# What You'll Need:
→ Meat & Protein
01 - 1 lb ground beef or chicken, or drained canned black beans for vegetarian option
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, approx. 10-inch diameter
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
# How to Make:
01 - Preheat oven to 400°F. Lightly grease a large rimmed sheet pan approximately 17x12 inches with nonstick spray or oil.
02 - Heat olive oil in a large skillet over medium heat. Add ground meat and cook, breaking it up with a spoon, until browned and nearly cooked through, about 5 minutes.
03 - Add diced onion, bell pepper, corn, and jalapeño to the skillet. Cook for 3 to 4 minutes until vegetables soften.
04 - Stir in minced garlic, ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper. Cook for an additional minute. Remove from heat and if using beans, stir them in to warm through.
05 - Place 6 tortillas overlapping around the edges of the prepared sheet pan so that half of each tortilla hangs over the side, then cover the center with one tortilla.
06 - Spread the meat and vegetable mixture evenly over the tortillas. Sprinkle shredded cheese over the filling.
07 - Place one more tortilla in the center, then fold the overhanging tortillas over the filling to enclose it completely.
08 - Brush the top with melted butter or neutral oil. Place a second sheet pan on top and gently press down.
09 - Bake in the preheated oven for 15 minutes. Remove the top pan and continue baking for 5 more minutes until the tortillas turn golden and crisp.
10 - Let the quesadillas rest for 5 minutes before slicing into squares. Serve with preferred toppings such as sour cream, salsa, guacamole, or cilantro.
