Sheet Pan Quesadillas Recipe

Ingredients

• 3 cups shredded chicken (see notes)
• 1 cup frozen corn (thawed)
• 1/2 cup sour cream
• 1/2 cup salsa
• 1/2 cup minced cilantro
• 1 15 ounce can black beans (drained and rinsed)
• 1/2 medium red pepper (finely minced)
• 1 teaspoon EACH: garlic powder, onion powder, chili powder, salt, and pepper
• 8 large tortillas
• 3 cups shredded cheese
• 2 tablespoons melted butter (or oil)

Instructions

1. 1

   mix filling: Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper - see notes. In a large bowl, mix the chicken, corn, sour cream, salsa, cilantro, black beans, red pepper, garlic powder, onion powder, chili powder, salt, and pepper.

2. 2

   arrange tortillas: Place a tortilla at both ends of the baking sheet, letting half hand over the edge. Place two more on each of the sides, again letting them hang halfway off. Place one more tortilla in the center and make sure there are no gaps between the tortillas. Sprinkle half of the cheese over the tortillas.

3. 3

   add filling: Add the filling on top of the cheese, spreading it to the edges. Then sprinkle the remaining cheese over the top.

4. 4

   fold tortillas up: Add one tortilla to the center of the pan. Fold the two end tortillas over and then the four side tortillas to make a package. Brush with melted butter and then put a baking sheet on top.

5. 5

   Bake the quesadillas for 20-25 minutes, until the filling is hot and then remove the top baking sheet and bake for another 5 minutes to lightly crispy the tortillas.

6. 6

   serve: Cut into squares and serve with your favorite quesadilla toppings - see notes for some ideas!