Cheesy Chicken Sheet Pan Quesadillas
The perfect, easy to make Tex-Mex meal for Cinco de Mayo. A chicken quesadilla baked until crisp, filled with melty cheese, and a delectable creamy avocado sauce.
Equipment
- 2 cookie sheets
Ingredients
- 2 cups cooked, shredded chicken
- 6 large flour tortillas
- 4 cups Monterey Jack cheese, shredded
- 4 tbsp butter, melted
For the sauce:
- 1 avocado
- 1 small bunch cilantro
- ½ cup sour cream
- 1 lime, juiced
- 1 tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp pepper
Instructions
- Preheat oven to 450°F.
- Place 2 tablespoons butter on a cookie sheet. Place cookie sheet in the oven until butter has melted.
- Once butter has melted, remove cookie sheet from the oven and spread melted butter over the entire surface of the cookie sheet using a basting brush.
- Top pan with 6 tortillas, overlapping them and leaving half of each tortilla hanging over the edge of the pan. Set aside.
- Place avocado, cilantro, sour cream, lime juice, garlic powder, salt and pepper in the bowl of a food processor.
- Process until smooth. Taste and season with additional salt if needed.
- Place shredded chicken in a large mixing bowl.
- Add sauce and stir to combine. Set aside.
- Spread out ½ the grated Jack cheese onto the tortillas.
- Top with reserved/sauced chicken meat in an even layer.
- Top with remaining cheese.
- Fold tortillas over towards the center forming an envelope to enclose the cheese and chicken.
- Brush the tortillas with melted butter and top with another cookie sheet.
- Bake for 20-25 minutes until tortillas are lightly browned, the filling is hot, and the cheese is melted.
- Remove from the oven and transfer onto a cutting board.
- Cut into squares and top each serving with a dollop of sour cream to serve.