Baked Sheet Pan Quesadillas is an easy method to make a large batch of the best homemade quesadillas at once! These are a little crunchy, cheesy, and completely delicious!
Equipment
Skillet
spatula
Bowl
9x13 sheet pan
Ingredients
1poundsirloin tip steakcut into thin strips
1teaspoongarlic powder
½teaspoonground cumin
¼teaspoonchili powder
½teaspoonsalt
¼teaspoonground pepper
15 ouncecanblack beansrinsed and drained
1-½cupscooked white rice
8ouncesMexican cheese blend
2tablespoonsfresh lime juice
88-inchsoft tortillas
1-2tablespoonsmelted butter
Fresh cilantrofor garnish
Limesfor garnish
Instructions
Preheat the oven to 400°F/200°C and lightly spray a 9x13 baking sheet with non-stick cooking spray.
To a pan over medium heat, add steak and season with garlic powder, cumin, chili powder, salt and pepper. Cook until the steak is cooked through (8-10 minutes). Remove from the heat, and transfer to a bowl.
To the cooked steak, add black beans, cooked rice, Mexican cheese blend, and lime juice. Toss well to combine.
Lay your baking sheet with the tortillas. Lay 3 tortillas down on the long-side of the pan, and another 3 tortillas on the opposite side. Have the tortillas hang halfway off the pan and overlap slightly in the middle. This will cover your pan completely.
Add the steak mixture into the center of the pan and spread evenly. Compact the mixture firmly into the edges and corners of the pan. By doing this, your steak mixture should be in a firm rectangle shape.
Add the additional two tortillas on top of the mixture, touching the top and bottom of the pan, long-ways.
Fold the tortillas into one another starting with the portions hanging off the edge of the pan. Fold the shells into the pan, firmly creating a crease. See notes for additional details. Do this until all shells are completely folded into the pan.
Using a silicone brush, brush the top with melted butter.
Transfer to the preheated oven, and bake for 20 minutes or until the tortillas are golden brown and crispy.
Remove from the oven and allow to cool for 5 minutes before slicing into 6 or 12 slices. Serve with fresh cilantro, lime wedges, and fresh salsa, sour cream, and/or guacamole.
Notes
Avoid overfilling the quesadillas, that will make them a little soggy and they won't hold their shape well when picked up.
To make extra crispy quesadillas, you can prep this and bake it on a wire rack so the hot air will circulate and crisp up the bottom side of the quesadillas.
Before folding the tortillas I recommend warming them in the microwave for 10-15 seconds to make them pliable and easy to fold.
Slice the baked quesadillas into 6 large slices or 12 smaller slices.
Serve with toppings for the best ever quesadillas: Guacamole, pico de Gallo, lime crema, pineapple salsa, or just sour cream