A single quesadilla thrown together on the stovetop takes mere moments, but when you want to make a larger batch all at once, a sheet pan comes in handy. Lightly greasing the pan results in the richness of a stovetop quesadilla, and the dry heat of the oven gives you crisp tortillas and bronzed, bubbling cheese in 10 minutes. A sprinkle of salt on the tortilla maximizes its inherent nutty flavor and all it needs is cheese to be a great quesadilla. But, a little extra filling in the form of vegetables — like corn kernels and onions, or leftover beans or shredded chicken — would be welcome. Serve with the usual accouterments: raw onion, cilantro and avocado, maybe sour cream and salsa or hot sauce, whatever you like to eat with your quesadillas. This recipe makes 6 quesadillas, but that amount can easily be scaled down.
