Pirates Pantry

Plundering the seven seas for grub worth preserving

Ship's Wheel Sheetpan Quesadilla

main-dishbakedpartypotluckcomfort-foodmexican

Prep
10 min
Cook
30 min
Total
40 min
Servings
8

For the Quesadilla Assembly

Arrange the tortillas carefully to create a seamless wheel that holds all the fillings securely when folded.

Ingredients

  • 0 tbsp Vegetable Oil
  • 8 10-inch Flour Tortillas
  • 3 cups Shredded Mexican Blend Cheese
  • 1 15-oz can Hormel Chili Chicken Chipotle With Beans
  • 1 15-oz can Black Beans
  • ⅓ cup Drained Chopped Pickled Jalapeño Peppers
  • 1 tsp Chili Powder

Instructions

  1. Preheat oven to 425°F. Use Vegetable Oil to thoroughly brush the bottom and sides of a half sheet pan.
  2. Lay two Flour Tortillas along each long side of the sheet pan, centering each tortilla along the edge so that approximately half of the tortilla hangs off the side of the pan. Repeat this step with one tortilla each on the short ends of the pan. Place the seventh tortilla in the exact center of the pan, ensuring all gaps between the tortillas are covered.
  3. Spread half of the Shredded Mexican Blend Cheese evenly over the tortilla base. Top this layer evenly with the entire contents of the Hormel Chili Chicken Chipotle With Beans, the Black Beans (rinsed and drained), the Drained Chopped Pickled Jalapeño Peppers, and the Chili Powder, spreading the ingredients edge to edge.
  4. Sprinkle the remaining Shredded Mexican Blend Cheese over the filling. Place the eighth Flour Tortilla directly in the center, on top of the filling.
  5. Fold the perimeter tortillas (the ones hanging over the edge) over the filling, covering it completely to seal the contents.
  6. Lightly brush the tops of the folded tortillas with Vegetable Oil.

Prep: 10 min • Cook: No time • Wait: No time

Baking and Serving

Ingredients

  • 0 cup Sour Cream
  • 0 cup Salsa
  • 0 tbsp Sliced Green Onions

Instructions

  1. Place another half sheet pan (or a heavy, flat oven-safe object) directly on top of the quesadilla, pressing down firmly. Bake for 20 minutes.
  2. Carefully remove the top sheet pan and continue baking for 5 minutes, or until the top of the quesadilla is golden brown.
  3. Let the quesadilla rest for a moment before cutting it into 8 pieces. Serve immediately with Sour Cream, Salsa, and Sliced Green Onions as desired.

Notes

Using a second sheet pan to press the quesadilla is key to achieving a compact, sturdy, and well-sealed result. This allows the cheese to properly melt and the whole structure to set, ensuring easy slicing. For extra smoky flavor, try adding a pinch of cumin to the chili powder before spreading the filling. This makes for a great provision for a large potluck or party.