Sheet Pan Quesadillas

Sheet Pan Quesadillas Dish Guide

Five in 25

Serves 6

Five Ingredients

1 large rotisserie chicken (about 3 cups meat, shredded)

16 oz pepper jack cheese, shredded

1 taco seasoning packet of your choice

8-10 large (burrito) flour tortillas

1 cup diced peppers and onions*

From the Pantry

1 T olive oil

Preheat the oven to 400F with convection if possible.

Shred the rotisserie chicken into large chunks, being careful to remove skin and bones.

Drizzle a baking tray with oil and use a tortilla to spread the oil all over the surface to prevent sticking. Lay down 4-5 tortillas on the sheet pan with half the tortilla laying off the pan (it will be folded over top later). Sprinkle over half the cheese followed by the chicken, peppers and onions and seasoning packet, Top with remaining cheese. Finally, lay a couple more tortillas on top and fold over the bottom tortillas that were hanging over the edge of the pan before. Do your best to cover the filling entirely but a couple of corners may be open, which is ok. Top with another sheet tray (ideally) or use toothpicks to hold tortillas in place.

Bake at 400F for 15-20 minutes or until filling is melted and tortillas are golden brown. Brush a little olive oil on the top layer of tortillas for maximum browning. If you use a second sheet tray to hold the tortillas in place, remove it about halfway through cooking so the top tortillas can brown.

Remove from sheet pan and cut into 6-8 servings. Optionally top with sour cream and fresh salsa for serving.

*Precut peppers and onions can be found in most produce sections. If you go with frozen, you may want to quickly defrost them in the microwave before adding to the filling.