Sheet Pan Quesadilla

flavor profile | savory

If you’re looking for a fun way to feed a crowd, look no further than our Giant Sheet Pan Quesadilla. It’s loaded with fresh Pero Family Farms veggies and melty cheese, then finished off with a smoky paprika for a little extra kick! Baked in the oven using two sheet pans, this recipe is easy, and mess-free.




What you need


16oz. Pero Family Farms Mini Sweet Peppers, seeded and cut into rings

2 cups Pero Family Farms Vegetable Slaw

2 cups chicken, cooked and chopped (Recipe Hack -use a rotisserie chicken to save time)

2 cups cheddar cheese, shredded

1 cup corn

8 large flour tortillas

2 cups of your favorite salsa

1 ½ tbsp. low sodium taco seasoning

½ tbsp. olive oil

Fresh Cilantro, for garnish

Smoked Paprika, for garnish

Sour Cream, for garnish

What you need


Let’s Get Started


  • Preheat oven to 400⁰F and spray sheet pan with cooking spray.
  • Place six flour tortillas around the sheet pan with half hanging over the edge, leaving a gap in the center of the pan. Place one tortilla over the center gap.
  • Sprinkle half of the cheese over the tortillas.
  • Next, add the Vegetable Slaw and corn. Add the chopped chicken on top of the Vegetable Slaw and corn. Season evenly with the taco seasoning. Top with the remaining cheese.
  • Place the last flour tortilla in the center of the pan. Fold the rest of the tortillas over, so that it is closed.
  • Brush the tortillas with olive oil.
  • Place a second sheet pan on top of the tortillas, pressing down slightly. Leave the second sheet pan on top, and place in the oven.
  • Bake for 20 minutes.
  • Carefully remove from the oven and carefully take off the top sheet pan.
  • Cut into pieces with a pizza cutter and top with salsa, sour cream, and paprika to serve!
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