Easy Sheet Pan Quesadillas
These easy sheet pan quesadillas turn my leftover High-Protein Street Corn Taco Skillet into crispy, cheesy quesadillas with golden tortillas and melty cheddar. A simple way to repurpose leftovers into an easy lunch or dinner.
Servings 4
Ingredients
- 4 cups leftover High-Protein Street Corn Taco Skillet
- 8 tortillas
- 2 cups shredded cheddar cheese
- Avocado oil for brushing
- Salsa for serving
- Guacamole for serving
- Greek yogurt for serving (I like Maple Hill Creamery)
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
- Arrange 4 tortillas on the sheet pan. Brush the top side with oil, then flip so it’s parchment side down. Sprinkle about ¼ cup cheese on the tortilla first, then spread about 1 cup of the leftover taco filling over each tortilla, leaving a little space around the edges. Sprinkle each with about another ¼ cup shredded cheddar on top of the street corn mixture.
- Top each with another tortilla and gently press down so the quesadillas hold together.
- Lightly brush the tops of the tortillas with avocado oil.
- Bake for 8 to 10 minutes, then carefully flip each quesadilla. Return to the oven and bake for another 4 to 6 minutes, until the tortillas are golden and crispy and the cheese is melted.
- Let cool for a couple of minutes, then cut into wedges.
- Serve with salsa, guacamole, and Greek yogurt for dipping. Enjoy!
To Store & Reheat:
- Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer for the best texture.
Notes
Swaps & Substitutions:
- Tortillas: Use cassava, gluten-free, flour, or sourdough tortillas. Smaller tortillas may require more than 8.
- Cheese: Swap cheddar for Mexican blend or Monterey Jack.
- Greek yogurt: Use plain, unsweetened dairy-free yogurt for a dairy-free option (such as Cocojune).
- Avocado oil: Another neutral oil, like olive oil, can be used for brushing the tortillas.