Sheet Pan Chicken Quesadillas

🧂 Ingredients

• 4 tbsp butter

  melted & divided
• 8 flour tortillas

  burrito size
• 4 cups shredded Mexican blend cheese
• 4 cups chopped rotisserie chicken
• 1 1/2 tsp taco seasoning
• 1 cup black beans

  drained & rinsed
• 1 4 oz can diced green chiles

  drained
• 1/2 cup salsa

Instructions

• 1 Brush a rimmed half sheet pan with half of the melted butter- evenly and all
  over.
• 2 Place two tortillas, side by side, over one of the longest sides so that half is
  on the pan and the other half hangs over the rim. Add another tortilla to each
  end, again with half in the pan and half hanging over. Place one tortilla in the
  center of the pan, so that they cover the bottom of the pan completely.
• 3 Sprinkle half of the cheese evenly out overtop of the tortillas. Set aside.
• 4 In a medium sized mixing bowl toss the chicken, taco seasoning, beans, and
  chiles until evenly combined. Spread this mixture evenly out over the cheese.
  Dot with spoonful's of salsa until it's all used. Sprinkle the remaining cheese
  evenly out overtop of the chicken mixture.
• 5 Add one tortilla to the center of the pan, on top of the filling. Fold up all of
  the tortillas hanging over from the bottom layer until the filling is completely
  covered and the sheet pan quesadilla's closed.
• 6 Using a pastry brush, brush the top of the tortillas evenly with the remaining
  butter. Top the prepared quesadilla with another half sheet pan, and gently
  press down to secure.
• 7 Bake, with top sheet pan still in place, at 450° for 20-25 minutes- until the
  filling is hot and melted and the tortillas are golden brown & crispy.
• 8 Carefully remove the hot top pan, and then set the quesadilla aside to rest for
  a few minutes before slicing and serving.
• 9 Serve warm with toppings of your choice.

Nutrition Info