SHEET PAN BREAKFAST QUESADILLA
½ cup + 3 tablespoons olive oil, divided
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 pound bulk breakfast sausage (such as Jimmy Dean or Jones)
2 teaspoons Dish off the Block Ragin’ Cajun Spice Blend
1, 15.5 ounce can black beans, drained and rinsed
¼ cup half and half
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons butter
7-8, 10 ½” flour tortillas
4 cups shredded cheese (Mexican blend, cheddar, etc…), divided
1, 15.5 ounce jar medium spicy salsa
1 cup sour cream
Cilantro for garnish
Preheat oven to 400 degrees.
Heat 3 tablespoons of the olive oil in a large deep skillet over medium high heat. Add the onions and peppers and cook, stirring frequently, until they are soft and fragrant, about 3 minutes.
Add the breakfast sausage and Cajun seasoning to the pan and cook, breaking the sausage up with a spatula, until the sausage is cooked through. Remove from heat and stir in the black beans. Set aside.
Beat the eggs, half and half, salt, and pepper in a medium bowl with a fork or whisk until smooth. Melt the butter in a large non-stick skillet over medium heat. Add the eggs and scramble with a spatula until they are still wet but mostly cooked through. Remove from heat.
Spread ¼ cup of the olive oil in a 10” x 15” sheet pan. Place 6 of the tortillas in the pan so that half of the tortilla is in the pan and the other half is hanging over the edge. Tortillas should be overlapping and the bottom of the sheet pan should be completely covered. If there is still some of the pan visible in the center of the tortillas, place an additional tortilla over the space.
Spread 2 cups of the cheese over the tortillas (only the part that is inside the pan). Top the cheese evenly with all of the sausage and pepper filling. Spread the salsa over the sausage filling and then spread the eggs over that followed by the remaining 2 cups of cheese.
Fold in the ‘flaps’ of tortilla that are hanging over the edge of the pan over the filling. There will be a small area in the center where the filling is still exposed. Place 1 more tortilla over the center to cover completely (if your sheet pan is larger, you may want to add 2 more tortillas to cover the opening). Spread the remaining ¼ cup of olive oil over the top of the tortillas.
Place another sheet pan on top of the quesadilla and press to flatten everything to an even thickness. Place the quesadillas (leaving the second sheet pan on top) in the preheated oven and bake for 20 minutes. Remove the top sheet pan and bake for 5-7 minutes more until the tortillas are golden brown and crispy.
Let sit for 10 minutes. Slice and serve with sour cream on the side and garnish with cilantro.