Grilled Chicken and Chili Quesadillas on a Sheet Pan
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 600, total fat 39 G., saturated fats 17 G., proteins 32 G., carbohydrates 32 G., fiber 3 G., cholesterol 122 mg, sodium 1070 mg, sugar 3 G.
Calories 600, total fat 39 G., saturated fats 17 G., proteins 32 G., carbohydrates 32 G., fiber 3 G., cholesterol 122 mg, sodium 1070 mg, sugar 3 G.
Everyone loves a delicious, hearty quesadilla with a gooey, cheesy filling and crispy tortilla, but preparing multiple servings for a large crowd can take a long time. Ree Drummond knows how to speed up the process and enjoy all the delights of a traditional quesadilla: she makes everything on one baking sheet!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp salted butter, melted
- 8 large wheat tortillas, like for burritos
- 4 cups grated cheddar
- 4 cups shredded grilled chicken
- 1 tsp taco seasoning
- 1 can (120g) diced green chili peppers, drained
- 1 cup canned corn, drained
- 0.5 cups chopped olives
- 0.5 cup salsa
- Submission Guidelines: 1 diced avocado, sour cream, 1 lime cut into eighths, and a few sprigs of fresh cilantro
We recommend
Recipes with similar ingredients: grilled chicken, cheddar cheese, tortilla, salsa sauce, corn, cream, taco seasoning
Cooking the dish according to the recipe:
- Preheat oven to 230°C. Grease a rimmed baking sheet with half the butter.
- Place two tortillas along the long side of the baking sheet, half overhanging the edge; repeat with the other long side. Place one tortilla, also overhanging, on each short side. Place one tortilla in the center, covering the entire bottom of the baking sheet.
- Sprinkle evenly with half the shredded cheese, grilled chicken, taco seasoning, chili, corn, and olives. Spoon in the salsa and spread evenly. Top with the remaining cheese.
- Place 1 tortilla in the center of the pan on top of the filling, and fold the overhanging edges of the tortillas over the filling. Brush with the remaining butter, place another inverted baking sheet on top, and press firmly. Bake until the tortillas are crisp and the filling is heated through, 20–25 minutes.
- Carefully remove the top baking sheet. Cut the quesadillas into squares and serve with avocado, sour cream, lime, and cilantro.
Categories:
Similar recipes
