Sheet Pan Quesadillas
Ingredients:
1 tbsp. Extra virgin olive oil
2 chopped green peppers
1 chopped onion
1 1/2 pounds ground beef
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. smoked red pepper
kosher salt
Freshly ground black pepper
8 large tortillas
1 c. grated cheddar
1 c. shredded Monterey
2 green onions finely chopped
sour cream for garnish
pico de gallo to decorate
Directions:
-Preheat oven 425 degrees. In skillet on medium heat, oil olive. Add the sweet pepper and onion, and cook until soft, about 5 minutes. Remove from skillet and set aside. Add ground beef to skillet and cook, chopping meat with a wooden spoon, until beef has faded, about 5 minutes. Drain the fat, then add the cumin, chili powder, paprika, and season with salt and pepper.
-On one half sheet of paper, place 6 tortillas around the edges of the pan so that half of each tortilla hangs over the side. Place another tortilla in the center to completely cover the skillet, then top with the ground beef, pepper and onion mixture, cheese, and green onions.
-Place another tortilla in the center (on top of all the fillings), then fold each tortilla toward the center. Place a second baking sheet over the tortillas (to help the quesadillas firm!) and bake until the tortillas begin to turn crispy, about 20 minutes. Remove the baking tray from the top and continue baking until the tortillas are golden and crunchy, about another 15 minutes.
Enjoy !
