Halftime with Taste Buds: Party quesadillas

Stephanie Hansen whips up a big game day crowd pleaser in this halftime edition of Taste Buds. Layer large tortillas on a sheet pan and fill with your favorite ingredients to create a crispy, flavorful, and shareable app for your party guests.

MINNEAPOLIS (FOX 9) - Stephanie Hansen whips up a big game day crowd pleaser in this halftime edition of Taste Buds. Layer large tortillas on a sheet pan and fill with your favorite ingredients to create a crispy, flavorful, and shareable app for your party guests.

Super-Sized Sheet Pan Party Quesadillas

Ingredients:

1 Tbsp olive oil
1 red bell pepper, chopped
1 jalapeño pepper, seeded and diced
1 medium onion, chopped
2 lb ground chicken
2 tsp chili powder
1 tsp smoked paprika
1/2 tsp cumin
2 tsp kosher salt
1 tsp ground black pepper
14 large flour tortillas
Melted butter
2-3 cups Mexican cheese blend
2 green onions, thinly sliced white and green parts
1/3 cup cilantro, chopped
1 cup sour cream
1 cup chunky salsa

Instructions:

Preheat oven to 400°. In a large skillet over medium heat, heat olive oil and add the red pepper and onions.
After three minutes, add the diced jalapeno and ground chicken to the skillet and cook, breaking up the meat with a wooden spoon until cooked through.
Line a sheet pan with melted butter. Place 12 tortillas around the edges of the pan, four to a row of three rows so that about half of each tortilla hangs over the side, then top with ground chicken mixture.
Sprinkle the chili powder, paprika, cumin, salt and pepper over the meat on the sheet pan. Scatter cheese, green onion and cilantro over the mixture.
Place another two tortillas in the center (on top of all the fillings), then fold each tortilla towards the center. Spread a layer of melted butter on top.
Place a second baking sheet on top of the prepared tortillas (to help hold the shape of the quesadilla) and bake until tortillas are beginning to turn crispy, about 25 minutes.
Remove baking sheet from the top and continue baking until tortillas are golden and crispy, about 15 minutes more.
Slice into rectangles and serve warm with sour cream and salsa on the side.