Sheet Pan Quesadillas
1 T olive oil
2 bell peppers, chopped
1 onion, chopped
1 1/2 lb ground beef
1 tsp chili powder
1 tsp cumin
1/2 tsp paprika
salt to taste
ground black pepper to taste
8 large flour tortillas
1 C cheddar cheese, shredded
1 C Monterey cheese, shredded
2 green onions, thinly sliced
sour cream for garnish
Preheat the oven to 425 degrees. Heat olive oil in a large skillet over medium heat. Add onion and bell peppers, cook until soft for about five minutes. Remove from skillet and set aside in a small bowl. In the same skillet add ground beef and cook, breaking up meat until you get a brown color for about five minutes. Make sure to drain fat. Stir in paprika, chili powder, cumin, and season with salt and pepper to taste. Place six tortillas on a baking sheet, make sure to overlap the tortillas, and place another one to cover the baking sheet completely. Top with ground beef, then add pepper and onion mixture. Add shredded cheese and green onions on the top. Fold the tortillas towards the center and place another tortilla in the center on top of all fillings. If the tortillas don’t stay in place, put a second baking sheet on top of it to help quesadilla hold is shape. Bake until tortillas are beginning to turn crispy, about 25 to 35 minutes. If you added a second baking sheet, remove it after ten minutes and continue baking. Slice the quesadillas into rectangles and serve warm with sour cream and pico de gallo on the top.