The term “sheet pan” in the title for a recipe says one thing…it’s going to be simple! Skip the stove and save time with these oven-baked quesadillas! They’re easily customizable, so use this as a blueprint for whatever you have in your pantry or fridge. Serve with this jalapeño ranch dipping sauce, salsa and your favorite toppings. Makes a great side for Green Chicken Enchilada Soup or Back Bean Soup.
Sheet Pan Quesadilla and Jalapeño Ranch
- 10 8-10” flour tortillas
- 1 cup Mozzarella, grated
- 1 cup mexican mix cheese, grated or cheddar
- Cherry Tomatoes, sliced
- 2 Large avocados, thinly sliced
- ½ cup Green onions, minced
Jalapeno Ranch
- ½ cup Mayonnaise
- ½ cup Sour cream
- 1 tsp Onion powder
- 1 tsp Garlic powder
- ½ tsp Salt
- ¼ cup Cilantro, finely minced
- 1/2 cup Pickled jalapeños, drained
- 2 tbsp Lime juice
- Preheat the oven to 425° degrees.
- On a large greased baking sheet arrange six tortillas around the perimeter so that half of each tortilla is hanging over the edge. Fill the middle of the baking sheet with two more tortillas (See step by step photos).
- Top with grated cheese followed by sliced avocados and green onions.
- Fold the overhanging tortilla into the center to cover the filling and finish off with two more tortillas over the center. Generously brush or spray tortillas with oil and place a second backing sheet on top of tortillas to keep tortillas flat while baking. Bake for 20 minutes covered, followed by 5 minutes uncovered or until golden and crispy.
- While quesadilla is cooking make the jalapeño ranch by blending all ingredients together using either an immersion blender, blender or food processor.
- Cut quesadilla into large squares and serve with jalapeño ranch dip.
Adapted from: TheModernProper
