Sheet pan quesadillas loaded with spinach, peppers, and onions for an easy, crowd-pleasing meal.
Ingredients
- 1 tablespoon olive oil
- 4 whole bell peppers, chopped
- 3 whole red onions, chopped
- 10 cups spinach
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 8 whole large flour tortillas
- 1 cup cheddar cheese, shredded
- 1 cup Monterey cheese, shredded
- 2 cups Greek yogurt
- 2 cups Pico de Gallo
Instructions
- 1
Preheat oven to 425°F.
- 2
Heat olive oil in a large skillet over medium heat.
- 3
Sauté bell peppers and red onions until soft (5 minutes).
- 4
Add spinach to skillet. Cook for 2 minutes.
- 5
Add cumin, chili powder, paprika, salt, and pepper and stir to combine.
- 6
On a baking sheet, place 6 tortillas around the edges so half of each tortilla hangs over the side.
- 7
Place 1 tortilla in the center, covering the pan completely.
- 8
Top with the spinach, pepper, and onion mixture and cheeses.
- 9
Place 1 tortilla in center on top of stuffing and fold the hanging tortilla edges towards the pan center.
- 10
Place a second pan sheet on top of the tortillas to hold the structure.
- 11
Place pans in oven and bake for 20 minutes.
- 12
Remove top baking pan and cook another 20 minutes.
- 13
Remove from oven over, slice into rectangles, allow to cool, and store in fridge until ready to serve.
- 14
Serve warm with Greek yogurt and Pico de Gallo.
Equipment
- Baking Sheet
- Large Skillet
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet.