Baking Sheet Quesadilla

Baking Sheet Quesadilla

In our family we all love quesadillas.  My grandkids would eat it everyday!  I mean what’s not to love?  It’s crunchy on the outside and gooey cheese on the inside.  Not to mention you can garnish it with guacamole, pico de gallo, salsa, cheese, sour cream, or whatever your heart desires.

But have you ever tried making quesadillas for the entire family?  I know it’s pretty easy, just like making a grilled cheese sandwich.  But even grilled cheese sandwiches take time to make and someone, usually me, always ends  up eating last.  So if you’re aiming for a family meal together grilled cheese sandwiches and individual quesadillas are probably not the way to go.

That’s why I love Baking Sheet Quesadillas.  It’s easy, delicious, can be put together in advance, and best of all the whole family can share the meal together!

Really you can stuff this quesadilla with just about anything you want then pop it in the oven for 20 to 25 minutes and you’re done.  But one of my favorite stuffing is taco meat and cheese, you can’t go wrong with that combination!

I usually make my taco filling without packaged taco seasoning, but you can definitely use a packet when making yours.  I use ground beef, but it can be made with ground turkey or chicken or ground impossible meat for a plant based option.

Here’s my recipe, feel free to adapt it to your tastes!  By the way you will need 2 baking sheets each about 1″ deep with sides to make this recipe. I use 11×9 baking sheets because I bake it in my Breville Smart Oven Air Fryer, but you can use a larger sheet and bake it in your regular oven.

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Baking Sheet Quesadilla

Ingredients:

1 Tbs. Olive Oil

1 lb. ground beef (or the meat of your choice)

1 Tbs. Onion Powder

1 1/2 Tbs. Garlic Powder

1/2 Tbs. Ground Cumin

2 Tbs. Chili Powder

1 Bunch Fresh Cilantro chopped

1 Package Flour Tortillas

1 Cup Shredded Cheddar and Jack Cheese Mix

1/2 cup Salsa

Cooking Spray (I use avocado oil)

Toppings: Cilantro, Sour Cream, Guacamole, Salsa, Shredded Cheese, etc. (all optional)

Directions:

Heat Olive Oil in a skillet.

Add Ground meat and cook until it starts to brown.

Add powdered spices and mix well.

Cook until meat is crumbly.

Stir in 1/2 of the chopped cilantro.

Set aside.

Spray 1 baking sheet with cooking spray

Arrange 1 layer of tortillas on the sheet – they must over lap and half of each tortilla must hang over the sides of the sheet.  Place tortillas in the middle so that the bottom of the sheet is completely covered.

Evenly spread taco meat over the tortilla layer.

Sprinkle shredded cheese over meat.

Spread salsa over all.

Fold the hanging portions of tortillas over the filling using more tortillas to cover the middle.  Make sure there are no gaps or holes on the top.

Place second baking sheet over the tortillas with the bottom of the pan directly on top of the folded tortillas.

Bake in a pre-heated 425° oven for 20-30 minutes or until the tortillas are brown and crispy.  Do not burn.

Remove from oven and cut into squares.

Serve hot with toppings so everyone can top it with their favorites.

 


Baking Sheet Quesadilla
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Baking Sheet Quesadilla
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Instructions
  1. Heat Olive Oil in a skillet.
  2. Add Ground meat and cook until it starts to brown.
  3. Add powdered spices and mix well.
  4. Cook until meat is crumbly.
  5. Stir in 1/2 of the chopped cilantro.
  6. Set aside.
  7. Spray 1 baking sheet with cooking spray
  8. Arrange 1 layer of tortillas on the sheet - they must over lap and half of each tortilla must hang over the sides of the sheet.  Place tortillas in the middle so that the bottom of the sheet is completely covered.
  9. Evenly spread taco meat over the tortilla layer.
  10. Sprinkle shredded cheese over meat. 
  11. Spread salsa over all. 
  12. Fold the hanging portions of tortillas over the filling using more tortillas to cover the middle.  Make sure there are no gaps or holes on the top.  
  13. Place second baking sheet over the tortillas with the bottom of the pan directly on top of the folded tortillas.  
  14. Bake in a pre-heated 425° oven for 20-30 minutes or until the tortillas are brown and crispy.  Do not burn.
  15. Remove from oven and cut into squares. 
  16. Serve hot with toppings so everyone can top it with their favorites. 
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Pounded Beef Tenderloin with Hearts of Palm Salad

Pounded Beef Tenderloin with Hearts of Palm Salad

To eat less meat, stretch a small amount creatively. This recipe from F&W’s Justin Chapple calls for pounding beef tenderloin fillets thin and grilling them superquickly, so they stay tender and juicy.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large grill pan for 10 minutes. Brush the steaks with oil; season with salt and pepper. Grill over high heat until lightly charred, 45 seconds. Flip and grill until medium rare, 30 seconds. Transfer to plates.

  • In a large bowl, whisk the 2 tablespoons of oil with the lemon juice, shallot and mustard; season with salt and pepper. Add the watercress, hearts of palm and avocado, season with salt and pepper and toss. Mound the salad beside the steaks, top with the chives and serve with lemon wedges.

Suggested Pairing

Wine: Minerally, light red.

 

Pounded Beef Tenderloin with Hearts of Palm Salad
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Pounded Beef Tenderloin with Hearts of Palm Salad
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Carne Asada Fries

Carne Asada Fries

These super decadent fries are Tex-Mex in it’s truest form. Perfect for watch parties, game-day celebrations, and serious steak cravings.

