Sheet Pan Quesadilla
from Journal
curated by Irene Vlach
6 Servings
Ingredients
- 1 boite haricots noirs, 15.5 oz rinses, egouttes
- 2 Tbsp huile
- 8 flour tortillas, burrito-size
- 8 oz fromage mexican blend, rape
- avoca, en lamelles
- creme sure
- limette, en tranches
- oignons, pickled
Instructions
In the middle of the oven, set a half-sheet pan on rack and preheat to 450 F.
Spread the black beans over a clean kitchen towel and using another clean kitchen towel, thoroughly pat then dry. Take the hot sheet out of the oven. Brush with a little oil and place 2 tortillas, slightly overlapping along one long side of the sheet pan with half hanging over the rim, repeat with 2 more tortillas on the other long side of the pan. Place 1 tortilla, also half hanging over, at each short end, and finish with 1 tortilla in the center so the whole bottom of the sheet pan is covered.
Scatter the cheese and beans over the tortillas. Fold the overlapping edges of the tortilla over the filling until you get an almost tortilla galette. Place the last tortilla in the center and brush with more oil on top. Place another sheet pan, bottom side down, over the giant quesadilla you just made and put into the over.
20-25'. or until the tortilla is crisp and golden on the outside. Slice the quesadilla into desired-size pieces. Serve with