Use a sheet pan and a few store-bought shortcuts to make a large format quesadillas to feed a crowd.
Ingredients
4 tablespoons olive oil, divided
10 (8-inch wide) flour tortillas (soft taco size)
16 ounces shredded Mexican cheese blend, divided
1 (15-ounce) can black beans, drained and rinsed
1 (12-ounce) can corn kernels, drained
1 (7-ounce) can salsa verde
Instructions
Arrange a rack in the middle of the oven and heat to 425°F. Coat a rimmed baking sheet with 2 tablespoons of the oil by pouring the oil onto the baking sheet and tilting it to coat.
Arrange 6 tortillas around the perimeter of the baking sheet so that half of each tortilla is sitting on the baking sheet and the other half hangs over the edge — 2 on each long side and 1 on each end. Place 2 more tortillas on the middle of the baking sheet to create one even layer of tortillas with no gaps.
Sprinkle the tortillas sitting on the baking sheet with half of the cheese. Sprinkle with all the black beans and corn, then dollop evenly with the salsa verde. Sprinkle with the remaining cheese. Fold the tortillas hanging over the edges in half to cover the filling. Place the remaining 2 tortillas over the center, then drizzle or brush with the remaining 2 tablespoons oil.
Place a second rimmed baking sheet on top of the tortillas and press to flatten. Bake the quesadillas sandwiched between the two baking sheets for 20 minutes. Remove the top baking sheet and bake uncovered until golden-brown, 10 to 15 minutes more. Use a pizza wheel or sharp knife to cut the quesadillas into 8 squares and serve.
