Quesadillas (Sheet Pan Quesadilla recipe)

February 22, 2018 by April 74 Comments

Sheet pan cheesy beef quesadillas are baked in one big batch in the oven instead of cooking them one by one on the stove. These baking sheet quesadillas are made with soft flour tortillas and loaded with ground beef filling, seasoned with Mexican taco seasonings, roasted red peppers, optional homemade salsa and melted gooey cheese. Perfect for dinner or lunch! This is how you make a large quantity of crisp but soft quesadillas in the oven for your family or a crowd fast!

Need dinner for a crowd in a hurry? Then I have a great sheet pan dinner for you. Baking the quesadillas in the oven is the key to making a bunch of quesadillas quickly. Just trim your tortillas to fit the sheet pan add the cheese and beef etc then pop it in the oven. More details on the ingredients and recipe is below.

My sheet pan quesadilla recipe is super handy on busy nights. The fillings and topping you can add are endless. Make this recipe your own. If you don’t care for beef fillings, add shrimp. Don’t like shrimp, add chicken. Basically, add you’r favorite fillings. I usually go for beef or chicken because that’s what my family loves. Choose your favorite toppings or eat them without toppings.

I love sheet pan quesadillas without toppings. Since this oven baked quesadillas is cheesy enough and has enough sauce to make the filling nice and moist, I didn’t bother with any additional sauces or toppings. These baked quesadillas are simple with a classic beef filling. Sheet pan quesadillas are truly the best and easiest way to get dinner ready in a jiffy.

You can make these baking sheet quesadillas with regular flour tortillas or square tortillas. It may be a little difficult to find square flour tortillas because I’ve only seen them in the store a couple times. You may have better luck. If you can’t find square tortillas, you can use regular round tortillas. I used the medium sized tortillas. Feel free to use the large tortillas if you like.

Preheat the oven to 450 degrees Fahrenheit.
Cook the ground beef then drain most of the fat. Leave about 2 tablespoons of the fat in the skillet.
Add the homemade Mexican taco seasoning. You can also store bought taco seasoning. Add the salsa and tomato sauce to the skillet with the ground beef. Add the flour slurry. Mix until the sauce thickens up. Remove the beef from the skillet and let it cool for 10 minutes.
While the beef is cooling, prepare the quesadillas. Lightly spray a 9X13 baking sheet covered in foil with vegetable oil. Trim about 10 tortillas to fit the baking sheet. Add half of the tortillas to the baking sheet. Add the cheese and then the cooled ground beef mixture.
Place the baking sheet in the oven for a couple minutes. Remove from the oven. Add the roasted red peppers and more cheese. Add the rest of the trimmed tortillas on top of the cheese. Bake for a couple of minutes. Open up the oven and with a wooden spoon or large spoon, press down on the quesadillas.
Pressing down on the tortillas will flatten them and help them stick to the cheese. Remove and slice into squares.

Don’t worry if the gooey cheese and beef filling is hanging out on the sides. I hope you can add this quick baked quesadilla recipe to your sheet pan dinner favorites! If you liked this recipe then you’ll love my shredded chicken taco with homemade salsa and taco seasoning.

4.97 from 31 votes

Quesadillas (Sheet Pan Quesadilla recipe)

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Sheet pan cheesy beef quesadillas are baked in the oven instead of the stove. These baking sheet quesadillas are made with soft flour tortillas and loaded with ground beef filling, seasoned with Mexican taco seasonings, roasted red peppers, optional homemade salsa mixed with a bit of tomato sauce and melted gooey cheese.This is a fun way to make a large quantity of crisp but soft quesadillas in the oven for your family or a crowd fast!

Course: Dinner, Lunch

Cuisine: Mexican, Tex Mex

Servings: 10 people

Calories: 580 kcal

Author: April

Ingredients

1/2 cup store bought salsa See the link to homemade salsa in note below.
1 1/2 tbsp store bought taco seasoning See notes below for link to homemade taco seasoning
1/2 cup plain tomato sauce
1 lb ground beef
3 cup cheese ( I used monterery jack and colby mix)
1/8 cup diced jarred roasted red peppers
10 soft tortillas
2 tbsp water
1 tbsp flour

Instructions

Preheat oven to 500°F. Spray a large 9x13 inch baking sheet with cooking spray. Cover the sheet pan in foil or parchment paper if you like then spray the foil/parchment paper with the cooking spray.
In a small bowl add the water and flour and mix well until the clumps have disappeared. Set to the side.
Heat large skillet over medium high heat until hot. Add ground beef; cook until browned. Drain all but 2 tablespoons of the fat from the beef. Do not turn off the stove. Add the taco seasoning, salsa and tomato sauce. Add the slurry and mix until the ground beef mixture thickens. Reduce to simmer for 5 minutes. Cool for 10 minutes.
Cover the baking sheet with half of the flour tortillas, trimming to fit. Sprinkle cheese and cooled ground beef.

