Sheet Pan Quesadillas

1. Brown ground beef fully and season aggressively with taco seasoning and salt. Cook until no visible moisture remains.
2. Preheat oven to 425°F. Line a sheet pan with parchment paper.
3. Lay tortillas flat on the prepared sheet pan.
4. Add a thin layer of reduced-fat cheese in the center of each tortilla, topped with hot sauce.
5. Add an even layer of the cooked ground beef.
6. Add pico de gallo.
7. Add 1-2 tortillas to the middle of the sheet pan and fold the edges of the outer tortillas over themselves to create a large quesadilla/wrap.
8. Place a second sheet pan directly on top of the wraps.
9. Bake for 8–10 minutes with the top pan on.
10. Remove the top pan, then flip the wraps.
11. Bake for 5–7 minutes uncovered until golden and crisp. For extra crunch, broil for 1–2 minutes.

* Top with sour cream, extra pico, hot sauce, plain Greek yogurt, lettuce, and tomatoes as desired.

To reheat, microwave for 2 minutes then air fry to recrisp. These can be frozen, but let them fully cool prior to putting them in the freezer.