Grammy's Kitchen · Quesadillas · Sheet Pan Quesadillas
One of 80 quesadillas recipes we measured
8 cooks on www.spendwithpennies.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 80.
| this recipe | typical | |
|---|---|---|
| fat | 2% | 2% |
| aromatics | 17% | 6% |
| vegetables and beans | 9% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 900 g | 4 cups cooked shredded chicken |
| 28 g | 1 ounce taco seasoning (1 packet, or 2 tablespoons homemade taco seasoning) |
| 118 g | 1/2 cup water |
| 27 g | 2 tablespoons vegetable oil |
| 8 large flour tortillas | |
| 425 g | 15 ounces canned black beans (1 can, drained and rinsed) |
| 154 g | 1 cup frozen corn kernels (thawed) |
| 452 g | 4 cups shredded Mexican cheese blend |
| 300 g | 2 green onions (thinly sliced) |
Method: 8 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this and it turned out okay. I didn't have the right tortillas and I think that made a huge difference. I had to use the smaller ones and it was just too much tortilla. I love how easy it was to make. I'll be making these again (using the right tort” — a cook, 5.0★
“It was ok but next time I’ll use 3 cups of chicken 1 1/2c corn and a little less taco seasoning. There’s definitely enough to feed 10 on the original recipe. We are 2 so I’ll try and freeze the remainder .” — a cook, 4.0★