Sheet Pan Party Quesadilla 4 Ways
Get ready to party with these Sheet Pan Party Quesadillas, featuring four mouthwatering flavors! Perfect for sharing, these quesadillas are a fun and easy way to satisfy everyone's taste buds.
Tasty Team
97% would make again
Inspired by tasty.co
Ingredients
for 14 servings
Mushroom Filling
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 clove garlic, minced
- 1 medium tomato, diced
- 1 ½ lb cremini mushroom (680 g), diced
- ½ tablespoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon pepper
- ½ teaspoon salt
- ½ lime, juiced
- 1 tablespoon fresh cilantro, chopped
Onion and Pepper Filling
- 1 tablespoon olive oil
- ½ medium yellow onion, sliced
- 1 red bell pepper, seeded and sliced
- 1 green bell pepper, seeded and sliced
- ½ lime, juiced
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
Tofu Filling
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 clove garlic, minced
- 1 red bell pepper, diced
- 2 cups tofu (500 g), cubed
- ½ teaspoon smoked paprika
- ½ tablespoon chili powder
- 1 teaspoon ground cumin
- 1 ½ tablespoons soy sauce
- ½ lime, juiced
- 1 tablespoon fresh cilantro, chopped
Black Bean and Corn Filling
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 clove garlic
- 1 tomato, diced
- 15 oz corn (425 g), 1 can
- 15 oz black beans (425 g), 1 can
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon pepper
Assembly
- nonstick cooking spray
- 8 large flour tortillas
- 3 cups shredded cheddar cheese (300 g)
- 3 cups shredded monterey jack cheese (300 g)
- sour cream, for serving
- salsa, for serving
Nutrition Info
- Calories 364
- Fat 17g
- Carbs 38g
- Fiber 6g
- Sugar 7g
- Protein 17g
Estimated values based on one serving size.
Preparation
- Make the mushroom filling: Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and cook, stirring occasionally, until caramelized, about 3 minutes.
- Add the tomato and mushrooms and stir. Add the chili powder, smoked paprika, cumin, pepper, and salt and stir thoroughly. Cook until the vegetables are tender, about 10 minutes.
- Add the lime juice and cilantro and stir to combine. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
- Make the onion and pepper filling: Heat the olive oil in a medium pan over medium heat. Add the onion, red bell pepper, and green bell pepper and cook until softened, about 8 minutes.
- Add the lime juice, paprika, cumin, salt, and pepper, and mix thoroughly. Continue cooking until the vegetables are tender, about 5 minutes. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
- Make the tofu filling: Heat the olive oil in a medium pan over medium heat. Add the onion, garlic and red bell pepper and cook until caramelized, about 5 minutes.
- Add the tofu, smoked paprika, chili powder, cumin, soy sauce, lime juice and cilantro and mix thoroughly. Cook until the red bell pepper is tender, about 8 minutes. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
- Make the black bean and corn filling: Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and cook until caramelized, about 3 minutes.
- Add the tomato, corn, black beans, paprika, chili powder, cumin, salt, and pepper and mix thoroughly. Cook until the vegetables are tender, about 8 minutes. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
- Preheat the oven to 375˚F (190˚C).
- Generously grease a baking sheet with nonstick spray.
- 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.
- Sprinkle half of the cheddar cheese and half of the Monterey Jack cheese over the tortillas.
- 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.
- 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.
- 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.
- 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.
- 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.
- Place another baking sheet on top. Place an oven-proof weight, such as a cast-iron skillet, on top of the sheet tray.
- Bake for 20 minutes. Remove the weight and top baking sheet. Bake for another 15 minutes, until the tortillas are golden and crisp.
- Flip the quesadilla onto a cutting board.
- Slice and serve with salsa and sour cream.
- Enjoy!
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Inspired by tasty.co