Spinach Sheet Pan Quesadilla

Prep Time: 60 minutes

Yield: 10

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.

Related Recipes

• Chocolate Chip Cookies
• Coconut Egg Curry
• Vegetable Sweet Corn Soup

Log in to leave a review or comment.