Sheet Pan Chicken Chili Quesadillas
Description
Love quesadillas but hate all of the work and mess? Try this sheet pan option that's so easy and delicious. It's a game changer.
Ingredients
3 T. salted butter, melted
8 burrito-size flour tortillas (large)
4 c. favorite shredded Cheddar cheese, divided
4 c. shredded rotisserie chicken (or leftover chicken)
1 t. favorite taco seasoning, or to taste
4 oz. can diced green chiles (no need to drain)
1 c. frozen roasted corn, thawed to remove iciness and moisture
1/2 c. sliced black olives
1/2 c. favorite salsa
Serving options: 1 sliced or diced avocado, guacamole, sour cream, salsa verde, pico de gallo, hot sauce, juice from 1 lime, and/or fresh cilantro
Directions
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Preheat oven to 450 degrees. Brush a half sheet pan or rimmed cookie sheet with half of the melted butter.
Arrange 2 tortillas along the longest side of the sheet pan, with half of it hanging over the rim; repeat with the other long side of the pan. Place another tortilla, also half hanging over, at each end. Place 1 tortilla in the center so that the whole bottom of the sheet pan is now covered.
Evenly sprinkle on half of the shredded cheese, all of the chicken, taco seasoning, chiles, corn and olives. Dollop spoonfuls of the salsa over the top; evenly spread over the top. Evenly sprinkle on remaining cheese.
Place a tortilla in the center of the pan on top of the filling; fold up the overhanging tortillas to the top so that the filling is completely covered.
Brush tortillas generously with the remaining butter; place another sheet pan with the bottom down and press down firmly.
Bake until the tortillas are crispy and the inside is melted and hot, 20 - 25 minutes.
Carefully remove the top sheet pan. Use a pizza cutter to slice into squares.
Serve with choice of favorite toppings.
6-8 servings.