Sheet Pan Quesadilla with Jalapeño Ranch
Stuffed with cheese and avocado, this giant, melty, upgraded cheese sheet pan quesadilla is good on its own, but we take it over the top with a side of…
Ingredients
10 8-10” flour tortillas 1 cup mozzarella
grated 1 cup pepper Jack cheese
grated 2 large avocados
thinly sliced ½ cup green onions
minced½ cup mayonnaise
½ cup sour cream
1 tsp onion powder
1 tsp garlic powder
½ tsp salt ¼ cup cilantro
finely minced 1/2 cup pickled jalapeños
drained 2 tbsp lime juice
Nutrition Notes
Kitchenware Needed
Instructions
Preheat the oven to 425°F. On a large greased baking sheet arrange six tortillas around the perimeter so that half of each tortilla is hanging over the edge. Fill the middle of the baking sheet with two more tortillas (See step by step photos). Top with grated cheese followed by sliced avocados and green onions. Fold the overhanging tortilla into the center to cover the filling and finish off with two more tortillas over the center.
Generously brush or spray tortillas with oil and place a second (oiled underneath) baking sheet on top of tortillas to keep tortillas flat while baking. Bake for 20 minutes covered, followed by 5 minutes uncovered or until golden and crispy. While quesadilla is cooking make the jalapeño ranch by blending all ingredients together using either an immersion blender, blender or food processor. Cut quesadilla into large squares and serve dipped into jalapeño ranch.
