Sheet Pan Quesadillas

Here's where I'd write a story about this recipe, but I'm just creating a post so I can more easily share it since an Instagram video is an awful way to share the text of a recipe.

Prep Time: 25 mins 
Cook Time: 35 mins 
Total Time: 1 hr 
Difficulty: Medium 
Servings: 5 (with some leftovers)

INGREDIENTS

3 cups shredded rotisserie chicken

3 cups Monterey Jack cheese/ or cheddar 

12 burrito sized flour tortillas

1 stick butter, melted (1/2 cup)

1 cup black beans, drained and rinsed

1 can corn, drained and rinsed (1 cup frozen)

2 avocados, diced

½ cup diced tomatoes

1 cup salsa

1/2 red onion, diced

1 cup sour cream

3 tbsp taco seasoning

TOPPINGS - sour cream, guacamole, salsa, limes and cilantro

DIRECTIONS

Preheat oven to 450.

In a large bowl, mix together chicken, cheese, beans, corn, avocados, rotel tomatoes & chiles, red onion, sour cream and taco seasoning. Set aside

Brush melted butter on cookie sheet, then layer on tortillas, overlapping sides. 

Evenly distribute quesadilla mixture on top of tortillas.

Place 2 tortillas in the center, on top of mixture then fold over tortillas on the edges.

Brush on the rest of your melted butter. 

Place in oven with second cookie sheet on top of quesadilla (this will makes sure edges don't cook up). 

Cook for 25-35 minutes, depending on size of cookie sheet and oven.

Remove from oven, allow to cool. 

Using a pizza cutter, cut quesadilla into slices. 

Add desired toppings, serve and enjoy!

Source: Instagram post by @samanthabauchmann