Quesadillas seem to be the underdogs when it comes to homemade Mexican, and I have a sneaking suspicion it’s due to the fact that they can be a total pain to make - what with the last-minute assembly and batch-cooking in a skillet.
BUT. Did you know your standard size sheet pan can fit four six-inch tortillas on it? Toss in the oven for a quick 10 minutes, and you get perfectly melty cheese held in by perfectly crispy tortillas.
This solves all my quesadilla problems. It means no standing over the stove while cooking each one individually; no coordinating the assembling and pan-frying at the same time; and no worrying about the first quesadillas getting cold while the last quesadillas are still cooking. Just assemble your ‘dillas on your sheet pan, add some oil, pop in the oven, and serve up perfectly crisp and melty quesadillas to a crowd!
These particular quesadillas have spicy Mexican chicken, jalapeños, and onion in them, but the oven method will work for any quesadilla fillings you desire.
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