Ingredients

The following ingredients have 4 Servings
  • 2 cups chicken (, cooked and shredded or chopped)
  • 1 cup can yellow corn (, drained and rinsed)
  • 1 cup can black beans (, drained and rinsed)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 8-10 medium flour tortillas
  • 2 cups Mexican cheese blend (, shredded)
  • 2 tablespoons unsalted butter (, melted)
  • Salsa
  • Sour cream or Crema Mexicana
  • Guacamole
  • Fresh herbs (parsley or cilantro)
  • Pico de Gallo
  • Ranchero Sauce

Instruction

  • Preheat the oven to 425°F and lightly grease a quarter sheet pan.
  • In a medium bowl, combine the chicken, corn, beans, chili powder, and cumin. Set aside.
  • Line the sheet pan with the tortillas so that half of them hang off the sides.
  • Spread out the chicken mixture evenly onto the tortillas and top with the grated cheese.
  • Fold the tortillas onto themselves. You might need one or two more to cover the top. Place another sheet pan on top to press them down and in place.
  • Brush the tops with melted butter.
  • Cook for 20 minutes then remove the top sheet pan and cook the quesadillas uncovered for an additional 10-15 minutes.
  • Remove from the oven and cut into squares or triangles. Serve warm and top with garnishes of your choice.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings!