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Sheetpan Quesadillas

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Ingredients:

  • Member's Mark Olive Oil Cooking Spray 

  • 6 Guerrero Burrito Flour Tortillas (12-inch size)

  • 6 cups of Member's Mark Mexican Style Finely Shredded Cheese, divided 

  • 1 (26 ounces) package of Member's Mark Mild Fully Cooked Beef Barbacoa, removed from sauce and diced

  • 1 ½ cups of Members Mark Street Corn Dip (or use the homemade version below)

  • Member's Mark Homestyle Chunky Guacamole 

  • Member's Mark Fresh Cilantro Salsa 

Directions:

  1. Preheat oven to 425 degrees, and generously spray a 13 x 18 sheet pan with cooking spray.

  2. Lay 2 tortillas on each side of the sheet. Let the center portion of the tortillas overlap, and let the edges of the tortillas drape over the sides. Place 2 tortillas on the top and bottom, letting the edges hang over the sides. At this point, you will have covered the entire bottom of the pan and will have enough tortilla to fold over and cover the top. Note: If using smaller tortillas, use enough to cover the entire bottom of the sheet pan. You also may need to add additional tortillas to the top to cover the filling.

  3. Sprinkle 4 cups of cheese over the tortillas, followed by the Barbacoa meat. Note: If desired, add up to 6 Tablespoons of the sauce from the Barbacoa to help moisten and flavor the diced meat.

  4. Using a spoon, distribute the Street Corn Dip over the top of the meat. Smooth dip into an even layer over the meat.

  5. To finish the filling, sprinkle on 2 cups of the shredded cheese.

  6. Fold the edges of the tortillas over the filling. Heavily spray the top of the tortillas.

  7. Place a second 13 x 18 sheet pan on top of the quesadilla, pushing down to help weigh down the top and create a flat, even quesadilla. Keeping the sheet pans in place, put the quesadilla into the oven.

  8. Bake for 15 minutes, then remove the second sheet pan on top. Bake for 5 more minutes or until the top is golden brown and the meat reaches 165 degrees. Remove from the oven and let cool for at least 5 minutes before cutting.

  9. Cut quesadilla into 12 pieces. Serve with the Member's Mark Homestyle Chunky Guacamole and some Member's Mark Fresh Cilantro Salsa.

Serves 6

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Quick and Easy Creamy Corn Filling

Ingredients :

  • 8 ounces of Great Value Cream Cheese, softened

  • 1 cup of sour cream

  • 1 cup of canned or fresh corn

  • 1 Tablespoon of Taco Seasoning

Directions:

  1.  Place all ingredients in a bowl. Stir well until combined. 

 Chef Notes:

  • Everyone loves to eat a good quesadilla; you will love to cook this one too! There is no need to make one at a time. This sheet pan method is quick and will help you create an extra crunchy quesadilla!

  • The Member's Mark Barbecoa is absolutely delicious! However, you can also use the Members Mark Carnitas for a different version if you prefer.

  • Do you have leftover Member's Mark Rotisserie Chicken? This is a great way to use that in a second meal! Taco meat is also a welcome addition.

  • We are using Salsa and guacamole as garnishes today. However, use your favorite Mexican condiment! Black bean dip, sour cream or Mexican crema, even our Member's Mark Avocado Salsa with Fresh Tomatillos would be delicious!

  • This is a quick dinner idea, but it is also a great lunch box solution! Kids love these quesadillas for lunch, so make sure to make extras! (FYI…Big kids like to take them to work, too!)

  • If you want extra veggies, feel free to add black beans, sauteed peppers, or corn for a complete nutritious meal! 

  • If you want to add a quick side dish, don't forget to purchase a package of our Member's Mark Southwest Style Cheesy Rice or the Member's Mark Southwest Salad Kit. The perfect way to round off this meal!

  • This quesadilla demonstrates a great technique! When making this dish at home, you will use a baking sheet. Once you have assembled the quesadilla, make sure to top it with a second one. This helps weigh down the quesadilla and creates an even crispy surface while baking.

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