We’re getting back to our game day football routine (with a bonus side of MLB baseball playoffs). Plus we’re pretty confident that we’re enjoying the last warm weather of our season to get out and get grilling. So I took advantage of both those happy coincidences to make some sheet pan quesadillas.

Before kickoff, I seasoned some steak with a blend of fajita spices and grilled it until medium (you want to undercook it a bit because it will be going into the oven to finish up). I also threw some sliced peppers and onions in a foil pan with some butter and grilled them along side.

When everything was finished on the grill, I sprayed a cookie sheet with olive oil spray and laid four large flour tortillas so they were hanging over the side of the pan. Then I placed one tortilla in the center so the whole cookie sheet is covered up.

I sliced the beef and arranged in a layer over the tortillas. Then I added the grilled peppers and onions and topped everything with grated pepper jack cheese (or cheddar if you want to tone down the spice). I folded the overlapping tortillas over and topped with one more tortilla to make sure the filling was covered. I brushed the top with olive oil, covered with foil, then topped with another cookie sheet. I baked it for about 15 minutes in a 425 degree oven. Then I removed the top cookie sheet and put it back in the oven for another 10 minutes or until the top was golden brown. I sliced it into rectangles and served with salsa, guacamole (not pictured because I forgot to put it out right away), and sour cream.

What I love about this is that you can adapt it to include any meat and veggie combo that you want. The possibilities are endless!

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