Ingredients
- 2 tablespoons avocado oil or olive oil plus more for brushing the top
- 10 Large burrito-size tortillas
- 4 cups shredded cheddar cheese divided
- 2 pounds top sirloin steak chicken, or ground beef (cooked, cut or shredded into bite-size pieces)
- 1 large green bell pepper sliced
- 1 large yellow onion sliced
- 2.25 ounces sliced black olives 1 can, drained
- 2 packets taco seasoning
- salsa (for serving, optional)
- sour cream (for serving, optional)
- guacamole (for serving, optional)
- hot sauce (for serving, optional)
Don't Want to Build Your Own? I've Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Equipment
GreenLife Half Cookie Sheet Pan You will need at least 2 of these. One to put the Quesadillas on and one to put on top of the Quesadillas
SENSARTE Saute Pan This is my go-to pan for cooking up some hamburger steak, or chicken for the Quesadillas.
Pizza Cutter You'll need something sharp to cut through these crispy Quesadillas!
Method
- Preheat the oven to 425°F.
- Spray or brush oil all over a half sheet baking pan, covering the bottom and sides.
- Layer 8 large burrito-size tortillas around the pan, overlapping each other and hanging over the edges so the sides are covered.
- Sprinkle 2 cups of the shredded cheddar cheese evenly across the bottom.
- Season the cooked meat with the taco seasoning and spread it over the cheese in an even layer. If using two kinds of meat, keep them on separate halves of the pan.
- Add the sliced peppers, onions, and black olives over the meat.
- Top with the remaining 2 cups of shredded cheddar.
- Place 2 more tortillas in the middle of the pan, then fold the overhanging tortillas up and over the top, pressing so the entire top is covered.
- Spray or brush oil all over the top.
- Lay a second sheet pan over the top and press down tightly.
- Bake at 425°F for 8-10 minutes, then remove the top sheet pan.
- Bake another 8-10 minutes, until the top is golden and crispy all over.
- Remove from the oven and let sit 5 minutes before cutting.
- Cut into squares with a pizza cutter and serve with salsa, sour cream, guacamole, and hot sauce.
Nutrition
Video
Notes
Do not skip the 5-minute rest. Cutting into it straight out of the oven means the cheese runs and the layers slide apart. Five minutes lets everything set up so the squares hold together and the top stays crisp.
Overlap the tortillas more than you think you need to. Any gap in the bottom layer means filling leaks straight onto the pan. Put your two center tortillas down first if you want a tidier top, then fold the overhanging edges in around them. A pound of ground beef makes this a budget dinner. A pound of steak makes it feel like a splurge without actually being one. Two kinds of meat on two halves of the pan lets you feed picky eaters and steak lovers out of the same dinner. Pressing a second sheet pan on top is what creates the crispy layers. If you do not have a second half sheet pan, foil plus something ovenproof and heavy works.
