Pioneer Woman Sheet Pan Quesadilla Food

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CHICKEN CHILI SHEET PAN QUESADILLA



Chicken Chili Sheet Pan Quesadilla image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 10

3 tablespoons salted butter, melted
8 burrito-size flour tortillas
4 cups shredded Cheddar cheese
4 cups shredded rotisserie chicken
1 teaspoon taco seasoning
One 4-ounce can diced green chiles, drained
1 cup frozen corn, thawed
1/2 cup sliced black olives
1/2 cup salsa
Serving suggestions: 1 avocado, diced, sour cream, 1 lime, cut into eighths and several sprigs fresh cilantro

Steps:

  • Preheat the oven to 450 degrees F. Brush a half sheet pan or rimmed cookie sheet with half of the butter.
  • Arrange 2 tortillas along the longest side of the sheet pan with half hanging over the rim; repeat with the other long side of the pan. Place one tortilla, also half hanging over, at each end. Place 1 tortilla in the center so the whole bottom of the sheet pan is covered.
  • Sprinkle evenly with half of the shredded cheese, all of the chicken, taco seasoning, chiles, corn and olives. Place spoonfuls of the salsa over the top and spread evenly. Top with the remaining cheese.
  • Place 1 tortilla in the center of the pan, on top of the filling, and then fold up the overhanging tortillas so that the filling is completely covered. Brush with the remaining butter, top with another sheet pan and press down firmly.
  • Bake until the tortillas are crispy and the inside is melted and hot, 20 to 25 minutes.
  • Carefully remove the top sheet pan. Slice the quesadilla into squares and serve with avocado, sour cream, lime and cilantro.

PIONEER WOMAN SHEET PAN QUESADILLA



Pioneer Woman Sheet Pan Quesadilla image

This Pioneer Woman Sheet Pan Quesadilla recipe is wonderful for the whole family, as it contains tortillas, sandwiched with chicken, cheese, olives, salsa and more. The quesadilla has a golden appearance and slightly crunchy texture, whereas the filling is flavourful with oozing cheese. Here is how to make this quesadilla recipe as well as how to store and reheat leftovers.

Provided by Emily Hill

Categories     Snacks     Dinner     Brunch

Time 50m

Number Of Ingredients 10

3 tbsp salted butter, melted, divided
8 burrito-sized flour tortillas
4 cups shredded cheddar cheese, divided
4 cups shredded rotisserie chicken
1 tsp taco seasoning
1 4-ounce can dice green chilies, drained
1 cup frozen corn, thawed
1/2 cup sliced black olives
1/2 cup salsa
Lime, sour cream, cilantro, and avocado, for garnish

Steps:

  • Preheat the oven to 450 F.
  • Grease a half sheet pan with half the butter.
  • Put 2 tortillas on one long side of the sheet pan, half hanging over the edges; repeat with the other long side.
  • Arrange 1 tortilla at each end and hang it over.
  • Cover the center of the sheet pan with 1 tortilla to ensure the entire pan is covered.
  • Add half of the shredded cheese, and all of the chicken, taco seasoning, chiles, corn, and olives on top of the tortillas in an even layer.
  • Distribute spoonfuls of salsa evenly over the top.
  • Sprinkle with the remaining cheese.
  • Put 1 tortilla in the center of the pan, on top of the filling, and fold up the overhanging tortillas so that they completely cover the filling.
  • Brush with the remaining butter. Top the quesadilla with another sheet pan, and press it down firmly.
  • Bake for 20 to 25 minutes, until the tortillas are crispy and the inside is warm.
  • Be careful when removing the top sheet pan.
  • Slice the quesadilla and place the slices on a platter along with lime, sour cream, cilantro, and avocado.
  • Serve and enjoy.

Nutrition Facts : Calories 714 cal

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