Cook joined us in the kitchen with a sheet pan quesadillas recipe that's quick and easy. Check out her website at TheGirlCanCook.com
Ingredients
- 1 tablespoon canola oil
- 6 flour tortillas
- 2 cups/8 ounces shredded Mexican cheese blend
- Chile powder or smoked paprika
- 1 cup fresh or frozen corn kernels (optional)
- Any combination of sliced avocado, diced white onion, chopped cilantro, lime wedges, sour cream, salsa and hot sauce, for serving (optional)
Instructions
- Step 1: Heat oven to 425°
- Step 2: Add the oil to a large sheet pan and smear the oil around. Add the tortillas.
- Step 3: Divide the cheese among the tortillas, then sprinkle with as much chile powder as you’d like. Top with the corn, if using.
- Step 4: Bake the quesadillas until the cheese is melted (about 5 minutes), then remove the pan from the oven.
- Step 5: Using a spatula, fold each tortilla over to make half-moons. Return to the oven until crispy and lightly browned at the edges, 3 to 5 minutes.
