Simple Recipes for Every Day
Sheet Pan Quesadilla with Jalapeño Ranch
- Serves: 6
- Prep Time: 20 min
- Cook Time: 25 min
Ingredients
Quesadilla
- 10 (10-inch) flour tortillas
- Extra-virgin olive oil, for greasing
- 1½ cup shredded mozzarella cheese
- 2 large avocados, pitted and thinly sliced
- ½ cup green onions, white and green parts, chopped
- 1½ cup shredded pepper Jack cheese
Jalapeño Ranch
- ½ cup mayonnaise
- ½ cup sour cream
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ cup loosely packed fresh cilantro
- ⅓ cup pickled sliced jalapeños, drained
- 2 tablespoons lime juice (from 1 to 2 limes)
Method
Preheat the oven to 425°F with a rack in the center position. Grease a 9x13-inch sheet pan with olive oil.
Arrange the tortillas on the sheet pan, six around the perimeter, so that half of each tortilla is hanging over the edge and two in the center to cover the bottom.
Sprinkle the tortillas evenly with the mozzarella cheese, followed by sliced avocados, green onions and then the pepper jack cheese.
Fold the overhanging tortillas into the center and top with the remaining 2 tortillas. Generously brush the tortillas with olive oil. Place a second sheet pan on top of the quesadilla to keep it flat while baking. Bake for 20 minutes, or until the cheese is melted. Remove the top sheet pan, and bake the quesadilla uncovered until golden and crispy, about 5 more minutes.
Meanwhile, make the jalapeño ranch. To a blender or food processor, add the mayonnaise, sour cream, onion powder, garlic powder, salt, cilantro, jalapeños, and lime juice, blend until smooth.
Cut the quesadilla into 6 pieces and serve with jalapeño ranch alongside.