Who doesn’t love a piping hot quesadilla ? The crunch of the grilled tortilla and the ooey gooey cheese edges is a winning combination, plus they're cut into wedges, which I think we can all can agree is a superior shape for food (see: pizza and pie and cake). A cheese quesadilla is an exercise in restraint and simplicity, but you can also go in a maximalist direction and stuff a quesadilla with your favorite fillings: chicken , black beans, chopped onions and peppers, diced tomatoes, cilantro, corn. (You get the idea.)
And whether you like to keep it simple or go all when it's quesadilla time, you’ve likely made your quesadillas a lot like the rest of us: on a stovetop in a skillet . While this method is tried and true, it can be a bit time-consuming, especially if you're making more than one quesadilla. For a better way to make a big batch of quesadillas, look to your oven and Eric Kim , the cookbook author and New York Times Cooking columnist who never fails to charm us with his tips, tricks and recipes .
Related: The 10 Best Healthy Tortilla Brands to Buy, According to Registered Dietitians
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The Best Way to Make Sheet Pan Quesadillas, According to Eric Kim
Kim recently shared his sheet pan method for making quesadillas, which will help you make up to six at once. We're listening, Eric.
“I know you know how to make six quesadillas on the stovetop,” Kim says in the video, “but I’m telling you, this sheet pan method helps you get [there] faster.”
Citing results that boast crispier cheese edges, “molten cheese interiors” and a “perfect golden brown tortilla with a nice crunch,” Kim's method requires only a single sheet pan, an oven and about 8 to 10 minutes of waiting time (not even standing-at-the-stove time).
“To make more of an occasion out of it, you can add all the accouterments,” he says. I mean who doesn't like an accouterment? For Kim, that includes hot sauce, lime and cilantro. However, the bestselling cookbook author does add that if he has sour cream and avocado, “Wow, that's a party.”
To follow Kim’s sheet pan method, preheat your oven to 425°, arrange six tortillas on a sheet pan and add your toppings. Kim uses shredded cheese, paprika and corn, but this is your opportunity to get creative with what you have or what you love.
Bake the quesadillas for 5 minutes, then remove the baking sheet from the oven and use a spatula to fold each tortilla in half. Stick the pan back in the oven until the tortillas are golden and crispy and some of the cheese has oozed out of the tortillas and has gotten crispy too (this should take 3-5 minutes).
Remove the pan from the oven and let them cool for a few minutes (this is actually the hardest part of the recipe). Serve with your toppings and enjoy your quesadilla party!
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