Made this? Let us know how it went in the comment section below!

 

YIELDS: 4 – 6 SERVINGS    PREP TIME: 0 HOURS 25 MINS    TOTAL TIME: 1 HOUR 0 MINS

 

INGREDIENTS:

FOR THE SEASONING MIX

2 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp. paprika
1 tsp. freshly ground pepper
1/4 tsp. cayenne

FOR THE FRIES AND STEAK

1 (1-lb.) package frozen fries
12 oz. flank steak, sliced into 5″ sections
1 tbsp. vegetable oil
Kosher salt

FOR THE CHEESE SAUCE

3 tbsp. butter
3 tbsp. all-purpose flour
1 c. whole milk
2 c. shredded cheddar
Kosher salt

FOR SERVING

2 avocados
1 1/2 tbsp. lime juice
Kosher salt
1 medium tomato, diced
1 small yellow onion, finely diced
1/4 c. sour cream

 

DIRECTIONS:

1. Make the seasoning mix: Mix all ingredients in a small bowl.

2. Make fries and steak: Preheat oven to 425°. On a large baking sheet, bake french fries in a single layer according to package instructions. Season with salt to taste immediately after they’re baked.

3. Meanwhile, rub steak with vegetable oil and season with 1 ½ teaspoons salt and 1 tablespoon seasoning mix. Heat a medium cast iron skillet over medium-high heat. Add steak and cook, flipping once, until a deep golden crust forms on both sides of the steak, about 5 minutes total. Let meat rest 10 minutes before slicing into 1” cubes.

4. Make cheese sauce: In a medium saucepan over medium heat, melt butter. Add flour and cook until just golden, 1 to 2 minutes more. Add milk and bring to a simmer, then whisk in cheese and let thicken, 3 to 5 minutes more.

5. Assemble: In a small bow, mash avocados with lime juice and 1 teaspoon seasoning mix, and season with salt. Top fries with cheese sauce, sliced steak, mashed avocado, tomato, onion, and a dollop of sour cream. Sprinkle on remaining seasoning mix and serve immediately.

Carne Asada Fries - Delish.com

 

 

Carne Asada Fries
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Carne Asada Fries
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Ingredients
FOR THE SEASONING MIX
FOR THE FRIES AND STEAK
FOR THE CHEESE SAUCE
FOR SERVING
Servings:
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Smothered Filet Mignon

Smothered Filet Mignon

A great combination of flavors. Serve with some mashed garlic red potatoes and sweetened green beans for a fabulous special occasion meal. Don’t forget to serve a bottle of Cabernet or Zinfandel.

Ingredients

Original recipe yields 4 servings
Ingredient Checklist

Directions

Instructions Checklist
  • Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.

  • While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.

  • Preheat grill for high heat on one side, and medium heat on the other side.

  • Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.

Nutrition Facts

590 calories; protein 35.3g; carbohydrates 13.4g; fat 43.4g; cholesterol 124.5mg; sodium 689.4mg. Full Nutrition
Smothered Filet Mignon
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Smothered Filet Mignon
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Soy-Glazed Meatloaf

Soy-Glazed Meatloaf

Ground beef mixed with balsamic vinegar, soy sauce, onion and parsley creates a kicked-up meatloaf recipe that will be your family’s new go-to. The secret to moist meatloaf? A generous amount of meatloaf glaze brushed over the loaf before baking, of course! This soy-glazed meatloaf is doused in a delicious mixture of ketchup, brown sugar and— you guessed it— umami-rich soy sauce. Made from a fermented paste of soybeans and roasted grains, this Chinese condiment lends an earthy, salty taste to everything it touches.

Got allergies to soy? You’ve got options. Try gluten-free tamari, which is often made without wheat, and is thicker, darker, and milder in flavor. Coconut aminos, a slightly sweeter sauce made from coconut tree sap and salt, makes a great paleo-friendly pick.

 

CAL/SERV: 275          YIELDS: servings             PREP TIME: hours mins             TOTAL TIME: hour mins

 
 

Ingredients:

2 tbsp. ketchup
1 tbsp. brown sugar
1 tbsp. plus 1 tsp reduced-sodium soy sauce
2 large eggs
1 tbsp. balsamic vinegar

Kosher salt and pepper

1/2 c. panko
1 small onion, coarsely grated
1/2 c. fresh flat-leaf parsley, finely chopped
1 1/2 lb. ground beef chuck

Mixed green salad, for serving

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Directions:

  1. Heat oven to 375°F. Line rimmed baking sheet with foil. In bowl, combine ketchup, brown sugar and 1 teaspoon soy sauce.
  2. In large bowl, whisk together eggs, balsamic vinegar, remaining tablespoon soy sauce and ½ teaspoon each salt and pepper; stir in panko and let sit 2 minutes. Add onion and parsley and mix to combine.
  3. Add beef and mix just until incorporated. Transfer mixture to prepared baking sheet and shape into 9- by 3½-inch loaf.
  4. Brush loaf with ketchup mixture. Bake until internal temp registers 150°F, 40 to 45 minutes. Let rest 5 minutes before slicing. Serve with salad if desired.

Nutritional Information (per serving): About 275 calories, 14.5 g fat (5.5 g saturated), 23.5 g protein, 430 mg sodium, 11 g carbohydrate, 1 g fiber

 
 

Soy-Glazed Meatloaf
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