recipe
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.
PREP TIME
START TO FINISH
SERVINGS
What you need
Ingredients
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
Directions
- 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!
