Ree Drummond’s Chicken Chili Sheet Pan Quesadilla | The Pioneer Woman | Food Network

This quesadilla hack is GENIUS!
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Chicken Chili Sheet Pan Quesadilla
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 40 min
Active: 15 min
Yield: 6 to 8 servings

Ingredients

3 tablespoons salted butter, melted
8 burrito-size flour tortillas
4 cups shredded Cheddar cheese
4 cups shredded rotisserie chicken
1 teaspoon taco seasoning
One 4-ounce can diced green chiles, drained
1 cup frozen corn, thawed
1/2 cup sliced black olives
1/2 cup salsa
Serving suggestions: 1 avocado, diced, sour cream, 1 lime, cut into eighths and several sprigs fresh cilantro

Directions

Preheat the oven to 450 degrees F. Brush a half sheet pan or rimmed cookie sheet with half of the butter.

Arrange 2 tortillas along the longest side of the sheet pan with half hanging over the rim; repeat with the other long side of the pan. Place one tortilla, also half hanging over, at each end. Place 1 tortilla in the center so the whole bottom of the sheet pan is covered.

Sprinkle evenly with half of the shredded cheese, all of the chicken, taco seasoning, chiles, corn and olives. Place spoonfuls of the salsa over the top and spread evenly. Top with the remaining cheese.
Place 1 tortilla in the center of the pan, on top of the filling, and then fold up the overhanging tortillas so that the filling is completely covered. Brush with the remaining butter, top with another sheet pan and press down firmly.

Bake until the tortillas are crispy and the inside is melted and hot, 20 to 25 minutes.
Carefully remove the top sheet pan. Slice the quesadilla into squares and serve with avocado, sour cream, lime and cilantro.

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Ree Drummond’s Chicken Chili Sheet Pan Quesadilla | The Pioneer Woman | Food Network

i am making sheet pan quesadillas i’ve got big tortillas and i’m gonna make each one overlap and overhang so i’m gonna start with four biggins and then two on the end like this on either end okay so you see where i’m going with this and then one right in the middle to cover the bottom and then i have all of these ingredients to add first two cups of cheddar cheese and then rotisserie chicken it’s a great shortcut ingredient okay for seasoning good taco seasoning green chilies just sprinklage you don’t even have to drain black olives i’m kind of on an olive kick to be honest with you and then roasted corn frozen i let it thaw so it didn’t have that iciness i didn’t want it to make the quesadilla watery and then i’m gonna do spoonfuls of salsa just here and there and everywhere okay and then the rest of the cheese of course and now it’s about folding in the sides okay so that’s one side and then you pull the other ones in pull in the ends like this isn’t this cool and then to fill in this spot there’s one tortilla left and then you definitely want to generously brush the top with butter there we go you can’t just put it in like this you take a second sheet pan and you actually press it on top okay so it kind of presses it closed let’s go to the oven 450 degrees 20 minutes see you back here then okay you ready i’m ready this is monumental momentous whoa wow look at that thing is that amazing or what i’m gonna use a pizza cutter because i think that’s gonna be the best method oh it looks great yum oh my gosh there’s cheese everywhere look look at that oh boy how good does that look and then as i am want to do i’ll add some sour cream and sprinkle on some avocado just sprinkling avocado at this point and then hot sauce my fave use your fave whichever that is look at this you guys and then some cilantro sprinkle over some lime juice i thought i had this whole quesadilla game figured out i was wrong this is a game changer you