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

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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