Sheet Pan Chicken Quesadillas
20m
Prep Time
45m
Cook Time
12
Servings
A fun twist in making a batch of quesadillas - using a sheet pan! Red Gold Petite Diced Tomatoes, Bush's Black Beans, and Mission Flour Tortillas guarantee this recipe will be filled with flavor. Makes 12 portions to enjoy for a family or holiday gathering.
A fun twist in making a batch of quesadillas - using a sheet pan! Red Gold Petite Diced Tomatoes, Bush's Black Beans, and Mission Flour Tortillas guarantee this recipe will be filled with flavor. Makes 12 portions to enjoy for a family or holiday gathering.
Ingredients
COPY INGREDIENTS
2 tablespoons olive oil or vegetable oil5 scallions, thinly sliced with the white and green parts separated1 large red bell pepper, cored and diced1 large jalapeno pepper, cored and diced1 can diced green chilies, 4 oz6 garlic cloves, pressed or minced2 tablespoons chili powder2 teaspoons ground cuminSalt and black pepper to taste1 pound cooked chicken, about 4 cups, shredded or diced (rotisserie chicken works great)2 cans Bush's Black Beans, 15 oz, rinsed and drained1 cup sour cream1/4 cup cilantro, finely choppedzest and juice of 1 lime16-18 Mission® Soft Taco Flour Tortillas, (2-10 ct packages)2 cans Red Gold® Petite Diced Tomatoes 14.5 oz, Well drained4 tablespoons melted butter3 cups shredded Mexican blend cheese
Instructions
- In a large sauté pan over medium-high heat, add the oil and heat until shimmering. Add the white parts of the scallions, bell pepper, jalapeno and diced green chilies. Sauté for 5 minutes, stirring occasionally, until softened. Add garlic, chili powder, cumin, a generous pinch of salt and black pepper and sauté for 2 minutes, stirring frequently.
- Transfer the sautéed vegetable mixture to a large mixing bowl. Add the chicken, Bush's Black Beans, sour cream, cilantro, lime zest and juice and the green parts of the scallions. Toss the mixture until evenly combined. Taste and season with extra salt and pepper if needed.
- ASSEMBLY: Lightly brush the bottom of a 13x18-inch sheet pan evenly with melted butter.
- Arrange the Mission Flour Tortillas overlapping around the perimeter of the pan so that half of the tortillas overhang the rim, with two additional tortillas layered in the center so that the entire bottom surface of the pan is covered. Spread the chicken filling evenly over the tortillas. Sprinkle Red Gold Petite Diced Tomatoes over the chicken layer, then follow with an even layer of the cheese. Place two tortillas overlapping in the center of the pan (similarly to how you arranged the bottom layer), then fold the overhanging tortillas back towards the center until all of the chicken filling is covered. Brush the tops of tortillas evenly with melted butter.
- Place another large baking sheet on top of the quesadilla to weigh it down. Transfer the stacked baking sheets to the oven and bake for 30 minutes. Remove the top baking sheet and bake for an additional 15 minutes or until the tortillas are lightly golden.
- Slice the quesadilla into your preferred size/shaped pieces and serve warm with your desired topping and sauces.
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