Sheet Pan Party Quesadilla 4 Ways
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 (680 g) cremini mushroom, 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 (500 g) tofu, 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 (425 g) corn, 1 can
15 oz (425 g) black beans, 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 (300 g) shredded cheddar cheese
3 cups (300 g) shredded monterey jack cheese
sour cream, for serving
salsa, for serving
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!
How to cook Sheet Pan Party Quesadilla 4 Ways:
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