Sheet Pan Quesadillas

Name: Sheet Pan Quesadillas (Upgraded)
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 pound Pork Shoulder-cut into 1-inch cubes; 1 tbsp Olive Oil; 1 tbsp Chipotle Peppers in Adobo Sauce-minced; 1 tsp Smoked Paprika; 1/2 tsp Garlic Powder; 1/2 tsp Onion Powder; 1/4 tsp Cayenne Pepper; 1/4 tsp Salt; 1/4 tsp Black Pepper; 2 Poblano Peppers; 1/2 cup Diced Yellow Onion; 2 cups Shredded Monterey Jack Cheese; 1 cup Shredded Pepper Jack Cheese; 8 Large Flour Tortillas; To taste Guacamole; To taste Mexican Crema

⏱45 min

👥6

🔥500 cal

Medium

🍽️Mexican

A flavorful twist on sheet pan quesadillas featuring seasoned pork, roasted poblano peppers, and a blend of cheeses.

1 pound Pork Shoulder-cut into 1-inch cubes

1 tbsp Olive Oil

1 tbsp Chipotle Peppers in Adobo Sauce-minced

1 tsp Smoked Paprika

1/2 tsp Garlic Powder

See all 16 ingredients ↓

(0 reviews)

⏱45 min

👥6

🔥500 cal

Medium

🍽️Mexican

A flavorful twist on sheet pan quesadillas featuring seasoned pork, roasted poblano peppers, and a blend of cheeses.

#Sheet Pan #Pork #Quesadillas #Spicy

Instructions

Preheat oven to 400°F (200°C).
Roast Poblano Peppers directly over a gas flame or under the broiler, turning occasionally, until blackened on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and dice.
In a bowl, combine all Pork ingredients and toss to coat. Spread pork and Diced Yellow Onion in a single layer on a large baking sheet.
Bake pork for 25-30 minutes, or until cooked through and slightly browned. Let cool slightly, then shred with two forks.
Lay out 4 tortillas on the baking sheet. Sprinkle each tortilla with 1/2 cup of Monterey Jack Cheese, 1/4 cup of shredded Pork, 1/4 cup of diced Poblano Peppers, and 1/4 cup of Pepper Jack Cheese.
Top with remaining 4 tortillas to create quesadillas. Lightly press down.
Bake for 8-10 minutes, or until cheese is melted and tortillas are golden brown.
Cut into wedges and serve with Guacamole and Mexican Crema.

Ingredients

1 pound 450 g Pork Shoulder-cut into 1-inch cubes
1 tbsp 15 mL Olive Oil
1 tbsp 15 mL Chipotle Peppers in Adobo Sauce-minced
1 tsp 5 mL Smoked Paprika
1/2 tsp 2.5 mL Garlic Powder
1/2 tsp 2.5 mL Onion Powder
1/4 tsp 1.25 mL Cayenne Pepper
1/4 tsp 1.25 mL Salt
1/4 tsp 1.25 mL Black Pepper
2 200 g Poblano Peppers
1/2 cup 60 g Diced Yellow Onion
2 cups 240 g Shredded Monterey Jack Cheese
1 cup 120 g Shredded Pepper Jack Cheese
8 N/A Large Flour Tortillas
To taste N/A Guacamole
To taste N/A Mexican Crema

Equipment

Baking Sheet
Bowl
Fork
Tongs

Instructions

Preheat oven to 400°F (200°C).
Roast Poblano Peppers directly over a gas flame or under the broiler, turning occasionally, until blackened on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and dice.
In a bowl, combine all Pork ingredients and toss to coat. Spread pork and Diced Yellow Onion in a single layer on a large baking sheet.
Bake pork for 25-30 minutes, or until cooked through and slightly browned. Let cool slightly, then shred with two forks.
Lay out 4 tortillas on the baking sheet. Sprinkle each tortilla with 1/2 cup of Monterey Jack Cheese, 1/4 cup of shredded Pork, 1/4 cup of diced Poblano Peppers, and 1/4 cup of Pepper Jack Cheese.
Top with remaining 4 tortillas to create quesadillas. Lightly press down.
Bake for 8-10 minutes, or until cheese is melted and tortillas are golden brown.
Cut into wedges and serve with Guacamole and Mexican Crema.

Nutrition per serving

Calories 500

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0 reviews

Sheet Pan Quesadillas

Sheet Pan Quesadillas

Ratings & Reviews

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