Sheetpan Vegetables Quesadillas
These sheetpan vegetables quesadillas are the ultimate crowd-pleaser - golden, cheesy, and brimming with charred peppers, onions, and mushrooms. Perfect for weeknight dinners or casual entertaining.
Equipment
- Skillet
- Large sheet pan
- Sharp knife
Ingredients
- 20 oz white mushrooms sliced (570g)
- 4 large peppers of mixed colors core and seeds removed, sliced
- 1 large white onion sliced
- 2 tbsp olive oil
- 1 bag of 8 large flour tortillas
- 8-10 oz shredded cheddar jack cheese 225-280g
- Salt and pepper
- ¼ cup butter melted (60g)
Instructions
- Preheat the oven to 375ºF / 190ºC degrees.
- Heat the oil in a large skillet then add in the onions and cook until just starting to soften. Add in the mushrooms and peppers.
- Cook over a medium heat stirring regularly until the mushrooms have turned golden and released all their water and the onions and peppers are charred and softened. This will take around 10-12 minutes. Season with salt and pepper.
- Take a large sheetpan and arrange six of the flour tortillas around the edges and down the center leaving an overhang all the way around.
- Tip the cooked vegetables over the tortillas and spread into an even layer.
- Sprinkle the shredded cheese over the top.
- Fold the over hanging edges of tortillas in towards the center of the sheet pan folding over the vegetables and cheese then use the remaining two tortillas to sit on top on the center so that the vegetables are completely covered.
- Brush with the melted butter then take a second large sheet pan and press on top then place into the oven for around 15-20 minutes.
- Slice and serve with a fresh green salad and a lime and sour cream dip.
