# Ingredient list:
→ Meat & Protein
01 - 1 lb ground beef or chicken (or drained canned black beans for vegetarian)
02 - 1 tbsp olive oil
→ Vegetables
03 - 1 medium red bell pepper, diced
04 - 1 medium yellow onion, diced
05 - 1 cup corn kernels (fresh, canned, or frozen)
06 - 2 cloves garlic, minced
07 - 1 jalapeño, seeded and finely chopped (optional)
→ Spices
08 - 1 ½ tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1 tsp chili powder
11 - ½ tsp dried oregano
12 - 1 tsp salt
13 - ½ tsp black pepper
→ Other
14 - 12 large flour tortillas (approximately 10 inches)
15 - 3 cups shredded cheddar or Mexican blend cheese
16 - 2 tbsp melted butter or neutral oil (for brushing)
17 - Optional toppings: sour cream, salsa, guacamole, chopped cilantro
# Step-by-step guide:
01 - Preheat oven to 400°F. Lightly grease a large rimmed sheet pan, approximately 17 by 12 inches, with nonstick spray or a small amount of oil.
02 - Heat olive oil in a large skillet over medium heat. Add ground meat and cook, breaking it apart with a spoon, until browned and nearly cooked through, about 5 minutes.
03 - Add diced onion, bell pepper, corn kernels, and jalapeño to the skillet. Sauté for 3 to 4 minutes until softened.
04 - Stir in minced garlic, ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper. Cook for 1 additional minute, then remove from heat. If using beans as protein, add them now and warm through.
05 - Arrange six tortillas overlapping around the edges of the sheet pan so that half of each tortilla hangs over the sides, then place one tortilla in the center.
06 - Evenly distribute the meat and vegetable mixture over the tortillas. Sprinkle shredded cheese evenly over the filling.
07 - Place one more tortilla in the center, then fold the overhanging tortillas over the filling to completely enclose it.
08 - Brush the top of the assembled tortillas with melted butter or neutral oil.
09 - Place a second sheet pan on top and gently press down. Bake for 15 minutes, then remove the top pan and continue baking for 5 more minutes until the quesadilla is golden and crisp.
10 - Allow to rest for 5 minutes before slicing into squares. Serve with optional toppings such as sour cream, salsa, guacamole, or chopped cilantro.
