Chicken Chili Sheet Pan Quesadilla Recipes

CHICKEN, CHILI, AND CHEESE QUESADILLAS

Chicken, Chili, and Cheese Quesadillas image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8 servings (1 1/3 cups salsa)

Number Of Ingredients 11

Ingredients

12 corn tortillas, preferably white
6 ounces Cheddar, Monterey Jack or Colby cheese, thinly sliced
1 tablespoon chopped pickled jalapenos
1 cup shredded cooked chicken (about 3 ounces)
4 tablespoons (1/2 stick) unsalted butter
1 pound vine-ripened tomatoes (about 2 tomatoes)
1/4 small red onion
2 to 3 tablespoons chopped cilantro
Hot sauce such as chipotle or Mexican green chili sauce to taste (1/2 teaspoon)
Kosher salt
1 Hass avocado, halved, seeded and sliced

Steps:

Lay 6 tortillas on the work surface, and divide the cheese, jalapenos and chicken among the tortillas. (It's best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, 4 to 5 minutes in all. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns.
While the quesadillas cook, make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato and stir in the cilantro, hot sauce and salt, to taste.
Cut quesadillas into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.

SHEET-PAN CHICKEN QUESADILLA

Sheet-Pan Chicken Quesadilla image

Make yourself a tasty quesadilla with this Sheet-Pan Chicken Quesadilla recipe. Made with shredded chicken, corn, pinto beans, tomatoes and more, this Sheet-Pan Chicken Quesadilla will please every palate.

Provided by My Food and Family

Categories Spring 2020

Time 40m

Yield 8 servings

Number Of Ingredients 9

Ingredients

8 flour tortillas (8 inch), divided
1 pkg. (8 oz.) KRAFT Cheddar & Asadero Cheese Expertly Paired for Tacos, divided
1-1/2 cups shredded rotisserie chicken
1 cup rinsed canned pinto beans
1 cup frozen corn
1 cup chopped tomatoes
2 green onions, thinly sliced
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup KRAFT Chipotle Aioli

Steps:

Heat oven to 425°F.
Place 6 tortillas around sides of 15x10x1-inch pan, with edges of tortillas overlapping as necessary and outer halves of tortillas extending over sides of pan. Cover opening in center of pan with 1 of the remaining tortillas.
Sprinkle half the cheese over tortillas on bottom of pan; top with chicken, beans, corn, tomatoes and onions. Sprinkle with remaining cheese.
Place remaining tortilla over quesadilla filling in center of pan. Fold extended edges of bottom layer of tortillas over remaining filling to completely cover filling. Place another baking sheet over quesadilla; press top baking sheet gently into quesadilla to flatten slightly.
Bake 20 to 25 min. or until heated through. Remove top baking sheet. Serve quesadilla topped with sour cream and aioli.

Nutrition Facts : Calories 420, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 16 g

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