Preheat oven to 425 degrees. Place two, 15x10x1-inch unlined and greased, sheet pans into preheated oven.
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.
Servings and Ingredients
|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|
|3 green onions, thinly sliced|
|2 fresh jalapenos, chopped|
|3 c. adobo sauce|
|1 ½ tsp. Hy-Vee ground cumin|
|½ tsp. ground coriander|
|8 super-soft burrito-size flour tortillas|
|2 ½ c. Hy-Vee shredded triple Cheddar cheese, divided|
|Hy-Vee sour cream|
Things To Grab
- 2 (15x10x1-inch) sheet pans
- Large bowl
- Hy-Vee nonstick cooking spray
- Large oven-proof skillet
In a large bowl, combine rotisserie chicken, tomatoes and green chilies, green onions, jalapenos, adobo sauce, cumin, and coriander. Stir to combine; set aside.
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.
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.
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.
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.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 40mg
- Sodium: 630mg
- Total Carbohydrates: 30g
- Protein: 15g
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