# What you 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 (approximately 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
# Directions:
01 - Preheat oven to 400°F (200°C) and grease a large rimmed sheet pan (approximately 17x12 inches) with nonstick spray or a small amount of oil.
02 - Heat olive oil in a large skillet over medium heat. Add ground meat and cook, breaking it apart, for about 5 minutes until browned and nearly cooked through.
03 - Add diced onion, bell pepper, corn, and jalapeño to the skillet. Sauté 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, then remove from heat. If using black beans, stir them in now and warm through.
05 - Place 6 tortillas on the sheet pan with overlapping edges, so half of each tortilla extends over the pan's edge. Lay 1 tortilla in the center of the pan.
06 - Evenly spread the meat and vegetable mixture over the arranged tortillas. Sprinkle shredded cheese uniformly on top of the filling.
07 - Position one more tortilla in the center over the cheese, then fold the overhanging tortillas inward, fully enclosing the filling.
08 - Brush the entire top surface with melted butter or neutral oil for crispness.
09 - Place a second sheet pan on top and press gently to compact the quesadilla. Bake in the preheated oven for 15 minutes. Remove the top pan and continue baking for an additional 5 minutes until golden and crisp.
10 - Allow the quesadilla to rest for 5 minutes before slicing into squares. Serve with optional toppings such as sour cream, salsa, guacamole, or chopped cilantro.
