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      Title: Sheet-Pan Quesadillas
 Categories: Breads, Cheese, Chilies, Vegetables
      Yield: 6 Servings

      1 tb Oil
      6    Flour tortillas (5 to 6")
      8 oz Shredded Mexican cheese
           - blend, pepper Jack, or
           - mozzarella cheese (2 c)
           Chipotle chile powder,
           - gochugaru, Aleppo pepper,
           - or smoked paprika
      1 c  Corn kernels (optional)
           Salt

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           Avocado; sliced
           White onion; diced
           Cilantro; chopped
           Lime wedges
           Sour cream
           Salsa
           Hot sauce

  Set oven @ 425°F/218°C.

  Add the oil to a large sheet pan and use a single tortilla to smear
  the oil around. Add the remaining tortillas, spacing them out
  evenly. Divide the cheese among the tortillas, then sprinkle with
  as much chile powder as you'd like. Top with the corn, if using.

  Bake the quesadillas until the cheese is melted, 5 minutes, then
  remove the pan from the oven. Using a spatula, fold each tortilla
  over itself to make half moons. Sprinkle with salt and return to
  the oven until crispy and lightly browned at the edges, 3 to
  5 minutes.

  Serve immediately with any desired toppings.

  Recipe by Eric Kim

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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