Sheet Pan Quesadilla

• servings: 12 servings
• active time: 10 minutes
• total time: 47 minutes

Ingredients

8 large tortillas (burrito size)

2 tablespoon olive oil

1 medium onion (chopped)

1 medium green bell pepper (chopped)

1 pound chicken breast (boneless and skinless, cut into small pieces)

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon salt (or to taste)

½ teaspoon pepper (or to taste)

15 ounce black beans (1 can, drained and rinsed)

¾ cup corn kernels (canned, drained and rinsed)

2 cup Monterey Jack cheese (shredded)

1 cup cheddar cheese (shredded)

Directions

Prep the oven: Preheat the oven to 425°F. Spray an 18x13-inch sheet pan with cooking spray.

Make the chicken filling: In a large skillet heat the olive oil. Add the onion, bell pepper to the skillet and cook for 3 minutes until the onion begins to soften and gets translucent. Add the chicken, chili powder, cumin, smoked paprika, garlic powder, salt and pepper to the skillet, stir well and cook for 5 to 7 minutes until the chicken is cooked through. Stir in the black beans and corn kernels and cook for an additional 2 minutes until the beans heat through.

Layer the bottom tortillas: Place 6 of the flour tortillas around the edges of the sheet pan, with the tortillas hanging halfway over the edge of the pan, leaving a gap in the center. Place 1 tortilla in the bottom center gap.

Add the filling: Evenly spread the meat mixture over the tortillas. Sprinkle with the two cheeses evenly over the meat mixture.

Finish assembling the quesadilla: Place the last tortilla in the center of the mixture. Carefully begin folding the tortillas that are hanging over the edge of the pan, towards the middle. Place a second sheet pan on top of the folded tortillas and press down a bit.

Bake: Transfer the baking sheets to the oven and bake for 20 minutes. Remove the top sheet pan and bake for an additional 5 minutes until the top is golden brown.

Serve: Remove the sheet pan from the oven and allow the quesadilla to slightly cool before cutting it into servings. Serve with sour cream, salsa, pico de gallo, or guacamole if desired.

Nutrition

• Serving Size: 1 piece
• Calories: 295 kcal
• Total Fat: 14 g
• Saturated Fat: 7 g
• Trans Fat: 1 g
• Cholesterol: 51 mg
• Sodium: 461 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 4 g
• Total Sugars: 2 g
• Protein: 20 g