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Sheet Pan Quesadilla
When you need to serve a crowd, this sheet pan hack makes it easier than ever. Get creative with your fillings and make this your go-to quesadilla recipe.
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Ingredients
12 ounces (3 cups) shredded cooked chicken breast
1 (15-ounce) can black beans, rinsed, well drained
1
3 cup drained chopped pickled jalapeño peppers, if desired1 teaspoon chili powder
6 (3 tablespoons) Land O Lakes® Butter Balls, melted
8 (10-inch) flour tortillas
16 ounces (4 cups) Land O Lakes® Mexican Blend Farmstyle Cut Shredded Cheese
Sour cream
Salsa
Sliced green onions
How to make
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STEP 1
Heat oven to 425°F.
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STEP 2
Combine chicken, black beans, jalapeños, if desired and chili powder in large bowl. Set aside.
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STEP 3
Brush bottom and sides of half sheet pan with about 1 1/2 tablespoons melted butter. Lay 2 tortillas along each long side of pan, centering tortillas along edge so half of each tortilla is off side of pan. Repeat with 1 tortilla each on each end of pan. Place seventh tortilla in center of pan, covering any gaps. Spread half of cheese evenly over tortillas, then top with chicken mixture, covering pan evenly edge to edge and pressing into corners and edges. Sprinkle remaining cheese over top. Place eighth tortilla in center of filling; fold remaining tortillas over to cover filling. Brush tops of tortillas with remaining melted butter.
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STEP 4
Place another half sheet pan on top of first, pressing down firmly. Bake 20 minutes. Remove top sheet pan; continue baking 5 minutes or until top of quesadilla is golden brown. Carefully remove quesadilla to large cutting board. Cut into 8 pieces. Serve with sour cream, salsa and green onions as desired.
Tip #1
Swap out filling ingredients for what you have on hand.
Tip #2
A pizza cutter makes quick work of cutting this super-sized quesadilla.
And don't forget to tag us @landolakesktchn.
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