Sheet Pan Quesadillas

Directions

Preheat the oven to 425°. In a large skillet over medium heat, heat olive oil. Add bell peppers and onions and cook until soft, about 5 minutes. Remove from skillet and set aside. Add ground beef to the skillet and cook, breaking up the meat with a wooden spoon, until the beef is no longer pink, about 5 minutes. Drain the fat, then stir in cumin, chili powder, and paprika, and season with salt and pepper.

On a half sheet, place 6 tortillas around the edges of the pan so that about half of each tortilla hangs over the side. Place another tortilla in the center to cover the pan completely, then top with ground beef, pepper and onion mixture, cheeses, and green onions.

Place another tortilla in the center (on top of all fillings), then fold each tortilla towards the center. Place a second baking sheet on top of the tortillas (to help the quesadilla hold its shape!) and bake until tortillas are beginning to turn crispy, about 20 minutes. Remove the baking sheet from the top and continue baking until the tortillas are golden and crispy, about 15 minutes more.

Slice into rectangles, and serve warm with sour cream and pico de gallo.