When you’ve got touchdowns to watch and a crowd of hungry sports fans to feed, nothing beats a sheet-pan quesadilla. They’re easy to assemble (no standing at the stove flipping individual tortillas) and fun to customize to your mood. I’ve really been loving French onion everything lately, and was particularly inspired here by my fellow food editor Brooke’s popular French onion pot roast. In both recipes, we’re utilizing French onion soup packets to get that iconic flavor—no caramelizing onions required.
Read on for assembly tips, then feel free to get creative with your fillings. I went with shredded rotisserie chicken for a protein boost, but you could keep it vegetarian or add ground beef for a more classic quesadilla vibe.
Assembly:
To assemble the quesadillas, you’ll need to overlap the 10″ flour tortillas on the bottom of an 18″ x 13″ sheet pan. Combine the cream cheese, sour cream, French onion dip mix, and Gruyère into a paste and spread evenly on the tortillas. To seal the quesadilla, add 2 more tortillas on top and tuck in the sides. My favorite trick to ensure a crispy quesadilla is to place a sheet pan on top while it bakes. The weight of the sheet pan will keep it flat, and the heat will help it crisp up evenly.
Storage:
Cut the quesadillas into desired portions and store them in an airtight container in the refrigerator for up to 3 days. You can reheat on a griddle, nonstick pan, or in a toaster oven until the cheese is melted.
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Dining and Cooking