Recipe Notes

Here's the link to the homemade taco seasoning and salsa

The Best Meatloaf Recipe

January 25, 2018 by April 139 Comments

“Yasss” may be the only word you utter after your chomp down and savor the bursting flavors of this delicious classic, tender, and moist meatloaf.

This post may contain affiliate links. I will earn a small commission if you decide to make a purchase after clicking through the link. I will only refer you to products that I use that work well, are helpful and useful.

I struggled to snap that one perfect picture of my meatloaf. It is hard to make meatloaf look good but at the end of the day, the flavor is all that matters. Am I right?

I could probably eat the whole 2 lbs of this meatloaf! I’m serious. This is some GOOD meatloaf!

Meatloaf is one of my favorite comfort foods! My family always fight over the last slice of meatloaf. Back in the day, you wouldn’t find me fighting over meatloaf because I pretty much hated it. I grew tired of trying dry or bland meatloaf recipes. I eventually worked on making my own meatloaf. If you don’t like meatloaf I bet you’ll love this recipe.

Meatloaf isn’t rocket science. Don’t skimp on seasonings and use a generous amount of sauteed onions. The cooked onions made this meatloaf super delicious. A lot of recipes use milk but I don’t use milk. I only use beef broth. It works, trust me. The beef broth provides so much flavor.

I preheat the oven to 350 degrees Fahrenheit. For an easy cleanup, I line my tray with parchment paper or heavy-duty aluminum foil. I cover the entire top and sides of the baking sheet with foil. I used parchment paper for this recipe since I was out of foil, BUT I prefer to use aluminum foil. The baking tray stays a bit cleaner with foil.

I always use fresh bread not the breadcrumbs from the store. Fresh bread will keep the beef moister. I rip the bread in half then place it in the food processor then process into tiny crumbs. I then soak the bread crumbs in a small bowl with beef broth, eggs, and Worcestershire sauce.

I don’t care for tough meatloaf, so I gently combine the ground beef with the egg, bread, and onion mixture, making sure I don’t overdo it. I place the beef on the baking sheet then shape it into a loaf. With a basting brush, I slather on the sweet and savory peppery brown sugar ketchup then pop it into the oven.

Lastly, I place an empty baking sheet on the shelf below the meatloaf and fill it with water. This will help keep the meatloaf nice and moist. I bake the meatloaf for 45-55 minutes or until it’s done.

Do you see all that great flavor? The sweet tangy peppery red ketchup glaze. Yum! The diced cooked onions are looking good too! This meatloaf is amazing. I couldn’t wait to sink my teeth into it.

I won’t be surprised if your family gobbles this meatloaf up in minutes. I don’t brag very much but this meatloaf is ridiculously easy to make and so DAMN good!

My sister made this meatloaf. Her picky husband and daughter both hate meatloaf but LOVED this one! My sis said it tasted like restaurant meatloaf. Those are the type of things I love to hear. I love cooking and I love helping people create delicious easy food. I hope you can try it!

If you love this recipe, you’ll love Salisbury Steak with Onion Gravy

Since Facebook is showing less content I figured I would make groups where members can connect more closely, laugh, post recipes or food stuff and ask questions etc just click the link below.

If you LOVE soul food/ southern food join our NEW FB group: Soul Food Love/Southern Recipes. You are not required to post recipes if you don’ t have it, we just want to see your yummy food!!

5 from 41 votes

The Best Meatloaf Recipe

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

Yasss may be the only word you utter after your chomp down and savor the bursting flavors of this delicious classic, tender, and moist meatloaf.

