Sheet Pan Quesadillas

Ingredients

• 1 tablespoon olive oil
• 2 peppers, chopped
• 1 onion, chopped
• 1 1/2 pounds ground beef
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt to taste
• Ground black pepper to taste
• 8 large flour -Tortillas
• 1 cup Cheddar cheese, grated
• 1 cup Monterey cheese, grated
• 2 green onions, thinly sliced ​​
• Sour cream, for garnish
• Pico de gallo, for garnish

How to make skillet quesadillas

Preheat the oven Preheat 425°F / 220°C.
Heat the olive oil in a large skillet over medium heat. Add the onion and peppers and cook until softened, about 5 minutes. Remove from pan and set aside in a small bowl.
In the same pan, add the ground beef and cook, breaking up the meat, until browned, about 5 minutes.Be sure to drain the fat.
Add paprika, chili powder and cumin and season with salt and pepper.
Place 6 tortillas on a baking sheet, making sure the tortillas overlap each other, and place another tortilla to completely cover the baking sheet.
Top with minced meat and then add the pepper and onion mixture.
Add the grated cheese and chives on top.Fold the tortillas toward the center and place another tortilla in the center on top of all the fillings. If the tortillas won’t stay in place, place a second baking sheet on top to help the quesadilla hold its shape.
Bake until the tortillas become crispy, about 25 to 35 minutes. If you added a second baking sheet, remove it after 10 minutes and continue baking.
Cut the quesadillas into rectangles and serve hot with sour cream and pico de gallo on top.Enjoy!

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