The only thing better than one quesadilla is many quesadillas and with this method, you can feed an entire crowd with very little work. (Or just yourself; don’t discount that option!) Using your oven and a sheet pan, you get wonderfully crispy tortillas this way and you don’t have to stand over a hot stove to get there. You also get a delicious melty filling, of course, but this is versatile enough that you can use this method with whatever filling strikes your fancy!
You start by layering a sheet pan with flour tortillas. You’ll want the ones around the edges to hang halfway over the pan and halfway over the edge. (More on that later.)
4 tablespoons olive oil, divided
10 (8-inch wide) flour tortillas (soft taco size)
2 1/2 cups shredded cooked chicken
1 cup salsa verde, plus more for serving
1 (15 oz) can black beans, drained and rinsed
2 green onions, thinly sliced
16 oz shredded Mexican cheese blend, divided
Sour cream and guacamole, for serving
Preheat oven to 425°F and arrange a rack in the center.
Brush a rimmed baking sheet with 2 tablespoons of the oil.
Arrange six of the tortillas around the edges of the baking sheet so that half is on the baking sheet and half hangs over the edge. Place two tortillas in the middle of the baking sheet so you have no gaps.
Sprinkle the tortillas on the baking sheet with half of the cheese (don’t put cheese on parts of tortilla hanging off edge). Top evenly with shredded chicken, salsa verde, black beans, green onion, and finally remaining cheese.
Fold tortillas over to cover filling. Place the remaining two tortillas in the center to cover the top and brush tortillas with remaining oil.
Place a second baking sheet on top of the tortillas and press to flatten. Bake for 20 minutes, then remove top baking sheet and continue baking until golden-brown, about 10 more minutes.
Cut into squares or triangles and serve.