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recipe image Speedy Sheet Pan Quesadilla

Speedy Sheet Pan Quesadilla

Speedy Sheet Pan Quesadilla

We named this recipe the Speedy Sheet Pan Quesadilla for a reason! These easy-to-make quesadillas only need 15 minutes of prep but will knock the socks off family and guests with their fun sheet pan presentation and cheesy goodness. Best of all, you can tweak the recipe to include your favorite veggies. Want your quesadillas spicy? Bring on the jalapenos and chilis! Want a tamer version to serve the kids? Prepare the Speedy Sheet Pan Quesadilla with bell peppers instead.

We named this recipe the Speedy Sheet Pan Quesadilla for a reason! These easy-to-make quesadillas only need 15 minutes of prep but will knock the socks off family and guests with their fun sheet pan presentation and cheesy goodness. Best of all, you can tweak the recipe to include your favorite veggies. Want your quesadillas spicy? Bring on the jalapenos and chilis! Want a tamer version to serve the kids? Prepare the Speedy Sheet Pan Quesadilla with bell peppers instead.

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  • Preparation timePrep time15 min
  • Ready inReady in40 min
  • ServingsPortionsPortions 4
  • DifficultyDifficultyEasy

Ingredients

  • 3 tablespoons Country Crock® Original Spread Country fresh taste Country crock original
  • 3-4 scallions, white portion only, sliced
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 tablespoon ground cumin
  • salt and black pepper
  • 1 cup baby spinach
  • 2 cups corn
  • 1 cup black beans
  • 1/4 cup cilantro, chopped
  • 7 10'' flour tortillas
  • 2 cups rotisserie chicken, shredded
  • 4 cups cheese, shredded (Mexican blend)
  • Greek-style plain yoghurt, for serving
  • salsa, for serving
  • guacamole, for serving
Optional Toppings
  • 1 jalapeño, thinly sliced
  • 1 Roma tomato, small diced
  • remaining green part of scallions, sliced

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Heat oven to 425 F.
      2. In a large pan, add 1 tablespoon Country Crock Original spread and sauté the white part of green onions, until softened.
      3. Add minced garlic, chili powder, cumin powder, salt, and black pepper. Sauté for about a minute.
      4. Now add to that baby spinach, corn, and black beans and saute for 2-3 minutes, stirring frequently. Once done, sprinkle fresh cilantro on top and keep aside. (You can add more veggies like bell peppers and jalapeno in the veggie mixture as preferred).
      5. Grease a 9 x 13-inch baking sheet evenly with Country Crock Original Spread and start to assemble 10” tortillas on the baking sheet, overlapping each other to cover the entire sheet. Let about half of each tortilla overhang to the rim (to fold later on). Make sure the tortillas cover the bottom surface of the baking sheet.
      6. Spread veggie mixture evenly, then chicken, and then top with shredded cheese.
      7. Place one final tortilla in the center, on top of the filling, and fold the overhanging tortillas to fully cover the filling.
      8. Brush the top of the tortillas evenly with Country Crock Original Spread.
      9. Place another baking sheet on top of the quesadillas to put weight and transfer the stacked baking sheets to the oven. Bake for 20 minutes.
      10. Remove the top baking sheet and bake quesadillas for 5 more minutes or until the tortillas are lightly golden.
      11. Slice the quesadillas and serve warm. Enjoy with Greek yogurt, salsa, and guacamole!

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