sheet pan beef quesadilla with cilantro sauce
sheet pan beef quesadilla with cilantro sauce
sheet pan beef quesadilla with cilantro sauce
sheet pan beef quesadilla with cilantro sauce
sheet pan beef quesadilla with cilantro sauce
sheet pan beef quesadilla with cilantro sauce
sheet pan beef quesadilla with cilantro sauce
sheet pan beef quesadilla with cilantro sauce
sheet pan beef quesadilla with cilantro sauce
sheet pan beef quesadilla with cilantro sauce
sheet pan beef quesadilla with cilantro sauce
sheet pan beef quesadilla with cilantro sauce
sheet pan beef quesadilla with cilantro sauce

Ingredients

1/2 lb ground beef
Jalapeno Extra Virgin Olive Oil
2 Tbl Barbacoa Blend
10 8-10 inch flour tortillas
2 cups shredded Mexican blend cheese
1 avocado, sliced
6 scallions, sliced
2 roma tomatoes, diced
Woods Foods Pickled Jalapenos
Creamy Cilantro Sauce for serving

Are you a fan of our Slab Grilled Cheese? (If not, get to it!) If you are, then you’re going to LOVE this big slab of melty, cheesy quesadilla goodness. Cue the cul de sac neighbors or soccer team, this big tortilla sammich is here to feed a crowd. The spicy Barbacoa Beef is the star of the show. Then load it up with cheese, avocado, tomatoes and more. Ready, set, FOLD!

Swipe through the images to see a step-by-step demo on tips to fold the quesadilla.

Instructions

1.In a large skillet over medium heat, drizzle in Jalapeno Extra Virgin Olive Oil. Saute the ground beef with the Barbacoa Blend until completely cooked through, about 8 mins. Set aside and allow to cool.
2.Preheat oven to 425°F.
3.Spray a sheet pan with nonstick spray. Arrange six tortillas around perimeter so that half of each tortilla is hanging over the edge. Fill the middle of the sheet pan with two tortillas (See step by step photos).
4.Top the tortillas with grated cheese then the Barbacoa seasoned beef. Add on layers (not too thick) of scallion, roma tomato, avocado and Woods Foods Jalapeno Relish.
5.Fold the overhanging tortillas toward the center exposing the edge of the sheet pan. Fill in the center with the remaining tortillas. Brush the top with Jalapeno Extra Virgin Olive Oil.
6.Spray the bottom of a second sheet pan with nonstick spray. You will top the tortilla with this sheet pan to weigh it down. If you are concerned about the sheet pan making contact, place a piece of foil between the sheet pan and quesadilla.
7.Once the second sheet pan is in place on top of the quesadilla, weight it down. Not too much! We used two ceramic baking dishes. You don't need to squish the quesadilla, just firmly and evenly press it.
8.Bake for 20 minutes. Remove from the oven and remove the top weighted sheet pan and foil (if using.) Return to the oven, uncovered, for 5-7 mins or until golden brown.
9.Cut into pieces and serve with Creamy Cilantro Sauce.

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