Can you make sheet pan quesadillas ahead of time?

Name: Sheet pan Quesadillas de Papa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: One full sheet pan
Cuisine: Mexican
Ingredients: 6 tablespoons olive oil, more for the tortillas; 1 32-ounce bag of frozen O'Brien potatoes (See Note); 8 flour tortillas, burrito size; 8 ounces cheddar cheese, shredded; 4 ounces Monterey Jack cheese, shredded; 7-8 ounces mild green chilies; 2 teaspoons cumin; 2 teaspoons salt; 1 teaspoon garlic powder; 1 teaspoon black pepper; diced jalapenos, pickled or fresh (optional)

You can prepare the entire sheet pan quesadilla ahead of time without baking. Wrap the whole pan in plastic wrap to keep the tortillas from drying out. Bake it within 24 hours for best results. Alternatively, you can prepare the entire sheet pan quesadilla and bake it. Then, cool it completely and wrap it up still inside the pan. When you reheat the quesadilla, invert it onto a new sheet pan so the bottom is now on top. Re-bake the quesadilla at 350°F for 30 minutes or until heated through. If the (new) top needs more toasting, turn the oven up to broil for 2-3 minutes.

Sheet Pan Quesadillas de Papa

Description

Make dinner simple with Sheet Pan Quesadillas de Papa. In under an hour, enjoy quick, flavorful vegetarian quesadillas with potatoes and cheese.

Ingredients

Units Scale

6 tablespoons olive oil, more for the tortillas
1 32-ounce bag of frozen O'Brien potatoes (See Note)
8 flour tortillas, burrito size
8 ounces cheddar cheese, shredded
4 ounces Monterey Jack cheese, shredded
7-8 ounces mild green chilies
2 teaspoons cumin
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon black pepper
diced jalapenos, pickled or fresh (optional)

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Instructions

Preheat your oven to 425°F.
Warm a nonstick skillet over medium-high heat and add 3 tablespoons of oil. When the oil is hot, carefully add half the bag of O'Brien hash browns and spread the potatoes out in the pan. Cook for 5-7 minutes without stirring. Then, carefully flip and stir the potatoes to cook the other sides.
While the hash browns are cooking, mix the salt, pepper, garlic, and cumin together. Sprinkle half the seasoning mixture onto the potatoes in the pan.
When the first half of the potatoes are cooked, set them aside in a bowl to cool a bit. Cook the other half of the potatoes in 3 more tablespoons of oil using the remainder of the seasoning.
Add the diced chilies and Monterey Jack cheese to the bowl when all the potatoes have been cooked, seasoned, and slightly cooled. Stir to coat and combine everything.
Prepare a large sheet pan by brushing on oil or melted butter or coat it with cooking spray.
Lay two tortillas on both long sides of the sheet pan, hanging halfway off. Add one tortilla on both short sides, hanging half off, and then one in the middle to cover any holes.
Sprinkle half the cheddar cheese on the tortillas, then pour the potato mixture on top and push it out evenly to the edge. Add the remaining cheddar cheese on top.
Close the quesadilla by laying the last one in the middle and folding in the remaining tortillas. (You can tug on the tortillas a little if they need straightening out to fill the entire pan.)
Brush the top of the quesadilla with oil, butter, or cooking spray, then place a second sheet pan on top of the quesadilla.
Bake for 25 minutes, then remove the top sheet pan and bake for 5 more minutes.
Let the quesadilla cool for a bit, then cut it into squares to serve.

Notes

Note: The quesadillas taste best when the hash browns are only partially fried. I found that fully frying the hash browns made them a bit dry.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main dish
Method: Stove
Cuisine: Mexican