Course: Dinner, Lunch

Cuisine: American

Keyword: classic comfort food, classic dinner, comfort food

Servings: 8 people

Calories: 472 kcal

Author: April

Ingredients

2 lb ground beef preferably not lean ground beef
4 slices of fresh bread food processed
1/3 cup beef broth I used Better Than Bouillon Beef Base
1 1/2 tbsp Worcestershire sauce
2 eggs lightly beaten
1 pinch ground thyme
2 pinches dry parsley
1 tbsp vegetable oil
4 garlic cloves minced
2 cups red onion diced
1/2 cup ketchup
4 tbsp light brown sugar about 4-5 tablespoons
2 tsp pepper optional

Instructions

Preheat the oven to 350 degrees Fahrenheit. Cover the entire top and sides of a baking sheet with heavy-duty aluminum foil. See notes.
Add the vegetable oil to a medium skillet over medium heat. Once the oil is hot, enough add the onions and cook until softened about 6-8 minutes. A minute before the onions are done, add the garlic.
Cook until fragrant (about 30 seconds). Remove the onions and garlic from the skillet and let it cool for about 5 minutes.
To a small bowl add the fresh breadcrumbs, eggs, Worcestershire sauce and beef broth. Mix gently. Let the breadcrumbs soak for 5 minutes.
To a bowl add the ketchup, pepper and brown sugar. Mix well. Reserve for later.
Use a bowl big enough for the ground beef and breadcrumb mixture. Add the ground beef to the bowl with all the seasonings, salt, and pepper. Add the breadcrumb mixture, onions and garlic and gently mix.
Place the beef on the baking sheet lined with heavy-duty aluminum foil. Shape the beef into a loaf. Pour only half of the brown sugar ketchup over the meatloaf.
With the basting brush, brush the ketchup all over the top and side of the meatloaf. Place the meatloaf in the oven. Add another baking sheet on the lower shelf right underneath the meatloaf. Fill it with water. See notes.
Bake for 45-55 minutes or until the temperature on your meat thermometer reads 165 degrees Fahrenheit. Cover the meatloaf with the remaining ketchup glaze and serve with mashed potatoes and vegetables.

Recipe Notes

Do not overmanipulate the ground beef. Gently mix the ground beef into the seasonings and breadcrumb mixture.
The pan with water will make the meatloaf moist.
Storage: refrigerate meatloaf in airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap for 3-4 days.

Notes always reach for Better than Bouillon Beef Base whenever I need to use beef broth. It's just like homemade broth and it packs lots of flavors. It also lasts longer than the boxed or canned broth. The beef base is made from roasted beef & concentrated beef stock You can find the low sodium beef here. Be careful when using BTB because it contains salt. I use this sheet pan and meat thermometer.

Enfrijoladas

October 14, 2017 by April 23 Comments

If you love Mexican food then you will love this Mexican enfrijolada recipe. Enfrijoladas are similar to enchiladas. Instead of using enchilada sauce, black bean sauce is used. They

are traditionally made using corn tortillas, with chorizo, chicken or cheese and slathered in a black bean or pinto bean sauce then topped with crumbled queso fresco. This

enfrijolada recipe uses flour tortillas, ground beef and 3 different cheeses: monterey jack, colby and queso fresco. You can serve these cheesy enfrijoladas with salsa,

shredded lettuce, avocado, cilantro, radishes, sour cream. Whatever you like! It’s so good!

Enfrijoladas

Name: Quesadillas (Sheet Pan Quesadilla recipe)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10 people
Ingredients: 1/2 cup store bought salsa (See the link to homemade salsa in note below. ); 1 1/2 tbsp store bought taco seasoning (See notes below for link to homemade taco seasoning ); 1/2 cup plain tomato sauce; 1 lb ground beef; 3 cup cheese ( ( I used monterery jack and colby mix)); 1/8 cup diced jarred roasted red peppers; 10 soft tortillas; 2 tbsp water; 1 tbsp flour

Hi friends! If you love fajitas or enchiladas then I know you’ll love this baked enfrijolada! I actually love enfrijoladas more than enchiladas. It takes a bit of prep time but the end result is sooo worth it.

They are so delicious, even my picky 4 year old loves it. This recipe is a great way to get kids to eat their beans. You can leave out the beef or add a more traditional filling like chorizo or chicken or make a cheese only filling.

I don’t eat pork, so I have to use beef or chicken. A little tip, before you add the fillings to your enfrijoladas, pop your corn or flour tortillas into the microwave to make them more pliable then add your fillings.

