Making a batch of quesadillas for a crowd has never been easier. This recipe is inspired by Eric Kim's genius Sheet-Pan Quesadilla recipe in the NY Times but with a Brooklyn Delhi twist. These quesadillas are packed with melty cheddar cheese and one of our Black Bean Butter Masala or Red Bean Rajma Masala heat & eat pouches for added protein.
Ingredients
1 pouch Black Bean Butter Masala or Red Bean Rajma Masala
1 tablespoon oil or butter
6 corn tortillas, can use flour just make sure they are 5-6 inches in diameter.
2 cups shredded Sharp cheddar (can use Mexican blend)
salt
Method
Preheat the oven to 425°F (220°C).
Spread oil on a sheet pan (I use a tortilla to spread it around). Place the remaining tortillas on the pan, Sprinkle half of the shredded cheese over the tortillas and spoon the Black Bean Butter Masala or Red Bean Rajma Masala on top. Note that you will be folding these tortillas in half later so just be mindful not to put too much on top. Sprinkle the rest of the cheese on top.
Bake for 5 minutes, or until the cheese is melted. Remove from the oven and use a spatula to fold each tortilla in half.
Return to the oven for another 3–5 minutes, or until the edges are crispy and lightly browned.
Serve hot with Tomato Achaar and any desired toppings such as sour cream or yogurt, cilantro, chopped onions.
In this recipe
