Adobo Sheet Pan Quesadillas

Recipe

Appetizer
Adobo Sheet Pan Quesadillas

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4.16 out of 5 stars
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19 ratings

Recipe Data

10
Servings
10min
Prep
30min
Total

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    Description

    Make 10 quesadillas at once? Sounds like the perfect game day recipe. Use our recipe for spicy adobo chicken quesadillas or use your favorite blend of cheese, meats, and veggies.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    Adobo Sheet Pan Quesadillas
    2 c.Hickory House shredded rotisserie chicken
    1(10-oz.) can Hy-Vee no-salt-added diced tomatoes and green chilies, drained
    3green onions, thinly sliced
    2fresh jalapenos, chopped
    3 c.adobo sauce
    1 ½ tsp.Hy-Vee ground cumin
    ½ tsp.ground coriander
    8super-soft burrito-size flour tortillas
    2 ½ c.Hy-Vee shredded triple Cheddar cheese, divided
    Serving Sauces
    Hy-Vee sour cream
    Hy-Vee salsa
    Prepared guacamole

    Things To Grab

    • 2 (15x10x1-inch) sheet pans
    • Large bowl
    • Hy-Vee nonstick cooking spray
    • Large oven-proof skillet

    Directions

    1. Preheat oven to 425 degrees. Place two, 15x10x1-inch unlined and greased, sheet pans into preheated oven.

    2. In a large bowl, combine rotisserie chicken, tomatoes and green chilies, green onions, jalapenos, adobo sauce, cumin, and coriander. Stir to combine; set aside.

    3. Remove one sheet pan from oven and spray with nonstick cooking spray. Layer 6 tortillas, overlapping, around the border of the sheet pan and place on tortilla in the middle to completely cover the sheet pan. Layer tortillas with 1-1/2 cups shredded cheese, chicken mixture, and remaining 1 cup shredded cheese. 

    4. Layer one additional tortilla over the fillings in the middle of the sheet pan. Fold tortillas, hanging over the sides of the sheet pan, over the center tortilla on top of the filling. Spray with nonstick cooking spray.

    5. Remove second sheet pan from oven and place over the folded quesadilla. Top with a large oven-proof skillet to weigh down. Bake 20 minutes, or until tortillas are golden-brown and crispy. 

    6. Flip quesadillas on to a large cutting board or serving platter and cut into 10 pieces. Serve with desired dipping sauces such as: sour cream, salsa, and guacamole.

    Nutrition facts

    Servings

    320 Calories per serving

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 40mg
    • Sodium: 630mg
    • Total Carbohydrates: 30g
    • Protein: 15g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 20%
    0%
    Vitamin D 0%
    0%
    Potassium 2%

    Recipe Source:

    Hy-Vee Test Kitchen