Sheet Pan Quesadillas
The center of these also turned into a tasty dip. It reminded me of those Mexican bean dips!
Ingredients:
3 cups shredded chicken (I used this crockpot recipe)
3 cups Mexican shredded cheese
About 12 burrito-sized flour tortillas (may need more depending on the size of your pan. I used the Xtreme spinach tortillas that are higher in fiber.)
1 can low-sodium black beans, drained and rinsed
1 can corn, drained and rinsed
2 avocados, diced
1 can Rotel tomatoes and chiles
1/2 red onion, diced
1 cup low-fat sour cream
1 oz packet low-sodium taco seasoning
Olive oil spray
Optional toppings - sour cream, guacamole, salsa, limes and cilantro
Instructions:
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.
Spray the pan with olive oil, then layer on tortillas, overlapping the sides. Evenly distribute the quesadilla mixture on top of the tortillas. Place 2 tortillas in the center (or as many as you need to cover) on top of the mixture, then fold over the tortillas on the edges. (See pictures at the bottom)
Spray the top with more olive oil. Place in oven with a second cookie sheet on top of quesadilla (this will make sure edges don’t cook up).
Cook for 25-35 minutes, depending on the cookie sheet size.
Remove from oven and allow to cool. Using a pizza cutter, cut the quesadilla into slices. Add desired toppings, serve, and enjoy!