How to make enfrijoladas

Ingredients:

For the Enfrijoladas:
Your choice of corn or flour tortillas, (I used the medium sized flour tortillas, make sure they are medium sized not large)
Your choice of fillings (cooked diced chicken, ground chicken, chorizo, steak, ground beef seafood, etc)
Your choice of toppings, crumbled queso fresco, cheddar cheese, monterey jacke etc, cilantro, shredded lettuce, salsa, avocado, thinly sliced radishes, crema, sour cream etc)

For the black bean sauce:
2 cans of black beans (qty 2 15 oz cans with its broth)
1 cup salsa or you can use fresh tomatoes and onions (I love On the border Salsa)
2-3 chipotles in adobo sauce (I used 3 tbs plus the adobo sauce, I like mine a tad spicy)
2 tbs to 1/4 cup of adobo sauce from the can of chipotles in adobo sauce
2 1/4 cups chicken or beef broth (I love to use Better than Bouillon Chicken and Beef Base)
salt and pepper for taste if needed.

Directions:
Preheat oven to 350 degrees Fahrenheit. Add all of the black bean sauce ingredients into a food process and puree until smooth. Season with salt and pepper for taste. Add more adobo sauce and chipotle pepper if needed and puree again. Pour the black bean sauce into a large bowl.

Spread some of the black bean sauce evenly over the bottom of a 9X13 pan. Pop the tortillas in the microwave for about 10-20 seconds to make them soft and pliable. Using tongs or your hands, dip the tortilla into the black bean sauce and coat both sides. Transfer to a plate then add your fillings.

Fold the tortilla in half two times. They should look like triangles. See pic right above. Pour the remaining bean sauce into the pan and add your choice of cheeses. I was able to fit 8 tortillas in my pan. Bake at for 15-20 minutes or until the cheese has melted.

Quesadillas in the oven (Sheet Pan Quesadillas), Jamaican Beef Patties , Cheesy Jalapeno Ground Beef Tamale Pie

CHICKEN TACOS WITH HOMEMADE TACO SEASONING AND HABANERO SALSA

Enfrijoladas

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Enfrijoladas are similar to enchiladas. Instead of using enchilada sauce, black bean sauce is used. They are traditionally made using corn tortillas, with chorizo, chicken or cheese slathered in a black bean or pinto bean sauce, topped with crumbled queso fresco. This enfrijolada recipe uses flour tortillas, ground beef and 3 different cheeses: monterey jack, colby and queso fresco! You can serve enfrijoladas with salsa, shredded lettuce, avocado, cilantro, radishes, sour cream. Whatever you like! It's so good!

Course: Dinner, Lunch

Cuisine: Mexican

Keyword: ethnic food, restaurant food, take out

Servings: 8 people

Calories: 369 kcal

Author: April

Ingredients

Ingredients:
For the Enfrijoladas:
Your choice of medium sized corn or flour tortillas (I used the medium sized flour tortillas)
Your choice of fillings cooked diced chicken, ground chicken, chorizo, steak, ground beef seafood, etc
Your choice of toppings crumbled queso fresco, cheddar cheese, monterey jacke etc, cilantro, shredded lettuce, salsa, avocado, thinly sliced radishes, crema, sour cream etc)
For the black bean sauce:
2 cans of black beans qty 2 15 oz cans with its broth
1 cup salsa or you can use fresh tomatoes and onions instead if you like I love On the border Salsa
2-3 chipotles in adobo sauce I used 3 tbs plus the adobo sauce, I like mine a tad spicy
2 tbs to 1/4 cup of adobo sauce from the can of chipotles in adobo sauce
2 1/4 cups chicken or beef broth I love to use Better than Bouillon Chicken and Beef Base
salt and pepper for taste if needed.

Instructions

Preheat oven to 350 degrees Fahrenheit. Add all of the black bean sauce ingredients into a food process and puree until smooth. Season with salt and pepper for taste. Add more adobo sauce and chipotle pepper if needed and puree again. Pour the black bean sauce into a large bowl.
Spread some of the black bean sauce evenly over the bottom of a 9X13 pan. Pop the tortillas in the microwave for about 10-20 seconds to make them soft and pliable. Using tongs or your hands, dip the tortilla into the black bean sauce and coat both sides. Transfer to a plate then add your fillings.
Fold the tortilla in half two times. They should look like triangles. See pic right above. Pour the remaining bean sauce into the pan and add your choice of cheeses. I was able to fit 8 tortillas in my pan. Bake at for 15-20 minutes or until the cheese has melted. Top with your favorite toppings.

Recipe Notes

Couple tips:

Microwave the tortillas first to make them more pliable.

If you have any leftover black bean sauce. You can add it to a tightly sealed container and refrigerate for 3-4 days.

Try to use the medium sized tortillas. The larger ones probably won't fit in a 9X13 pan. If you like to use the small tortillas add the fillings then just fold them in half and place in the pan.

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