Feed a crowd with this easy and cheesy Chicken Chipotle Sheet Pan Quesadilla made with HORMEL® Chili Chicken Chipotle with Beans.
Layered with black beans, pickled jalapeños, and melty Mexican blend cheese, this oven-baked quesadilla is crisp on the outside and packed with bold, smoky flavor inside. Perfect for parties or family dinners, it bakes to golden perfection in just 40 minutes. Slice and serve with sour cream, salsa, and green onions for a delicious finish.
Ingredients
| Oil, for brushing | |
| 8 | (10-inch) flour tortillas |
| 3 | cups shredded Mexican blend cheese |
| 1 | (15-ounce) can HORMEL® Chili Chicken Chipotle with Beans |
| 1 | (15-ounce) can black beans, rinsed and drained |
| ⅓ | cup drained chopped pickled jalapeño peppers |
| 1 | teaspoon chili powder |
| Sour cream | |
| Salsa | |
| Sliced green onions |
Directions
Heat oven to 425°F.
Brush bottom and sides of half sheet pan with oil. Lay 2 tortillas along each long side of pan, centering tortillas along edge so half of each tortilla is off side of pan. Repeat with 1 tortilla each on each end of pan. Place seventh tortilla in center of pan, covering any gaps. Spread half of cheese evenly over tortillas. Top with chili, beans, jalapenos and chili powder, covering pan evenly edge to edge. Sprinkle remaining cheese over top. Place eighth tortilla in center of filling; fold remaining tortillas over to cover filling. Brush tops of tortillas with oil.
Place another half sheet pan on top of first, pressing down firmly. Bake 20 minutes. Remove top sheet pan; continue baking 5 minutes or until top of quesadilla is golden brown. Cut into 8 pieces. Serve with sour cream, salsa and green onions as desired.