Have you made sourdough tortillas yet? I can promise you this: they will not disappoint. Now that we’ve made the switch, we’ll never go back.
We’ve been enjoying next-level tacos on these tortillas for years now, and though Evie usually enjoys a quesadilla, I haven’t branched out much, aside from changing up the filling. But that all changed this week when I saw a reel of Cassy from Fed & Fit making a sheet pan chicken quesadilla.
With a batch of tortillas already fermenting, a favorite new recipe for spicy sriracha yogurt sauce just created, and our favorite Wild Pastures fajita meat in the freezer, the inspiration took over, and this easy baked fajita quesadilla was born.
It was a HIT. And quite likely, Indie was the most jazzed of all of us, which is so cool because I love introducing her to lots of flavors at a young age. Hello, diverse eater (hopefully).
The filling is insanely flavor-packed and perfectly ooey gooey cheesy. The tortillas get perfectly crispy and flakey. The overall experience is just next level. And it’s REALLY EASY, super simple to prep ahead, and great for entertaining.
so without further ado, here you go. ENJOY!
WHAT YOU NEED:
- 8-10 taco-sized tortillas (flour works best here, especially sourdough flour tortillas)
- 2 tablespoon avocado oil or butter
- 1 batch (1/2 cup or more) of spicy sriracha yogurt sauce
- 1 pound of fajita meat (we love Wild Pastures for all our meat); you could also change up the meat: shredded chicken, ground beef, pulled pork. YUM!
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 2 cups grated jack cheese
- Additional toppings of your choice: we love pink pickled onions, a little extra Yellow Bird sriracha, sliced avocado, and micro greens.
WHAT YOU DO:
- Preheat the oven to 425F and line a baking sheet with parchment paper.
- Set a cast iron to medium-high heat.
- Put fajita meat in a large bowl, drizzle with 1 tablespoon of oil, sprinkle with sea salt and garlic powder and toss; once the pan is hot (water should sizzle when you sprinkle some on), move the meat to the cast iron and sautee until just cooked. Move to a cutting board.
- While that cools enough to handle, grate your cheese and make your spicy sriracha yogurt sauce.
- Now, finely dice your meat until it’s in tiny little chunks. Toss in 2/3 of the sriracha sauce (or enough to coat it evenly).
- Drizzle 1/2 tablespoon of oil onto the parchment and spread it evenly; then, layer the tortillas out on the parchment: first two on the bottom, one on the top, two on either side and then one on the bottom (see photo).
- Layer in half of the grated cheese, leaving 4-ish inches on all sides, top that with your meat mixture, and then top with more cheese.
- I like having the top open to see all the melty goodness and for the perfect ration of tortilla to filling, but if you want it all wrapped up, add two more tortillas on top; now, fold over the sides, top, and bottom to create what looks like a quesadilla hot pocket.
- Cover with more parchment and top with another baking sheet.
- Bake for 20 minutes; then, remove top baking sheet, drizzle a little extra oil on top and spread it around, and bake for another 5-7 minute until barely golden and crispy.
- Let cool just enough to eat, top with your favorite extras, and ENJOY!!
Enjoy friends! Cheers to delicious drizzling. If you do enjoy this recipe, I’d love to hear about it! Comment below or tag me on social media. Sending love and nourishment, now and always!
Hugs, Laura
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