Sheet-pan quesadillas
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Stuart West
Sheet-pan quesadillas
Cooked on one baking tray, this is cheesy quesadillas made easy! Served with a simple avocado salsa, it’s the ideal family meal. Keep any leftover corn and beans to mix with cooked rice or pasta, and fresh herbs for salad lunchboxes
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
942Kcal
Fat
63gr
Saturates
26gr
Carbs
58gr
Sugars
6gr
Fibre
10gr
Protein
35gr
Salt
4.2gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 2 tbsp vegetable oil, plus extra to grease
- 5 large flour tortillas
- 1 x 250g pack by Sainsbury’s grated four cheese mix
- 1 x 150g pack diced chorizo
- 1 red onion, finely diced
- 100g black beans (drained weight)
- 100g sweetcorn, tinned or frozen
- 1½ tsp fajita spice mix
To serve
- 2 avocados, diced
- juice of 2 limes
- 2 green chillies, finely chopped
- 30g coriander, roughly chopped
- 4 tbsp soured cream
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Brush a large baking tray with vegetable oil, then line with 4 tortillas so that the edges overlap each other. Sprinkle over half the cheese, then top with the chorizo, half the diced onion, the black beans and sweetcorn. Dust with the fajita spice mix. Top with the remaining cheese, then fold over the edges of the tortillas. If there’s a gap in the middle, fill with a final tortilla.
- Brush the top with 2 tablespoons of oil, then bake in the oven for 15 minutes or until the tortillas are golden. If the edges won’t stay down, don’t force them or the tortillas will rip – top with a similar-sized baking tray and remove it halfway through cooking.
- Meanwhile, for the salsa, combine the avocado, lime juice, chilli, remaining onion, coriander and a pinch of salt. Carefully remove the quesadillas from the tray and slice. Spoon over the soured cream and salsa to serve.
